Grilling season is hhere and with it the use of rubs and fresh herbs.
Perfect rub for your meats, poultry, fish, pork. If using with a fillet or NY steak, rub some oil over the steak first, add a handful of these fresh herbs, garlic, and salt rub and sear. Sprinkle it over roasted potatoes, cauliflower, or any vegetables that you are making. Will last for months in the refrigerator or in the kitchen spice rack.
Another alternative and one of my pet peeves of cooking, is that I love to save all the fresh herbs when they are drying out. Cannot tolerate to throw them away. I dry them, put them all together in a ceramic jar. Add some sea salt and pepper that I crush with a pestle and mortar prior and used them as I go along when I am cooking. Either as a rub or just to add some extra flavor to my dish.
½ cup fresh rosemary, needles removed from stems
½ cup fresh sage leaves, discard stems
3 tablespoons fresh thyme leaves, discard stems
1 tablespoon oregano, discard stems
2 large garlic cloves, peeled
1 ½ teaspoon black peppercorns
½ cup fine sea salt
1 Wash all the above fresh herbs and dry them well. In a food processor chop rosemary, sage, thyme, oregano, cloves, and black peppercorn until all the same size.
2 In a small bowl mix the above herbs mixture with the sea salt. Transfer to a jar with a tight lid.
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