Dry Marinades

By á-170456

Ingredients

• FOR LAMB, BEEF AND CHICKEN:
• 2 tablespoons chopped fresh rosemary (or 2 tspns dried rosemary)
• 2 large garlic cloves minced
• 1 1/2 teaspoons salt
• 1 teaspoon freshly-ground black pepper
• Zest of 1 lemon or lime finely grated
• FOR FISH:
• 2 tablespoons chopped fresh dill (or 2 tspns dried dill)
• 2 teaspoons mild paprika
• 1 tablespoon grated lemon zest
• 1 teaspoon salt
• 1 teaspoon freshly-ground black pepper
• 1/4 teaspoon cayenne pepper
• FOR PORK:
• 2 tablespoons chopped fresh thyme (or 2 tspns dried thyme)
• 1 tablespoon chopped fresh sage (or 1 tspn dried sage)
• 2 teaspoons salt
• 1 teaspoon freshly-ground black pepper
• 1/4 teaspoon ground allspice or cloves
• 2 garlic cloves minced

Details

Servings 4

Preparation

Step 1

Select the list of ingredients that complements the food you are marinating. In a small bowl, stir together the ingredients. Each recipe makes about 4 tablespoons if made with fresh herbs, enough for 4 to 5 pound lamb, beef, chicken or pork, or 2 pound fish.

This recipe yields about 4 tablespoons.