Michael Chiarello's Fennel Spice Rub

Michael Chiarello’s Fennel Spice Rub

I told this story elsewhere on my blog, about a Cassoulet I tried from one of Michael Chiarello‘s recipes. Well, frankly, the Cassoulet was a big hiss-boo. What wasn’t was the Brussels Sprouts (just one component of the overly complicated Cassoulet) sprinkled with this fantastic Fennel Spice Rub. Out of this world fantastic!

Michael Chiarello's Fennel Spice Rub

Michael Chiarello’s Fennel Spice Rub

When I was putting that Cassoulet together, I kept nibbling on the Brussels Sprouts and had to remake the entire batch!

I sprinkle this Fennel Spice Rub on vegetables, especially on Brussels Sprouts, sometimes on chicken breast, hamburgers or pork chops, and on pita chips. I use it also in my Spice Rubbed Pork Tenderloin with Rhubarb Cranberry Compote. Who would have thought that Rhubarb, Fennel and Coriander would be such a fantastic counterpoint to each other?

Michael Chiarello's Fennel Spice Rub

Michael Chiarello’s Fennel Spice Rub

My newest experiment with this fantastic rub is the Chicken & Ricotta Meatballs used for so many recipes, including Italian Wedding Soup.

Heck, it pretty goes on anything I have on hand when I happen to see the jar of magic in the cupboard. And I’m not even a huge fennel fan!

Chicken Ricotta Meatballs with Michael Chiarello's Fennel Spice Rub

Chicken Ricotta Meatballs with Michael Chiarello’s Fennel Spice Rub

Michael Chiarello's Fennel Spice Rub

  • Servings: abt 1 1/2 cups
  • Difficulty: easy
  • Print
  • 1 cup fennel seeds
  • 3 tablespoons coriander seeds
  • 2 tablespoons white peppercorns *
  • 3 tablespoons grey salt (I use sea salt or kosher – see conversion chart)

Toast whole spices until just fragrant in a dry skillet.  Let cool, then grind.  (If you don’t let them cool, they will gum up.)  Mix together and use it to sprinkle on any manner of things.

* if you can’t find white peppercorns, use about a tablespoon of powdered white pepper. Black pepper does not give the same flavor to the spice rub.

If you’d like to see more of my spice & herb blends, check out Spice, Herb & Flavor Packet Substitutes. I’m adding as I go along!


17 thoughts on “Michael Chiarello’s Fennel Spice Rub

    • Thanks, it is! If you decide to make some up, let me know what you put it on! I was just thinking that I’ll have to remember this next time I get a lackluster take out pizza! A bit sprinkled over the top would really bring it to life…

    • Now that I think of it, I haven’t either! My sister is really a huge fan of his, and I think his Cassoulet was the only thing I’ve ever made.

      I did see one episode of his where he made polenta, laid it all down the middle of his table and each person was to scrape over to their place whatever portion they wished to eat. I thought that looked like a fantastic feast! And no dishes to clean up!

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