A Spice Paste From The Thrill Of The Grill Recipe

  1. Combine the cumin, curry pwdr, paprika, coriander seed, peppercorns, cinnamon, and salt in a small cast-iron skillet.
  2. Dry roast over medium-low heat till spices begin to smoke but not burn, about 3 to 5 min.
  3. Transfer the roasted spices to a bowl.
  4. Add in the extra virgin olive oil, garlic, oregano, and cilantro and mix well.
  5. Chill in an airtight container for up to 3 days.
  6. This recipe yields 3/4 c..
  7. Comments: This paste is great with steaks, chicken or possibly veal chops.
  8. Rub meat with paste and chill for 4 to 6 hrs before grilling.
  9. For steaks, bring to room temperature and grill over warm coals till medium rare, about 4 min per side.
  10. 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)

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