Toasting Spices ~ Toasted Blackened Seasoning
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!