The Prudent Wife

Toasting spices - why would anyone want to do that? Because it brings the flavor up to an extraordinary level! Toasting spices sounds so exotic, but it is the quickest way to make flavor pop and your taste buds sing , and perfumes your house with an incredible aroma.

Take a DRY skillet. DRY. This means not a drop of water, oil or any moisture. Turn it on low heat. 

Measure the following spices into a bowl and stir well. 

1 tablespoon chili powder
1 tablespoon ground cumin
1/2 tablespoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon anise seed
1/2 teaspoon freshly cracked black pepper
dash of sea salt 

Sprinkle the spices into the DRY skillet. Begin to "toast spices" simply by moving them around in the DRY skillet over medium heat. Toasting spices is super simple, it just sounds exotic. You will begin to smell a tantalizing aroma coming off the spices, it is getting close to being done when you can smell t hem! Do not burn them, just pour them into a bowl.

Coat your meat with the freshly toasted spices and cook in the same pan with a drizzle of olive oil this time.

 This recipe for Toasted Blackened Spice works exceptionally well with salmon or sea bass (or any other fish), chicken, beef, pork, you name it. Wonder if it would work with venison - probably!