| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Paprika |
| 2 |
tb |
Ground cumin |
| 2 |
tb |
Chile powder; (mild) |
| 2 |
tb |
Ground black pepper |
| 1 |
ts |
Cayenne pepper powder |
| 1/2 |
ts |
Ground cloves |
INSTRUCTIONS
Mix all ingredients in small bowl.
Makes 1 cup.
This rub, adapted from Big Flavors of the Hot Sun (Morrow, 1994), is a
little sweet, a little hot, with just a hint of clove. It can be used on
just about anything that you plan to barbecue, that is, to cook over low,
indirect heat for a long period of time. For large red-meat roasts, such
as leg of lamb or standing rib, increase the cayenne pepper from one
teaspoon to one tablespoon and substitute one teaspoon cinnamon for the
ground cloves.
Cook's Illustrated, July/Aug. 1995, Page 21. Credit: Chris Schlesinger and
John Willoughby.
Nationality: USA Season:any Method: combined
Start to Finish 5 minutes Preparation 5 minutes Attention a minute or less
Finishing a minute or less
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
Recipe by: Cook's Illustrated, July/Aug. 1995, Page 21.
Posted to MC-Recipe Digest by "Hobbs, D B USO"
<hobbs@lbcapo1.uso.unisys.com> on Mar 10, 1998
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