Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Cumin Powder 1 tb Ground Cinnamon
2 tb Curry Powder 1 ts Kosher Salt
2 tb Sweet Paprika 1/4 c Olive Oil
2 tb Coriander Seed -- cracked 2 Clove Garlic -- minced
2 tb Black Peppercorns -- 2 tb Fresh Oregano -- minced
Cracked 1/4 c Fresh Cilantro -- minced

Combine the cumin, curry powder, paprika, coriander seed, peppercorns,
cinnamon, and salt in a small cast-iron skillet. Dry roast over
medium-low heat until spices begin to smoke but not burn, about 3 to
5 mins. Transfer the roasted spices to a bowl. Add the olive oil,
garlic, oregano, and cilantro and mix well. Refrigerate in an
airtight container for up to 3 days.

Adapted from a recipe of Chris Schlesinger's, this paste is great with
steaks, chicken or veal chops. Rub meat with paste and refrigerate
for 4 to 6 hours before grilling. Bring to room temperature and grill
over hot coals until medium rare, about 4 mins per side.

Makes 3/4 cup.

Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X

From: Dan Klepach Date: 10-10-95 (21:35) (159)
Fido: Cooking

Browse by categories