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