Make your own Spice Blend
Tuesday, October 9, 2012 at 4:00AM 
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Dried herbs and spices are forever proliferating in my pantry, taunting me with their two-year shelf life. One great way to plow through those jostling jars is to make your own spice blends.
I knew my guy was a keeper when he coated chicken thighs with this all-purpose rub, which he employs on everything from bell peppers to skirt steak. Try it as a dry rub on a smoked pork butt, or mix it with a few glugs of olive oil for a wet rub that packs chicken breasts with flavor and seals in moisture.
Jorge’s AP Spice Blend
Makes about ¼ cup (enough for 2 pound of chicken)
2 tablespoons smoked sweet paprika
1 tablespoon garlic powder
2 teaspoons dried thyme
1-1/2 teaspoons black pepper
- In a small bowl, combine all ingredients. Use as needed and store remainder in an airtight container.
About Spices
Store spices in a cool, dry place in an airtight container away from direct heat, light and moisture.
Whole spices will keep longer than ground spices.
To check if a spice is past its prime, give it the smell test. If its fragrance has diminished or it smells musty, it’s time to replace it.
When using dried herbs, measure the amount in your hand and crush the herbs between your fingers before adding them to your dish to release the essential oils.
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