Recipe: Have I Got Rubs For You

Dear Karl,

I remember reading about dry rubs in Eating Well , Cooking Light, or Family Circle magazines. I looked high and low for the magazine. It turns out I had clipped the article out and thrown away the magazine. Boy oh boy was that a lot of dective work .whew.

I think after this I will start to recipes in a binder that I have clipped out of a magazine.

I have never cooked using dry rubs could you answers some questions?

1. Seasoning with dry rubs on meat is it faster than a marinade?

2. What are the pros and cons of using dry rubs?

3. How long can the meat keep without using salt or sugar?


ASIAN RUB

Works well with poultry, vegetables, blue fish or tuna

1 Tbsp. Chinese 5-Spice Powder
1 Tbsp. paprika, sweet or hot, according to taste
1 tsp. ground ginger
1 tsp. cracked black pepper

Combine all ingredients in a small bowl. Store in a sealed jar in a cool, dark place for up to 3 months.

ASIAN FLANK STEAK

Rub the Asian Rub thoroughly over both sides of a flank steak. Cover and refrigerate overnight. Coat steak lightly with nonstick vegetable oil cooking spray. Grill steak 4 to 6 inches from preheated broiler, 3 to 4 minutes per side for medium-rare, longer for desired doneness. Let stand for 5 minutes. Thinly slice diagonally across the grain. Serve with yogurt, mashed potatoes and steamed greens beans.

CARIBBEAN RUB

Apply to chicken, turkey, hamburgers and fish. Makes 3 tablespoons, enough for 2 pounds of meat.

2 tsp. curry powder
2 tsp. ground cumin
2 tsp. paprika, sweet or hot, according to taste
1 tsp. ground allspice
1 tsp. ground ginger
tsp. cayenne or to taste


Combine all ingredients in a small bowl. Store in a sealed jar in a cool, dark place for up to 3 months. Same instructions as in the Asian Flank Steak except allow meat to stand 10 minutes before cutting.

DESSERT RUB

Perfect for sliced fruit - pineapple, peaches, nectarines, plums, apples or pears. Makes ~ 2 tablespoons of the rub enough to comer ten 1 - 1 cup servings of grilled or roiled sliced fruit.

2 Tbsp. light brown sugar
tsp. ground cinnamon
1/8 tsp. ground cardamom

Combine all ingredients in a small bowl. Store in a sealed jar in a cool, dark place for up to 3 months.

GRILLED FRUIT SLICES

Sprinkle Dessert Rub on a sheet of waxed paper. Cut enough fruit for eight to ten 1-cup servings into inch-thick slices and coat both sides with the rub. Grill about 4 inches from preheated broiler for 2 minutes per side or until glazed and heated through.

ENGLISH RUB

Good on turkey burgers, pork, beef, or chicken. Makes about 2 tablespoons, enough for 1-lb. loin lamb chops, four 4-oz. turkey burgers or 1 lb. pork, beef or chicken.

1 Tbsp. brown sugar
1 tsp. crushed juniper berries
1 tsp. coarse salt
tsp. onion powder
tsp. ground cinnamon
tsp. ground black pepper
1/8 tsp. ground cloves

Combine all ingredients in a small bowl, or crush them together with a mortar and pestle. Store in a sealed jar in a cool, dark place for up to 1 week.

ENGLISH LOIN LAMB CHOPS

Rub English Rub over 1 pound Loin lamb chops. Cover and refrigerate up to 4 hours. Follow instructions for Asian Flank Steak

MOROCCAN RUB

Delicious stirred into salad dressings, lamb or poultry. Makes about 1
tablespoons, enough for 1 pound of fish, lamb or poultry.

1 Tbsp. ground coriander
2 tsp. ground cumin
tsp. ground cinnamon

Combine all ingredients in a small bowl. Store in a sealed jar in a cool, dark place for up to 3 months.

MORROCCAN FISH

Rub Moroccan Rub over all sides of monkfish or catfish fillets. Cover and refrigerate for up to 2 hours. Grill fillets 4 to 6 inches above medium-hot coals, or broil 4 to 6 inches from preheated broiler for 3 to 4 minutes per side, or until opaque in center. Serve with basmati rice studded with currants or golden raisins and steamed sliced carrots.


PERUVIAN RUB

Pre-Incan cuisine that is good on pork lamb and chicken. Makes about 1 tablespoon, enough for 1 pound of meat.

1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. coarse salt
1 clove garlic, finely chopped (optional)

Combine all ingredients in a small bowl. If using garlic, mash the ingredients together with a mortar and pestle. Store the rub (if made without garlic) in a sealed jar in a cool, dark place for up to 3 months; with the garlic, refrigerate for up to 1 week.

PERUVIAN CHICKEN

Rub the Peruvian Rub over skinless chicken legs or thighs. Cover and refrigerate overnight follow the instructions for Asian Flank Steak for grilling.

SCANDINAVIAN RUB

Goes with lamb, pork and with grilled squashes. Makes about 1 tablespoon, enough for 4our 4-ounce turkey burgers or 1 pound of other meat.

1 tsp. ground caraway
1 tsp. ground blacker pepper
1 tsp. onion powder
tsp. salt

Combine all ingredients in a small bowl. Store in a sealed jar in a cool, dark place for up to 3 months.

CARAWAY BURGERS

Rub Scandinavian Rub thoroughly over both sides of four - 4 ounce turkey burgers. Let stand, covered, for 15 minutes. Follow the instructions for Asian Flank Steak for grilling.

Recipes are by David Ricketts a contributing food editor to Family Circle.

Guess you will be busy grilling. (smile).

Let me know if this is what you had in mine.

Sincerely,

Vivian