Chefs Blend Recipe

Toast whole spices (optional)

If you have whole coriander seeds or dried oregano with large pieces, heat a small dry skillet over medium heat. Add 1/2 tsp coriander seeds and toast, shaking the pan, for 1–2 minutes until fragrant. Remove from heat and let cool. If not using whole spices, skip this step.

Measure all rub ingredients into a small mixing bowl: smoked paprika, kosher salt, brown sugar, black pepper, garlic powder, onion powder, ground cumin, dried oregano, cayenne (if using) and ground coriander. If you toasted coriander seeds, crush them finely (mortar & pestle or spice grinder) and add to the bowl.

Whisk the mix thoroughly for 30–60 seconds to make a uniform blend. Break up any brown sugar clumps with the back of a spoon so the mixture is even.

Taste a very small pinch to check balance (it will be salty/sweet/spicy). Adjust if desired: add up to 1/2 tsp more brown sugar for sweetness, 1/4–1/2 tsp more cayenne for heat, or 1/2 tsp more smoked paprika for smokiness.

Store the Chefs Blend in an airtight jar in a cool, dark place for up to 3 months. Label the jar with date.

Use amount: For a 1–1.5 kg (2–3 lb) piece of meat (chicken, pork shoulder, ribs) or 900 g (2 lb) of firm fish/fish steaks, rub 2–3 tablespoons of Chefs Blend evenly over the surface. For vegetables or tofu, use 1–2 tablespoons depending on quantity.

To apply: Pat protein or vegetables dry with paper towels. Lightly brush or rub a thin film of neutral oil over the surface (about 1 tsp per pound of protein) to help the rub adhere. Sprinkle the Chefs Blend evenly, then press it gently with your hands to form an even coating.

Rest: Let the seasoned item rest for 15–30 minutes at room temperature to allow flavors to penetrate. For deeper flavor, refrigerate uncovered for 1–4 hours (or overnight) and bring back to room temperature for 30 minutes before cooking.

Cooking guidance: Grill, roast, pan-sear, or smoke as appropriate for your main ingredient. General times: pan-sear steaks 3–5 minutes per side (depending on thickness), roast chicken parts at 200°C (400°F) for 25–35 minutes, roast pork shoulder low-and-slow at 140–150°C (285–300°F) for several hours until tender. For fish, sear 2–4 minutes per side. Use a thermometer to ensure safe internal temperatures.

Finish & serve: After cooking, tent meat loosely for 5–10 minutes to redistribute juices. Sprinkle a light pinch (about 1/8–1/4 tsp) of flaky sea salt over the surface to enhance texture and flavor, then slice and serve.

Scaling & substitution notes: The blend scales linearly — double or triple the quantities to make larger batches. Substitute smoked paprika with regular paprika + 1/4 tsp liquid smoke if needed. Reduce salt to 1 tbsp for lower-sodium needs and increase other spices marginally for balance.