Dry Marinades

Name: Dry Marinades
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 Tbs. chopped fresh rosemary or 2 tsp. dried<br> rosemary; 2 large garlic cloves, minced; 1 1/2 tsp. salt; 1 tsp. freshly ground pepper; Finely grated zest of 1 lemon or lime; 2 Tbs. chopped fresh dill or 2 tsp. dried dill; 2 tsp. mild paprika; 1 Tbs. grated lemon zest; 1 tsp. salt; 1 tsp. freshly ground black pepper; 1/4 tsp. cayenne pepper; 2 Tbs. chopped fresh thyme or 2 tsp. dried<br> thyme; 1 Tbs. chopped fresh sage or 1 tsp. dried sage; 2 tsp. salt; 1 tsp. freshly ground pepper; 1/4 tsp. ground allspice or cloves; 2 garlic cloves, minced

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Dry mixtures of salt, pepper, herbs and spices rubbed over food several hours before grilling are good flavor enhancers. Rub the meat, poultry or fish lightly with oil before coating it with the marinade. If made with fresh herbs, these marinades keep, stored tightly covered in the refrigerator, up to 3 days. If made with dried herbs, they keep, stored airtight in a cupboard, for several weeks.

Prep Time 10 minutes
Cook Time 0 minutes
Servings 8

Ingredients

For lamb, beef and chicken:

2 Tbs. chopped fresh rosemary or 2 tsp. dried
rosemary
2 large garlic cloves, minced
1 1/2 tsp. salt
1 tsp. freshly ground pepper
Finely grated zest of 1 lemon or lime

For fish:

2 Tbs. chopped fresh dill or 2 tsp. dried dill
2 tsp. mild paprika
1 Tbs. grated lemon zest
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper

For pork:

2 Tbs. chopped fresh thyme or 2 tsp. dried
thyme
1 Tbs. chopped fresh sage or 1 tsp. dried sage
2 tsp. salt
1 tsp. freshly ground pepper
1/4 tsp. ground allspice or cloves
2 garlic cloves, minced

Directions

Select the list of ingredients that complements the food you are marinating. In a small bowl, stir together all the ingredients. Each recipe makes about 1/4 cup if made with fresh herbs, enough for 4 to 5 lb. lamb, beef, chicken or pork, or 2 lb. fish.