The Flavor Series Recipe #3: Angie’s Dry Seasoning for Chicken, Meat, Pork and Seafood (Re-Post for this Series)
Today, I want to share with you one of my favorite recipes, my own dry rub seasoning. I have been cooking since I was a little girl. It is not a burden for me, but rather a time to relax, be creative and forget about the stress of the day.
The one thing that I learned early on in my life was that food tastes better when seasoned well. That is the reason why I am bold when it comes to marinates, seasonings and salad dressing, among other things. I occasionally use salt and pepper but that is on filet mignon and grill steaks only. This is one of my favorite seasoning combinations. You can try to make your own as well. Enjoy it.
In a glass jar with a lid mix the following spices:
1 tsp. ground pepper
1 tsp. cumin
1 tsp. sweet paprika
1 tsp. ground dry rosemary
1 tsp. dry thyme
1 tsp. dry oregano
1 tsp. onion powder
1 tsp. Old Bay Seasoning
½ tsp. chili powder
½ tsp. turmeric powder
1 tsp. chopped dry basil leaves
1 tbsp. garlic powder
1 tbsp. kosher salt
HACK: Use it with Chicken, Meat, Pork and Seafood by following this steps:
Clean by removing all visible fat and pat dry with a paper towel.
Move to a glass container, add a couple of tablespoons of olive oil and rub well.
Sprinkle a generous amount of seasoning on meat.
Refrigerate for 30 minutes or longer and your meat will be ready to cook.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.