Monday, May 5, 2008

Dry Rubs and Marinades

Dry Rubs and Marinades
Spring is that wonderful time of the year that puts a little excitement back into meal preparation. Grills are dusted off and food preparation is for many a joint effort. Recently I had a question emailed to me about Dry-Rubs and Marinades. From my years of experience, reading, and classes, I will give you my opinion.
Marinades: Marinades were designed to not only flavor meat but also to tenderize a less tender cut. Usually when you see a recipe for a London Broil or Flank Steak, a recipe for a marinade will accompany. The acid in lemon juice, lime juice, vinegar, or wine will break down the protein which is the tenderizing factor. Left in the marinade too long, the meat will tun grey and become mushy. Marinades can be used on tender cuts.
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Dry Rubs: Dry rubs have recently gained popularity. Dry rubs consist of nothing more than spices and herbs used to infuse or enhance the flavor of meats. When using a dry rub you actually rub it into the meat. A word of caution; when using dry rubs on fish do not rub it on but sprinkle it on and wrap in plastic wrap and refrigerate. The friction of your hands can turn the flesh mushy. I will offer some dry rubs that I use.
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All Purpose Herb Rub
1 Tablespoon dried basil
1 Tablespoon dried thyme
1 Tablespoon dried oregano
2 teaspoons dried rosemary
1 teaspoon coarse kosher or sea salt
1/2 teaspoon coarsely ground pepper
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In a small bowl, sir together the ingredients to mix well. Rub the mixture on all sides of the meat or poultry, rubbing well to cause some friction.
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:-)
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Dry Rub For Pork
2 teaspoons dried thyme
2 teaspoons ground allspice
1 teaspoon onion powder
1 teaspoon sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground cayenne pepper
1/8 teaspoon ground cloves
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Mix all ingredients in a small bowl stirring well to mix. Rub on all surfaces of meat rubbing well to create some friction.
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:-)
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Dry Rub For Poultry
1 Tablespoon ground ancho chili powder
1 Tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon sweet paprika
1 teaspoon salt
1/2-1/2 teaspoon ground cayenne pepper
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In a small bowl mix ingredients together and mix well. Rub on all surfaces of the poultry rubbing well to create some friction.
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:-)
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Dry Rub For Beef
1 Tablespoon cracked black peppercorns
1 Tablespoons cracked white peppercorns
1 Tablespoons green peppercorns
1 teaspoon coarse sea or kosher salt
1/4 teaspoon red pepper flakes
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In a small bowl mix ingredients well. Rub on all sides of beef rubbing well on all sides of beef to create some friction.
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:-)
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Dry Rub For Lamb
1 Tablespoon dried marjoram
1 Tablespoon dried summer savory
1 Tablespoon dried thyme
2 teaspoons dried lavender
2 teaspoons dried oregano
2 teaspoons dried rosemary
1 teaspoon dried sage
1/2 teaspoon lightly crushed fennel seeds
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
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In a small bowl mix all ingredients and stir to mix well. Rub on all sides rubbing well to create some friction.

1 comment:

Barbra said...

Thank you Donna!