Category: Entrees

1.5 Tbs coriander seeds
1 Tbs cumin seeds
1 Tbs whole allspice
2 Tsp mustard seeds
3 Tbs sweet paprika
2 Tbs ground ginger
1 Tbs dried thyme
1 Tsp ground cayenne
1 Tsp ground cinnamon

Toast coriander, cumin, allspice and mustard in small skillet over medium heat, 3-5 min. Cool to room temp, grind in blender or food processor. Add remaining ingredients.

Mix 1 Tbs spice rub with 1.5 tsp vegetable oil and set aside.

Carefully separate skin from breast meat and rub oil/spice mixture directly onto breast meat. Rub 3 tbs spice rub inside turkey cavity. Apply remaining spice rub to turkey, beginning with back side up and finishing with breast side up, pressing and patting to make spices adhere.

Cook the turkey as desired. We prefer to deep fry.

From Good Eats

1/3 cup canola oil, plus 2 teaspoons for sheet pan
1 side of salmon (approximately 3 pounds), pin bones removed
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon whole coriander, toasted
1 tablespoon whole fennel seed, toasted
1 teaspoon whole cumin seed, toasted
1 whole star anise pod
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Rub sheet pan with the 2 teaspoons of oil and place side of salmon in pan. Salt and pepper salmon. Set aside.

Add coriander, fennel seed, cumin seed, star anise, onion powder, garlic powder and cayenne pepper to a blender. Turn blender on high and process until whole spices become powder. With blender running, pour in 1/3 cup canola oil and blend until well combined. Stop blender to brush down sides of container, if necessary.

Brush salmon with spice mixture. Allow salmon to sit at room temperature for 30 minutes.

Preheat oven to the high broiler setting. Place salmon in the oven 6-inches from broiler. Cook until salmon reaches an internal temperature of 131 degrees F. This will take approximately 15 minutes, but will vary with different ovens. Remove from oven and let rest for 10 minutes, and then serve immediately. Note that the internal temperature of the fish will a rise a little as carry-over cooking occurs.

From Good Eats

1 1/2 to 2 pounds boneless beef sirloin
3 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil

Special equipment: 4 (12-inch) flat metal skewers

Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large zip-top bag. Set aside.

In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.

Pour the marinade over the meat and toss to coat. Place in the refrigerator and allow to marinate for 2 to 4 hours.

Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

I serve this over a bed of rice alongside grilled grape tomatoes, onions, bell peppers, and mushrooms.