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Spice rub and marinade

8:54 PM, Feb 8, 2014   |    comments
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Chef Adam Knowles from Cook Street School of Culinary Arts showed how to cook for your Valentine.

Yields: 2 cups

½ c. kosher salt
½ c. sugar or brown sugar
2 T. smoked salt
1 T. ground mustard or English mustard
1 T. smoked paprika
1 T. ground coriander
1 T. ground cumin
1 T. ground rosemary
1 T. ground thyme
3 T. ground black peppercorns
1 T. ground marjoram or oregano
1 T. powdered sumac

Mix all ingredients well and store in plastic away from light and heat.

Yields: 3 cups

3 c. good quality olive oil
6-8 cloves garlic
2 T. whole black peppercorns
3-4 sprigs rosemary
3-4 sprigs thyme
Zest of two lemons

Place all ingredients in a small sauce pan. Briefly warm over medium heat to bring out the aromas but not long enough to fry the herbs. Allow to cool before adding to meat.

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