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LEMON-BASIL
1⁄4cup each fresh lemon juice and water
1 TBL finely chopped fresh basil or 1 tsp dried crushed basil leaves
1 tsp vegetable oil
1⁄2tsp grated lemon peel
1⁄4tsp coarsely ground black pepper
RUBS
Rubs are a highly concentrated blend of herbs and spices which flavors the
exterior of the food as it cooks. They are applied to the exterior surface of
tender cuts of meats and poultry just before cooking; they need no
standing time. However, for convenience, rubs may be applied several
hours in advance. The coated meat should be refrigerated until cooking
time. Flavors become more pronounced the longer the rub is on the meat.
You can create your own blend of seasonings for rubs or use a commercial
blend.
CAJUN SEASONING
1 TBL dried basil leaves
1 TBL dried oregano leaves
1 TBL paprika
2 tsp salt
2 tsp dried thyme leaves
1 tsp ground allspice
1⁄2tsp ground red pepper
SOUTHWESTERN
11⁄2tsp chili powder
1 tsp garlic powder
1⁄2tsp dried crushed oregano
1⁄2tsp ground cumin
LEMON-ROSEMARY
11⁄2tsp grated lemon peel
1 tsp dried rosemary leaves
1⁄4tsp salt
1⁄4tsp thyme leaves
1⁄4tsp coarsely ground pepper
2 cloves minced garlic
MEDITERRANEAN
Zest of 2 lemons
1⁄3cup thinly sliced garlic cloves
1⁄3cup fresh chopped rosemary
1⁄4cup fresh chopped sage leaves
1⁄4cup coarsely ground black pepper
2 TBL salt