Grilled Salmon With Harissa Yogurt Sauce
Harissa is a paste from North Africa with all the flavors of the Mediterranean; cumin, coriander, caraway, mint and chilies. It is great as a marinade for grilled lamb, beef, chicken or fish. You can make this with fresh Serrano, cayenne or Habanera chilies. If you’re growing chilies in your garden, put up a batch of harissa while they’re fresh. If you prefer a milder harissa, use red Ancho chilies (ripe poblano chilies). There certainly is no reason why you couldn’t make this Moroccan paste with chipotle peppers (smoked red jalapeno peppers) also. The smoky tones would add another flavor dimension.
The yogurt in the sauce recipe given below will tame the heat of the chilies and the honey and cinnamon will add a touch of sweetness which will also help to caramelize the surface of the salmon when cooking. There’s just enough orange juice to give it a sour note and balance the rest of the flavors.
Harissa and yogurt makes a tasty dip for sesame coated lamb meatballs. Check out Cat Cora’s recipe video at McCormick Gourmet. Chicken tenderloins can be marinated with the harissa and grilled on skewers. Harissa marinated flank steak grilled with fresh eggplant and bell peppers is especially tasty served with your favorite couscous, Mediterranean black bean salad and fresh figs with yogurt and honey.
Harissa paste is super easy to make, there’s no cooking, and is best made a couple days before using. It will keep in the refrigerator up to 6 weeks. This recipe makes about 1-1/2 cups. It may be doubled or tripled and spooned into hot sterilized jars up to 1/2 inch from rims. Cover with 1 Tbsp olive oil before sealing and refrigerate. This makes an unusual hostess gift or gift for your favorite foodie.
Ingredients for Harissa Paste:
o 1 cup fresh red chilies, seeded, veins removed
o 3 garlic cloves, crushed
o 1/2 tsp sea salt
o 3 tsp coriander seeds
o 3 tsp cumin seeds
o 1-1/2 tsp caraway seeds (or fennel seeds)
o 1/4 cup fresh mint leaves (or 2 tsp dried mint flakes)
o 1/2 cup olive oil
Method:
1. Process chilies, garlic, salt, seeds and mint leaves in food processor until smooth.
2. Reserve 1 Tbsp olive oil and add remaining oil to chili mixture in a steady stream while processor is running.
3. Spoon harissa into a glass jar and drizzle with reserved oil to cover. Seal and refrigerate.
Grilled Salmon with Harissa Yogurt Sauce
Ingredients:
o 1 lb of salmon steaks or fillets, 1 inch thick, cut into 4 portions
o 1 Tbsp Harissa paste (recipe above)
o 1 cup yogurt (Greek style)
o 2 Tbsp honey
o 1 Tbsp orange juice
o 2 tsp orange zest
o 2 tsp grated fresh ginger (use micro-plane grater)
o 1/2 tsp cinnamon (Saigon cinnamon from McCormick’s Gourmet Collection)
Method:
1. Salt and Pepper salmon fillets. Fold thinnest end of each fillet to the top of the fillet so that each fillet is relatively the same thickness from end to end.
2. Combine remaining ingredients in a small bowl and whisk to incorporate. Remove 4 Tbsp of sauce for marinade. Chill remaining sauce until serving time.
3. Spoon marinade over top and skin side of each salmon fillet. Let sit for 20 minutes.
4. Place fillets, skin side down, on grill 6 inches from heat source and cook for 3-5 minutes on each side, until both sides are golden brown, turning once. Do not over cook. The center of each fillet should be pink to red depending upon your preference. Cooking it well will dry it out.
5. Serve with a dollop of chilled sauce and garnish with chopped mint if desired.
Notes:
1. You may grill on a flat iron or a non-stick skillet. Drizzle 1 Tbsp olive oil on a hot grill or non-stick skillet. When oil is hot but not smoking place fillets on grill, skin side down. Cook as instructed above.
2. Dried chilies may also be used to make the Harissa paste; just soak dried chilies in hot water to cover for 20 minutes and drain. Process as directed.
Other recipes by JoAnn Jagroop at http://thisdamecooks.com
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Get Ready to Fiesta With Grilled Halibut Tacos and Fresh Pineapple Slaw!
