Fresh Tuscan Rosemary Wet Rub Food
GARLIC LOVER'S RUB
In this wet rub, we let the aromatic champion take center stage--a sure winner for the garlic lover in all of us. This rub is so versatile, we think it's great with virtually any meat or vegetable. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, duck, pork, beef, lamb.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Mediterranean Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Combine garlic, oil, mustard, salt, pepper and lemon zest in a small bowl. Using your hands, spread the rub evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.
Nutrition Facts : Calories 27.5 calories, Carbohydrate 1.5 g, Fat 2.4 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 302.4 mg, Sugar 0.1 g
ROSEMARY GARLIC RUB
This olive oil based rub is great on chicken or pork, particularly when using an indirect grilling method. You can also use this on potatoes. To coat potatoes, cut small baking potatoes into eighths and par boil for about 5 minutes. Coat with mixture and place directly on medium high grill rack, turning every five minutes, for about fifteen minutes, until tender.
Provided by Christopher Anderson
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 3.8 g, Fat 18.3 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 2.6 g, Sodium 1442.8 mg, Sugar 0.1 g
TUSCAN ROSEMARY DRY RUB
Use this dry rub when you want to give the meat a crust. Use on veal, pork, beef, chicken or even fish... I think it would make a great gift too with a nice bottle of olive oil and instructions.
Provided by alijen
Categories European
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place rosemary in bowl and crumble needle leaves between fingers to break into small pieces.
- Stir in oregano, sage, garlic flakes, salt and pepper.
- Transfer to jar.
- Cover and store away from heat and light.
- Rub will keep several months.
- Variation: For touch of tartness, add 1/2 teaspoon grated lemon zest.
- Instructions for use: Brush the meat with olive oil, then sprinkle with rub, patting rub into meat with your fingertips.
- If desired, squeeze some lemon juice over the rub.
- Marinate, covered, in refrigerator for 30 to 60 minutes before grilling.
ROSEMARY BROWN SUGAR PORK CHOPS
Quick Dry-Brined Rosemary Brown Sugar Pork Chops recipe - learn the secret to 15-minute magically juicy pork chops.
Provided by Karen Tedesco
Categories Meat
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees.
- Combine the brown sugar, salt, rosemary, garlic powder and pepper in a small bowl. Sprinkle the mixture on both sides of the pork chops, rubbing it in. Let the chops sit at room temperature for 15 minutes or cover and refrigerate up to 24 hours in advance.
- Heat a heavy oven-proof skillet (cast iron is perfect) over medium-high heat until a drop of water sizzles instantly. Add the oil and the pork chops. Sear until nicely browned on one side, 5 minutes or so. Turn the pork chops over and transfer the skillet to the oven.
- Roast until the meat is cooked through and feels firm to the touch (140 - 145 degrees on a meat thermometer), 8 - 10 minutes. Let the pork chops rest 5 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 458 kcal, Carbohydrate 13 g, Protein 29 g, Fat 94 g, SaturatedFat 18 g, Cholesterol 105 mg, Sodium 876 mg, Sugar 9 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 57 g
FRESH TUSCAN ROSEMARY WET RUB
Saved for summer grilling - plan to massage beneath chicken skin & let marinate a few hours in the fridge before grilling on a med-hot charcoal grill. From the Miami Herald - "Fresh Mediterranean herbs lend themselves nicely to pureed wet rubs, which are best used the day they are made. Spread this Italian-inspired wet rub on pork chops or steaks or rub it under the skin of a chicken. It also is nice smeared on meat toward the end of grilling. " Source: Adapted from Steven Raichlen's The Barbecue! Bible: 10th Anniversary Edition
Provided by Busters friend
Categories < 15 Mins
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Use a knife to finely chop the herbs.
- Place in a food processor along with the garlic, salt and pepper.
- With the processor motor running, drizzle in the oil and process until smooth.
Nutrition Facts : Calories 678.7, Fat 72.7, SaturatedFat 10.2, Sodium 9313, Carbohydrate 9.7, Fiber 4, Sugar 0.2, Protein 1.8
TUSCAN SPICE RUB
thank you to "EatingWell" Take a trip to Italy with this Tuscan-inspired rub, aromatic with fennel, basil, garlic, rosemary and oregano. Try it on boneless, skinless chicken thighs, salmon steaks or lamb chops.
Provided by Halliy
Categories European
Time 5m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 6
Steps:
- Grind fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until coarsely ground. Combine with basil, garlic powder, salt, rosemary and oregano in a small bowl.
- Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months.
Nutrition Facts : Calories 183.4, Fat 2.9, SaturatedFat 0.9, Sodium 20966.3, Carbohydrate 38.6, Fiber 15, Sugar 1.2, Protein 9.5
TUSCAN BEAN AND ROASTED GARLIC PURéE
Categories Bean Garlic Appetizer Side Cocktail Party Summer Poker/Game Night Potluck Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups
Number Of Ingredients 9
Steps:
- Place beans in large pot. Add enough water to cover beans by 2 inches. Soak beans overnight. Drain well.
