Java Dry Spice Rub

Ground roasted coffee beans add a wonderful aroma and flavor to this Java Dry Spice Rub. It’s perfect on pork chops, steak, roasts, ribs or, who am I kidding, just about any meat. In fact, sprinkle a little on your pumpkin or butternut squash before roasting. You won’t be sorry.

I must confess that I am normally a purist when it comes to seasoning chops or steak. A little salt and pepper is about all I use because I want to taste the meat. Store-bought spice mixes tend to be too heavy on the salt for me and, stupid as this sounds, it hadn’t occurred to me to mix my own.

A few years ago, though, I was fortunate enough to attend a cooking session with one of the chefs from Certified Angus beef and he shared his recipe for a Santa Maria spice mix. Far from masking the meat flavors, I was amazed by how it brought out the best in the beef.

Java Dry Spice Rub 

Now that I’m a spice rub convert, I’ve been researching different recipes. Coffee is a popular ingredient, along with garlic or onion powder, pepper and salt. I’ve used this spice rub on vegetables, beef and chicken, but it is especially good with pork. This recipe makes 1 pint jar or 135g.

Ingredients
2 tablespoons kosher or Himalayan pink rock salt
2 tablespoon mixed peppercorns (or black peppercorns)
2 tablespoons cumin seeds
1/3 cup or 30g your favorite roasted coffee, medium grind
2 tablespoons or 25g brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder

Method
Use a mortar and pestle or spice grinder to grind your salt, peppercorns and cumin seeds quite finely.

Add in the coffee, sugar, smoked paprika and garlic powder and mix well.

Store in an airtight container and use within a couple of months for optimum flavor. (If it lasts that long! I immediately started putting it on everything.)

This java dry spice rub is especially lovely on pork.

Come back tomorrow when I’ll be sharing a recipe for a whole pork roast cooked sous vide and finished off in the oven.

Enjoy!

Pin this Java Dry Spice Rub!

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Buttermilk Roast Chicken Breasts for #RandomRecipeChallenge

Chicken marinated in buttermilk becomes tender and juicy, even whole chicken breasts, which are notorious for becoming dry during roasting.  These were succulently, fragrantly delicious! 

The Random Recipe Challenge has gone back to its theme-less origins this month, with Dom proclaiming that we should choose a random cookbook off the shelf and open it to a new random recipe.  And make it.

Read all about it by clicking here.

I got lucky.  Not in the sense that I had the ingredients, because that did require a trip to the supermarket but I was hoping for something savory after completing Cookie Week last Saturday and the Creative Cookie Challenge on Tuesday.  I enjoyed baking the cookies.  I really did.  But my fervent prayer was still, “Please don’t let it be another cookie!”  My random book was Nigella Lawson’s Express, a book I really haven’t used very much so the chances of my opening to a familiar recipe were practically nil.  It fell open to Buttermilk Roast Chicken and I thought it was going to be like Jamie Oliver’s chicken baked in milk, which I have made.  And enjoyed.  But, nope.  The buttermilk is just part of the marinade, with seasonings added.  I have to say, “Thanks, Dom!”  Because I think we’ve found a new family favorite!

Ingredients
For the marinade:
2 cups or 480ml buttermilk
1/4 cup or 60ml olive oil plus more for during roasting
2 cloves garlic, peeled
1/2 tablespoon freshly ground black pepper
1 tablespoon sea salt flakes or 1 1/2 teaspoons table salt
1 teaspoon ground cumin
1 tablespoon maple syrup (You know what I substituted.)

For roasting:
6 chicken breasts with wings still attached (or chicken pieces of your choice, approximately 3lbs or 1.4kg total weight)
2 tablespoons of olive oil or duck fat for the baking pan
Sprinkle cayenne pepper and extra black pepper

Method
In a Ziploc bag large enough to hold all your chicken breasts, add the peeled garlic, salt, cumin, black pepper and olive oil.

Close the bag and use the heel of your hand to crush the garlic cloves, being careful not to pierce the bag.

Add in the buttermilk and then the chicken.  Seal the bag and mash everything around to make sure that all parts of the chicken are covered with seasoned liquid.

Leave the chicken marinating in the refrigerator overnight or at the very least out of the fridge for 30 minutes and up to 2 hours.  I put it in a deep plate, just in case the bag leaked a little.  Fortunately, it didn’t, but you never know with those Ziplocs.

When you are ready to bake, preheat the oven to 375°F or 190°C.

Prepare a baking pan large enough for the chicken breasts to sit apart and in a single layer by lining it with foil and coating it with olive oil or duck fat, if you prefer.  If you are using duck fat, you can melt it in the pan in the preheating oven.

You KNOW I chose the duck fat option! 

Take the chicken out of the bag and drain it well in a colander.

Arrange the breasts in your prepared baking pan, skin side DOWN to coat with olive oil or duck fat.

Now turn the breasts over, sprinkle with a little more black pepper and some cayenne.  Bake for 30 minutes.

Remove from the oven and drizzle a little more olive oil on the breasts and bake for an additional 15 minutes or until golden and cooked through.

Remove the chicken to a serving plate and use a spoon to gently scrape up the lovely brown bits from the foil, adding a little hot water if necessary to remove them.  Serve this lovely pan juice alongside your chicken.   It is fabulous on mashed potatoes or rice.

Enjoy!