I got my October issue of Food & Wine the other day and I think it's my favorite one, to date. It's full of traditional French recipes that are perfect for the upcoming weather.
I had a bunch of herbs on hand that I needed to use and I came across this recipe for a spicy herb rub. I made it immediately, let it dry out for a few days, then used it on some quail that I was going to roast.
I have to say.. I'll be using it again soon. It was so simple and elegant.
If you're not a big meat eater, like me, this is perfect to have on hand. I hate having to go out and buy a bunch of different ingredients for marinades to make meat taste good.
If you're not a meat eater, at all, this is really good sprinkled over roasted vegetables. I served the quail with potatoes and asparagus, and the potatoes were probably the best I've ever had.
As you can see I used a generous amount of the rub. I used it on both sides, and I didn't use it in conjunction with anything else. After seasoning, I seared the quail in some really good olive oil (Iliada) and roasted it.
1 cup rosemary
1 cup thyme
2 large garlic cloves
1/2 cup coarse sea salt
1 teaspoon crushed red pepper
In a food processor pulse the herbs and garlic until chopped. Add the salt and pulse until finely chopped. Add the crushed red pepper and pulse a couple of times to blend.
Spread the mixture in an even layer on a large, rimmed baking sheet. Let stand, until dried, about two days, stirring occasionally.
Transfer to an airtight container. Mixture can be stored for up to one year.