Coriander Herb Spice Rub Recipes

Steps:

• Preheat the oven to 450 degrees F.
• In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
• In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

Steps:

• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Steps:

• In a small bowl, combine all the ingredients, using your hands to break up the sugar.
• Replace some of the paprika with cumin, coriander and chili powder.
• Replace some of the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom.
• Replace some or all the oregano and/or thyme with dried tarragon, marjoram, and rosemary, dill, or basil. Omit the cayenne pepper.

Steps:

• In a small airtight container, combine lemon zest, orange zest, coriander, and pepper. Cover and shake well to combine. To store, refrigerate, up to 1 week.
• To use, heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Toss 1 pound large shrimp, peeled and deveined, with 1/3 cup mixture. Thread onto skewers and brush lightly with vegetable oil. Grill until opaque throughout, 3 minutes per side.

Steps:

• In a small bowl, stir together all spices.

Steps:

• Toast coriander seeds in a heavy small skillet over medium heat until aromatic, about 2 minutes. Transfer to a mortar or spice mill. Add peppercorns and crush until broken into coarse pieces. Mix crushed spices in a small bowl with thyme, rosemary, and salt. Store in the refrigerator in an airtight container for up to 3 days.

Steps:

• Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.

Steps:

• Combine the kosher salt, coriander, cumin, chili powder, paprika, allspice, and black pepper in a bowl and mix thoroughly. Store in an airtight container at room temperature until ready to use.
• To use, rub 1 tablespoon per serving onto the meat of your choice before grilling or cooking as desired.