Time 5m Yield 19 Number Of Ingredients 6 Steps:
Stir salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in an airtight container, seal, and shake to combine.
Time 15m Yield 1 jar, 200 serving(s) Number Of Ingredients 8 Steps:
Break up the bay leaves into pieces and grind them in an electric grinder. Pour them on a sheet of white kitchen paper with the sea salt crystals and mix well. Cut the nutmeg into chips with a sharp knife, mix with the cloves, peppercorns and allspice an grind to the same consistency as the salt and the bay leaves. Now mix in the marjoram and thyme and grind all ingredients together to the consistency of fine sand. Store in dark glass bottles and seal tightly. The salt will keep indefinitely in this way. Use one teaspoon of spiced salt for 1 pound dry ingredients or 1 quart of liquid.
Time 1h20m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Preheat the oven to 250 degrees F. Line a baking sheet with foil. Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool. Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.) Remove the steaks from the refrigerator about 1 hour before grilling to bring to room temperature; sprinkle each side with 1/2 teaspoon of the prepared spiced salt, then cover with plastic wrap and set aside. Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners. Wipe the salt off the steaks and pat dry; brush lightly with olive oil. Grill over direct heat until marked on the bottom, about 2 minutes, then rotate 90 degrees F and cook 2 more minutes. Flip the steaks and repeat on the other side, then transfer to the cooler side of the grill (indirect heat); cook 5 more minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes. Meanwhile, grill the tomatoes over direct heat, turning, until marked, about 5 minutes. Serve with the steaks and the remaining spiced salt.
Number Of Ingredients 4 Steps:
Combine 2 tablespoons each of Sichuan peppercorns, cumin seeds, and kosher salt in a small skillet over medium heat. Heat, stirring often, until spices are toasted and very fragrant, about 3 minutes. Transfer to a bowl; let cool. Finely grind mixture in a spice mill or in a mortar with a pestle.
Time 5m Yield Makes about 85g Number Of Ingredients 8 Steps:
Combine the cinnamon, coriander, grated nutmeg, ground ginger, ground cloves, orange and lemon zests and sea salt flakes in a small bowl. Sprinkle the spiced salt over roasted or pan-fried veg or sweet or savoury pastries, or use it in a brine for a roast turkey.
Time 5m Yield 1-1/4 cups. Number Of Ingredients 8 Steps:
In a small bowl, combine all ingredients. Store in an airtight container for up to 1 year.
Time 5m Yield One cup Number Of Ingredients 7 Steps:
Grind the star anise, cinnamon sticks, peppercorns, cloves and cumin seeds, if using, separately in a spice grinder. If using celery seed, leave whole. Combine the spices and salt in a bowl and mix thoroughly. Store in an airtight container.
Time 10m Yield 10 serving(s) Number Of Ingredients 8 Steps:
Grind all the ingredients in a mortar or food processor until well mixed. Store in the refrigerator.
