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Wednesday, June 4, 2008

Hot Summer Marinades, Rubs And Sauces

To Grill With Marinades combine all ingredients in a large 1 gallon resealable plastic bag, shallow bowl or baking dish. Never marinate in reactive metals like aluminum or cast iron. Add up to 2 pounds of chicken, meat or seafood or veggies and refrigerate covered from 20 minutes to overnight. The longer time the better. For seafood and veggies, marinate for no longer than 15 minutes or the seafood or veggies may become mushy. Turn the food occassionally so all surfaces are exposed to the marinade. Before cooking, remove food from the container and shake off excess liquid. Cook on a lightly oilled grill to the desired doneness. Then toss the marinade when you're done with it since it may contain bacteria. Lemon Rosemary Marinade 1/3 cup olive oil, 1 lemon sliced thin, 6 sprigs rosemary, 4 garlic cloves, 1/2 teaspoon kosher salt. Ginger Sesame Marinade 1/4 cup low sodium soy sauce, 1 tablespoon grated ginger, 1 tablespoon sesame oil, 2 scallions thinly sliced, 1/4 teaspoon crushed red pepper. South West Marinade 1/2 cup cilantro leaves, 1/4 cup orange juice, 1/4 cup olive oil, 1 jalapeno halved and sliced, 1/2 teaspoon kosher salt. RUBS To grill with rubs, combine all ingredients in a small bowl. Coat 2 pounds of chicken, meat or seafood with the rub by presssing gently to help it to stick to the food. Cook on a lightly oiled grill to the desired doneness. For best results, apply the rub several hours before cooking. Then refrigerate the food covered until you're ready to cook. Since rubs are easy to keep, you can make double or tripple batches to have them handy when you need them. Just keep then stored in a tightly sealed container in a cool dry place and they will remain fresh for a month. Mediterranean Rub 2 tablespoons dried basil, 2 teaspoons dried thyme, 1 taespoon dried sage, 1 teaspoon fennel seeds, 1/2 teaspoon kosher salt,1/2 teaspoon pepper. Use it on bonless chicken and turkey breasts, skirt staek, lamb chops, shrimp and striped bass. Barbecue Rub 3 tablespoons paprika, 1 tablespoon brown sugar, 1 tablespoon dried oregano,1 tablespoon ground coffee, 1.5 teaspoons kosher salt, 1/2 teaspoon pepper. This rub is best with strip steak, bone-in chicken, and babyback ribs. Cajun Rub 1 tablespoon mustard powder, 1 tablespoon ground cumin, 2 teaspoons celery seeds, 1.5 teaspoons black pepper, 1 teaspoon kosher salt, 1 teaspoon brown sugar, 1/8 teaspoon cayenne pepper. This rub gos best with chicken wings, london broil, pork tenderloin, pork chops, shrimp, and salmon. Parsley & Pine Nut Salsa 1/2 cup extra virgin oilive oil, 1/2 cup flat-leaf parsley, chopped 1/4 cup toasted pine nuts, 1 chopped scallion, 1 teaspoon red wine vinegar, 1/4 teaspoon kosher salt, 1/8 teaspoon pepper. Mustard Herb Sauce 1/2 cup Dijon mustard, 1/4 cup sour cream, 2 tablespoons chopped fresh herbs like dill, thyme or parsley. 1/4 teaspoon kosher salt. Sweet Relish 1 medium red onion cut in half and thinly sliced, 3 tablespoons fersh lemon juice, 1 tablespoon extra virgin olive oil, 2 teaspoons honey, 1/4 teaspoon kosher salt, 1/8 teaspoon cayenne pepper. Relishes, sauces and salsas go with any type of chicken , meat or seafood. For best results, they work best after the ingredients have a few hours to meld. But they should be discarded after 2 days.