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[Total: 4 Average: 5/5]
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I always make my own rubs for meats, fish, and vegetables. Sprinkle this rub on fish, shellfish, chicken, pork, and vegetables.
- 4 Tablespoons Celery Seeds
- 4 Tablespoons Mustard Seeds
- 3 Tablespoons Paprika
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Pepper
- 1 Teaspoon Crushed Red Pepper
- 1 Teaspoon Ground Ginger
- 2 Bay Leaves
- In spice grinder combine celery seeds, mustard seeds, paprika, kosher salt, pepper, red pepper, ginger, and bay leaves. Pulse until finely ground. Transfer to small-size bowl or airtight container. Rub can be stored in airtight container for up to 3 months.
- Makes About 2/3 Cup
- Prep Time: 15 Minutes Cook Time: 0 Minutes Total Time: 15 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
