Thrill Of The Grill' Spice Paste

Recipe from Chris Schlesinger

Adapted by Molly O’Neill

Published May 30, 1992

Total Time
5 minutes
Rating
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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. —Molly O'Neill

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Ingredients

Yield:¾ cup

  • 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

  • ¼ cup olive oil

  • 2 cloves garlic, peeled and minced

  • 2 tablespoons minced oregano

  • ¼ cup minced coriander

Ingredient Substitution Guide
Nutritional analysis per serving

14 grams carbs; 192 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 9 grams fiber; 91 milligrams sodium; 3 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

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Comments

Myrmecophaga

One of my all time favorite grilling rubs. Clipped original recipe from NY Times Magazine in 1992. My version for skinless boneless chicken thighs: 1 Tb cumin powder 2 Tbs curry powder 1 Tb sweet paprika 1 Tb smoked paprika 1 Tb ancho chili powder (or New Mex red) 1 tsp chipotle chili powder < 2 Tb coriander seed, ground 1 Tb black pepper, ground < 1 Tb ground cinnamon 1 tsp garlic salt 1/4 cup olive oil 2 frozen garlic cubes (Dorot) 1/4 cup minced coriander (cilantro) mix, no pre-roast.

Myrmecophaga

One of my all time favorite grilling rubs. Clipped original recipe from NY Times Magazine in 1992. My version for skinless boneless chicken thighs: 1 Tb cumin powder 2 Tbs curry powder 1 Tb sweet paprika 1 Tb smoked paprika 1 Tb ancho chili powder (or New Mex red) 1 tsp chipotle chili powder < 2 Tb coriander seed, ground 1 Tb black pepper, ground < 1 Tb ground cinnamon 1 tsp garlic salt 1/4 cup olive oil 2 frozen garlic cubes (Dorot) 1/4 cup minced coriander (cilantro) mix, no pre-roast.

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Credits

Adapted from Chris

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