Ingredients:

• 1 Cup hazelnuts
• 1/4 Cup sesame seeds
• 1 Tbsp cumin seeds
• 1 Tbsp coriander seeds
• 3-4 black peppercorns
• 1 Tsp salt

Directions:

• Put the hazelnuts in a heavy bottomed skillet and cook over medium-high heat, shaking the skillet frequently, for 3-4 minutes until roasted and golden.  Remove from skillet and let cool.
• Add all the seeds and peppercorns to the skillet and toast in the same way.  Remover from skillet and let cool.
• Put the toasted hazelnuts, seeds, and peppercorns with the salt in a food processor or electric grinder and process briefly until crushed to a coarse powder.
• Rub the mixture into meat, poultry, fish or seafood at least 1 hour before cooking
• Cover and chill in the refrigerator until needed.

Makes about 5 Tbsp