This Mediterranean Rub is called a "rub", due to a mixture of spices and herbs that act like a "dry" marinade. Store in a jar and use for coating pork chops, ribs, tenderloin or kabobs. Rosemary and sage enhance the flavor of this rub.
Zest of two lemons
1/4 cup paprika
1/3 cup thinly sliced garlic cloves
1/3 cup fresh rosemary leaves
1/4 cup fresh sage leaves
1/4 cup coarsely ground black pepper
2 tablespoons salt
Place all ingredients in the bowl of a food processor.
Process garlic, herbs and lemon zest until mixture is fine.
Store tightly covered in the refrigerator.
Recipe makes about 1 cup.
Rosemary was used by several cultures to preserve meats. A study done at Rutgers State University found that Rosemary had preservative qualities more powerful and safer than the common food additives BHA and BHT - it helps prevent food poisoning.
Sage: Italian peasants eat sage as a preservative of health, and many other country people eat the leaves with bread and butter, than which, it has been said, there is no better and more wholesome way of having it.
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