These recipes are preparing you for what’s to come.
Friends, I am telling you right now… you do not want to miss this.
- 1/4 cup kosher salt
- 2 tablespoons freshly ground black pepper
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons granulated onion
- 1 1/2 teaspoons oregano
- 1/4 teaspoon red pepper flakes
- In a small bowl, stir together salt, pepper, garlic, onion, oregano and red pepper flakes. Store in an airtight jar for up to 6 months.
I pretty much plan on putting this on everything that ever touches my grill for the rest of my life.
It. Is. So. Good.
Our next preparatory recipe is a grill baste that pairs very nicely with this seasoning… and once again, I plan on putting it on everything that ever touches my grill for the rest of my life.
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 4 garlic cloves, chopped
- 1 tablespoon all-purpose flour
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons granulated sugar
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped fresh flat-leafed parsley
- In a medium saucepan, melt the butter over medium heat. Add the onions and garlic and cook until softened. Add the flour while whisking continually and cook for 1 minute. Add the mustard, sugar, olive oil, vinegar and lemon juice and whisk to combine.
- Bring to a boil, and then reduce the heat to medium low. Add the parsley and whisk continually until slightly thickened. Store in an airtight jar in the refrigerator for up to 1 week. The baste will separate so make sure to whisk it well before use.
Here’s a bonus picture of when I burnt my hand on the edge of my cast-iron skillet.
There are a couple of things that we can take away from this shot:
1. It’s hard to take cooking action shots of yourself… and
2. I need to paint my fingernails.
So here’s the plan.
Make these two recipes in preparation for tomorrow and try to contain your excitement. Get some sleep, and we’ll meet back here tomorrow for the Filet Bryan recipe. Okay?!