This variation of my famous Simon & Garfunkel recipe has parsley, sage, rosemary, thyme, and other goodies, all singing in harmony. Sprinkle on one tablespoon per pound of meat two hours or more before cooking. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness.
Designed for chicken and turkey, it works great on pork, veal, seafood, potatoes, risotto, and most veggies. Don’t cover it with sauce! Let it shine on its own! Mix with cream cheese to make a super Boursin-like cheese spread or sour cream to make a dip. It is not too spicy for kids, but if you want it hot, add pepper flakes or smoky chipotle. Shake before using.
MSG Free, Non-GMO, Kosher Pareve & Made in the U.S.A.
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