Each month, we’re blogging out original and delicious recipes featuring one of our Reluctant Trading spices. The recipes are formulated exclusively for us by the super-talented and super-friendly Sarah Marshall.
So what’s our spice of the month, you ask? Drumroll please - Cayenne Pepper!
This month’s featured spice is one of my most used dried spices, Cayenne Pepper! I love the bright color, subtle spicy kick, and added health benefits. I find myself sneaking it into smoothies, hot chocolate, and especially spice blends! It makes each dish more interesting and fun.
There are two things that dads love when grilling – spice rubs and sauces. Especially, when made by their loved ones. While I may be known for my sauces, I also understand the importance of bringing a dry flavor profile to grilled dishes, via a good flavorful spice rub. When grilling outdoors it is best to keep things simple and easy. This spice rub provides stress relief to its user, so they only need focus on the grilling process. It’s a wonderful crowd pleaser as it’s perfect for the grill master or cooking novice.
In my family, I do the grilling. However, my husband loves when it’s summertime, and can’t wait for me to announce that I will be cooking the rest of our dinners outside, until the rain begins again. Gifting this spice rub to him is my way of making this announcement. He knows it will be accompanied by crackling coals, charred meats and vegetables, and the sweet smells of summer grilling wafting through the air.
– Sarah Marshall
Makes 10 tablespoons (about ¾ cup)
Perfect for gifting in Reluctant Trading’s Corky Modern Glass Spice Jars
In a medium skillet, over medium heat, toast the spices shaking the pan back and forth every 15 seconds, for 3 minutes, until fragrant. Immediately remove the spices from the pan and transfer to a plate to cool.
Once spices have cooled, grind all spices in a mortar and pestle or spice grinder, until desired consistency is reached. Keep coarse for grilled meats and grind finer for vegetables. Store in a glass vessel and keep in a cool dry place for up to six months.
Heat the grill to medium high heat. Husk corn and brush with olive oil. Cook turning often, until tender and charred.
Melt the butter and add the spice rub, whisking until combined. Brush cooked corn with infused butter.
My husband knows this rub will be accompanied by crackling coals, charred meats and vegetables, and the sweet smells of summer grilling wafting through the air.
Sarah is the owner of Marshall’s Haute Sauce. Her small batch sauce company grew from her love of gardening, and background in home preserving. Sarah is passionate about farmers, artisan producers, and canning seasonal ingredients. She spends her free time teaching canning classes, experimenting in the kitchen, and organizing a local canning club- Portland Preservation Society. Her love for canning and preserving all things local, inspired her to write Preservation Pantry: Modern Canning From Root To Top And Stem To Core. Be sure to check out Marshall’s Haute Sauce Variety Pack. Best hot sauce evah!
Also, be sure to check out Sarah’s other recipes.