norgeskog
Washing Up
What a great rub this is. When I first read it I thought it did not sound like something for meat, but rather for a Danish. But I finally decided to try it, and my pork chop was wonderful, best way fixed in a long time. (Julia Child "The Way To Cook") Uses all dried herbs.
QUOTE FROM JULIA CHILD: A sojourn of several hours or overnite in the following spice mixture gives pork chops, roasts, and sausage meat an exceptionally fine flavor; a jar of it in your spice rack is useful lto have on hand. She also says it would be good on goose and duck.
Yield about 1-1/2 cups
Place all ingredients in a spice/coffee mill and grind.
2 Tbs each ground: imported bay leaf, clove, mace (I left out as I did not have any), paprika and thyme.
1 Tbs each ground: allspice, cinnamon, and savory.
5 Tbs white peppercorns, ground. (I used my usual mix of pepper corns, black, white, green, pink and allspice).
Blend all herbs/spices together and store in a air tight jar.
Proportions to use: Up to 1/2 tsp per pound of meat.
I served the pork chop, another of her recipes in the same section, with Cream and Mushrooms. I sauted sliced mushrooms in butter and olive oil until the just started to carmelize, then added finely chopped shallots and sauted until shallots softened. I added 2 Tbs chicken stock, cap full of Italian white vermouth and simmered until reduced and thickened, corrected the seasonings, added a little butter and melted. Added 2 Tbs sour cream and stirred until blended (do not boil) and poured over chop, garnished with chopped fresh parsley. IT WAS WONDERFUL
QUOTE FROM JULIA CHILD: A sojourn of several hours or overnite in the following spice mixture gives pork chops, roasts, and sausage meat an exceptionally fine flavor; a jar of it in your spice rack is useful lto have on hand. She also says it would be good on goose and duck.
Yield about 1-1/2 cups
Place all ingredients in a spice/coffee mill and grind.
2 Tbs each ground: imported bay leaf, clove, mace (I left out as I did not have any), paprika and thyme.
1 Tbs each ground: allspice, cinnamon, and savory.
5 Tbs white peppercorns, ground. (I used my usual mix of pepper corns, black, white, green, pink and allspice).
Blend all herbs/spices together and store in a air tight jar.
Proportions to use: Up to 1/2 tsp per pound of meat.
I served the pork chop, another of her recipes in the same section, with Cream and Mushrooms. I sauted sliced mushrooms in butter and olive oil until the just started to carmelize, then added finely chopped shallots and sauted until shallots softened. I added 2 Tbs chicken stock, cap full of Italian white vermouth and simmered until reduced and thickened, corrected the seasonings, added a little butter and melted. Added 2 Tbs sour cream and stirred until blended (do not boil) and poured over chop, garnished with chopped fresh parsley. IT WAS WONDERFUL
