French Tarragon

Combine 1 medium shallot, minced 1 tablespoon red wine vinegar 2 teaspoons dried tarragon 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper

Pat onto 1 to 1 1/2 pounds of meat, poultry or fish and let stand at room temperature 15 minutes before grilling or broiling.

Dijon-Fennel

Combine 1 tablespoon Dijon mustard 2 teaspoons fennel seeds, crushed 1 clove garlic, pressed 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper

Pat onto 1 to 1 1/2 pounds meat, poultry, or fish, and let stand at room temperature for 15 minutes before grilling or broiling.

Spicy Peppercorn

Crush together 2 tablespoons coriander seeds 2 tablespoons cumin seeds 2 tablespoons fennel seeds 2 teaspoons whole black peppercorns 1/2 teaspoon salt with a mortar and pestle

Pat

Brazilian Combo

Combine 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/8 teaspoon ground allspice

Pat onto 1 to 1 1/2 pounds meat, poultry, or fish and let stand at room temperature for 15 minutes before grilling or broiling.

Coffee and Spice

Combine 2 teaspoons instant-coffee granules 1 teaspoon sugar 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice

Pat onto 1 to 1 1/2 pounds meat, poultry or fish and let stand at room temperature for 15 minutes before grilling or broiling.

About the Author

Published author and accomplished gourmet cook with 4 websites www.phyllisrecipes.com www.medicineestore.com www.earlybirdspecials.info www.happypettips.com