Thrill Of The Grill Spice Paste Recipes

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THRILL OF THE GRILL' SPICE PASTE



Thrill Of The Grill' Spice Paste image

Schlesinger, this paste is wonderful with steaks or chicken. It also adds a husky note to veal chops. Rub four 8-ounce veal chops with the spice paste and refrigerate for 4 to 6 hours before grilling. Grill over hot coals until medium rare, about 4 minutes per side.

Provided by Molly O'Neill

Categories     condiments

Time 5m

Yield 3/4 cup

Number Of Ingredients 11

2 tablespoons cumin powder
2 tablespoons curry powder
2 tablespoons sweet paprika
2 tablespoons coriander seed, cracked
2 tablespoons black peppercorns, cracked
1 tablespoon ground cinnamon
1 teaspoon salt
1/4 cup olive oil
2 cloves garlic, peeled and minced
2 tablespoons minced oregano
1/4 cup minced coriander

Steps:

  • Combine all dry spices in a small cast-iron skillet. Dry-roast over medium-low heat until they begin to smoke but not burn, about 3 to 5 minutes. Transfer the roasted spices to a large bowl. Add the remaining ingredients. Mix well. Refrigerate in an airtight container for up to three days.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 10 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 1 gram

SPICE PASTE



Spice Paste image

This garlicky paste, made with dark-brown sugar and spicy chile powder, imparts much flavor as well as color to grilled meat, including the ribs on page 176.

Number Of Ingredients 0

Steps:

  • In a bowl, mix together 2 tablespoons each paprika, ancho chile powder, and dark-brown sugar; 1 tablespoon plus 1 teaspoon coarse salt; 2 teaspoons dried oregano (preferably Mexican); a pinch of ground cinnamon; 5 minced garlic cloves; and 1/4 to 1/2 cup sunflower or other neutral-tasting oil. Refrigerate until ready to use, up to 2 days. Makes enough for 2 to 3 pounds of meat.

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