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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
3 tablespoons fennel seeds |
2 tablespoons dried green peppercorns |
1 1/2 tablespoons dried thyme |
1 tablespoon dried rosemary |
2 turkish bay leaves or 1 california |
1 tablespoon kosher salt |
Directions:
1. Toast fennel in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind with remaining ingredients in grinder.
2. Cooks' notes: Spice rub keeps in a sealed container in a cool, dark place 6 months.
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