Is everyone familiar with Miami Spice Powder? I didn't realize that I had used my last bottle

M

Marg CDN

Well-known member
before trying to recreate it. Now our fish sandwiches are suffering the consequences.

I looked on the internet and am getting very confused as there seems to be a broad generalization of the term now.

This is stuff that I bought in the south (not available here) in a plastic spice bottle with red and blue on the label, along with the obligatory palm tree. I'm trying to recreate it and I find recipes that seem to be personal concoctions.

For example:

_ tablespoons salt coarse (sea or kosher)

_ tablespoons paprika

_ tablespoons black pepper, freshly ground

_ tablespoons cumin, ground

_ tablespoons oregano, dried

_ tablespoon habanero chile powder

Does anyone know where I can find a recipe for substitution? Or does anyone have a bottle that you could list the ingredients for me please?

We learned to love the fish sandwiches at a grill in the Caribbean and as a frequent customer, the owner told me that this is what he used.

 
OK! Here is Steven Raichlen's recipe from his book -- hope this helps

Miami Spice, created by Steven Raichlen to celebrate the launch of his book, Miami Spice.

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

Combine all 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.

 
My book falls open to page 120, the beef grilling chart.

He is fun to read, and I am convinced that doing so has a calorie count of 300 per minute! Have you read his desserts?

 
Will have to check the desserts out...Although, I do not have a sweet tooth. Love his viniagrettes

and soups. I just feel like I am in the tropics when I read his book...Really enjoy his writing!

 
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