This spice was meant to be rubbed into meat, fish, pork or poultry at least 20 minutes before cooking or grilling. It is our most versatile spice blend, perfect sprinkled on eggs, potatoes, soups, salads, or just anything.
Ingredients: Onion, Garlic, Kosher Salt, Coarse Ground Black Pepper, Crushed Red Pepper, Celery Seed, Dill Seed, Rosemary, Oregano, and Caraway.
My Great Grandfather was born one of many sons to a poor farmer not far from the marble quarries of Northern Italy. When he was only 12, a stranger came to the village looking for a strong young man to accompany him as he brought marble statues around the world to prospective buyers. Impressing the man with his quick wit, and exaggerating his age, Carlo won the position. Thus began an education, a tour of the world, and the beginning of many friendships which would extend far past the end of his own life. While in Australia, my grandfather found a position for a younger brother with a friend who was opening a restaurant.
Several years ago, my Grandmother received a call from an unknown Australian relative who, on a tour of the world, was passing through Massachusetts. We welcomed him with open arms and he, a professional cook, shared with us the tools of his trade including this spice.
Recipes for our Aussie Outback Rub.
- 4 chicken breasts
- ½ cup apricot preserves
- ½ cup french dressing
- 2 tbsp lemon juice
- 2 tbsp Aussie Outback Rub
Mix ingredients together and baste each breast generously with the mixture. Pour any remaining dressing over the breasts and let sit for at least 1 hour. Bake at 350º F or on grill at a medium heat for 1 hour. Wonderful when served with rice or in a salad.
VEGGIE & CHIP DIP
Blend thoroughly. Best when left to sit 1 hour before enjoying.
Photo Credit: Julie T Cecchini