by Millie Bentley
Greetings. On one of my trips to La Jolla I found a recipe for cinnamon-chili dry rub for meat or seafood in a spice/herb catalogue called Penzy’s Limited. The first time I made the rub was for a pork tenderloin and grilled it on the barbecue. The second time I made it I used the oven. Both cooking methods were good and this recipe meets our KISS standard. Keep It Simple, Sweetheart. So give it a try, yumm!
Cinnamon Chili Rub
2 tablespoons cinnamon
2 tablespoons paprika (Hungarian Sweet is best)
1 tablespoon cayenne pepper
1 tablespoon salt
2 tablespoons sugar
5 tablespoons ground coriander
Combine ingredients. Mix well. Makes about ½ cup. Use as a dry rub for fish, seafood, pork, beef, chicken, and even your tasty moose and caribou. Store leftover rub in a jar in a cool dry place. For pork tenderloin: Rub dry mix on tenderloins. Place in a Ziploc bag and refrigerate for eight hours or overnight. Grill on an outdoor grill (or roast in a 400˚F oven) to desired degree of doneness.
For barbecue sauce: Add one or two tablespoons of cinnamon chili, rub into a pint of tomato sauce.
Until next time, dear reader, vaya con Dios.