| 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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