FLAVORS OF SOUTHERN SPAIN
The inspiration to make up this blend comes from my love of the spice grilled meats of the Latin origins. It delivers a bit of heat from the cayenne, an earthiness from the cumin, and finishes with sweet under tones from the fennel and caraway. This blend is a favorite of Bob’s for flavoring grilled and roasted red meats, and it is equally at home with wild game and domestic duck. Of course, when serving beef and one of your guests eat vegetarian, add a little of the Flavors of Southern Spain to lentil cakes or a mushroom medley.
Recipe Suggestions: Dry rubbed (with FOS) and pan-seared Striploin ; Standing Rib Roast; Tenderloin of Beef; Lentil Cakes, Savory