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
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.
TUSCAN-STYLE GRILLED TUNA STEAKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
- Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
- Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
- Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
- Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
- Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
TUSCAN ROSEMARY-SMOKED WHOLE CHICKENS
Steps:
- For the brine, bring 6 cups water to a boil in a large saucepan. Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt. Remove from the heat and add the ice cubes to cool quickly to room temperature. Place the chicken in the bucket, breast-side down, cover and refrigerate for 2 to 4 hours.
- Remove the chicken from the brine and rinse well with cold water. Pat dry, place on a baking rack and refrigerate for at least 1 hour and up to 4 hours. This will allow the skin to dry out which will produce a crisper skin while cooking.
- Preheat your smoker to 275 degrees F and up to 325 degrees F if your smoker can do it. Add the soaked wood chips and rosemary sprigs.
- Brush the entire chicken with canola oil and sprinkle with pepper. Put the chicken in the smoker and place a drip pan underneath. Smoke until the breast temperature reaches 160 degrees F and the thigh reaches 170 degrees F, depending on the size of the chicken, 1 1/2 to 3 hours.
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
More about "tuscan rosemary dry rub food"
TUSCAN DRY RUB - QUICK AND EASY - BUSY HOCKEY MAMA
From busyhockeymama.com
Cuisine ItalianCategory Main CourseServings 4Estimated Reading Time 1 min
TUSCAN SPICE RUB RECIPE - WEBMD
From webmd.com
Cuisine ItalianTotal Time 5 minsCategory DinnerCalories 4 per serving
TUSCAN ROSEMARY DRY RUB RECIPE - FOOD.COM
From pinterest.com
ROSEMARY GARLIC DRY RUB - BBQ RUBS
From bbqrubs.com
12 CHEAP RUBS AND MARINADES FOR SUMMER BARBECUES
From blog.cheapism.com
EASY TUSCAN SEASONING RECIPE - RECIPES FROM A PANTRY
From recipesfromapantry.com
FRESH TUSCAN ROSEMARY WET RUB - CAPECODTIMES.COM
From capecodtimes.com
TUSCAN PORK RIBS WITH ROSEMARY RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
TUSCAN SPICE RUB RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
TUSCAN ROSEMARY RUB | ROARING TIGER
From roaringtiger.wordpress.com
TUSCAN ROSEMARY, SAGE, AND GARLIC HERB SALT
From theepochtimes.com
ROSEMARY DRY RUB RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
TUSCAN ROSEMARY SALT RECIPE OF THE MONTH - DIRK'S GOOD SEASONINGS
From dirksgoodseasonings.com
TUSCAN PORK RIBS WITH ROSEMARY - ROSTICCIANA | RECIPES FRIEND
From recipesfriend.com
TUSCAN ROSEMARY DRY RUB | FOOD.COM | RECIPE | DRY RUB, …
From pinterest.com
DRY TUSCAN ROSEMARY RUB RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
7 GREAT DRY RUBS FOR YOUR BACKYARD BBQ - CHEF WORKS
From blog.chefworks.ca
FAVUZZI - TUSCAN MEAT RUB - PRAIRIE MEATS
From prairiemeats.ca
TUSCAN HEAT SPICE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN RUB RECIPE ROSEMARY - BBQ RUBS
From bbqrubs.com
WET RUB FOR STEAK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAN DI RAMERINO (TUSCAN ROSEMARY & RAISIN BUNS) - FOOD AND …
From foodandjourneys.net
ROSEMARY RUB FOR PORK - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ROSEMARY RUB FOR CHICKEN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TUSCAN MEAT RUB – THE OLIVE OIL CO.
From theoliveoilcompany.ca
TUSCAN DRY RUBBED SOUS VIDE PORK RIBS - SOUS VIDE REPUBLIC
From sousviderepublic.nz
REMODELAHOLIC | ROSEMARY GARLIC DRY RUB
From remodelaholic.com
TUSCAN SPICE RUB | RECIPE | SPICE RUB, SPICES, HOW TO DRY BASIL
From pinterest.ca
SPICY TUSCAN SEASONING BLEND WITHOUT SALT FOR MEATS AND …
From allourway.com
FRESH TUSCAN ROSEMARY WET RUB RECIPES
From recipes.servegame.org
TUSCAN ROSEMARY-SMOKED WHOLE CHICKENS RECIPE - FOOD NEWS
From foodnewsnews.com
ROSEMARY CHICKEN RUB - THERESCIPES.INFO
From therecipes.info
TUSCAN-STYLE SPARERIBS WITH BALSAMIC GLAZE - FOOD & WINE
From foodandwine.com
TUSCAN LEMON ROSEMARY SEASONING & RUB — GIFTS ON THE GREEN
From giftsonthegreenct.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love