A spice paste for the thrill of the grill
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cumin Powder |
| 2 | tablespoons | Curry Powder |
| 2 | tablespoons | Sweet Paprika |
| 2 | tablespoons | Coriander Seed -- cracked |
| 2 | tablespoons | Black Peppercorns -- |
| Cracked | ||
| 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 |
Directions
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