Cinnamon-chili Crust Mixture
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | 1 | Servings | |
INGREDIENTS
| 2 | T | Paprika, Spanish or red |
| 2 | T | Sugar |
| 2 | T | Cayenne pepper |
| 3 | T | Coriander seed, crushed |
| 2 | T | Salt |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 214
Calories From Fat: 39
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 13963.1mg
Potassium: 474.2mg
Carbohydrates: 52g
Fiber: 17.5g
Sugar: 26.6g
Protein: 3.8g