Bobby Flay’s sixteen spice rub is going on every food I eat from here on out.
No joke. If you can find all the ingredients, you should make a giant batch and keep it around at all time.
It’s even good on giant tapeworms.
It really adds robust flavor to your intestinal parasites.
Great spice crust, or the greatest spice crust? I think we know the answer.
It’s even good on vegetables.
There is a new standard for fajitas in in our house.
Tomorrow, I will be less tired and headache-y and there will be the standard Top Chef shenanigans.
Bobby Flay’s 16 Spice Rub
3 tbsp. ground cinnamon
3 tbsp. ancho chile powder
3 tbsp. pasilla chile powder
3 tbsp. ground cumin
3 tbsp. ground coriander
3 tbsp. ground ginger
3 tbsp. light brown sugar
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. kosher salt
2 tbsp. black pepper
1 tbsp. ground cloves
1 tbsp. ground fennel
1 tbsp. ground allspice
1 tsp. ground chile de arbol
1 tsp. cayenne pepper
I think you can blame your headache on the herculean task of gathering all those ingredients! but…. I’m salivating here, and that ain’t good for the keyboard.
you know, when i read your blog at work, all the photos are blocked, so i only see big blocks with red x’s and whatever you have titled the picture…so it amused me to no end to see a block titled “Capsicum” lol
oh, and all of those things exist in my cabinet already…score!
Out of curiosity what book/page did you get this recipe out of? I want it.
16 spices? Are you sure there isn’t room for a couple more?
Looks crazy good. And the tapeworm? Just crazy.
cynic, and rightfully so. go make this, now.
vera, i’ll have to pay more attention to my photo titles for your amusement from now on.
nick, from the mesa grill cookbook, i’ll check the page number when i get home.
forkful, tasted crazy good. i’m glad the spice rub made so much; we’re having this again next week for sure.
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