Name: Cinnamon-Chili Crust Mixture
Ingredients: 2 tb Paprika, Spanish or red; 2 tb Sugar; 2 tb Cayenne pepper; 3 tb Coriander seed, crushed; 2 tb Salt; 2 tb Cinnamon

CATEGORY	CUISINE	TAG	YIELD
Grains	Spanish		1	Servings

INGREDIENTS

2	tb	Paprika, Spanish or red
2	tb	Sugar
2	tb	Cayenne pepper
3	tb	Coriander seed, crushed
2	tb	Salt
2	tb	Cinnamon

INSTRUCTIONS

(Hot-spicy coating for fish, lamb, or poultry)
Lightly coat meat or fish before sauteeing or pan frying.
(Note: This has an incredible aroma while it is cooking. I plan to mix up a
triple batch of it and keep it in a jar in the spice cabinet -- you could
probably cut down on the cayenne, but I'm not sure it would have the same
whang -- L.) Posted to FoodWine Digest by Lyn Belisle <belisle@TENET.EDU>
on Jul 5, 1997

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