That looks like a good recipe to me and also does not look too sweet. I might eliminate the white and black pepper, however, and just use more chili. I have a lot of Habaneros in my yard to use. I would certainly use the fresh garlic, and I am okay with onion powder, which I use when I bake bread. I do not consider cumin a pastry spice either, although coriander could be used in pastry, as well as allspice and ginger. I would use fresh ginger instead of dried, since I do not keep dried ginger on hand and I keep fresh ginger in the freezer. It's easier to grate when it is frozen. How would you compare Peach Bhuts to Habaneros? How many Habaneros would you use in the recipe as a substitution? Lars

Here is a Korean marinade that I use. Not as much oil as Nancy's, but because there is sugar, watch that it doesn't burn (ask me how I know....) Barbecues & Grilling - Bulgogi Marinade By Derrick Riches, About.com This is the traditional marinade recipe for Korean Bulgogi1, which is a marinated steak cut into strips and served up on lettuce leaves or rice. This is also a great marinade for most cuts of beef. Prep Time: 20 minutes Ingredients: 1/2 cup soy sauce 1/3 cup sugar 3 tablespoons sake (or rice wine or sherry) 2 tablespoons sesame oil 8 cloves garlic, minced 4 scallions (green onions), minced 2 tablespoons toasted sesame seeds 1/2 teaspoon black pepper Preparation: Combine all ingredients in a bowl and mix until the sugar has dissolved. Slightly heating the marinade may help it mix better. Note: To toast sesame seeds place them in a hot saute pan and gently toss until they start to brown. This takes just a few seconds. Pour off into a bowl. This marinade is used to make Bulgogi or Korean Sesame Beef. It can be served with a spicy dipping sauce. For chicken and salmon, Sunset magazine's Lime Chipotle sauce. A favorite here on the forum, and you can can it! This is also good just as a chip and dip side dish, but beware it goes fast. Lime-Chipotle Sauce 1/2 cup chopped fresh cilantro 1/2 cup lime juice 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobado sauce 3 tablespoons brown mustard 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice Season with salt and pepper. Serve sauce with grilled meats, poultry, and fish. Makes 1 1/2 cups. NOTE: IÂm afraid of the heat so I use 1 Tbsp of the chilies. I freeze the rest of the can in a ziplock and and chop off frozen pieces as needed for other recipes. I also double this recipe and can it in a BWB in ½ pint jars for 15 minutes.

I use the following: 1 Tbsp chili powder 2 Tbsp ground cumin 2 Tbsp seasoned salt 2 Tbsp minced garlic 1 Tsp dried oregano 1 Tbsp oil Juice of one lime Hot pepper flakes to taste I'm just guessing at the proportions - I usually just measure out stuff in the palm of my hand depending on how much chicken I have. I've also used this for beef as well, but I mostly make chicken fajitas. And I like cumin, so I always add twice the amount called for. Sometimes I use garlic powder if I have no fresh garlic on hand but the fresh is much better. The recipe also called for a little paprika, but until I found really good, fresh Hungarian paprika, I didn't bother because it usually has no taste. I also use ground chipotle in place of the flake red pepper on occasion if I'm in the mood for a smokier flavor. I've let it marinate overnight and I've done it a couple hours ahead. Lisa

I've been a chef for 28 years! I use order a case from Tyson's delivery of the Black Diamond steaks One restaurant I worked in we made our own black diamond steaks with Ribeye steaks. I ordered the seasoning mix that came in a large bag like flour would come in but the bag was see through plastic bag. The seasoned powder was called Black Cow. We'd take the ribeye steaks and soak em overnight in the seasoned black-diamond powder mix. I'd broil the Black-Diamond each order. They tasted exactly like the awesome Black Diamond steaks! Some restaurants do have Black Diamond Steak on the menu. I too have searched for recipes to make my own Black Diamond steaks! I found recipes online claiming it was Black Diamond steak recipe & when I tried the recipes? None of them came close to the taste I'm looking for of the Black Diamond Steak! Now when I search online and see a recipe for Black Diamond? As soon as I read a certain ingredient in the recipe I know it's not what I'm looking for. If you've had the real Black Diamond Steak at one time? You'll never forget how tender the steak was and the flavors out of this world! I gave up on trying other people's recipes online for Black Diamond Steak! I found recently online that anyone can buy the famous Black Diamond Steaks by the case. Tyson's is the brand & they come with free delivery to your front door. You get 32-6 oz Black Diamond Steaks for $201.95 wholesale price that comes to only: $6.32 each! BJ'S wholesale Club, use to sell the Tyson's Black Diamond 6 oz steak that came in 4 6 oz steaks in a box but it figures they discontinued that awesome product! However the price was way too high to buy them from BJ'S (Even though I did buy them cause I love these steaks!) Now that I can buy them myself ? An entire case at a wholesale price? That's so well worth it! I have a stand-up freezer here at home. I can easily by a case with plenty of room for a whole case of the best Black Diamond Steaks the one & only original I've always loved very much!