Cooking Index - Cooking Recipes & IdeasA Spice Paste From The Thrill Of The Grill Recipe - Cooking Index

A Spice Paste From The Thrill Of The Grill

This paste is great with steaks, chicken or veal chops. Rub meat with paste and refrigerate for 4 to 6 hours before grilling. For steaks, bring to room temperature and grill over hot coals until medium rare, about 4 minutes per side.

Courses: Sauces
Serves: 3 people

Recipe Ingredients

2 tablespoons 30mlCumin powder
2 tablespoons 30mlCurry powder
2 tablespoons 30mlSweet paprika
2 tablespoons 30mlCoriander seed - cracked
2 tablespoons 30mlBlack peppercorns - cracked
1 tablespoon 15mlGround cinnamon
1 teaspoon 5mlKosher salt
1/4 cup 59mlOlive oil
2   Garlic cloves - minced
2 tablespoons 30mlMinced fresh oregano
1/4 cup 4g / 0.1ozMinced fresh cilantro

Recipe Instructions

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 minutes.

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.

""The Thrill of the Grill" by Chris Schlesinger"


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.