Mary Ann's Blog
Here's The Rub
May 30, 2017
Dry rubs are in. Just ask any serious grill meister. These magic flavorful concoctions pack on the flavor for everything from veggies to steaks, pork and chicken. They are also loaded with salt and hard to pronounce other ingredients. And they are expensive. So make your own for a fraction of the cost and know what’s in them. Your kitchen will smell divine too!
Tuscan Herb Rub
2 cups rosemary needles
1 cup sage leaves
4 large cloves garlic, peeled
2 teaspoons Diamond Kosher coarse salt
Make a pile of the rosemary, sage, garlic and salt on a cutting board . Use a chef’s knife and mince the ingredients together. Spread the mixture on the cutting board or on paper towels and allow it to dry overnight.
Transfer the mixture to a jar and keep it in the refrigerator.
Use it to rub on pork roasts, chicken, mix it into sautéing vegetables and soups. It makes a great little culinary gift too.
Vary the herbs and add thyme, lemon zest, fennel seeds, or fennel pollen.
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