Dry marinade express from Christian Bégin
Prep Time
Cooking Mode
60 mL (¼ cup) cup maple sugar
60 mL (¼ cup) cup fraisement grated Parmesan
15 mL (1 tbsp.) tbsp. paprika
10 mL (2 tsp.) tsp 4-spice blend cinnamon, allspice, cloves, and nutmeg
2 mL (½ tsp.) tsp ground cayenne pepper
2 mL (½ tsp.) tsp salt
60 mL (¼ cup) cup maple sugar
60 mL (¼ cup) cup fraisement grated Parmesan
15 mL (1 tbsp.) tbsp. paprika
10 mL (2 tsp.) tsp 4-spice blend cinnamon, allspice, cloves, and nutmeg
2 mL (½ tsp.) tsp ground cayenne pepper
2 mL (½ tsp.) tsp salt
Directions
1Combine all ingredients in a bowl.
2Mix well.
3Rub dry marinade over meat before cooking.
4For a smokier taste, use smoked paprika instead.
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Personal Note
Personal Note