Rubs, Pastes and Marinades

 

Rubs: These are dry mixtures of strong spices that are rubbed on the dry meat. A small amount of oil can be used to make into a paste.

 

   Asian Rub:

2 Tbsp sesame seeds, toasted

2 tsp. Ground turmeric

1 tsp. Ground coriander

½ tsp salt

½ tsp onion powder

¼ tsp ground cumin

1/8 tsp ground cinnamon

 

   Mediterranean Rub:

2 Tbsp. Crushed fennel seeds

1 Tbsp chives

1 Tbsp crushed mustard seeds

1 tsp lemon pepper

¼ tsp garlic powder

¼ tsp salt

 

   Spicy Bayou Rub:

2 Tbsp paprika

2 tsp garlic powder

1 ½ tsp thyme

1 tsp ground cayenne

¾ tsp oregano

½ tsp salt

½ tsp ground black pepper

¼ tsp nutmeg

 

Pastes: These are similar to rubs, however, contain a small amount of liquid. Rub thoroughly into food and chill for about 30 min. Broiling works best for pastes, although grilling is fine.

 

   Sweet Curry Paste:

½ Mango chutney (such as Major Greys)

¼ cup orange marmalade

1 tbsp sesame oil

½ tsp ground red pepper

½ tsp curry powder

¼ tsp salt

 

   Spiced Chile Paste:

2 dried pasilla chiles

¼ cup cider vinegar

1 Tbsp olive oil

4 tsp. ground cumin

2 tsp ground cinnamon

½ tsp salt

 

   French Paste:

1 Tbsp Olive oil

1 ½ C minced shallots or sweet onion

3 cloves garlic, minced

¼ C Dijon mustard

1 tsp rosemary, crushed

4 tsp Balsamic vinegar

¼ tsp pepper

          Saute onions and garlic until aromatic and combine with remaining ingredients.

 

Marinades:

 

   Ginger Molasses:

½ low sodium soy sauce

¼ C molasses

1 Tbsp Olive oil

1 tsp ground ginger

 

   Dijon:

1 C Balsamic vinegar

½ Dijon mustard

¼ C olive oil

½ tsp ground pepper

¼ tsp salt

2 cloves garlic, crushed

 

   Lemon-Herb:

2 tsp. Lemon rind

2/3 C lemon juice

¼ C chopped basil

¼ C white wine vinegar

2 Tbsp chopped fresh oregano

1 ½ Tbsp Olive oil

¼ tsp salt

2 garlic cloves, crushed.

 

 

 

   Browned Garlic and Burgundy:

2 tsp Olive oil

3 Garlic cloves, thinly sliced

¾ C Dry red wine

3 Tbsp low sodium soy sauce

1 tsp dried tarragon

          Saute garlic until aromatic and combine with remaining ingredients.

 

   Jalapeno-Lime:

½ C orange juice

1 tsp lime rind

¼ C lime juice

¼ C honey

2 tsp ground cumin

¼ tsp salt

3 cloves garlic, crushed

2 jalapeno peppers, seeded and finely chopped