Simon & Garfunkel Rub: A Symphony of Flavor

The first time I encountered this vibrant, herbaceous spice blend, I was a young line cook, perpetually covered in flour and dreaming of escaping the endless brunch rush. An older, wiser chef, a man who seasoned everything with intuition and a well-worn mortar and pestle, simply handed me a jar and said, “Here, kid. This’ll sing to ya.” The aroma alone was intoxicating – a complex harmony of earthy herbs, bright peppers, and the grounding salt and sugar. That night, I sprinkled it on a humble roasted chicken, and suddenly, the mundane became magical. It was a culinary epiphany, a reminder that even the simplest ingredients, when combined with care and intention, can create something truly extraordinary.

Recipe Overview

• Prep Time: 10 minutes
• Yields: Approximately 1/4 cup
• Dietary Type: Gluten-Free, Vegan

Ingredients

• 2 tablespoons salt
• 2 tablespoons sugar
• 1 teaspoon parsley, dried crushed
• 1 tablespoon sage, dried crushed
• 1 tablespoon rosemary, dried crushed
• 1 tablespoon thyme, dried crushed
• 1 tablespoon oregano, dried crushed
• 1 tablespoon basil, dried crushed
• 1 tablespoon bay leaves, dried crushed or 8 bay leaves, crushed
• 1 tablespoon ground black pepper
• 1-3 teaspoons hot red pepper flakes, dried crushed (cayenne or chipotle)

Equipment Needed

• Blender
• Measuring spoons
• Measuring cups
• Airtight jar or container for storage

Instructions

1. Measure all the ingredients precisely and add them to the blender. Precision ensures a balanced flavor profile in your finished rub.
2. Secure the lid tightly onto the blender. This is crucial to avoid any spice explosions during the blending process.
3. Pulse the mixture on high speed for a few seconds. Then, immediately turn the blender off. This initial pulse begins the breakdown of the herbs and spices.
4. Repeat the pulsing and stopping action approximately ten times. The goal is to break down the ingredients into small, uniform flakes, about the size of the letters you’d find in a newspaper. This consistency ensures even distribution of flavor. Avoid over-blending into a fine powder, as that can release too much flavor all at once.
5. Check the consistency. If the spices are still too coarse, continue to pulse in short bursts until the desired texture is achieved.
6. Transfer the Simon & Garfunkel Rub to an airtight jar or container. Proper storage is essential to maintain the freshness and potency of the rub.

Expert Tips & Tricks

• Freshness is key: While this recipe calls for dried herbs, using the freshest dried herbs possible will significantly impact the final flavor. Check the expiration dates on your spice jars and replace any that are past their prime.
• Adjust the heat: The recipe allows for a range of 1-3 teaspoons of hot red pepper flakes. Start with the smaller amount and taste as you go, adding more if you prefer a spicier rub. Consider using smoked paprika for a smoky depth of flavor instead of some of the red pepper flakes.
• Bay leaf breakdown: Crushing the bay leaves properly is essential. You can use a mortar and pestle, or place them in a ziplock bag and crush them with a rolling pin. The smaller the pieces, the better they will blend into the rub.
• Toast for aroma: For an even deeper, richer flavor, lightly toast the dried herbs and spices in a dry skillet over medium heat for a few minutes before blending. Be careful not to burn them. Allow them to cool completely before blending.
• Salt savvy: The type of salt you use can also influence the flavor. Sea salt or kosher salt are good choices, as they have a cleaner taste than iodized table salt.
• Herb Power: If using powdered herbs, start with half the listed amount and adjust to your preference. Powdered herbs are more concentrated and can easily overpower the rub.

Serving & Storage Suggestions

This Simon & Garfunkel Rub is incredibly versatile. Sprinkle it liberally on grilled or sautéed vegetables like zucchini, bell peppers, and onions for a burst of savory flavor. It’s also fantastic on scrambled eggs, adding depth and complexity to a simple breakfast.

For chicken, pork, or turkey, coat the meat with a light coating of olive oil, then generously apply the rub. If time permits, let the seasoned meat sit in the refrigerator for at least an hour, or even overnight, to allow the flavors to penetrate. Then, grill, bake, or pan-sear as you normally would. The rub creates a beautiful crust and infuses the meat with a symphony of herbaceous notes.

Store the rub in an airtight container in a cool, dark place. Properly stored, it will retain its flavor and potency for up to six months. Avoid storing it near heat or moisture, which can degrade the quality of the spices.

Nutritional Information

Please note that nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	15-20 kcal	<1%
Total Fat	<1g	<1%
Saturated Fat	<1g	<1%
Cholesterol	0mg	0%
Sodium	500-600mg	21-25%
Total Carbohydrate	3-4g	1%
Dietary Fiber	1-2g	4-8%
Sugars	2-3g	N/A
Protein	<1g	<1%

Variations & Substitutions

• Salt-Free Version: For a salt-free version, simply omit the salt and add another tablespoon of your favorite dried herb, such as marjoram or savory. You can also use a salt substitute, but be mindful of the taste, as some can have a metallic aftertaste.
• Spicy Variations: Amp up the heat by adding more red pepper flakes, or experiment with different types of chili powder, such as ancho or chipotle, for a smoky flavor.
• Regional Twists: For a Mediterranean twist, add a tablespoon of dried mint. For a Southwestern flair, try adding a teaspoon of ground cumin and coriander.
• Herb Swaps: Feel free to substitute herbs based on your personal preferences or what you have on hand. Marjoram, savory, or even dried lemon peel can be interesting additions.

FAQs (Frequently Asked Questions)

Q: Can I use fresh herbs instead of dried?
A: While fresh herbs can be used, they contain moisture that will shorten the shelf life of the rub. If using fresh herbs, dry them thoroughly in a dehydrator or low oven before blending.

Q: How long will this rub last?
A: Properly stored in an airtight container, this rub will last for up to six months. After that, the flavor may start to diminish.

Q: Can I use this rub on fish?
A: Absolutely! This rub is delicious on white fish, salmon, or tuna. Just be careful not to overcook the fish.

Q: Can I make a larger batch of this rub?
A: Yes, you can easily double, triple, or even quadruple the recipe. Just be sure to adjust the blending time accordingly.

Q: My rub is too salty. What can I do?
A: If the rub is too salty, try adding a little more of the other herbs and spices to balance it out. You can also add a touch of sugar to help cut the saltiness.

Final Thoughts

This Simon & Garfunkel Rub is more than just a spice blend; it’s a gateway to culinary creativity. It’s an invitation to experiment, to trust your instincts, and to create dishes that sing with flavor. Don’t be afraid to adjust the recipe to your liking, to add your own personal touch. I encourage you to try this recipe and share your feedback. Pair it with a grilled pork tenderloin and a side of roasted asparagus for a complete and unforgettable meal. Most of all, have fun and enjoy the process of creating something delicious!