Posted in Poultry, Rubs & Marinades on Jan 9th, 2012
My sister gave me this recipe a while back, and me being the slacker that I am just made them for the first time this weekend. THESE ARE EXCELLENT! They are a little spicy, but you could easily cut down on the Chili Powder, and not use as many chipotles. The rub and the cream [...]
Posted in Rubs & Marinades, Side Dishes, Vegetables, Vegetarian on Mar 10th, 2010
Ingredients 2 pounds asparagus Olive oil Salt Extra pork marinade from Grilled Pork Tenderloin recipe Instructions Prepare the grill. Snap off tough ends of asparagus and trim scales. Arrange spears in baking dish or heavy-duty zip-top bag; drizzle with olive oil and sprinkle with salt. Grill thin spears in a grill pan or basket; arrange [...]
Posted in Pork, Rubs & Marinades on Mar 10th, 2010
Ingredients Ginger-Lime Vinaigrette Marinade: ½ cup lime juice ½ cup olive oil 3 tablespoons grated fresh ginger 3 tablespoons finely chopped onion 2 garlic cloves, minced 2 tablespoons honey 2 tablespoons soy sauce 1 teaspoon toasted sesame oil 2 (1- to 1½-pound) pork tenderloins Instructions To prepare the marinade, whisk together all ingredients. Place pork [...]
Posted in Beef & Lamb, Rubs & Marinades on Mar 7th, 2010
Ingredients 2 pounds flank or skirt steak Olive oil Kosher salt and freshly ground black pepper Marinade: 4 garlic cloves, minced 1 jalapeño chile pepper, seeded and minced 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them) 1 large handful fresh cilantro, leaves and stems, finely chopped (great [...]
Posted in Dressings & Dips, Rubs & Marinades, Sauces & Frostings on Feb 22nd, 2010
Ingredients 3 cups of Oil (Canola, Corn, Peanut or Olive Oil) ¼ cups of hot red chilies (dried & crushed) Instructions Combine oil and crushed hot chile in a heavy-bottomed pan. Starting on the lowest heat possible, bring oil temperature to 140 degrees (use a deep-fry or candy thermometer), and maintain temperature for 10 minutes. [...]
Posted in Poultry, Rubs & Marinades on Feb 22nd, 2010
Prep Time: 15 min Cook Time: 1 hr 0 min Serves: 6 servings Ingredients 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 2 garlic cloves, minced 2 tablespoons olive oil Salt and freshly ground black pepper 1 teaspoon Lime or Lemon Juice 1 tsp Lime or Lemon Zest 1 tablespoon chopped dried Basil 1 tablespoon [...]
Posted in Rubs & Marinades on Oct 27th, 2009
Makes about 1/4 Cup 4 teaspoons cinnamon 2 teaspoons ginger 1 teaspoon allspice 1 teaspoon nutmeg Mix ingredients in a bowl and store in an airtight container. Adjust the spices to suit your tastes. I personally like a little more nutmeg & ginger.
Posted in Poultry, Rubs & Marinades on Oct 13th, 2009
Combine in a medium bowl and whisk together: ¼ cup Dijon mustard ¼ cup balsamic vinegar ¼ cup fresh lemon juice 4 large cloves garlic, minced 1 T. minced fresh rosemary ½ tsp. pepper ¼-½ cup olive oil Wash and pat dry: 4 chicken breasts, skinned and boned Place chicken and marinade in a ziplock [...]
Posted in Beef & Lamb, Rubs & Marinades, Salads, Vegetables on Oct 13th, 2009
Flank Steak Marinade: ¼ Cup Soy Sauce ¼ Cup Vegetable Oil 1 Tbsp Grated Fresh Ginger 1 Clove Garlic, minced 1 to 1 ½ Lbs Flank Steak Asian Slaw: 3 Tbsp. Sugar ¼ Cup Seasoned Rice Vinegar 2 Jalapeño Peppers (Green or Red), thinly sliced into rounds 2 tsp. Soy Sauce 1 Tbsp Grated Fresh [...]
Posted in Rubs & Marinades, Sauces & Frostings on Oct 13th, 2009
1 LBS. Brown Sugar ½ LBS. Granulated Sugar 1/3 Cup Chili Powder 1 Cup Paprika 1 ½ TBSP Thyme Leaves 1 ½ TBSP Celery Leaves 2 ½ TBSP Granulated Garlic 2 ½ TBSP Oregano 2 ½ TBSP Dried Basil ½ TBSP Cayenne Pepper 1/3 Cup Kosher Salt Mix all ingredients together Store in air tight [...]