Spice Mixes

Spice Mixes

Foreign Cookery

SANTA FE MIX
3 tbsp. chili powder
2 tbsp. ground coriander
2 tbsp. ground cumin
1 tbsp. crushed fennel seeds
1 tbsp. dried oregano

2 tsp. salt (1/2 cup)
CAJUN MIX
2 tbsp.each dried thyme, paprika,
pepper and brown sugar, 1 tbsp. each dried mustard and ground cumin, 4 tsp. cayenne and 2 tsp. salt (3/4 cup)
GREEK MIX
3 tbsp. dried oregano, 2 tbsp. dried mint, 1 tbsp. each ground cumin and pepper, and 2 tsp. salt and cinnamon (1/2 cup)

TANDOORI MIX:3 tbsp. each ground ginger and coriander, 1 tbsp. each ground cumin, paprika and pepper; 2 tsp. salt and 1 1/2 tsp. each turmeric, ground nutmeg, cloves and cinnamon. (2/3 cup)

NOTES;READY-TO-USE mixes can be stored for up to 3 months and are the basis for marinades etc.

SPICE-MIX MARINADE

1.Oil and Citrus Marinade:Use lemon juice with Greek and Cajun mixes; use lime juice with Tandoori and Santa Fe mixes. Combine 1/3 cup veg. oil,2 tsp. grated lemon or lime rind, 3 tbsp. lemon or lime juice, 2 cloves garlic,minced and 2 tbsp. Spice Mix. Add desired meat, turning to coat. Cover and refrigerate for at least 2 or for up to 8 hours. Makes 1/2 cup.

2. Buttermilk Marinade: Combine 1/2 cup buttermilk, 2 tsp. grated lemon rind, 2 tsp. lemon juice, 2 cloves garlic,minced, 2 tbsp. Cajun, Santa Fe or Tandoori Spice mix. Add desired meat, turning to coat. Cover and refrigerate for at least 4 hours or up to 24 hours. Makes 2/3 cup.

TO USE SPICE MIX: For 4 servings chicken, beef, pork, lamb or fish mix 4 tsp. SPICE MIX, 1 tbsp. oil and 2 cloves minced garlic. Spread over food: let stand for 5 minutes or cover and refrigerate for up to 4 hours before cooking.