I love tacos! Any kind of tacos really. Just put a taco in front of me and I will probably eat it, and enjoy every bite. But alas, I am trying hard to keep my calorie count in check, so if I am going to indulge in my favorite food I will need to include something really healthy… like fish.
Fish tacos can be absolutely delicious, especially when they are battered and fried. However, for the sake of all things good health, I have created many different ways to enjoy grilled fish tacos. Halibut is a true Northwest favorite when it comes to fish. And it makes a fabulous fish taco to boot. Mix it up with some tropical fruits and fresh slaw and you have one fantastic taco!
These fish tacos are simple, fresh and so delicious I am betting you will make these once a week. If pineapple is not your favorite tropical fruit feel free to substitute with mango or papaya. These fruits beautifully compliment halibut and will make a lovely and flavorful substitution.
Get ready to fiesta with these delicious grilled halibut tacos and pineapple slaw! Keep dinner simple…Enjoy the flavors of life!
Serves 4
Ingredients
1-1/2 lb fresh Pacific Northwest Halibut (you can substitute with any firm and flaky white fish like Mahi Mahi, Ono or Cod)
Olive oil
Fresh lime juice (about 2 medium limes)
Salt and pepper
Cumin
Chili powder (or chipotle chili powder)
Ground coriander (optional)
1 package cole slaw mix (no dressing)
1 cup chopped fresh pineapple
1/4 cup chopped fresh cilantro
1 tablespoon honey
Mexican Cheese (cotija, ranchero, or pepper jack)
Your favorite salsa (I love the green tomatillo salsa with fish tacos)
Fresh sliced avocados
Sour Cream (optional)
Corn tortillas (steamed)
Mexican Rice as a side
Directions
In a large bowl mix together a few tablespoons lime juice, honey, and a drizzle of olive oil to make a light vinaigrette. Season with a pinch of salt and pepper. Toss with the cole slaw, and cilantro. Fold in the chopped pineapple and set aside. For a creamy slaw, add a few tablespoons sour cream.
Pre-heat the grill to 400F. Season the halibut with lime juice, olive oil, salt, pepper, cumin, chili powder, and coriander. Grill the fish until desired doneness, or if you’d like to oven roast, pop the fish in a preheated 350F oven and roast for about 10 minutes or until fish is opaque and flaky.
Steam the corn tortillas in a steamer, rice cooker, or microwave steamer. If you like your tortillas a little crispy, lightly pan fry in corn oil and drain on paper towels. Layer two corn tortillas and fill with fish and top with cheese and pineapple slaw. Place on a platter and serve with your favorite condiments! Enjoy
For additional fresh and delicious recipes check out http://www.karistaskitchen.com
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Grilled Salmon With Harissa Yogurt Sauce
The yogurt in the sauce recipe given below will tame the heat of the chilies and the honey and cinnamon will add a touch of sweetness which will also help to caramelize the surface of the salmon when cooking. There’s just enough orange juice to give it a sour note and balance the rest of the flavors.
Harissa and yogurt makes a tasty dip for sesame coated lamb meatballs. Check out Cat Cora’s recipe video at McCormick Gourmet. Chicken tenderloins can be marinated with the harissa and grilled on skewers. Harissa marinated flank steak grilled with fresh eggplant and bell peppers is especially tasty served with your favorite couscous, Mediterranean black bean salad and fresh figs with yogurt and honey.
Harissa paste is super easy to make, there’s no cooking, and is best made a couple days before using. It will keep in the refrigerator up to 6 weeks. This recipe makes about 1-1/2 cups. It may be doubled or tripled and spooned into hot sterilized jars up to 1/2 inch from rims. Cover with 1 Tbsp olive oil before sealing and refrigerate. This makes an unusual hostess gift or gift for your favorite foodie.
