From cre8tv@earthlink.net Tue Jan 23 10:26:31 2001 Date: 17 Jan 2001 06:55:54 -0700 From: TV Editor Newsgroups: rec.food.recipes Subject: Spice Mixes (3) Collection Followup-To: rec.food.cooking, rec.food.recipes HARISSA (African spice mixture) BARBECUE SPICE MIXTURE CAJUN SPICE MIX HARISSA (African spice mixture) 12 dried red chiles 1 Tbsp coriander seeds 2 tsp cumin seeds 2 garlic cloves 1/2 tsp salt 4-6 Tbsp olive oil Discard the stems and some of the seeds from the chilies, then soak the chilies in warm water for 30 minutes until softened. Meanwhile, dry-fry the coriander and cumin seeds to bring out the flavor and grind them to a powder. Pound the garlic with the salt, then add the drained chilies and pound the mixture until smooth. Add the spices and gradually pound in the oil, trickling it in and mixing until the sauce is well blended and of a mayonnaise-like consistency. Use the harina at once or transfer it to an airtight jar. Flood the surface with a little more olive oil to make a seal. Cover closely and store in a cool place or in the refrigerator for up to 3 weeks. BARBECUE SPICE MIXTURE 2 tsp celery seeds 1 tsp paprika 1 tsp ground nutmeg 1 tsp chili powder 1 tsp garlic powder 1 tsp onion salt 2 tsp dried marjoram 1 tsp salt 1-2 tsp soft light brown sugar 1 tsp freshly ground black pepper Grind the celery seeds to a powder, then add to the remaining ingredients. Use the spice mixture immediately or transfer it to an airtight jar and store in a cool place. CAJUN SPICE MIX 1 tsp black peppercorns 1 tsp cumin seeds 1 tsp white mustard seeds 2 tsp paprika 1 tsp chili powder or cayenne pepper 1 tsp dried oregano 2 tsp dried thyme 1 tsp salt 2 garlic cloves 1 onion, sliced Dry-fry or roast the peppercorns, cumin and mustard seeds over a medium heat to release their flavors. Grind the roasted spices to a fine powder, then add the paprika, chili or cayenne, oregano, thyme and salt, and grind again. If it is used immediately, add the spices to the finely chopped garlic and onions in a blender or food processor and process until well combined. (From the book "The Cook's Guide to Spices") -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.