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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 (91g) | ||
Recipe Makes: 1 | ||
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Calories: 328 | ||
Calories from Fat: 91 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 103.4mg | 4 % | |
Potassium 903.5mg | 24 % | |
Total Carbohydrate 60.7g | 18 % | |
Dietary Fiber 15.5g | 62 % | |
Sugars, other 45.2g | ||
Protein 10.5g | 15 % | |
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: 328
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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