NOTE: I usually put in twice the amount of cayenne for my taste.

From:Larry Maki
Posted By:the echo
Post Date:

Mix peppers, herbs and spices, store in an air tight container. Spice is great on most all meats; including pork chops and steaks; chicken and seafoods. The food to be blackened should be moistened on both sides with butter or margarine. Then coated with the spice mix. The coated meat should then be cooked in a white hot cast iron skillet on both sides until degree of wellness is reached and spice looks like a black crust. Shrimp should be peeled, leaving only the tails on. Foods my also be cooked on very hot grill. Always cook in well ventilated area, as mixture may smoke alot. Amount of coating is to taste. This is a very spicy mix. Start lite and work your way up. Blackened shrimp makes for great appetizer along with a good cocktail sauce. Shrimp need to be attened continually while cooking as it only requires a couple minutes each side.

From: Teresa Erickson
Posted By:Morten's Recipe Collection
Post Date: 2/2/98

1.Rinse the chilpotles and drain. Pierce each one all the way through with a sharp fork or skewer. Place in a pressure cooker with water to cover and cook at low pressure for about 15 minutes; they should be soft but not mushy. (Alternatively, cook the chiles with water to cover in a tightly covered nonreactive medium saucepan over low heat for 30 to 40 minutes.)

2.Drain the chilpotles, remove the stems and wipe off any stray seeds clinging to the outside. Set aside.

3.Meanwhile, in a medium nonreactive saucepan, cover the anchos with hot water and simmer for 5 minutes. Drain and transfer to a blender. Add 1 cup of water plus the garlic, marjoram, thyme, cumin seeds, bay leaf and 4 of the cooked chilpotles and blend until almost smooth.

4.Heat the oil in a shallow nonreactive skillet. Add the blended ingredients and fry over moderately high heat for about 3 minutes, scraping the bottom of the pan to prevent sticking. Add the vinegars, brown sugar, salt and 1/2 cup of water and cook for 5 minutes longer. Then add the remaining chilpotles and cook over moderate heat, scraping the bottom of the pan from time to time to prevent sticking, until the sauce has reduced and thickened, about 15 minutes. (MAKE AHEAD: The Chilpotles en Adobo can be refrigerated in an airtight container for up to 1 month. Before using, place in a medium saucepan, moisten with a little vinegar and bring to a boil. Let boil for a few minutes.)
Makes about 6 cups

From:Judy Howle
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Tue, 16 Dec 1997

Mix it all up and let it rest for a few hours to develop flavor.

From: Translated From Spanish By William Ackerman
Posted By:
Post Date: April 97

Instructions
Combine all ingredients in a small bowl and mix thoroughly. Can be stored indefinitly in tightly lidded glass jar. Great with Shrimp Creole.

From: Morten's Recipe Collection
Posted By:
Post Date: 2/2/98

Mix all ingredients well and reserve in refrigerator, covered tightly. Will keep for up to 2 weeks.

From: GRILLIN' AND CHILLIN' SHOW #GR3603
Posted By:
Post Date: April 97

Instructions
Mix all ingredients and grind to a fine powder using a mortar and pestle, or food processor or blender. Spice will keep 6 months or so on the pantry shelf.

TO USE:
This powder is somewhat more pungent and fresher tasting than a packaged brand, so use a bit less.
YEILD: 5.5 OZ

From:Cheaper and Better Alternatives to Store Bought Goods By Nancy Birnes
Posted By:Pepper Fool
Post Date: 2/2/98

• 1 tablespoon small pale green cardomom seeds (equal to about an ounce, about 10 seeds)
• 1 teaspoon whole black cumin seeds
• 1 teaspoon whole cloves
• 1 teaspoon whole black peppercorns
• 1 teaspoon of caraway seeds (preferably black)
• 2 inches of cinnamon stick

Sort the peppercorns, coriander seeds (dhania), caraway seeds (jivan), cloves, cumin, and remove the skin from the cardomoms. Mix together, and grind fairly finely (not powdery) in a coffee grinder. Mix in the previously grond cinnamon, and keep the garam masal in an air tight jar.

