It makes sense to toast some
spices and make a rub for
meat, fish and poultry.
The flavors intensify and
it gives a whole new depth of
flavors to what ever your making.
Ingredients:
1/4 cup fennel seed
1 tablespoon coriander seed
1 tablespoon black peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup chili powder (1 ounce)
2 tablespoons kosher salt
2 tablespoons ground cinnamon
Directions:
In a small, heavy skillet
over medium heat, toast the fennel,
coriander, and peppercorns.
Watch carefully, because when
the fennel turns a light brown
youre going to work quickly:
turn on the hood exhaust
fan on your stove,
then add the red pepper flakes
and stir well for 30 seconds.
Turn the mixture onto a plate to cool.
When cool, place mixture in a spice
blender together with the chili powder,
salt, and cinnamon; blend until
all are evenly ground.
Will keep for at least a month.
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