cinnamon-chili crust mixture
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 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
Similar recipes
- Barbeque spice mixture
- Basic stew mixture
- Cajun spice mixture
- Ethiopian spice mixture
- Fishball mixture 'a'
- Indian spice mixture
- Italian cheese mixture^
- Mango sorbet mixture
- Mansion pepper mixture
- Master seafood mixture
- Meatball mixture
- Oriental spice mixture
- Pineapple sorbet mixture
- Roasting mixture
- Spice mixture
- Spice mixtures
- Spinach souffle' mixture
- Steamed fish topping mixtures
- Streusel mixture
- Vegetable mixture^
Random recipe of the day
Follow us
