Dried Herb and Spice Rub
At Bourbon Steak in Washington, D.C., Executive Chef Adam Sobel showcases vegetables and herbs from the restaurant’s 500-square-foot garden. After drying fresh herbs, he combines them with spices to create this versatile rub, which is excellent for seasoning pork, lamb and chicken. You can dry the herbs yourself or purchase ones that have already been dried.
- 1 1/2 Tbs. whole fennel seeds
- 2 Tbs. whole black peppercorns
- 1 Tbs. dried lavender
- 1 Tbs. dried rosemary
- 2 Tbs. dried thyme
- 2 Tbs. dried oregano
- 1 Tbs. dried marjoram
- 2 Tbs. red chili flakes
- 2 Tbs. sugar
- 4 Tbs. coarse salt
In a small, heavy fry pan over medium heat, combine the fennel seeds and black peppercorns. Cook, shaking the pan frequently, until the spices are aromatic and the fennel seeds start to darken, about 3 minutes. Spread the toasted spices out on a large plate (crowding will cause them to steam and soften).
When the spices are cool, transfer them to a spice grinder and add the lavender, rosemary, thyme, oregano, marjoram and red chili flakes. Pulse to grind, periodically shaking the grinder (while holding the cover tightly) to keep the spices evenly distributed for a uniform grind.
Transfer the ground spices to a small bowl and stir in the sugar and salt. Makes about 1 cup.
Recipe Courtesy of Adam Sobel, Executive Chef, Bourbon Steak, Washington, D.C.