1/2 teaspoon ground chile de arbol powder |
1/2 teaspoon ground ancho chile powder |
1/2 teaspoon ground cayenne |
1/2 teaspoon ground cumin |
1/3 cup freshly squeezed orange juice |
2 tablespoons water |
1 teaspoon roasted-garlic puree, recipe follows |
1/2 teaspoon cane syrup or light molasses |
1/2 teaspoon ground mexican oregano |
3 tablespoons extra virgin olive oil |
1 1/2 pounds trimmed pork tenderloin |
1 teaspoon, plus 1/2 teaspoon angel dust cajun seasoning, recipe follows |
1 teaspoon dry rub jerk seasoning, recipe follows |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon ground chile de arbol powder |
2 teaspoons extra virgin olive oil |
skewers (if wooden, soaked in water) |
1 cup peeled garlic cloves |
1 cup extra virgin or regular olive oil |
3 tablespoons hungarian paprika |
1 1/2 tablespoons spanish paprika |
5 teaspoons salt |
1 1/4 teaspoons dried thyme leaves |
1 1/4 teaspoons dried oregano |
1 teaspoon ground white pepper |
1/2 teaspoon dried basil |
1/2 teaspoon cayenne pepper |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon garlic powder |
1/8 teaspoon onion powder |
2 tablespoons onion powder |
1 tablespoon ground allspice |
1 tablespoon ground thyme |
2 teaspoons ground cinnamon |
2 teaspoons ground cloves |
1 teaspoon granulated sugar |
1 teaspoon ground coriander |
1 teaspoon ground habanero chile powder |
1 teaspoon freshly ground black pepper |
1 teaspoon garlic powder |
1/2 teaspoon hungarian paprika |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |