Yield: 1 Servings
|1 tablespoon||Cracked Black Peppercorns|
|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