Cambridge Dry Rub

My Secret Weapon: The Cambridge Dry Rub

As a busy mom of three, time is my most precious commodity. I'm always looking for shortcuts and time-savers, especially in the kitchen. That's why I'm so thrilled to share my go-to recipe: the Cambridge Dry Rub. This isn't just any spice blend; it's a versatile powerhouse that elevates everything from simple weeknight dinners to impressive weekend feasts. It's my secret weapon for transforming ordinary ingredients into extraordinary meals.

The beauty of this dry rub lies in its simplicity and adaptability. It's a quick mix of pantry staples, creating a flavor profile that's both bold and nuanced. I use it on everything from chicken breasts and pork chops to salmon filets and even vegetables. The rich blend of chili powder, paprika, and cumin delivers a smoky warmth, while the black pepper and salt provide a satisfying depth. The touch of brown sugar adds a subtle sweetness that perfectly balances the spice. And the optional garlic powder and lemon pepper? Those are just the icing on the cake, adding extra layers of flavor to suit my mood. One of my favourite ways to use the Cambridge Dry Rub is for a quick and tasty marinade. I simply add a bit of soy sauce, some apple cider vinegar and a splash of water to the rub, let it sit for a few minutes and then pour it over the protein, mixing well.

But the magic doesn’t stop there. The Cambridge Dry Rub isn't confined to meats; it's a phenomenal breading too! I love to sprinkle it into my batter when I'm making zucchini fries, onion rings, or even breaded mushrooms. It adds a satisfying crunch and a delicious savory kick that takes those simple sides to the next level. I'm always looking for new creative ways to use the rub. For example, I recently experimented with making a spice infused olive oil by combining it with olive oil and letting it sit for a few hours. The olive oil took on a beautiful reddish-brown hue and imparted a rich flavour to everything I drizzled it over.

Honestly, this dry rub has become an indispensable part of my cooking repertoire. It's saved me countless hours in the kitchen, consistently delivering flavorful and satisfying results. It's so easy to make a big batch and keep it in an airtight container, ready to use whenever inspiration strikes. My family adores it, and I know you will too. It's more than just a seasoning; it's a shortcut to deliciousness. It's my secret weapon for impressing guests and feeding my family without spending hours slaving over a hot stove. And that’s what truly matters, right?

Ingredients:

• 3 tablespoons chili powder
• 3 tablespoons salt
• 2 tablespoons paprika
• 1/2 cup dark or light brown sugar
• 3 tablespoons black pepper
• 2 tablespoons cumin powder
• 2 teaspoons garlic powder (optional)
• 2 teaspoons lemon pepper (optional)

I hope you give this a try and make it your own. Happy cooking!

Step-by-step

• In the top half of a double boiler set over simmering water, combine all the ingredients.
• Cook for about 20 minutes, stirring every 5 minutes or so, until the sugar begins to melt and the mixture thickens.
• Remove from the heat and let the mixture cool to 100 degrees F.
• Pass the mixture through a sifter.
• Use immediately or store in a cool, dark place for several months.