Moroccan Rub
- Cuisine: African
- Course: Condiment
- Features: Fast
Summary:
This rub was devised by David Hagedorn to go with Moroccan Vegetable Tagine, which is wrapped in foil and baked.
Makes enough for 2 servings
Ingredients:
- 1 tablespoon Barbecue Rub (see related recipe)
- 1 teaspoon sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Directions:
Combine the ingredients in a small bowl, or store in a resealable plastic bag for up to 1 month.
Packet cooking tips:Packets are perfect foils for home cooks who have either little time on their hands or remote controls in them. Here are some tips to keep in mind for foil-packet cooking:
* Mold the top piece of foil closely to the ingredients to make the packet as airtight as possible.
* Do not let the packet contents poke holes in the foil. Heavy-duty foil is less likely to be breached.
* Make sure the seals are tight. With each folding of the foil, press the crease firmly with the index finger. Make at least three folds so the seals can withstand the pressure of the steam within the packets.
* If ingredient substitutions are made, make sure everything in the assembled packet will cook to doneness at the same rate of speed. (This is why the sweet potatoes and carrots in the tagine and the new potatoes in the salmon packet are parboiled ahead of time.)
* Take care when opening the packets to avoid getting burned from steam. Use scissors to cut out an initial rectangle just inside the perimeter of the folds.
Recipe Source:
Adapted from chef and former restaurateur David Hagedorn.
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