Toasted Whole Spice Dry Rub

Cooking Instructions

Combine in a large dry skillet over medium heat and toast, shaking the pan often to prevent burning, until fragrant, 2 to 3 minutes:

Remove from the heat, let cool to room temperature, and grind to a fine powder in a spice grinder, coffee grinder, or blender, or with a mortar and pestle. This rub will stay potent, covered and kept in a cool, dark, dry place, for up to 6 weeks.

Wine Pairing(s)

Paul Goerg 'Lady M.' Brut

Poema Brut Cava

Yellowglen Yellow

Clos Normand Brut

Ferrari Sparkling Rose

Westport Rivers Brut

Codorníu Sparkling Cava

Villa Rosa Asti

Kristian Regale Sparkling Lingonberry-Apple Juice

Rotari Riserva