Wednesday, February 20, 2013
Monday, February 27, 2012
I have a few go-to spice blends that I use over and over. To save time, I like to pre-blend the spices so they’re ready to use on busy evenings.
These are the spices I use to make a few different rubs or blends; course salt, garlic powder, paprika, dry mustard, cinnamon, curry powder, chili powder, cumin and pepper.
As far as the proportions, it’s up to your individual taste. The first spice blend has a Moroccan flair to it. You can use it on shrimp, chicken and probably just about anything.
Moroccan Spice Blend
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1/8 teaspoon chili powder or cayenne
When I cook beef, I like to use this homemade meat spice blend:
- 1 tablespoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon freshly ground pepper
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
Mix all your spices together and store them until you’re ready to use them. The colors are so pretty, that the spice blends look great in an old spice jar or mason jar.