Rub with Love Roast Rub/ by Shelley Lance, Blog Editor
Rub with Love brand manager, Carol Baush, asked me the other day, if I use the Roast Rub, one of our newest spice rub flavors, when cooking at home. I said, “no, I just don’t think of it,” and she handed me a jar. Last night for dinner, I had two skinless, boneless chicken thighs in the fridge. I patted the chicken on both sides with Roast Rub, then seared them for about 4 minutes in a hot cast iron pan in a little olive oil, then set the pan in a hot (425°F) oven for 12 to 15 minutes until the chicken was cooked through. Delicious!! Believe it or not, when the chicken thighs were cooking, the savory aroma in the kitchen reminded me of a classic Sunday roast! What’s fun about Roast Rub is the whole and cracked spices like coriander, fennel, and mustard seeds, plus extra coarse sea salt, which gives this rub a texture and flavor unlike any of our others. I’m a big fan of Roast Rub now, and I highly recommend it, plus you don’t need a big roast of meat to enjoy it. Has anyone else cooked with Roast Rub? What do you use it on?
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May 12th, 2011 at 12:43 pm
Pamela loves it on Butternut Squash roasted in the oven. Our Catering team does a mix of 1/2 Roast rub and 1/2 Mushroom rub and I like it on pork chops. Thanks for ‘spreading the Love’, Shelley!
May 16th, 2011 at 7:11 pm
I’ve used the roast rub on salmon, believe it or not (Don’t tell Tom!). Our favorite though is the cowboy steak rub, which I use on pretty much everything I grill. Last weekend we made the Tuscan Bread Salad from Seattle Kitchen, and I liberally coated the cowboy rub on a cut of flap meat, which I grilled. The next day, I used the same rub on some grilled gulf prawns.