Monday, April 5, 2010

Dip Makin and Dry Rub Creation

We found some new spices this week at Rainbow Grocery. Rainbow is where all the hip people in Jackson go to get their groceries, incense, and tofu burgers. They let the rest of us shop there too.

I found some organic adobo spice. I thought it was going to be like the adobo sauce that the chipotole peppers are stored in. Turns out it is pepper, salt, oregano, garlic, onion, and turmeric. I have to be honest, I used it as the only spice this weekend on our steaks. It wasn't right. The steaks were just ok. They needed salt. So, my views on adobo seasoning is, "Ah, it's ok, just remember to use some salt too."

I found roasted garlic granules. These are wonderful. All the flavor of roasted garlic, and none of the work or squishy finger mess. These puppies are very powerful. I mixed them one to one with my other find, chipotole powder to make a spice for chip dip.

The dip was 1 cup of sour cream with 1 tea spoon of garlic granules and 1 tea spoon of chipotole powder. It was way to garlic. I added 1/2 a tea spoon of Cayenne pepper and balanced it out. This dip was good. It grabs the back of your throat on the way down with that good pepper feeling.

My dry rub consist of turbindeno sugar 1/2 cup(I know I misspelled that), cayenne pepper 1 TBs, chipotole pepper 1 TBs, salt 1/2 cup, black pepper 1/2 cup, dry mustard 3 TBs, and paprika 1/2 cup. I chopped it all in a spice grinder to blend. Going to try it on the next batch of ribs.


  1. Ok, I've never even heard of some of that stuff, but it sounds good enough to try!

  2. It was yummy! The steaks did need a little salt. But now we know! I shopped at rainbow...Greg stayed at the spices.