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We made this blend for our friend Paul Kahan. It's perfectly suited to season poultry, seafood, and cheeses.
Try it rubbed onto chicken before roasting, to season flaky white fish, in this recipe by Paul himself!
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I adore seared scallops and usually prepare them quite simply with butter and lime juice or white wine. The Avec spice blend is a fabulous finishing touch! The fragrance is divine! Mmmmm…..
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