Thanksgiving won't be quite the same this year, with people avoiding large gatherings and COVID-19. So let's switch things up in this month's edition of Savor, our food segment: instead of turkeys, let's talk about cows.
Will Smith, a food stylist and our partner on the segment, rounded up J.T. Martin from historic Table Rock Ranch in the Shasta Valley near Montague. His son and his daughter-in-law Laura Martin operate a separate business under the M-L Beef brand (pronounced "M Bar L"). It's a pasture to plate business, offering sales of beef from free-range cattle direct to the public.
Will tops off the conversation with a recipe for a dry rub for beef or pork or lamb. There may be limited mouth-watering during the discussion.
Savor November 2020 Recipe
Easy dry rub for beef, pork and lamb
- 2 tsp kosher salt
- 2 tsp black pepper coarse
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp smoked paprika
- 1 tsp crushed fennel seeds
Combine all ingredients; mix well.
Will says: Something about fennel seeds I truly love, very aromatic and savory. The smoked paprika gives you a bit of smoke flavor which is really nice if you are sautéing; gives a bit of campfire flavor.
Also a great stocking stuffer—yes, it’s that time of year!