Provencal Spice Rub Recipes

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

Best Spice Rub Recipe by Tasty image

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

Ingredients

¼ cup paprika
2 tablespoons brown sugar
1 tablespoon mustard powder
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons granulated garlic
1 tablespoon cayenne
2 tablespoons kosher salt
2 tablespoons ground pepper

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

Herbs de Provence image

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

Ingredients

2 tablespoons dried rosemary
1 tablespoon fennel seed
2 tablespoons dried savory
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried lavender flowers
2 tablespoons dried Italian parsley
1 tablespoon dried oregano
1 tablespoon dried tarragon
1 teaspoon bay powder

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

Provencal Spice Rub image

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

Ingredients

2 lemons, zest of, whole
1/3 cup garlic, thinly sliced
1/3 cup fresh rosemary leaf
1/4 cup fresh sage
1/3 cup kosher salt
1/4 cup pepper, freshly ground

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

Dry Chimichurri Rub image

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.

Ingredients

3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika*
2 teaspoons garlic powder
1 to 2 teaspoons dried crushed red pepper

PROVENCAL SPICE RUB

This rub from the south of France can be used with lamb or beef, but is particularly delectable with chicken and game. For chicken, marinate two 3-pound chickens, split in half, in the refrigerator for 6 hours. Place the chicken on the grill, skin side down. Cook over hot coals until the skin is charred, about 5 minutes. Turn the chicken and cover the grill. Continue cooking slowly until the meat is opaque at the bone, about 20 to 25 minutes. For duck breast, marinate two 10-to-12-ounce breasts in the refrigerator for 6 hours. Grill, skin side down, until charred, about 5 minutes. Turn the breasts and continue grilling until medium-rare, about 3 to 5 additional minutes.

Provided by Molly O'Neill

Categories condiments

Time 5m

Yield One cup

Number Of Ingredients 13

Provencal Spice Rub image

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.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 7 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

1 teaspoon juniper berries
1 whole clove
1 teaspoon white peppercorns
1 1/4-inch cinnamon stick
1/4 teaspoon grated nutmeg
2 teaspoons dried savory
1 tablespoon dried thyme
1 red onion, peeled and minced
2 cloves garlic, peeled and minced
1/2 cup fresh mint leaves
1/4 cup olive oil
1 teaspoon grated orange rind
1/4 cup red wine

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Provencal Spice Rub Recipes

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

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!

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.

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.

PROVENCAL SPICE RUB

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