CrayDad's Dry Boil

For years our family tried various dry boils - both commercial and homemade. After much trial and error 3 out of 4 family participants agreed that this combination was a winner. I am still waiting for feedback from the 4th. You know who you are.

Two ingredients that make this dry boil unique are the addition of Smoked Spanish Paprika and Korean Red Chili Pepper flakes. Both of these impart amazing flavor and color to the boil. You can find these in specialty food stores or online.

Salt has also been omitted from the list and should be added to taste at the time the dry boil is used.

Ingredients:

8 tablespoons Smoked Spanish Paprika (not hot)
8 tablespoons Mustard Seed
6 tablespoons Coriander Seed
4 tablespoons Allspice Berries (whole)
4 tablespoons Dill Seed
2 teaspoons Cloves (whole)
2 tablespoons Korean Red Chili Pepper flakes (Gochugaru)
16 Bay Leaves

Combine all ingredients and keep in a sealed mason jar. Store in a cool, dark location until ready to use.

Makes approximately 2 cups of dry boil.

Optional Tips:

• Another way to maximize the flavor of your dry boil is to roast the ingredients. Place them into a heavy bottom pan (such as cast iron) and lightly roast until fragrant. Be sure to keep an eye on the dry boil so it does not burn. Once it has become fragrant to your liking remove the ingredients from the pan and allow to cool completely. You can also powder all of the ingredients using a mortar and pestle or a coffee grinder.