Recipe: Uptown Creole Rub (with onion, garlic, cayenne, thyme and oregano)

UPTOWN CREOLE RUB

"Creole cooking sometimes fancies itself to be more "uptown" than its cousin, Cajun cooking. While it may have a bit more complexity in its origins, both are eminently worthy eating. This rub is more mildly spiced, so it well suited to more delicate foods."

2 1/2 tablespoons paprika
2 teaspoons ground white pepper
2 teaspoons dried oregano
2 teaspoons dried leaf thyme
1 teaspoon cayenne
1 teaspoon ground celery seeds
1 teaspoon salt
3 tablespoons grated onion (or 1 teaspoon onion powder)
2 cloves garlic, minced (or 1 teaspoon garlic powder)

In a small bowl, stir together the paprika, white pepper, oregano, thyme, cayenne, celery seeds, and salt. If using the rub immediately, stir in the grated onion and minced garlic. If you are planning to store the rub in a tightly covered container for up to a month, add the onion and garlic powders, or add the fresh onion and garlic just before using the rub.

TO USE THE RUB:
Rub onto the surface of the scallops or poultry, then let stand for 15 minutes at room temperature or refrigerate poultry up to 1 hour and scallops up to 30 minutes before grilling.

Makes about 1/4 cup; enough to rub on 3 pounds of sea scallops, 3 pounds of turkey or chicken burgers, or 3 pounds of boneless skinless chicken breasts.

Source: Marinades The Secret to Great Grilling by Melanie Barnard