A Spice Paste From The Thrill Of The Grill Recipe
- 2 Tbsp. cumin pwdr
- 2 Tbsp. curry pwdr
- 2 Tbsp. sweet paprika
- 2 Tbsp. coriander seed cracked
- 2 Tbsp. black peppercorns cracked
- 1 Tbsp. grnd cinnamon
- 1 tsp kosher salt
- 1/4 c. extra virgin olive oil
- 2 x garlic cloves chopped
- 2 Tbsp. chopped fresh oregano
- 1/4 c. chopped fresh cilantro
- Combine the cumin, curry pwdr, paprika, coriander seed, peppercorns, cinnamon, and salt in a small cast-iron skillet.
- Dry roast over medium-low heat till spices begin to smoke but not burn, about 3 to 5 min.
- Transfer the roasted spices to a bowl.
- Add in the extra virgin olive oil, garlic, oregano, and cilantro and mix well.
- Chill in an airtight container for up to 3 days.
- This recipe yields 3/4 c..
- Comments: This paste is great with steaks, chicken or possibly veal chops.
- Rub meat with paste and chill for 4 to 6 hrs before grilling.
- For steaks, bring to room temperature and grill over warm coals till medium rare, about 4 min per side.
- Yield: 3/4 c.
cumin pwdr, curry pwdr, sweet paprika, coriander seed cracked, black peppercorns cracked, cinnamon, kosher salt, extra virgin olive oil, garlic, fresh oregano, fresh cilantro
Taken from cookeatshare.com/recipes/a-spice-paste-from-the-thrill-of-the-grill-62033 (may not work)