Tuscany Seasoning Sun Dried Rosemary Sage Garlic And Kosher S Recipes

TUSCAN ROSEMARY DRY RUB

Steps:

• Place rosemary in bowl and crumble needle leaves between fingers to break into small pieces.
• Stir in oregano, sage, garlic flakes, salt and pepper.
• Transfer to jar.
• Cover and store away from heat and light.
• Rub will keep several months.
• Variation: For touch of tartness, add 1/2 teaspoon grated lemon zest.
• Instructions for use: Brush the meat with olive oil, then sprinkle with rub, patting rub into meat with your fingertips.
• If desired, squeeze some lemon juice over the rub.
• Marinate, covered, in refrigerator for 30 to 60 minutes before grilling.

SAFFRON AND ROSEMARY FERMENTED GARLIC

Steps:

• Mix the salt and water together.
• Place all ingredients except water into a fermentation vessel.
• Top with brine to cover completely.
• Check the garlic after a week to see how it is progressing. Leave for 1 month. Date it!
• But the garlic can sit out nearly indefinitely, but the flavor will slowly intensify as long as it is sitting out in a warm place.
• Put the garlic in a fridge to slow the fermentation to almost a near halt.
• My last batch lasted 1 year.