Mega Herb Wet Rub
Source of Recipe
RoxSand Scocos
List of Ingredients
1 cup packed rinsed and mixed fresh herb leaves including: basil, dill, fennel, oregano, flat leaf parsley, rosemary and/or sage
2 cloves garlic, peeled
1 1/2 teaspoons coarse salt (kosher or sea)
1/2 teaspoon fresh ground black pepper
1/2 cup red or white wine
1/2 cup red or white wine vinegar
1 cup extra virgin olive oil
Note: fennel fronts are the feathery green foliage ont he stalks of fennel bulbs.Recipe
Finely chop the herbs and the garlic by hand or use food processor. Add the salt and pepper, then add the wine, vinegar nad olive oil (through the feeding tube with the motor running, if using a food processor) and stir or process to ix. The wet rub will keep in the fridge, covered, for everal days, but it tastes best used within a few hours of preparing. Makes about 2 1/2 cups.
Notes: For the wine, use red wine and red wine vinegar if serving with dark meats (beef or lamb) and white wine and white wine vinegar for poultry and seafood. You'll have enough for 6 steaks, one chicken or duck, 2 racks of baby back ribs, one rack of spareribs, one leg of lamb, or about 2 1/2 lbs. of veggies or tofu. Be sure the herbs are fresh and that you have 1 packed cup of leaves.
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