Thursday, January 19, 2017

LINK TO PART A

Makes 1 to 1/4 cups mix

· 1 tbsp fennel seeds

· 1 tbsp. black peppercorns

· 1 tbsp. coarse salt

(depending upon the type of salt you are using

you must adjust this)

· 2 tbsp. dried oregano

· 2-4 tbsp. dried basil (to your taste)

· 2-3 tbsp. garlic powder (to your taste)

·1-2 tbsp. dried rosemary

· 1-2 tbsp. dried thyme

· 1 tbsp. Spanish paprika

· 1-2 tbsp. red pepper flakes

· 1 tsp. table sugar

· 1 tsp. dried sage

(Instructions below)

**** Use as a seasoning for pasta, chicken, pork, fish,

salad, bread, grilled vegetables, flank or skirt steak, fish,

shrimp, lamb or lobster.

This mix can be stored in a cool, dark place for up to 6

months.

**** You can use as a dry rub for beef or add olive oil or

regular cooking oil as a marinade for chicken.

**** Vinaigrette for salad: Add 1 tsp. of mix to ½ cup of

olive oil and ¼ cup balsamic vinegar. (If you don’t have

balsamic on hand, use red wine vinegar as a

substitute.) Double, triple or quadruple this recipe if you

are serving a big group.

**** Marinade for shrimp: 1 cup EVOO, 1/2 cup white

wine, 1-2 smashed cloves of garlic, juice of 1 lemon, and

2 -3 tbsn. fresh garden or Italian parsley (or 1-2 tsp.

dried). Divide the marinade into two

portions.

Marinate shrimp for at least 1 hour in one-half of the

marinade. Use the other half for brushing on the shrimp

on the grill or sauté in a pan.

*If you don’t have parsley, use 1 tsp. dried chervil or 1 tsp.

tarragon or 1 tsp. tsp. dried cilantro.