A Spice Paste For The Thrill Of The Grill Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Cumin Powder,
1 tbsp: Ground Cinnamon,
2 tbsp: Curry Powder,
1 tsp: Kosher Salt,
2 tbsp: Sweet Paprika,
1/4 cup: Olive Oil,
2 tbsp: Coriander Seed, cracked
2 Clove: Garlic, minced
2 tbsp: Black Peppercorns --,
2 tbsp: Fresh Oregano, minced
Cracked,
1/4 cup: Fresh Cilantro, minced
Directions:
Combine the cumin, curry powder, paprika, coriander seed, peppercorns,
cinnamon, and salt in a small cast-iron skillet. Dry roast over
medium-low heat until spices begin to smoke but not burn, about 3 to
5 mins. Transfer the roasted spices to a bowl. Add the olive oil,
garlic, oregano, and cilantro and mix well. Refrigerate in an
airtight container for up to 3 days.
Adapted from a recipe of Chris Schlesingers, this paste is great with
steaks, chicken or veal chops. Rub meat with paste and refrigerate
for 4 to 6 hours before grilling. Bring to room temperature and grill
over hot coals until medium rare, about 4 mins per side.
Makes 3/4 cup.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X
From: Dan Klepach Date: 10-10-95 (21:35) (159)
Fido: Cooking
Source from luhu.jp
cinnamon, and salt in a small cast-iron skillet. Dry roast over
medium-low heat until spices begin to smoke but not burn, about 3 to
5 mins. Transfer the roasted spices to a bowl. Add the olive oil,
garlic, oregano, and cilantro and mix well. Refrigerate in an
airtight container for up to 3 days.
Adapted from a recipe of Chris Schlesingers, this paste is great with
steaks, chicken or veal chops. Rub meat with paste and refrigerate
for 4 to 6 hours before grilling. Bring to room temperature and grill
over hot coals until medium rare, about 4 mins per side.
Makes 3/4 cup.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X
From: Dan Klepach Date: 10-10-95 (21:35) (159)
Fido: Cooking
Source from luhu.jp
Tags
Herbs/spice