| 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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