A spice paste for the thrill of the grill

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 --
1 tablespoon Ground Cinnamon
1 teaspoon Kosher Salt
¼ cup Olive Oil
2 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

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