Ingredients for Harissa Paste:
o 1 cup fresh red chilies, seeded, veins removed
o 3 garlic cloves, crushed
o 1/2 tsp sea salt
o 3 tsp coriander seeds
o 3 tsp cumin seeds
o 1-1/2 tsp caraway seeds (or fennel seeds)
o 1/4 cup fresh mint leaves (or 2 tsp dried mint flakes)
o 1/2 cup olive oil
Method:
1. Process chilies, garlic, salt, seeds and mint leaves in food processor until smooth.
2. Reserve 1 Tbsp olive oil and add remaining oil to chili mixture in a steady stream while processor is running.
3. Spoon harissa into a glass jar and drizzle with reserved oil to cover. Seal and refrigerate.
Grilled Salmon with Harissa Yogurt Sauce
Ingredients:
o 1 lb of salmon steaks or fillets, 1 inch thick, cut into 4 portions
o 1 Tbsp Harissa paste (recipe above)
o 1 cup yogurt (Greek style)
o 2 Tbsp honey
o 1 Tbsp orange juice
o 2 tsp orange zest
o 2 tsp grated fresh ginger (use micro-plane grater)
o 1/2 tsp cinnamon (Saigon cinnamon from McCormick’s Gourmet Collection)
Method:
1. Salt and Pepper salmon fillets. Fold thinnest end of each fillet to the top of the fillet so that each fillet is relatively the same thickness from end to end.
2. Combine remaining ingredients in a small bowl and whisk to incorporate. Remove 4 Tbsp of sauce for marinade. Chill remaining sauce until serving time.
3. Spoon marinade over top and skin side of each salmon fillet. Let sit for 20 minutes.
4. Place fillets, skin side down, on grill 6 inches from heat source and cook for 3-5 minutes on each side, until both sides are golden brown, turning once. Do not over cook. The center of each fillet should be pink to red depending upon your preference. Cooking it well will dry it out.
5. Serve with a dollop of chilled sauce and garnish with chopped mint if desired.
Notes:
1. You may grill on a flat iron or a non-stick skillet. Drizzle 1 Tbsp olive oil on a hot grill or non-stick skillet. When oil is hot but not smoking place fillets on grill, skin side down. Cook as instructed above.
2. Dried chilies may also be used to make the Harissa paste; just soak dried chilies in hot water to cover for 20 minutes and drain. Process as directed.
Other recipes by JoAnn Jagroop at http://thisdamecooks.com
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Grilled Flounder Tacos With Poblano Avocado Salsa
Yield:6 Servings
Ingredients:
1 1/2 lbs. flounder fillets
2 garlic cloves, minced, divided
1/2 tsp. salt, divided
1/2 tsp. fresh ground pepper, divided
1/3 c fresh lime juice, divided
For the Avocado Poblano Salsa
2 poblano peppers, seeded, cut in half, seared over an open flame
1 pint cherry or grape tomatoes, quartered
1 large ripe Hass avocado, seed removed, cut into pieces
1/4 c fresh cilantro, chopped
12 corn or flour tortillas
1. Rinse the fish and pat dry. Rub fillets allover with half the garlic. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Drizzle flounder fillets with 2 Tbsp. of the lime juice.
2. To make the poblano salsa, in a medium bowl, combine the peppers, tomatoes, avocado, cilantro, remaining lime juice, remaining garlic, and salt and pepper and mix thoroughly.
3. For the fish, coat an electric grill rack with non-stick spray and grill the fish for about 4-6 minutes on each side or until fish begins to flake easily.
4. Remove fish from grill and serve immediately in warmed tortillas topped with poblano salsa.
Per Serving: 322 calories, 33g carbohydrates, 32g protein, 8g fat, 6g fiber, 77mg cholesterol, 405mg sodium.
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How to Make the Best Marinated Grilled Shrimp
By Beth Brawn
Many people ask the question, “How do I marinade shrimp?”
It’s quite simple really. You need to first find a recipe for a Grilled Shrimp Marinade. There are so many recipes available. You just need to find the best marinated grilled shrimp recipes to suit your taste.
Although many recipes are specified for marinated grilled shrimp, you can use any Shrimp Marinade recipe and grill it, pan-fry it, or bake it. Just because the recipes call for grilling the shrimp you don’t always have to follow that. You can use en electric indoor grill like the George Forman or bake the marinated shrimp in the oven. Pan-frying the marinated shrimp is another option. Especially on rainy days!
Easy Steps For the Best Marinated Grilled Shrimp
1. Purchase Raw fresh or Frozen Shrimp. For grilling purposes, I recommend Large or Extra-Large Shrimp. It is best not to buy pre-cooked shrimp because you are going to be cooking it again on the grill. Raw shrimp takes only minutes to cook. For the best results, and too avoid chewy shrimp, always start with Raw Shrimp.
2. Clean and Devein Shrimp - this is assuming you bought shrimp in the shell. (If you bought shelled-deveined shrimp, skip this step.) Under cold running water, remove outer shell and legs. Leave tail in tact. Make a small slice along the center back of the shrimp and with the tip of your knife, gently remove the black vein. Rinse shrimp and set into clean bowl. Repeat until all shrimp are done.
3. Drain any excess water from bowl of cleaned shrimp. Pat dry with paper towels to soak up any excess water remaining on shrimp.
4. Cover and refrigerate shrimp until ready to marinade
5. Choose your favorite Marinated Grilled Shrimp Recipe
6. Prepare Shrimp Marinade ingredients according to recipe
7. Remove shrimp from fridge, uncover, pour marinade over shrimp and stir shrimp to coat completely. Recover tightly and return to fridge.
8. Marinade approx. 1 hour or follow recipe instructions for best results.
9. When marinade time is almost complete, pre-heat grill to a medium - high heat.
10. Skewer shrimp or place in grilling basket, grill according to recipes instructions and enjoy the Best Marinated Grilled Shrimp ever!
Here are a few simple Marinades for Grilled Shrimp:
1/4 c. olive oil
1/4 c. dry white wine
1 tbsp. minced dry onion
1/2 tsp. dried basil (1 tsp. if fresh)
1/2 tsp. dried rosemary
1/4 tsp. pepper
Place 1 pound raw shelled shrimp in re-closable plastic bag or container with tight lid, add marinade. Close, refrigerate 2-4 hours. Drain marinade. Thread shrimp onto pre-soaked skewers. Grill over hot coals 6-10 minutes. Brush often with reserved marinade.
1 c. dry white wine
1 c. olive oil
1/2 tsp. chopped basil
1 tbsp. coarse black pepper
1/2 tsp. cajun spice (optional)
1 lb lg. raw shrimp, peeled, deveined (leave on tails)
Thin lemon slices
Mix marinade in shallow bowl, add shrimp, cover, refrigerate for at least 3 hours, turning occasionally. Set grill on high heat. Skewer shrimp and lemon slices on bamboo skewers, alternating each. Grill until shrimp just become opaque. Baste occasionally with leftover marinade. Grill approx.
3 minutes per side.
If you want really fast and easy shrimp marinade, purchase a bottle of pre-made seafood marinade. My favorites are Lawry’s Tequila Lime or Caribbean Jerk. You can find them at your local grocery store. Marinade the raw shrimp for approx. 1 hour before grilling.
This article is brought to you by Beth Brawn, creator of http://www.free-shrimp-recipes.com You can visit her website for many more delicious Marinated Grilled Shrimp recipes along with many other shrimp cooking tips, cooking videos and more. Copyright- You may freely republish this article, provided the text, author credit, the active links and this copyright notice remain in place.
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Easy Grilled Cajun Blackened Tuna
By Brian Smith
This grilled blackened tuna is simple to prepare and has all the flavor the Cajun style of cooking is known for.
My favorite past time is fly fishing and my second favorite past time is cooking seafood. This recipe is one that I have developed over the years. In the past I have tried many recipes that had fifteen or twenty ingredients and found that in order to grill a great, flavorful Cajun blackened tuna all you really need is a few ingredients. The key to good grilled tuna is not to overcook the tuna. Overcooking tuna will do two things to the flavor. First, it will dry out the tuna and second and most important it will release and alter the flavor of the oils in the tuna, giving a strong fishy taste. I prefer my tuna grilled on a hot charcoal grill and just seared on both sides while still maintaining a nice bright pink inside. If you prefer you can grill a little longer on a lower heat until your tuna is cooked through but again I caution you not to overcook.
Ingredients:
Four or five fresh Tuna steaks
2 Tbsp Cajun seasoning
3 Tbsp Olive oil
¼ Tsp Cayenne pepper
¼ Tsp Black pepper
1 Finely grated or chopped garlic clove
½ Tsp Lemon zest (optional)
Preparation:
In small bowl mix Cajun seasoning, olive oil, cayenne pepper, black pepper, garlic and lemon zest. Blend well. Add Tuna steaks, coat well and marinate in the refrigerator for 30 to 40 minutes.
