Recipe - Cajun Dry Rub

1 tablespoon Cracked Black Peppercorns
1 tablespoon Salt
2 teaspoon Crushed Fennel Seeds
1 teaspoon Dried Thyme
1 teaspoon Sweet Or Hot Paprika
1 teaspoon Dry Mustard
1 teaspoon Garlic Powder
One half teaspoon Ground Red Pepper
1 teaspoon Ground Sage

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 AllPurpose Joy of Cooking, 1997, pg. 86

Posted to recipeludigest by Jill & Joe Proehl jpxtwo@swbell.net on Mar
25, 1998