This post is brought to you by La Crema. Pair your favorite foods for Father’s Day with La Crema’s Pinot Noir and Chardonnay for a meal dad will never forget! As with all sponsored posts, all opinions are my 100% own. Please drink responsibly and always use a designated driver. Do not serve people under 21 years of age.
Every year for Father’s Day I try to give my husband something homemade and unique that he can enjoy for a long time, as well as a dinner full of his favorite foods. This year, I wanted to tie the two together and find the perfect rub for steak, poultry and fish- while giving him a great new addition to his grills- and incorporate his favorite Pinot Noir and Chardonnay. This homemade Herbs de Provence Grilling Salt blends beautifully with La Crema’s wines, and just about every type of meat (as well as most vegetables, too!) and makes a great gift that will last dad all summer long.
The delicious dinner party we threw included three of my husband’s favorites- steak and salmon, grilled on slate tiles a la plancha style, as well as a chicken I cooked by infusing with La Crema Chardonnay (using a can!). For full details on how to grill a la plancha, please check out all of my instructions, cook times and tips over at La Crema’s blog!
I love using herbs de provence because it pairs perfectly with so many different dishes and is fantastic on the grill. If you’ve never had herbs de provence, it is a savory blend of rosemary, basil, lavender and other traditionally french herbs that are traditionally paired with pork and poultry- but we have discovered it is equally delicious on all types of meats.
Since Herbs de Provence can be hard to find depending on where you live and your store’s selection, I wanted to make a big batch of my own (our small town grocery store does not stock Herbs de Provence- but they do stock all the components) and add it to some celtic sea salt for the perfect, versatile grilling rub.
This recipe can be made in small or large batches (just double, triple, or quadruple the amounts listed below) to create as much as you need. I made a large jarful since we use this on just about everything we grill- it will keep my husband happily grilling with his favorite rub all summer long.
- 2 tablespoons dried rosemary
- 1 tablespoon fennel seed
- 2 tablespoons dried thyme
- 2 tablespoons dried basil
- 2 tablespoons dried marjoram
- 4 tablespoons dried lavender flowers, make sure they are edible grade
- 1 tablespoon dried oregano
- 1 1/2 tablespoons dried sage, I prefer crushed Dalmation sage
- 5 tablespoons celtic sea salt
- In a large bowl, mix spices.
- Store in an airtight jar in a cool, dry place.