Provencal Spice Rub Recipes

PROVENCAL SPICE RUB

Steps:

• I usually use a bit less salt. 1/3 cup of garlic is about one average head.
• In a food processor, put in the lemon zest with the motor going and then add the rest of the ingredients. Process briefly until the mixture is the consistency of wet sand.
• Use of rub on pork chops: Put 1/2 to 1 teaspoon (or more) of rub on center-cut pork chops on the bone (preferably 1 to 1 1/2 inches thick). Sear chops in a HOT cast-iron skillet with a teaspoon or so of oil, 1-2 minutes/side. Then place in a pre-heated 400°F oven for: 6-8 minutes (1/2" chops) 10-12 minutes (1-1 1/2" chops). Per leecooks1, take them out when an instant-read thermometer should read 140F for chops that are still a bit pink.
• Let rest ~5 minutes before serving.

HERBES DE PROVENCE STEAK RUB

Steps:

• Gather the ingredients.
• Combine all ingredients and store in an airtight container for up to six months in a cool, dry place.
• To use, pat the steak dry with a paper towel.
• Apply the rub generously to the steak, massaging it in over the entire surface.
• Allow the steak to sit at room temperature for at least 30 minutes before grilling or barbecuing. This will allow the moisture of the steak to keep the rub attached during cooking. If you simply dusted the steak with rub right before grilling, you will end up with a well-seasoned grill, not a well-seasoned steak.
• Enjoy! Alternatively, you can season your steak with the rub up to 24 hours in advance, wrapping it in plastic wrap and refrigerating the steak. Herbes de Provence mixtures usually contain marjoram, oregano, rosemary, savory, thyme, and often lavender as well. Various recipes include basil and sage. Usually, the oregano, marjoram, thyme, and savory are in a larger proportion than the other spices. A pinch of this and that from your spice rack can work to make a good substitute. A steak with herbes de Provence rub will pair very well with a baked potato , steamed or grilled vegetables, and a glass of red wine.

HERBS DE PROVENCE

Steps:

• Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

PROVENCAL SPICE RUB

Steps:

• Grind all dried spices and herbs together in a spice mill or coffee grinder until finely ground. Place the spice powder in a large glass or ceramic bowl. Add the onion, garlic, mint, orange rind, olive oil and red wine. Mix well. Refrigerate in an airtight container for up to 2 days.

HERBES DE PROVENCE - SIMPLE SPICE MIX FROM VEGETARIAN TIMES

Steps:

• Combine all ingredients in a bowl. Mix well.
• Store in an airtight container in a cool, dark place.