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| Name: | Mediterranean Style Chicken Spice Rub | Contributor: | Shasta Wilson |
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| Description: | spice rub for cooking meat | Posted: | 2006-08-20 |
| Key words: | Gather, spice, meat rub, mediterranean, lavendar | Category: | Other |
| ID: | 792 | Updated: | 2006-11-15 10:05:29 |
| Ingredients: | 1 c lavender
1/3+ c marjoram 1/4 c oregano 1/4 c large-crack pepper 1/2 c garlic granules 1 oz lemon peel granules 1 oz tarragon |
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| Preparation: | Whirl together in a food processor or spice grinder. Apply to chicken before cooking. | ||
| Notes: | Lavender has been best used in French cooking. It's the core of this
rub. It doesn't seem to have a lot of use in classic Greek cuisine, particularly savoury, but I find it fascinating, and it's certainly native to mediterranean climates in general. Lemon, garlic, oregano/marjoram are all classics. Large-crack pepper was to give some bite, to please my American palate. I avoided rosemary, the obvious choice, and a favourite, as having too much conflict with the lavender. I added tarragon to soften the lower-quality oregano I'm using from bulk. It's almost impossible to know what kind of oregano you're getting unless you grow it yourself, and most of them are sharp and coarse here. You should feel free to tweak quantities...they're all pure guesses. This is not a classic recipe..it was inspired by a "gourmet" (feel free to pronounce the T) spice rub being sold at rediculous prices as "Olympia Spice Rub" or some such marketing nonsense. But it was GOOD silly-expensive spice rub, so I decided to make my own variant, hinged on the lavender. |
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| Equipment: | food processor | ||