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Albuquerque Grilled Pork Tenderloin with Beans and Greens Saute
Albuquerque Dry Rub
Beans and Greens Saute

Book Description

The Culinary Institute of America, the world’s premier culinary college, has done it again with their new cookbook perfect for anyone who loves to get behind a grill: GRILLING. This beautiful book contains more than 175 tantalizing kitchen-tested recipes that highlight exotic flavors from all over the world.

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Grilling: Exciting International Flavors from the World's Premier Culinary College

Authors: Culinary Institute of America

Date: April 2006

ISBN: 0867309059

Publisher: Lebhar-Friedman Books

Hardcover

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Albuquerque Dry Rub
Recipe from: Grilling
by Culinary Institute of America
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This makes enough rub to flavor about 3 pounds of meat, fish, or poultry. You can make the chili powder in this book or purchase a prepared chili blend. We suggest starting with whole spices for the best flavor, but you can always substitute ground spices if you prefer.

Makes 1/2 cup dry rub

1 tablespoon coriander seeds (or 1 teaspoons ground coriander)
1 tablespoon cumin seeds (or 2 teaspoons ground cumin)
6 tablespoons chili powder
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons dried Mexican oregano
2 teaspoons salt
1/2 teaspoon black peppercorns (or 1 teaspoon ground pepper)

Heat a small saute pan over medium heat. Add the cumin and coriander seeds and toast, swirling the pan constantly, until the seeds give off a rich aroma, about 1 minute. Immediately transfer to a plate and let the seeds cool.
Transfer the seeds to a mortar and pestle or a spice grinder. Add chili powder, onion and garlic powder, oregano, salt, and pepper. Grind spices to an even texture.
The rub is ready to use now, or you can transfer it to a jar, cover tightly, and keep in a cool, dry cupboard or pantry for up to 1 month.

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