Anyone familiar with Miami Spice? I think that was all it was called. It did come from FLA but

M

Marg CDN

Well-known member
I was buying it in the Caribbean where I learned that this is what the local grills were using in their wonderful fish sandwiches. I brought lots back but it's now gone and I can't be sure of the source.

It was in a typical plastic spice bottle, red label, and I'm sure it was just called Miami Spice. Mostly red stuff inside.

I'm trying to find some more so that I can even further enjoy the local fish bounty.

 
Marg, Steven Raichlen has a recipe in The Barbecue! Bible called Miami Spice

Makes about 1 cup; enough for 6 to 8 pounds of meat, poultry or seafood.

I created this rub to celebrate the launch of my book Miami Spice. Use it to give a South Floridian accent to grilled meats and seafood. Habanero chile powder is available at gourmet shops and from the hot sauce mail-order companies.


5 tbs salt coarse (sea or kosher)
3 tbs paprika
3 tbs black pepper, freshly ground
2 tbs cumin, ground
2 tbs oregano, dried
1 tbs habanero chile powder


Combine all the ingredients in a jar, twist the cap on airtight, and shake to mix. Store away from heat and light for up to 6 months.

Makes about 1 cup; enough for 6 to 8 pounds meat, poultry, or seafood

 
One tablespoon of habanero is a lot, at least in my book. I've been eating...

...spicy food since I was a kid, and a lot of hot food. I can only take habanero chiles in smidgens!

Even for 6 to 8 pounds of meat, a tablespoon of habanero powder will be incendiary.

To each, his own!

Michael

 
Yes, so I've heard. Sometimes food is so hot you can't even taste it.

I do like the taste of habanero chile, but I can't get past the scovilles.

Michael

 
And after it burns your palate you can't taste anything else for the rest of the meal.

I like the fruity taste of the habanero but in small doses.

 
Well, it hasn't been around since 1989, except for re-runs...

... not my favorite kind of show, but yeah, I am familiar with it

(sorry, could not resist... )

 
Have you made this? Hot food put me in Emerg one night & it took me 10 years to recover. I could

gentle it up a lot but this mix was not hot. Just really tasty. I thought that it would still be on the shelves in FLA

 
I ended up buying McCormick's Cajun Spice. Same idea but not nearly as bright and

the flavour is kinda slow in it. But it'll do, I guess. But thanks for your help.

 
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