The Grill:
Place Tuna on a hot charcoal grill for 1 to 2 minutes per side or until cooked to taste. Once again I caution you not to overcook your Tuna.
Complimentary Sides:
I like serving this with Long grain and wild rice or black beans and rice and a fresh salad of your choice. I also like a thick piece of grilled garlic toast. And a nice bottle of wine, red or white, your choice will go nicely with this meal.
This is a nice grilled Cajun Blackened Tuna that is easy to prepare and I am sure you and your will be amazed at the flavor.
Thanks and enjoy,
Brian
Brian is an avid fly fisherman and seafood cook. He also has a website dedicated to fly fishing and cooking great seafood.
saltwater fly fishing
Enjoy and thanks,
Brian
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What is the Best Way to Cook Frozen Shrimp?
Shrimp is without a doubt one of the most popular forms of seafood in the US and abroad. When compared to other types of shellfish, like lobster for instance, it is more affordable, and can be just as delicious if prepared correctly. It is an extremely versatile shellfish and with a bit of experience, is very easy to cook.
As the title of this post suggests, many people are asking: What is the best way to cook frozen shrimp? The reason why this is such a popular question is because this shellfish freezes very well. Many of us, after we buy some, store it in the freezer for future use. In fact, most of the shrimp we purchase is frozen before we buy it from the store. Even the shrimp that is supposedly fresh, has more than likely been recently thawed. There is nothing wrong with this, as I said earlier, this shellfish freezes quite well.
Hopefully the shrimp you already have on hand is still in the shell. You should avoid, if possible, purchasing any that has been peeled. A lot of the flavor is in the shells, so if it has been pre-peeled, it would have lost a good deal of essential flavor. Besides, if you peel it yourself, you can save the shells and use them to make a delicious stock that can be used in lots of other recipes.
Of all the various methods for 
cooking shrimp, grilling and broiling are by far my favorite methods as I believe they impart the best flavor and are rather simple to prepare. Below is a recipe and instructions for marinating and grilling shrimp.
ABOUT THAWING FROZEN SHRIMP
I highly recommend that you DO NOT use your microwave to defrost shrimp, or any meat for that matter. I know, from past experience, that the microwave can partially cook the meat during the thawing process and it also does something to the flavor and texture of the meat. I will usually take the shrimp out of the freezer a day or two before I plan on cooking, place it in a covered bowl, and defrost it in the refrigerator. If I am in a really hurry, I will place them in a colander and thaw under running cold water. Those are in my opinion, the best methods for 
thawing frozen shrimp.
ABOUT GRILLING SHRIMP
Grilling this delicious shellfish, preferably on a charcoal grill, provides intense flavor and they hold up wonderfully on the grill. Some of the best types of ingredients that compliment grilled shrimp are acids like lemon, lime, orange, tomato and vinegar. One of my all time favorite ways to grill them is by first marinating them in a citrus herb marinade. This is especially wonderful in the summertime. It is light, healthy and goes great with an ice cold beer or glass of wine.
A NOTE BEFORE WE BEGIN
Keep the shells on when marinating and grilling. Many recipes call for grilling with the shells removed. This is not recommended as the shells not only provide great flavor, but they also protect the shrimp from overcooking and drying out. This is not necessary, but it is also quite helpful to keep the tails on as well. After cooking, the tails provide an easy way to handle the shrimp while eating.
GRILLED SHRIMP WITH CITRUS HERB MARINADE
INGREDIENTS
1 Pound of Shrimp (Thawed if Frozen, Shells on & De veined)
1/4 Cup of Extra Virgin Olive Oil
2 1/2 Tablespoons of Fresh Lemon Juice
1 1/2 Tablespoons Fresh Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup Freshly Chopped Cilantro
2 Cloves of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper
4 skewers - Either Bamboo or Metal. (If using bamboo, soak in water for 15 -20 minutes before grilling)
DIRECTIONS
Step 1 - De vein the Shrimp - Cut a 1/4 inch slit, through the shell, in the back of the shrimp and carefully remove the vein, leaving the shell intact.
Step 2 - In a large bowl, mix together all ingredients except the shrimp
Step 3 - Add shrimp to the bowl with the marinade and toss to coat. Refrigerate for 1 Hour.
