Friday, April 20, 2012

Kenneth's Memphis Dry Rub

Jess + Kenneth's dining room is beautifully decorated with antique furniture. An old church pew takes up one entire wall, and several decorative pillows Jess made rest on at its ends. Hanging above the pew is a framed, ancient-looking tapestry, as exquisite as those Jason and I saw in Jaipur, hanging from the walls of a 16th century maharaja's palace. The yellow walls and the finished woods that make up the dining room table, chairs, and china cabinet provide just the right amount of contrast - the walls popping against the dark woods; the dark woods popping against the warm, inviting walls. On the dining room table sits a giant arrangement of ivory, pale blue, pink, and yellow silk flowers.

And amidst Jess's magnificent room is a mason jar, filled with a dark red seasoning, crudely covered by a piece of aluminum foil with four or five holes to allow the easy release of Kenneth's blend of no less than eleven different spices.

This dry rub can be used all on its own to liven up chicken, pork, or beef. Or it can be used to make a wet marinade by adding oil, lemon juice, soy sauce, balsamic/red wine vinegar, or Worcestershire sauce (or perhaps a combination!). Kenneth used this rub as the base for his grilled chicken thighs on Sunday night. Accompanied by creamy mashed potatoes and grilled asparagus, there were six very happy plates.

So use it as is or employ a little imagination; either way, Kenneth's complex concoction will no doubt please the palate. Tell me how you used it!

Memphis Dry Rub
Kenneth Wehrmann

In a medium bowl (or maybe a mason jar!), combine:
8 tablespoons paprika
4 tablespoons powdered garlic
4 tablespoons mild chili powder
3 tablespoons ground black pepper
3 tablespoons kosher salt
4 teaspoons whole yellow mustard seed
1 tablespoon crushed celery seed
1 tablespoon whole celery seed
1 tablespoon dried crushed oregano
1 tablespoon dried crushed thyme
1 tablespoon whole allspice seeds
1 teaspoon ground allspice
1 tablespoon whole coriander seed
1 teaspoon ground coriander

Eat up!

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