| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cajun | Jill, Reg 2 | 1 | Servings |
INGREDIENTS
| 1 | tb | Cracked Black Peppercorns |
| 1 | tb | Salt |
| 2 | ts | Crushed Fennel Seeds |
| 1 | ts | Dried Thyme |
| 1 | ts | Sweet Or Hot Paprika |
| 1 | ts | Dry Mustard |
| 1 | ts | Garlic Powder |
| 1/2 | ts | Ground Red Pepper |
| 1 | ts | Ground Sage |
INSTRUCTIONS
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@swbell.net Recipe by: The New All-Purpose Joy of Cooking, 1997, pg. 86 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 25, 1998
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