¾ teaspoon cumin seeds, toasted
½ teaspoon coriander seeds, toasted
2½ pieces dried chipotle peppers, toasted and seeds removed
2 teaspoons sun-dried tomatoes, diced, not packed in oil (optional)
2½ teaspoons sugar
1 teaspoon salt
½ teaspoon powdered mustard
¼ teaspoon black peppercorns
Place all the ingredients in a food processor or spice grinder, and pulse until the spices are well blended. Remove the large pieces of sun-dried tomatoes, if using. Store in an airtight container for up to 3 weeks.
To toast the cumin and coriander seeds, place a small skillet over medium heat. Add the seeds (do this in separate batches) and toast, shaking the pan occasionally, until the spices are fragrant, 2 to 4 minutes. Transfer to a heatproof bowl to cool completely. To toast the dried chipotle peppers, place them in a dry skillet over moderate heat for 1 to 2 minutes, watching carefully so they don’t burn.
For a copy of Wildcat Country Cooking, call Hobbton High School at (910) 594-0242.
print it
From Southern favorites like chicken salad and pimento cheese to deli classics like Reubens and Italian subs, sandwich shops across the state satisfy our cravings. Discover 10 we love.
Commercial and recreational vessels cruise a watery highway of natural and dredged channels, with one face toward the land and the other toward the ocean.
Thanks to a master chef, Sapphire Valley’s oldest structure lives on as a fine-dining destination.
Like the old-school, paper bag special, a fried bologna sandwich is a nostalgic Southern staple.
