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 (132g)|
|Recipe Makes: 1|
|Calories from Fat: 219 (45%)|
|Amt Per Serving||% DV|
|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 %|
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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: 484
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