Julia Childs Spice Blend Recipes
JULIA CHILD'S SPICE BLEND
This is a wonderful spice blend that I have using for years. Wonderful for any kind of meat or poultry. Submitting this in honor of Julia Child and her impact on all of us.
Provided by mandabears
Categories High Fiber
Time 10m
Yield 1 jar
Number Of Ingredients 10
Steps:
- Mix all ingredients well.
- Store in a screwtop glass jar.
- (I use a funnel to get the spices in the jar).
JULIA CHILD'S SALT MARINADE (RUB) WITH HERBS AND SPICES FOR PORK
Recipe from Mastering the Art of French Cooking. Julia says "Fine for all types of fresh pork. This is our favorite, as it tenderizes the pork and accentuates its natural flavor." I used this on pork chops and it was to die for! So easy and so good, the smell in the fridge while it is marinating is intoxicating. I didn't have allspice so I used a pinch each of ground cinnamon, clove, and nutmeg. Cooking time is minimum marination time.
Provided by KellyMac6
Categories < 4 Hours
Time 2h2m
Yield 1 pound pork
Number Of Ingredients 6
Steps:
- Mix all of the ingredients together and rub them into the surface of the pork.
- Place in a covered bowl.
- Turn the meat 2 or 3 times if the marinade is a short one, several times a day if it is of long duration (see marination times below).
- Before cooking, scrape off the marinade and dry the meat thoroughly with paper towels.
- Time Required for Marination of Pork - If the meat is refrigerated, increase the minimum marination time by at least one third. Chops and steaks a minimum of 2 hours, 6-12 are even better. Loin roasts a minimum of 6 hours, but 24 are recommended. Fresh hams and picnic shoulders a minimum of 2 days, but 4-5 are more effective.
Nutrition Facts : Calories 2.1, Fat 0.1, Sodium 2325.9, Carbohydrate 0.5, Fiber 0.2, Protein 0.1
JULIA CHILD'S PORK WITH ALLSPICE DRY RUB
The allspice is really what makes this recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, which was featured in a New York Times article about readers' favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes' preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 7h30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
- Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
- For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
- For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 424 milligrams, Sugar 0 grams, TransFat 0 grams
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