Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Cumin Powder |
2 tablespoons | Curry Powder |
2 tablespoons | Sweet Paprika |
2 tablespoons | Coriander Seed -- cracked |
2 tablespoons | Black Peppercorns -- |
\N \N | Cracked |
1 tablespoon | Ground Cinnamon |
1 teaspoon | Kosher Salt |
¼ cup | Olive Oil |
2 \N | Clove Garlic -- minced |
2 tablespoons | Fresh Oregano -- minced |
¼ cup | Fresh Cilantro -- minced |
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 Schlesinger's, 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 ¾ cup.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-10-95 (21:35) (159) Fido: Cooking