cinnamon-chili crust mixture

1 Servings
2 tablespoons Paprika, Spanish or red
2 tablespoons Sugar
2 tablespoons Cayenne pepper
3 tablespoons Coriander seed, crushed
2 tablespoons Salt
2 tablespoons Cinnamon

(Hot-spicy coating for fish, lamb, or poultry) Lightly coat meat or fish before sauteeing or pan frying.

(Note: This has an incredible aroma while it is cooking. I plan to mix up a triple batch of it and keep it in a jar in the spice cabinet -- you could probably cut down on the cayenne, but I'm not sure it would have the same whang -- L.) Posted to FoodWine Digest by Lyn Belisle <belisle@...> on Jul 5, 1997

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