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charisstomaAll-Purpose Herb Rub
http://www.williams-sonoma.com/recipe/all-purpose-herb-rub.html?print=true
To season meat or poultry before grilling, first coat the food well with canola or olive oil, then rub this flavorful herb blend on all sides of the food, rubbing well to cause some friction.
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 8
Ingredients:
1 Tbs. dried basil
1 Tbs. dried thyme
1 Tbs. dried oregano
2 tsp. dried rosemary
1 tsp. coarse sea or kosher salt
1/2 tsp. coarsely ground pepper
Directions:
In a small bowl, stir together the basil, thyme, oregano, rosemary, salt and pepper. Makes about 4 Tbs., or enough for 2 to 3 lb. of meat or poultry.
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).
**********
Sage and Rosemary Herb Rub
http://www.williams-sonoma.com/recipe/sage-and-rosemary-herb-rub.html?print=true
Rubs are dry mixtures of herbs and spices, sprinkled or pressed onto food to flavor it. They can be applied just before grilling or several hours earlier so the food has more time to absorb the rub’s flavors. To help a rub adhere, lightly coat the food with oil and then apply the rub. Experiment with your own mixtures, adding or subtracting from the recipe suggested here. Dried herbs such as rosemary, oregano or thyme are all good additions. Paprika, garlic powder, salt and pepper are also used in most rubs.
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 6
Ingredients:
2 Tbs. sweet paprika
2 Tbs. ground sage
1 Tbs. dried rosemary
1 Tbs. garlic powder
1/2 tsp. cayenne pepper
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
Directions:
In a small bowl, stir together the paprika, sage, rosemary, garlic powder, cayenne, salt and black pepper. Store leftover rub in a sealed jar in a cool, dark place for up to 4 months. Makes 7 Tbs., or enough for 1 chicken.
Adapted from Williams-Sonoma Collection Series, Grilling, by Denis Kelly (Simon & Schuster, 2002).
*******
Dry Marinades
Dry mixtures of salt, pepper, herbs and spices rubbed over food several hours before grilling are good flavor enhancers. Rub the meat, poultry or fish lightly with oil before coating it with the marinade. If made with fresh herbs, these marinades keep, stored tightly covered in the refrigerator, up to 3 days. If made with dried herbs, they keep, stored airtight in a cupboard, for several weeks.
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 8
Ingredients:
For lamb, beef and chicken:
2 Tbs. chopped fresh rosemary or 2 tsp. dried
rosemary
2 large garlic cloves, minced
1 1/2 tsp. salt
1 tsp. freshly ground pepper
Finely grated zest of 1 lemon or lime
For fish:
2 Tbs. chopped fresh dill or 2 tsp. dried dill
2 tsp. mild paprika
1 Tbs. grated lemon zest
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
For pork:
2 Tbs. chopped fresh thyme or 2 tsp. dried
thyme
1 Tbs. chopped fresh sage or 1 tsp. dried sage
2 tsp. salt
1 tsp. freshly ground pepper
1/4 tsp. ground allspice or cloves
2 garlic cloves, minced
Directions:
Select the list of ingredients that complements the food you are marinating. In a small bowl, stir together all the ingredients. Each recipe makes about 1/4 cup if made with fresh herbs, enough for 4 to 5 lb. lamb, beef, chicken or pork, or 2 lb. fish.
Adapted from Williams-Sonoma Kitchen Library Series, Grilling, by John Phillip Carroll (Time-Life Books, 1992).
http://www.williams-sonoma.com/recipe/all-purpose-herb-rub.html?print=true
To season meat or poultry before grilling, first coat the food well with canola or olive oil, then rub this flavorful herb blend on all sides of the food, rubbing well to cause some friction.
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 8
Ingredients:
1 Tbs. dried basil
1 Tbs. dried thyme
1 Tbs. dried oregano
2 tsp. dried rosemary
1 tsp. coarse sea or kosher salt
1/2 tsp. coarsely ground pepper
Directions:
In a small bowl, stir together the basil, thyme, oregano, rosemary, salt and pepper. Makes about 4 Tbs., or enough for 2 to 3 lb. of meat or poultry.
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).
**********
Sage and Rosemary Herb Rub
http://www.williams-sonoma.com/recipe/sage-and-rosemary-herb-rub.html?print=true
Rubs are dry mixtures of herbs and spices, sprinkled or pressed onto food to flavor it. They can be applied just before grilling or several hours earlier so the food has more time to absorb the rub’s flavors. To help a rub adhere, lightly coat the food with oil and then apply the rub. Experiment with your own mixtures, adding or subtracting from the recipe suggested here. Dried herbs such as rosemary, oregano or thyme are all good additions. Paprika, garlic powder, salt and pepper are also used in most rubs.
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 6
Ingredients:
2 Tbs. sweet paprika
2 Tbs. ground sage
1 Tbs. dried rosemary
1 Tbs. garlic powder
1/2 tsp. cayenne pepper
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
Directions:
In a small bowl, stir together the paprika, sage, rosemary, garlic powder, cayenne, salt and black pepper. Store leftover rub in a sealed jar in a cool, dark place for up to 4 months. Makes 7 Tbs., or enough for 1 chicken.
Adapted from Williams-Sonoma Collection Series, Grilling, by Denis Kelly (Simon & Schuster, 2002).
*******
Dry Marinades
Dry mixtures of salt, pepper, herbs and spices rubbed over food several hours before grilling are good flavor enhancers. Rub the meat, poultry or fish lightly with oil before coating it with the marinade. If made with fresh herbs, these marinades keep, stored tightly covered in the refrigerator, up to 3 days. If made with dried herbs, they keep, stored airtight in a cupboard, for several weeks.
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 8
Ingredients:
For lamb, beef and chicken:
2 Tbs. chopped fresh rosemary or 2 tsp. dried
rosemary
2 large garlic cloves, minced
1 1/2 tsp. salt
1 tsp. freshly ground pepper
Finely grated zest of 1 lemon or lime
For fish:
2 Tbs. chopped fresh dill or 2 tsp. dried dill
2 tsp. mild paprika
1 Tbs. grated lemon zest
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
For pork:
2 Tbs. chopped fresh thyme or 2 tsp. dried
thyme
1 Tbs. chopped fresh sage or 1 tsp. dried sage
2 tsp. salt
1 tsp. freshly ground pepper
1/4 tsp. ground allspice or cloves
2 garlic cloves, minced
Directions:
Select the list of ingredients that complements the food you are marinating. In a small bowl, stir together all the ingredients. Each recipe makes about 1/4 cup if made with fresh herbs, enough for 4 to 5 lb. lamb, beef, chicken or pork, or 2 lb. fish.
Adapted from Williams-Sonoma Kitchen Library Series, Grilling, by John Phillip Carroll (Time-Life Books, 1992).
