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Cajun Dry Rub


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Ingredients:

  • 1 tb Cracked Black Peppercorns
  • 1 tb Salt
  • 2 ts Crushed Fennel Seeds
  • 1 ts Dried Thyme
  • 1 ts Sweet Or Hot Paprika
  • 1 ts Dry Mustard
  • 1 ts Garlic Powder
  • 1/2 ts Ground Red Pepper
  • 1 ts Ground Sage

Directions:

This spice mix, best known as "blackening spice," can be rubbed generously on chicken, fatty fish, steaks, or vegetables before pan broiling, grillikng, or sauteing. It will transform into a tangy, deeply carmelized crust as the food cooks. Expect the spices to smoke some during cooking.
 
Stir all ingredients together in a small bowl. This rub will stay potent, covered and kept in a cool, dark, dry place for up to 6 weeks.
 
REG 2 SHARED BY Jill Proehl, St. Louis, Mo -jpxtwo@swbell.net
 
Recipe by: The New All-Purpose Joy of Cooking, 1997, pg. 86
 
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 25, 1998