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Season with the salt and pepper. Serve immediately or refrigerate for up to 3 days. 2 tablespoons chopped fresh cilantro Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, 4 minutes, breaking them up with a spoon. Add the ginger and garlic and cook until soft, 3 minutes. Stir in the coconut milk, curry paste, brown sugar, fish sauce, and lime juice. Bring to a boil, and then reduce the heat and simmer for 5 minutes. Stir in the cilantro. Use immediately or refrigerate for up to 2 days.

Replace the oregano and mint with 2 tablespoons chopped fresh rosemary. Omit the cumin, and add 1 tablespoon Pernod or anisette. 2 tablespoons rubbed dried sage 3½ cups apple cider ½ cup vodka Mix everything together and use as directed in a recipe. ) Replace the sage with 2 tablespoons dried thyme leaves. ) Omit the sugar. Replace the cold water with 1 cup limoncello or 1 cup vodka mixed with 2 tablespoons sugar. Omit the oregano, mint, and cumin. For the black pepper, use 2 tablespoons coarsely ground black pepper.

Szechuan Anise Rub Best with beef, lamb, duck, goose, game meats MAKES ABOUT ¼ CUP 1 tablespoon star anise pieces (pod and seeds) 1½ teaspoons yellow or brown mustard seeds Jamaican Jerk Rub Best with beef, pork, veal, chicken, turkey MAKES ABOUT ¼ CUP 1 tablespoon dried thyme leaves 1 teaspoon Szechuan peppercorns ½ teaspoon anise seeds ¼ teaspoon black peppercorns ¼ teaspoon whole cloves 1 tablespoon dark brown sugar 2 teaspoons coarse salt 1 tablespoon brown sugar, preferably dark 1½ teaspoons coarse salt 1 teaspoon ground black pepper 1 teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon ground ginger Grind the star anise, mustard seeds, Szechuan peppercorns, anise seeds, black peppercorns, and cloves in a spice mill or coffee grinder until finely ground.

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