Best 5 Provencal Spice Rub Recipes
**Provencal Spice Rub: A Symphony of Herbs and Aromatics for Grilling and Roasting**
Prepare to tantalize your taste buds with a captivating journey into the realm of Provencal flavors. Hailing from the sun-soaked region of Provence in southeastern France, this aromatic spice rub is a harmonious blend of herbs and spices, each contributing its unique character to create a symphony of flavors. Picture perfectly grilled meats, roasted vegetables, and delectable seafood, all infused with the vibrant essence of Provence. Our collection of recipes will guide you through the art of using this versatile spice rub, unlocking a world of culinary possibilities. From succulent grilled chicken to flavorful roasted potatoes, every dish promises an explosion of taste that will transport you to the heart of this culinary paradise. So, gather your ingredients, ignite your grill or preheat your oven, and let's embark on a culinary adventure that celebrates the vibrant spirit of Provence.
PROVENCAL SPICE RUB
Great on extra-thick pork chops, but put it on any chop or steak bound for frying pan or grill. Adapted from Fine Cooking #5 (October/November 1994). The spice rub freezes well - we almost always have some in a ziplock bag in the freezer.
Provided by StevenHB
Categories European
Time 30m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 14.5, Fat 0.2, SaturatedFat 0.1, Sodium 3141.9, Carbohydrate 3.3, Fiber 1, Sugar 0.1, Protein 0.6
BEST SPICE RUB RECIPE BY TASTY
Here's what you need: paprika, brown sugar, mustard powder, chili powder, cumin, granulated garlic, cayenne, kosher salt, ground pepper
Provided by Alix Traeger
Time 30m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a jar, add all the spices and shake until combined.
- Store in a tightly covered container, such as a mason jar, for up to a year.
- Season your favorite meats and vegetables with the rub.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 20 grams, Protein 12 grams, Sugar 22 grams
HERBS DE PROVENCE
This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!
Provided by Mariposa
Categories World Cuisine Recipes European French
Time 5m
Yield 100
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1.7 calories, Carbohydrate 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg
DRY CHIMICHURRI RUB
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves-not powdered or ground.
Provided by Andrew Schloss
Categories Herb No-Cook Vegetarian Quick & Easy Spice Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 10
Steps:
- Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
- * Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
JOHNNY'S SPICE RUB
This is a good general barbeque rub! Sprinkle or rub onto ribs, tri-tips, steaks, chicken or whatever meat you desire! Let rubbed meat sit at least an hour before cooking.
Provided by Johnny
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 25
Number Of Ingredients 9
Steps:
- In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat.
Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.2 g, Fat 0.4 g, Fiber 0.8 g, Protein 0.5 g, Sodium 283.5 mg, Sugar 0.8 g
Tips:
- To make sure the spice rub is evenly distributed, pat it onto the meat or vegetables.
- If you don't have dried thyme or marjoram, you can use 1 teaspoon of dried oregano instead.
- You can also add other herbs and spices to the rub, such as rosemary, sage, or garlic powder.
- For a spicier rub, add a pinch of cayenne pepper or paprika.
- Store the spice rub in an airtight container in a cool, dark place for up to 6 months.
- When using the spice rub, be sure to season the food generously.
- The rub can be used on chicken, fish, pork, beef, vegetables, and even tofu.
Conclusion:
The Provencal spice rub is a versatile and flavorful blend that can be used to add a touch of Provence to any dish. It's easy to make and can be stored for up to 6 months, making it a great addition to any spice cabinet. Whether you're using it on chicken, fish, pork, beef, vegetables, or tofu, the Provencal spice rub is sure to please.
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