A Spice Paste From the Thrill of the Grill
Keys: Bbq Barbequed Barbecued Grilling Rubs Spice Blends Yield: 1
Ingredients:
2 tbl cumin powder
2 tbl curry powder
2 tbl sweet paprika
2 tbl coriander seed cracked
2 tbl black peppercorns cracked
1 tbl ground cinnamon
1 tsp kosher salt
1/4 cup olive oil
2 x garlic cloves minced
2 tbl minced fresh oregano
1/4 cup minced fresh cilantro
Method:
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
minutes.
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.
This recipe yields 3/4 cup.
Comments: This paste is great with steaks, chicken or veal chops. Rub
meat with paste and refrigerate for 4 to 6 hours before grilling. For
steaks, bring to room temperature and grill over hot coals until medium
rare, about 4 minutes per side.
Yield: 3/4 cup
.
A friend is one who knows us, but loves us
anyway.*Angelique*
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