Simon and Garfunkel Rub and Baste
Try this Simon and Garfunkel Rub and Baste recipe, or contribute your own.
Try this Simon and Garfunkel Rub and Baste recipe, or contribute your own.
- 1 tablespoon sugar
- 1 tablespoon ground black pepper
- 1 tablespoon dried crushed parsley
- 2 tablespoons dried crushed sage
- 1 tablespoon dried crushed rosemary
- 1 tablespoon dried crushed thyme
- 1 tablespoon dried crushed oregano
- 1 tablespoon dried crushed basil
- 1 tablespoon dried crushed bay leaf
- where's the salt? i have left the salt out of this
- about the parsley. ok i confess, dried parsley doesn't contribute much to the flavor profile, so it could easily be left out, but then i wouldn't have a story to tell, would i?
- make a wet rub. mix a tablespoon or two of this dr not water, because most of the flavors are oil soluble, not water soluble.
- measuring. measuring the ingredients is a bit tric not crushed. the big chunks, like oregano have more air in them, so try to compensate by adding more or less depending on how much air in your raw materials. if your measurements are not precise or if you lack one or two ingredients, no wars will break out
- optional. at one time i had included 1 tablespoon go for it.
- Carbohydrate 9.60225001948144 g
- Cholesterol 0 mg
- Fat 1.14438000232177 g
- Fiber 5.33759993300932 g
- Protein 1.49730000303778 g
- Saturated Fat 0.411936000835753 g
- Serving Size 1 1 recipe (24g)
- Sodium 3493.95600708868 mg
- Sugar 4.26465008647212 g
- Trans Fat 0.172875000350736 g
- Calories 42 calories
Step-by-step
- Make a wet rub. Mix a tablespoon or two of this dry rub with oil, not water, because most of the flavors are oil soluble, not water soluble.
- Measuring the ingredients is a bit tricky. The ingredients aren't crushed. The big chunks, like oregano, have more air in them, so try to compensate by adding more or less depending on how much air is in your raw materials. If your measurements are not precise or if you lack one or two ingredients, no wars will break out.
- Optional: At one time I had included 1 tablespoon of garlic powder; go for it.
Simon and Garfunkel Rub and Baste: A Culinary Adventure
As a busy working mom, finding time to cook elaborate meals can feel like a Herculean task. Yet, the simple act of creating something delicious for my family is a source of immense joy and satisfaction. This recipe, the "Simon and Garfunkel Rub and Baste," is a testament to that. It's a surprisingly versatile blend of herbs and spices that elevates the most humble cuts of meat. The name itself conjures images of relaxed evenings, good music, and the comforting aroma of food slowly simmering. And let me tell you, the reality matches the dream.
The beauty of this recipe lies in its simplicity and adaptability. The ingredient list reads like a poetic ode to the herb garden: parsley, sage, rosemary, and thyme – classics all. But don't be intimidated by the seemingly extensive list. The measurements are forgiving, a delightful departure from the strict precision often demanded in culinary endeavors. I've found that even if I’m short on one ingredient or another, the overall flavor profile remains stunningly balanced. It's a recipe that welcomes improvisation, an invitation to experiment and discover your own perfect blend.
The process itself is incredibly straightforward. It’s more of a suggestion than a set of rigid instructions. I often find myself adjusting the ratios depending on what's fresh in my garden or what I have on hand in the pantry. The "wet rub," created by combining the dry rub with a touch of oil, is a revelation. The oil acts as a vehicle, carrying the flavors deep into the meat, ensuring that every bite is a burst of aromatic goodness. I prefer olive oil, for its rich flavor and subtle fruitiness, but any neutral oil will do.
This rub isn't confined to just one type of protein. I’ve used it on chicken, pork, beef, and even vegetables. The results are always spectacular. The flavors meld beautifully with the natural sweetness of the meat, creating a complex and satisfying culinary experience. It's the kind of recipe that easily transitions from a casual weeknight dinner to a more elegant weekend meal. Simply adjust the protein and the accompaniments to suit the occasion.
The Simon and Garfunkel Rub and Baste isn’t just a recipe; it's a journey. A journey into the heart of the kitchen, where the everyday magic of cooking unfolds. It's a reminder that even amidst the chaos of modern life, we can still find moments of peace and joy in the simplest of pleasures. And for me, that simple pleasure is the taste of home, seasoned with love and a dash of culinary adventure.
Beyond the practical aspects of the recipe, there's a nostalgic element to it. The names of the herbs themselves evoke a sense of calm and contentment. It's a culinary meditation, a mindful process that connects me to the earth and its bounty. And that, perhaps, is the most rewarding part of all. It's a recipe that nourishes not just the body, but the soul.
I encourage you to try this recipe and make it your own. Experiment with different oils, add your favorite spices, and let your creativity flow. Don't be afraid to deviate from the suggested measurements—the beauty of cooking is its flexibility. Ultimately, the most important ingredient is your passion for creating something delicious. And remember, even if you don't get it perfect the first time, the journey of creating it is just as rewarding as the final product.
So, put on some music (perhaps Simon and Garfunkel?), gather your ingredients, and embark on this flavorful adventure. You might just surprise yourself with how much you enjoy the process and, of course, the incredible result.
This recipe is a testament to the fact that even the simplest ingredients, when combined with passion and a touch of creativity, can create something truly extraordinary. So go forth, experiment, and enjoy the culinary journey!
