Homemade Tuscan Rub


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Homemade Tuscan Rub

homemade tuscan rub

I prefer making my own rubs, like this homemade Tuscan rub herb blend. I grow all my own herbs because it’s crazy what stores charge for some of them, and considering how much I use, it’s far more cost effective to grow them. Once my herbs are dry, I grind them in a coffee grinder or bullet blender. You do not want to get the rub wet or it could cause mold or mildew so make sure there is no moisture inside your grinder. If you don’t have the ability to use fresh herbs you can still use dried herbs from the grocery store and make your own blend.

Once you have tried and tasted the herb and the flavor it lends to your meat, on the next batch remove the thyme or reduce the rosemary to see what you think. Every change produces a whole new flavor. Experiment with each herb to suit your own taste. My friends and family ask me for this rub so often that sometimes it’s hard to keep up. It not only makes a great gift by itself, but makes a great addition to gift baskets any time of year. My kitchen is never without this one and I hope you enjoy it as much as we do!

Homemade Tuscan Rub Ingredients
  • ¼ Cup dried Rosemary
  • 2 Tbsp Dried Oregano
  • 1 Tbsp Dried Sage
  • 2 Tbsp Dried Garlic flakes or ¼ to ½ tablespoon of garlic powder
  • ¼ Cup course Sea Salt (optional, omit if dietary needs require)
  • 2 Tbsp cracked Black Pepper
  • 2 Tbsp Thyme
  • 2 Tbsp Basil
Directions
  1. Wash and dry meat.
  2. Rub olive oil on your meat or seafood (this will help maintain moisture), then gently rub meat with the Tuscan spices generously on both sides.
  3. Grill, fry, steam or saute as your recipe calls for.

Use the Rub On:
  • Beef
  • Casseroles
  • Chicken
  • Fish
  • Garlic bread
  • Hamburgers
  • Meatloaf
  • Mix w/ olive oil for bread dip
  • Pizza
  • Pork
  • Shellfish
  • Soup/Stews
  • Vegetables
  • Wild game

NOTE: If you have dietary issues, remove the salt. If you don’t like a certain flavor, remove it. The nice thing about cooking with herbs is that you can experiment and make everything your own way. Good luck and please share your thoughts.

Bon Appetite~ Valerie

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