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.
