Title: Cinnamon-Chili Crust Mixture
Categories: None
Yield: 1 Servings

2 tb Paprika, Spanish or red
2 tb Sugar
2 tb Cayenne pepper
3 tb Coriander seed, crushed
2 tb Salt
2 tb Cinnamon

(Hot-spicy coating for fish, lamb, or poultry)

Lightly coat meat or fish before sauteeing or pan frying.

(Note: This has an incredible aroma while it is cooking. I plan to mix up a
triple batch of it and keep it in a jar in the spice cabinet -- you could
probably cut down on the cayenne, but I'm not sure it would have the same
whang -- L.) Posted to FoodWine Digest by Lyn Belisle
on Jul 5, 1997