Rusticfrenchrub Recipes

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JAMIE OLIVER'S RUSTIC FRENCH RUB FOR LAMB



Jamie Oliver's Rustic French Rub for Lamb image

Make and share this Jamie Oliver's Rustic French Rub for Lamb recipe from Food.com.

Provided by Abby Girl

Categories     Lamb/Sheep

Time 10m

Yield 2 T

Number Of Ingredients 7

2 teaspoons sea salt
1 teaspoon black peppercorns
1 teaspoon fresh rosemary
1/2 teaspoon fresh thyme
3 fresh sage leaves
1 garlic, peeled
1 lemon, rind of, grated

Steps:

  • In a small chopper combine the ingredients and chop.

RUSTIC RUB



Rustic Rub image

Make and share this Rustic Rub recipe from Food.com.

Provided by Shalabhanjika

Categories     Low Cholesterol

Time 10m

Yield 1 cup

Number Of Ingredients 8

4 tablespoons paprika
1 1/2 tablespoons cayenne
2 1/2 tablespoons black pepper
3 tablespoons garlic powder
1 1/2 tablespoons onion powder
3 tablespoons salt
1 1/4 tablespoons dried oregano
1 1/4 tablespoons dried thyme

Steps:

  • Stir together all ingredients in a bowl until combined well.
  • Keeps in an airtight container at room temperature for 3 months.

Nutrition Facts : Calories 301.7, Fat 6.3, SaturatedFat 1.4, Sodium 20982.6, Carbohydrate 65.6, Fiber 23.8, Sugar 5.4, Protein 13.3

RUSTIC CHICKEN RUB



Rustic Chicken Rub image

Great to make into a marinade; scoop out desired amount of rub and whisk with olive oil. Marinate chicken for 1 hour in the fridge and remove from fridge 15 minutes before cooking. This process allows for even cooking.

Provided by Alexander the chef Scott

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 25

Number Of Ingredients 11

1 ½ cups packed brown sugar
½ cup dried cilantro
½ cup dried tarragon
½ cup coarse salt
⅓ cup dried basil
⅓ cup onion powder
⅓ cup garlic powder
¼ cup dried lemon zest
¼ cup dried parsley
2 tablespoons coarsely ground black pepper
1 tablespoon Hungarian paprika

Steps:

  • Blend brown sugar, cilantro, tarragon, salt, basil, onion powder, garlic powder, dried lemon zest, parsley, black pepper, and paprika together in a food processor until well-combined. Store in an airtight container.

Nutrition Facts : Calories 76 calories, Carbohydrate 18.5 g, Fat 0.3 g, Fiber 1.7 g, Protein 1.4 g, Sodium 9.2 mg, Sugar 13.8 g

RUSTIC BREAD



Rustic Bread image

This simple yet delicious loaf from baker Adam Leonti of Brooklyn Bread Lab relies on an overnight rest and fresh cake yeast to develop some of the sour, tangy flavor and chewy texture of sourdough bread with a much more streamlined process.

Provided by Adam Leonti

Categories     Bread     Sourdough     Bake     3-Ingredient Recipes

Yield Makes 1 loaf

Number Of Ingredients 4

500 grams bread flour (about 4 cups)
13 grams kosher salt (about 2 1/2 teaspoons)
5 grams fresh cake yeast (about 1 packed teaspoon), crumbled
All-purpose flour (for dusting)

Steps:

  • Using your hands, mix bread flour, salt, yeast, and 2 cups (450 grams) room-temperature water in a medium bowl. Lightly knead, grabbing corners of dough, gently pulling upward, and pushing toward the center, until dough comes together. Dust another bowl with all-purpose flour and transfer dough to bowl. Cover with plastic wrap and chill 12-18 hours.
  • Turn out dough onto a lightly floured work surface, dust with flour, and press into a 8x5" rectangle. Fold rectangle in half lengthwise, then roll up tightly at narrow end (like a burrito). Place both hands on top of dough; working against friction of work surface, pull gently down toward yourself to create a rounded boule shape.
  • Transfer dough to a lightly floured parchment-lined rimmed baking sheet and cover loosely with a clean flour-dusted towel. Let rise at room temperature 4 hours, or chill 6-12 hours.
  • One hour before baking, arrange rack in middle of oven; preheat to 500°F. After dough has risen, slash dough with a razor blade or very sharp knife in 3 parallel slits at least 1/4" deep. Transfer baking sheet to oven, reduce oven temperature to 450°F, and bake bread until crust is very brown and an instant-read thermometer registers 190-200°F, 30-40 minutes. Let cool before slicing, about 2 hours.

RUSTIC RUB



Rustic Rub image

Categories     Herb     Quick & Easy     Spice     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 8

4 tablespoons paprika
1 1/2 tablespoons cayenne
2 1/2 tablespoons black pepper
3 tablespoons garlic powder
1 1/2 tablespoons onion powder
3 tablespoons salt
1 1/4 tablespoons dried oregano
1 1/4 tablespoons dried thyme

Steps:

  • Stir together all ingredients in a bowl until combined well.

RUSTIC CHICKEN RUB



Rustic Chicken Rub image

Great to make into a marinade; scoop out desired amount of rub and whisk with olive oil. Marinate chicken for 1 hour in the fridge and remove from fridge 15 minutes before cooking. This process allows for even cooking.

Provided by Alexander the chef Scott

Categories     Sauces and Condiments

Time 10m

Yield 25

Number Of Ingredients 11

1 ½ cups packed brown sugar
½ cup dried cilantro
½ cup dried tarragon
½ cup coarse salt
⅓ cup dried basil
⅓ cup onion powder
⅓ cup garlic powder
¼ cup dried lemon zest
¼ cup dried parsley
2 tablespoons coarsely ground black pepper
1 tablespoon Hungarian paprika

Steps:

  • Blend brown sugar, cilantro, tarragon, salt, basil, onion powder, garlic powder, dried lemon zest, parsley, black pepper, and paprika together in a food processor until well-combined. Store in an airtight container.n

Nutrition Facts : Calories 76 calories, Carbohydrate 18.5 g, Fat 0.3 g, Fiber 1.7 g, Protein 1.4 g, Sodium 9.2 mg, Sugar 13.8 g

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