Spice Paste From "The Thrill Of The Grill"
Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 1
 

Ingredients:

1/4 cup fresh cilantro -- minced
2 tablespoons fresh oregano -- minced
2 cloves garlic
1/4 cup olive oil
1 teaspoon kosher salt
1 tablespoon ground cinnamon
2 tablespoons black peppercorns -- cracked
2 tablespoons coriander seed -- cracked
2 tablespoons sweet paprika
2 tablespoons curry powder
2 tablespoons cumin powder
 

Preparation:

Combine the cumin, curry powder, paprika, coriander seed, peppercorns, cinnamon, and salt in a small cast-iron skillet. Dry roast over medium-low heat until spices begin to smoke but not burn, about 3 to 5 minutes. Transfer the roasted spices to a bowl. Add the olive oil, garlic, oregano, and cilantro and mix well. Refrigerate in an airtight container for up to 3 days. Adapted from a recipe of Chris Schlesinger's, this paste is great with steaks, chicken or veal chops. Rub meat with paste and refrigerate for 4 to 6 hours before grilling. Bring to room temperature and grill over hot coals until medium rare, about 4 minutes per side. Makes 3/4 cup