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.
|Serving Size: 1 Serving (145g)|
|Recipe Makes: 1|
|Calories from Fat: 119 (35%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 14042.7mg||484 %|
|Potassium 1567.9mg||41 %|
|Total Carbohydrate 63.9g||19 %|
|Dietary Fiber 27.7g||111 %|
|Sugars, other 36.2g|
|Protein 13.9g||20 %|
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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: 344
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