Sunday, August 31, 2008

Ginger Vinegar & Mustard Celery Seed Rub

These condiments go with various Taiwanese dishes, like the recipe for Baked Pork Ribs featured yesterday.

Mustard Celery Seed Rub

Makes 2/3 cup spice rub.

½ teaspoon dry mustard powder
½ teaspoon celery seed
1 teaspoon salt
1 tablespoon paprika
½ cup raw or dark brown sugar

Combine ingredients and store in an airtight container away from the sunlight. Before baking or grilling cuts of pork or beef, rub the mixture onto meat to enhance its flavor.

Ginger Vinegar

Makes 1 cup.

2 tablespoons finely minced fresh ginger
1 tablespoon rice wine
1 cup white wine vinegar

Combine the ingredients in a clean jar. Cover tightly with lid and refrigerate for 2 days. Strain the mixture through a fine sieve. Strain it again through a coffee filter. Pour into a clean, airtight bottle. If refrigerated, the flavored vinegar will keep for a week. Use in any recipe that requires vinegar and ginger.

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