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OK! Here is Steven Raichlen's recipe from his book -- hope this helps

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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.

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