Curries common feature is the incorporation of complex combinations of spices and herbs, usually including fresh or dried hot chilies.
Curry, therefore, is an interpretation of a traditionally Asian cuisine. It is also an interpretation of what is othered, what is different, what is unknown. Similarly, The Curried Cook is my interpretation of food that is othered, that is different, that is unknown. In the end, isn’t everything curried?
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Friday, June 22, 2012
Taco Seasoning
This is an awesome recipe for taco seasoning, that I got from Alton Brown. It really works great with ground beef and lamb! I changed it slightly replacing regular chili powder with korean kimchi powder, and added Harissa. The cornstarch really adds something to this seasoning!
Ingredients 2 tablespoons Korean kimchi powder or chili powder 1 tablespoon ground cumin 2 teaspoons cornstarch 2 teaspoons kosher salt 1.5 teaspoons hot smoked paprika 1 teaspoon coriander 1/2 teaspoon Cayenne pepper 1/2 teaspoon Harissa
Pour all the ingredients into a glass jar and give it a good shake.
Store in a airtight container for a month (or place some wax paper over the container). If you have one of those glass dispensers, that would be cool!
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