Yield: 1 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Cracked Black Peppercorns |
1 tablespoon | Salt |
2 teaspoons | Crushed Fennel Seeds |
1 teaspoon | Dried Thyme |
1 teaspoon | Sweet Or Hot Paprika |
1 teaspoon | Dry Mustard |
1 teaspoon | Garlic Powder |
½ teaspoon | Ground Red Pepper |
1 teaspoon | Ground Sage |
This spice mix, best known as "blackening spice," can be rubbed generously on chicken, fatty fish, steaks, or vegetables before pan broiling, grillikng, or sauteing. It will transform into a tangy, deeply carmelized crust as the food cooks. Expect the spices to smoke some during cooking.
Stir all ingredients together in a small bowl. This rub will stay potent, covered and kept in a cool, dark, dry place for up to 6 weeks.
REG 2 SHARED BY Jill Proehl, St. Louis, Mo -jpxtwo@...
Recipe by: The New All-Purpose Joy of Cooking, 1997, pg. 86 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 25, 1998