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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Make a batch of this up to have on hand. Great on pork tenderloin, chops, or even steaks. I might try this on tofu as well. I got this recipe from Easy Entertaining with Michael Chiarello Ingredients:
1 tablespoon whole white peppercorns |
1 tablespoon whole coriander seed |
4 1/2 tablespoons ground cinnamon |
2 teaspoons ground nutmeg |
1 teaspoon ground cloves |
3 1/2 tablespoons unsweetened cocoa |
4 tablespoons sea salt or 4 tablespoons kosher salt |
Directions:
1. In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop.
2. Remove from heat and grind to fine powder in a spice mill, coffee grinder or mortar& pestle.
3. Mix the ground pepper and coriander with remaining spices, cocoa and salt.
4. Cocoa spice rub will keep in an airtight container for up to 3 months.
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