Step 4 - When you are ready to cook, thread the shrimp on the skewers and discard the marinade.
Step 5 - Preheat your grill to high and cook for 1 1/2 to 2 minutes per side.
Well there you have it. You now have a good idea of what to do with those frozen shrimp sitting in your freezer. I hope you enjoy the included summer grilling recipe. Enjoy and happy eating!
Grilled Peppered King Crab With Mussels and Salsa Fresca
By Allie Moxley
Grilled Alaskan king crab legs are a perfect appetizer. In this easy-to-follow recipe, learn how to cook king crab legs with mussels and salsa fresca.
This recipe is for 4 portions.
Ingredients for King Crab:
- 2 long king crab legs
- 1 tablespoon of whole pepper
- 2 teaspoons of salt
Ingredients for Mussels:
- 25-30 fresh mussels
- 1 bay leaf
- 1 clove of garlic
- ¼ cup of white wine
Ingredients for Salsa Fresca
- 1 mango, small cubes
- 2 tomatoes, small cubes, skinned and without seeds
- 2 spring onions, thinly sliced
- 1 clove of garlic, finely chopped
- juice of 1 lime
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of basil, finely shredded
- salt
- pepper
Directions:
Start by making the salsa. Put all the ingredients in a large bowl and mix them together. Pour in the lime juice and olive oil. Stir in the basil. Add salt and pepper to taste.
Just below the joint, chop the king crab legs. Using a small and sharp knife to make round both ends of all the legs and pull the crab meat from each shell.
Toast the whole pepper in a dry frying pan. Then crush it with a pestle and mortar. Turn the meat in the pepper and add salt to taste.
Next, brush the grill with oil. Fry the crab meat for about 1 to 2 minutes on each side. The meat should still look and feel a little bit raw when you remove it from the grill. Leave it to cool for a few minutes before serving it. (However, if you are boiling the crab meat, which is the preferred way to cook king crab legs, it should only be heated for about 1 minute.)
Put the mussels in aluminum foil with the white wine, bay leaf, and garlic. Steam them on the grill until the shells open on their own after about 4 minutes.
Arrange the crab meat and mussels with the salsa on small portion plates. One plate for each person.
As you have seen, learning how to cook king crab is easy. Share and enjoy this recipe with your friends and family.
Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood.
Browse thousands of extremely popular Alaska seafood recipes using our Internet based recipe database. Whether you are preparing a meal for one or 100, you are sure to find a recipe that fits the occasion.
http://www.alaskaseafood.org/recipes
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Grilling Lobster Tails - Free Cooking Video
Grilling lobster tails is quick and easy thanks to this easy method from Chef Jason Hill.
Many people are intimidated on how to cook lobster, but grilled lobster tails are an impressive and simple way to go.
If you have a Maine lobster or other variety of lobster, simply split the tails in half and rinse under cool water.
Lobster tail recipes are best when made with a scampi-style butter, garlic and parsley sauce. Hill’s recipe for grilled lobster tails uses this method, first by cooking lobster tails on the grill, and then by finishing them off in a saute pan.
Side dishes for lobster dinner include garlic mashed potatoes and grilled corn on the cob. See Hill’s accompanying recipe for grilling corn on the cob.
We hope this is one of the best lobster recipes you’ll try!
Grilled Blackened Cedar Plank Salmon
The following video is a recipe and instructions for 
Grilled Blackened Salmon on a Cedar Plank. The Chef in this video mentions a special blackened seasoning that he is using, but you can make your own blend or you can purchase a ready made blend of blackening spices at your supermarket.
Here is the Cedar Plank Blackened Salmon Video:
The cedar plank imparts a subtle but wonderful smoky flavor to the salmon while grilling. After using the cedar plank I will never grill salmon any other way.
Make certain that you soak the cedar plank for at least four hours, or overnight. The soaking will help lessen the chance of the cedar plank catching fire.
There are a variety of different blackening spice mixtures that you can make. Below is only one example:
- 4 teaspoons paprika
- 1 teaspoon ground dried oregano
- 1 teaspoon ground dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon finely ground black pepper
- 1/2 teaspoon finely ground white pepper
- 1/2 teaspoon garlic powder
Directions:
Mix all spices together and store in an air-tight container. You should then store the container in a cool dark place.
Enjoy!
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