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OK! Here is Steven Raichlen's recipe from his book -- hope this helps
Joined: Mar 16, 2006
Posted to Thread #13553 at 2:21 am on Jan 27, 2009
Miami Spice, created by Steven Raichlen to celebrate the launch of his book, Miami Spice.
5 tablespoons coarse (kosher or sea) salt
3 tablespoons paprika
3 tablespoons freshly ground black pepper
2 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon habanero chile powder.
Combine all in a jar, twist the cap on airtight and shake to mix. Store away from heat and light for up to 6 months.Makes about 1 cup; enough for 6 to 8 pounds meat, poultry, or seafood.
Other messages in this thread:
- 13553. Is everyone familiar with Miami Spice Powder? I didn't realize that I had used my last bottle - Marg CDN - 10:25pm on 01/26/09 (7)
- Marg, is this it? [LINK] - PatBastrop - 2:13am on 01/27/09
- OK! Here is Steven Raichlen's recipe from his book -- hope this helps - PatBastrop - 2:21am on 01/27/09
- Pat, I love that book! Do you have any favorite recipes? [NT] - barb_b - 11:59am on 01/27/09
- My book falls open to page 120, the beef grilling chart. - PatBastrop - 3:17pm on 01/27/09
- Will have to check the desserts out...Although, I do not have a sweet tooth. Love his viniagrettes - barb_b - 9:07pm on 01/27/09
- Perfect, This is just what I will do. Thank you Pat. [NT] - Marg CDN - 6:17pm on 01/27/09
- You are welcome, Marg!!! [NT] - PatBastrop - 4:07am on 01/28/09