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My New Flame

July 16, 2009

Now that the weather’s warm, I've started firing up my hibachi most evenings. Grilling is a healthy, delicious way to cook meats and veggies without a lot of butter or oil (plus, there are no pots or pans to clean!). But since I hate bland food, I needed a way to add flavor without the fat. So I've been experimenting with different combinations of spices. I simply mix together all of the ingredients and rub the blend onto chicken, beef, pork, or fish before cooking. Two of my favorite combos:

1  tablespoon black pepper, 1 teaspoon saffron powder, 1 teaspoon ground  ginger

1  tablespoon paprika, 1 teaspoon mustard powder, 1/2 teaspoon sea salt
 

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