Recipe - Cinnamon-Chili Crust Mixture

2 tablespoon Paprika, Spanish or red
2 tablespoon Sugar
2 tablespoon Cayenne pepper
3 tablespoon Coriander seed, crushed
2 tablespoon Salt
2 tablespoon Cinnamon

(Hotspicy coating for fish, lamb, or poultry)

Lightly coat meat or fish before sauteeing or pan frying.

(Note: This has an incredible aroma while it is cooking. I plan to mix up a
triple batch of it and keep it in a jar in the spice cabinet you could
probably cut down on the cayenne, but I'm not sure it would have the same
whang L.) Posted to FoodWine Digest by Lyn Belisle belisle@TENET.EDU
on Jul 5, 1997