Rubs and Marinades that will rub you the Right Way

The definition of a “Marinade” is a paste or liquid mixture that the food soaks in before it is cooked. The marinating time can be between 15 minutes to 48 hours. The oil in the marinade helps the food retain moisture, give it flavor and help keep the food from sticking.

Any marinade can be used to baste food and season the sauce during grilling. Just make sure it has been cooked before hand.

Finally, rubs or dried marinades can be used to flavor foods.
They can be a mixture of dried herbs or spices without liquid.
Apply the dried rub to the food by rubbing first with oil or clarified butter, then pat the seasonings on generously.

Red or White Wine Marinade
3 cups Cabernet or Chardonnay Wine
1/2 cup red or white wine vinegar
1/2 cup olive oil
2 each shallots, chopped
4 each garlic cloves minced or creamed
1/3 cup Italian parsley ( I like to mix Italian and curly together)
1 Tbl of each; fresh Thyme, Tarragon or Rosemary
you can use dried, 2 teaspoons of each
1 Tsp sea salt
1/2 Tsp of fresh ground pepper

Mix all of the above, except the olive oil. Slowly oil in a slow stream, whisking to blend the ingredients together. Red wine for beef or lamb, white wine for poultry.
Remember the bigger the pieces the longer you leave them in the marinade.

Use immediately or put in a tightly covered jar for up to 2 days. Yields; 4 cups

Mustard Marinade
1/4 cup Dijon mustard, whole grain mustard, horseradish mustard,
1/3 cup White Wine vinegar
1/4 olive oil
1/3 Apple juice
2 tbl fresh lemon juice
2 shallots
Fresh ground pepper

All I can say this is good on everything, even a dipping sauce for grilled veggies.

Dry Multipurpose Herb Rub
1/2 tsp cayenne
3 tsp dried dill
3 tsp mild paprika
2 tsp fresh lemon zest
2 tsp sea salt
2 tsp fresh ground pepper
Use for chicken, fish and vegetables.

Rubs can really liven-up the flavor of grilled foods. Always rub your food with oil or clarified butter before adding the rub. Rub the mixture on a couple of hours before you grill.

Mix all of the ingredients together except the
fresh lemon zest. Add the lemon zest right before you use it. Triple the recipe and have enough on hand for the summer. Will keep for 3 months in a airtight container at room temperature.

If you have any questions please email me at cmooers@kimball.inc