f espresso rub. Set aside.
Rub the remaining espresso rub all sides
pice rub (recipe is below), pressing it in to adhere. Place 4 rosemary
In a small bowl, mix rosemary, garlic, salt, and pepper. Rub onto both sides of steaks before grilling as desired.
Combine fennel seeds, garlic powder, rosemary leaves, onion powder, black pepper and salt in food processor, I used a spice grinder.
Process until fine.
Stir in olive oil.
Spread on meat of your choice, I let set for atleast an hour.
rowning on both sides add rosemary, salt and pepper.
Meanwhile
ablespoon minced rosemary, salt and pepper and mix well.
Rub the
Combine the honey, mustard, rosemary, ground black pepper, lemon zest
Combine chopped rosemary and next 4 ingredients in
reast and thighs.
Rub 3 tablespoons rosemary and 3 tablespoons garlic
o 400.
Combine Mustard Rub ingredients in a small bowl
reserve remaining garlic for another recipe.
In a medium bowl
lace cream, milk, butter and rosemary in small saucepan; heat over
Coarsely grind the mustard seed in a blender.
Rub the rosemary in your fingers until well crushed. Add the mustard seed, garlic, salt, pepper, sugar and mustard powder and combine.
Transfer to a jar, cover and store away from heat and light. This rub will keep for several months.
Variation: For a web rub, stir 1 T Worcestershire sauce and 1 T olive oil into the rub. Spread the paste over the lamb and let marinate for several hours.
oint and reserve for gravy. Rub half of the herb mixture
Combine the garlic, orange zest, rosemary, salt, pepper and olive oil
small bowl mix the rub ingredients( first six ingredients) together
Place rosemary in bowl and crumble needle
Combine salt, garlic, and rosemary in zipper-lock bag; seal,
In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.
at from meat. For rub, combine the snipped rosemary, the olive oil