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Recipes

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
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