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What To Do:
Use the best spices you can find. Only freshly ground black pepper, please.
Dried herbs have a shelf-life, usually about a year. Don't use dried any that have taken on a bland, tea-like smell.
To grind Szechwan peppercorns and the like, use a cleaned-out coffee grinder, a mini food processor, or a spice grinder.
Use between 1/2 tablespoon and 1 tablespoon per cut, whether steak, fish, or chicken thighs. The only problem: how do you get it to stick? Rub each cut with about 1 teaspoon unsweetened apple juice, lemon juice, cranberry juice, balsamic vinegar, or white wine vinegar. Pat the rub in place to make a thin coating on all sides and you're ready to roll.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 1 | ||
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Calories: 484 | ||
Calories from Fat: 219 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 79.2mg | 3 % | |
Potassium 1497.3mg | 39 % | |
Total Carbohydrate 66.7g | 20 % | |
Dietary Fiber 27.9g | 112 % | |
Sugars, other 38.8g | ||
Protein 21.1g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 484
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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