Yield: 1 Servings
|2 tablespoons||Paprika, Spanish or red|
|2 tablespoons||Cayenne pepper|
|3 tablespoons||Coriander seed, crushed|
(Hot-spicy coating for fish, lamb, or poultry) Lightly coat meat or fish before sauteeing or pan frying.
(Note: This has an incredible aroma while it is cooking. I plan to mix up a triple batch of it and keep it in a jar in the spice cabinet -- you could probably cut down on the cayenne, but I'm not sure it would have the same whang -- L.) Posted to FoodWine Digest by Lyn Belisle <belisle@...> on Jul 5, 1997