I’m really excited to have Hannah from Word Lily on my blog today featuring one of the yummy author recipes! Today’s recipe is a Espresso and Cardamom Rub which was shared with us in my interview with Leslie Patricelli whom has the most adorable board books ever. I love them! Unfortunately, I don’t love coffee so I am thrilled that Hannah does and was gracious enough to give us the low-down! Hannah . . .
When I first looked at the Espresso and Cardamom Rub recipe on Maw Books Blog after saying I’d try it out, I was a little bit confused: It’s called an espresso and cardamom rub, but the recipe didn’t have any cardamom! Well, this was confusing, but also unacceptable.
I was excited to try it because my husband and I both quite like coffee and cardamom. Sounds like a good fit, right?
I tracked down the original recipe, and found that it did contain cardamom:
ESPRESSO AND CARDAMOM RUB for beef, pork and chicken thighs and legs
1/4 c finely ground espresso roast coffee
1/4 c kosher sea salt
1/4 c packed dark brown sugar
3 T hot paprika
1 T ground cardamom
1 T ground ginger
2 t garlic powder
I had to substitute for the hot paprika because I couldn’t find any. Gourmet Sleuth recommended substituting Hungarian Paprika plus a pinch of cayenne, so that’s what I did.
I measured all the ingredients into a bowl and
stirred it all together (breaking up the small but inevitable clumps of brown sugar).
Once the dry rub was assembled, I realized I didn’t quite know how to use one! ChefTalk to the rescue this time. A rub, it stated, “is a massage given to meat, seafood, fowl — even vegetables — immediately before cooking or a few hours prior to grilling.” We poured about half of the rub into a smaller bowl, sprinkled it onto the steaks and then my husband rubbed it into both sides of two 1-pound-plus sirloins steaks.
We let the dry-rubbed steaks rest until the grill was hot, which wasn’t very long.
We had about half of the rub left (or maybe a bit more), which I stored in a jar with a tight-fitting lid (as instructed).
We were surprised that the flavor wasn’t stronger than it was. I found it quite flavorful, it’s just that we expected it to be more so. It was definitely yummy! I think next time we use the rub, we’ll apply it further ahead of time so the rub has more time to permeate the meat. I think I also was probably a bit shy on my use of cayenne to supplement my normal paprika — I’ve been burned by cayenne a few times, and I didn’t want to use too much — I’m guessing the pinch suggested by the experts is in addition to normal amounts for spices, in the 1 teaspoon or 1 tablespoon range, whereas this recipe called for 3 tablespoons. Instead of a just a few shakes, I probably should have used a more measurable amount, because the heat didn’t really come through at all for us.
Thanks for a great recipe, and a new cooking experience, Leslie Patricelli and Natasha!