BOB & LENORE's COOKBOOK© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SPICES BLENDS, SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSING
FLAVORS FOR FRYING (recipe)
Particularly good with sturgeon when you can get it. See Aug 2011 Dinner Show. Also good with oven fried chicken and making jo-jo potatoes!
When making flavored stocks with this recipe as we do for Risotto, Simple and Southern, do not add the salt. Omit salt from the spice blend as salt will be added later.
2 ½ tablespoons paprika
2 tablespoons sea salt
2 tablespoons garlic powder
1 tablespoons black pepper
1 tablespoons coriander
1 teaspoon ground mustard
1 tablespoons onion powder
1 tablespoons cayenne pepper
1 tablespoons dried leaf oregano
1 tablespoons dried thyme
In a medium bowl, combine spices and herbs; mix well. Place into air tight dry container and store in cool dry place until needed. When using add approximately 1/2 teaspoon salt for every tablespoon of spice mix.TO RECIPES