- Preheat oven to 350°F. Place garlic heads in small dish. Drizzle with 1 tablespoon oil. Wrap dish in foil. Bake until garlic is very tender and golden brown, about 1 hour 15 minutes. Remove garlic from oven. Cool; peel garlic cloves.
- Place beans, 5 cups water, broth, sage, rosemary and 1 tablespoon chopped garlic in large pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, about 1 hour 20 minutes. Drain beans, reserving cooking liquid.
- Combine beans, roasted garlic, remaining 3 tablespoons oil and lemon juice in processor. Blend until coarse puree forms. Thin to desired consistency with some reserved cooking liquid. Season with salt and pepper.
TUSCAN ROSEMARY LEMON DROP
Creative Cocktail! Soemthing different. Perfect drink for a wedding or other fanciful occasion. Picture everyone on the villa lawn enjoying their drinks--heels kicked off, tes loosened, and laughter fading into the sunset. If you don't have limoncello, increase the lemon juice 3/4 ounce each.
Provided by College Girl
Categories Beverages
Time P4DT5m
Yield 1 cocktail, 1 serving(s)
Number Of Ingredients 8
Steps:
- Rosemary sugar: Mix the roasemary and sugare together in a small bowl, and spread the mixture on a rimmed baking sheet. Set in a warm dry place for about 4 days, until the rosemary is completely dried. Process in a food processsor or spice grinder until finely ground. Store in a tightly sealed container for up to one month at room temperature.
- Rim a large martini glass with roesmary sugar, and set aside.
- Bend 1 rosemary sprig and drop into cocktail shaker. Fill the shaker with ice. Measure in teh vodka, limoncello, lemon juice, and simple syrup. Cap and shake vigorously. Strain into the sugar-rimmed glass. Float a rosemary sprig in the drink for garnish.
Nutrition Facts : Calories 886, Fat 0.2, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 201.9, Fiber 0.5, Sugar 200.2, Protein 0.2
MAREMMA TUSCAN SPARERIBS
From Chef Ceasare of Maremma Tuscan Trattoria restaurant. His description of the ribs -which are a plan ahead recipe: "I received lots of good reviews when Beppe opened, but I only saved one, where the critic poked fun at me for serving inauthentic Tuscan food. I laugh now, but at the time it drove me crazy, especially her "proof" that there's no fish in Tuscany and no cowboys who'd eat my "Tuscan spareribs." Putting aside our miles of coastline and towns like Forte di Marmi and Viareggio (she'd obviously never left her hotel when she visited Florence), it was the cowboy reference that got me the most worked up. Granted, Americans might think of cowboys as beef - not pork - eaters. But we not only have cowboys in the Maremma - the famous butteri - when Buffalo Bill competed against them in a traveling rodeo show, he lost. Of course, you won't find a recipe for ribs this way in any Italian cookbook. They are, however, quintessentially Tuscan for me, braised alla cacciatora, or hunter's style, in a spicy tomato sauce. You also won't find broccoli rabe in Tuscany, but that's what I serve with my "inauthentic" ribs, because I like the way it compliments the smoky spiciness of the meat. This is definitely a plan-ahead dish. The spareribs need to marinate with the dry rub overnight. Plus I think they taste better if you cook them a day or two in advance and keep them in the refrigerator until the time you want to serve them."
Provided by MarraMamba
Categories Pork
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Ribs:
- Combine the minced garlic, sage, rosemary, salt, black pepper, and 1 tablespoon crushed red pepper. Rub the spareribs well with this mixture and let them marinate, wrapped in plastic, at least 24 hours or up to 48 hours, in the refrigerator.
- Preheat the oven to 375 degrees F.
- Coat a large baking pan with 1/4 cup of the olive oil and lay the ribs in the pan. Roast stirring, every 20 minutes. After an hour, turn the ribs over and roast 1 hour more. Check the ribs periodically; if the bottom of the pan starts to burn, add a little water. Can be done ahead 24-48 hours.
- Sauce:.
- Coat a large skillet with the remaining 3 tablespoons olive oil. Add the sliced garlic and remaining 2 teaspoons crushed red pepper and sauté over medium heat until the garlic begins to color. Add the tomatoes, Worcestershire sauce, and pepper sauce. Add 1 1/2 cups water and bring the tomato sauce to a simmer. Cook for 30 minutes. Taste for seasoning and set aside.
- When the ribs have browned on both sides, remove them from the pan and drain off any excess fat. Return the ribs to the pan, adding the wine and the tomato sauce. Cover the pan with foil and braise the ribs for 40 minutes. Remove the foil and roast an additional 20 minutes. Serve immediately.
Nutrition Facts : Calories 1683.8, Fat 140.2, SaturatedFat 42.2, Cholesterol 424.1, Sodium 3094.4, Carbohydrate 11.1, Fiber 2.2, Sugar 4.5, Protein 83.8
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