For those uninitiated to the virtues of garam masala ("hot mixture" in Hindi), this combination of spices has been featured in countless curried dishes for millenia. It is the most versatile and ubiquitous of all the masalas. It is used to support and bridge flavors in foods, and is an indispensable part of the traditional Indian burn. It is also immensely fragrant and aromatic. Ready to use garam masala IS available through any Indian grocer, but the taste of freshly ground home-made masala is well worth an extra 15 minutes in the kitchen.

Masalas, as mentioned in a previous post, come in hundreds of different varieties, and are used to season meat, rice, fish, potatoes, pasta, or any curry. They can be sweet, sour, pungent, hot or any combination thereof. The are GREAT complements to chiles, and are often meant implicitly to be used with them, as is the case with garam masala. Try experimenting with some in a favorite dish today!

Yield: About 1/4 cup

Origin: Appeared in Molly O'Neill's food column in New York Times Magazine on January 26, 1997.
Adapted from "A Taste of India," by Madhur Jaffrey, Atheneum, 1986
Posted By: Anup Jassal

The following spicy powder is extremely hot, but very tastey and addictive. I find myself eating it plain, unable to stop--but I'm a strange one. Some of the ingredients are specialized; you'll have to get them from an Indian foods store.

1. Heat the 1 t oil in a wok or heavy skillet over medium heat for 3 minutes. Add the urad and channa dal and chiles. Fry stirring constantly until the beans begin to turn color, about 3 minutes.

2. Stir in the asafetida and sesame seeds. Continue frying until the contents of the pan are nicely browned and smell roasted, about 3 minutes. Turn off the heat, transfer mixture to a plate and cool completely. Blend in the sugar and salt. Grind the mixture to a powder using a coffee grinder (my prefered method), or a large mortar and pestle or spice mill. The powder should be neither course, nor as fine as flour; it should have a grainy texture. This mixture stays fresh indefinitely if stored in an airtight container in a cool place. Optionally, just before serving, blend a little oil into as muchpowder as you might use to make a sauce.

From: Julie Sahni's Classic Indian Vegetarian and Grain Cooking.
Posted By:Jonathan Kandell, tucson, az
Post Date:

Instructions
In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months.
Makes 21 teaspoons (about 1/2 cup). Seven teaspoons of mix equal a 1.25 oz. pkg. of purchased taco seasoning mix.
TIPS: Cumin, an herb, is ground from cumin seeds, and there is no substitute for its flavor. Seven teaspoons mix contains 90mg Sodium.

NOTE: (from Morton) After I grind them up, I add a little salt, garlic and onion powder, thyme, sage and cumin. Makes for a VERY tasty mix. I have used it on just about everything and I keep a supply at work to doctor micronuked popcorn. Very, very good stuff!

From: Robbie Shelton's Database
Posted By:Morten's Recipe Collection
Post Date: 2/2/98

Instructions
If you've ever had jerked chicken or pork this is the rub that's used. Mix together all the ingredients to make a paste. a food processor fitted with a steel blade is ideal for this store leftovers in the refrigerator in a tightly closed jar for about a month.

From: Morten's Recipe Collection
Posted By:
Post Date: 2/2/98

I was happy with the results, but being a chilihead (habanero class), it needed to be hotter. Maybe I should use a hotsauce as a base coat, and rub this over it?

From: Jon McCoy
Posted By:
Post Date: April 97

1. Combine all of the ingredients in a small bowl.

2. Prepare the meat filling ofr the tacos as described on the original package instructions:
"In large skillet, brown 1 pound ground beef until crumbly; drain fat. Add spices and seasonings and 2/3 cup water; mix thoroughly. Bring to a boil; reduce heat to low and cook, uncovered, 7 to 10 minutes, stirring occasionally. Spoon meat filling into warmed taco shells or tortillas. Top with shredded lettuce, grated cheddar cheese and chopped tomato. Use fresh salsa and guacamole if desired. Makes meat filling for 12 tacos(about 3 tablespoons each).

From:
Posted By:
Post Date:

Mix ingredients well and apply to meat before smoking.

From: Bill In California
Posted By:
Post Date: April 97

In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar.

From: "Sundays at the Moosewood Restaurant"
Posted By:Walt Gray
Post Date: Mon, 03 Nov 1997

From: Steve Nearman
Posted By:Steve Nearman
Post Date: Tue, 6 Jan 1998