Porchetta Spice Dry Rub →

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Photo: c. foodblogchef 2020 Copy and past to print the recipe. Ingredients: 3 tablespoons crushed fennel seeds 1/4 teaspoon crushed red pepper flakes 2 teaspoons dried sage 1 teaspoon dried crushed rosemary 1 teaspoon granulated garlic 1 teaspoon Kosher salt ¼ teaspoon black pepper Use a spice grinder or mortar and pestle to crush the fennel seeds, rosemary and red pepper flakes. Mix all the ingredients well. Rub on meat and hour or more before cooking.

Photo: c. foodblogchef 2020
Copy and past to print the recipe.
Ingredients:
3 tablespoons crushed fennel seeds
1/4 teaspoon crushed red pepper flakes
2 teaspoons dried sage
1 teaspoon dried crushed rosemary
1 teaspoon granulated garlic
1 teaspoon Kosher salt
¼ teaspoon black pepper

Use a spice grinder or mortar and pestle to crush the fennel seeds, rosemary and red pepper flakes. Mix all the ingredients well. Rub on meat and hour or more before cooking.

Excellent on beef, pork, or lamb.



Ingredients:

  • 3 tablespoons crushed fennel seeds

  • 1/4 teaspoon crushed red pepper flakes

  • 2 teaspoons dried sage

  • 1 teaspoon dried crushed rosemary

  • 1 teaspoon granulated garlic

  • 1 teaspoon Kosher salt

  • ¼ teaspoon black pepper

Use a spice grinder or mortar and pestle to crush the fennel seeds, rosemary and red pepper flakes. Mix all the ingredients well. Rub on meat and hour or more before cooking.

Herbes de Provence →

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This is a wonderfully flavorful spice mix to add to any poultry dish. Sprinkle 1-2 teaspoons over the meat before cooking, or add to any sauce accompanying poultry.

Ingredients:

  • 2 tablespoons dried savory

  • 2 tablespoons dried rosemary

  • 2 tablespoons dried thyme

  • 2 tablespoons dried oregano

  • 2 tablespoons dried basil

  • 2 tablespoons dried marjoram

  • 2 tablespoons dried fennel seed

Preparation:

  1. Add all the ingredients to a spice grinder or mortar and pestle and grind to a coarse consistency.

  2. Store with your other spices in a tightly sealed container in a cool dry place.

Montreal Dry Rub →

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Photo c. foodblogchef 2020 Dry Rubbed Grilled Lamb Chop with Israeli Couscous MONTREAL DRY RUB Ingredients: 1 Tbs. dehydrated garlic 1 Tbs. dried thyme 1 Tbs. dried rosemary 1 Tbs. dried fennel 2 tsp. Kosher salt 2 tsp. black pepper 2 tsp. dehydrated onion 1 tsp. crushed red pepper How to make it: 1. Add the ingredients to a spice grinder and grind to the consistency you like to sprinkle on the meat. 2. Rub or shake-(I shake, rubbing forms globs of seasoning) 1 Tbs onto 1 lb of meat before grilling or broiling. 3. Store the seasoning with your other spices in an airtight shaker in a cool dry place.

Photo c. foodblogchef 2020 Dry Rubbed Grilled Lamb Chop with Israeli Couscous

MONTREAL DRY RUB
Ingredients:
 1 Tbs. dehydrated garlic
1 Tbs. dried thyme
1 Tbs. dried rosemary
1 Tbs. dried fennel
2 tsp. Kosher salt
2 tsp. black pepper
2 tsp. dehydrated onion
1 tsp. crushed red pepper

How to make it:
1. Add the ingredients to a spice grinder and grind to the consistency you like to sprinkle on the meat.
2. Rub or shake-(I shake, rubbing forms globs of seasoning) 1 Tbs onto 1 lb of meat before grilling or broiling.
3. Store the seasoning with your other spices in an airtight shaker in a cool dry place.

This is a great rub for your steaks, lamb, or pork. Pat the meat dry with a paper towel before shaking on the rub. If grilling put the meat in the fridge uncovered for 3-4 hours up to overnight. This will dry out the surface of the meat and give you a nice crust. Remember to bring the meat to room temperature for about a half-hour before cooking.