Cajun dry rub
1 Servings
Ingredients
| Quantity | 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 |
Directions
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