Rubs and Marinades

My first attempt to use rubs on meats and seafood back in the sixties came from eating some filets of rock cod that were seasoned and blackened in a hot cast iron skillet. The filets were flash fried and had a real hit of flavors. I found the origins of this eastern Spicy Rub had a great Canadian History brought there by the Acadians from Nova Scotia. Because of the early arrivals of the Spanish, Portuguese followed by the British, different ethnic cultures that remained as east coast residents began the use and trading of herbs and spices that were both native and brought from a far. Trial and error is the only way to develop a recipe and mostly the errors were edible but needed some tweaking to get it just so. Here are some on my favorite rubs and marinades that are fairly general. Don’t be afraid to experiment too your own taste so as to make it more personal. The best way to obtain small amounts of herbs and spices is to get it from the bulk food section at the local groceries. This way you only buy what you need and it’s better to run out of fresh spices then it is to put old flavorless spices on your expensive entrée item.

Spicy Rub Mix:

• 2 Tbs. smoked paprika
• 2 Tbs. cayenne pepper
• 1Ttbs. fresh ground black peppercorns,
• 2 Tbs. granulated garlic flakes.
• 3 Tbs. granulated onion flakes
• 2 Tbs. dried file’ gumbo
• 2 Tbs. Kosher or Sea Salt.

With the flat side of a French knife crush all the ingredients together until you have a powdery consistency. Use a spice grinder or mortar and pestle if you have one. Store in a glass bottle and use the rub on your favourite cut of meat, chicken, or seafood.

Kiwi Chicken Marinade:

• 1 cup natural organic yoghurt
• 1 loose packed cup of fresh chopped mint
• 4 Kiwi fruit skinned and mashed
• 1 Tbs. fresh coriander seeds, crushed
• 1 Dash of cayenne pepper
• Sea salt and black pepper to taste
• 2 Tbs. virgin olive oil

Mix together the ingredients and smear over your chicken thighs or breasts to marinate. Chill in the fridge for at least 4 hours. Bake at 400 degrees on baking sheet till juices run clear about 30 minutes.

This marinade makes a roast lamb bbq on charcoal taste just like the Mediterranean Restaurants would serve.

Greek Style Lamb Marinade:

• 1 Cup fresh rosemary needles, basil and oregano in equal amounts fine chopped 1 tsp of crushed cumin seeds 8 cloves garlic, crushed and minced
• 1 Cup fresh olive oil 3 lemons, halved, juiced with the pulp
• 1 Tbs. black pepper
• 1 tbs of kosher salt optional

Mix ingredients together and thoroughly massage into the lamb roast or racks.

Let the marinade work its flavours into the meat for at least 5 hrs. Use for basting the lamb while on the BBQ for the final 15 minutes of cooking.

Marinades are great to add a personal flavour hit to any meat, fowl or seafood. When putting marinades on shell fish only marinate for a short period or it will cause the meat to become mushy after cooking.

Shrimp Marinade:

• 1/2 cup olive oil
• 1/2 cup vegetable oil
• 1/2 cup fresh squeezed lemon juice
• 2 tbs tomato paste 1/4 cup chopped parsley
• 1 tbs dried oregano
• 1/2 tsp sea salt
• 2 tbs fresh grated garlic
• 11/2 tsp hot pepper sauce

Whisk all the ingredients together.

Add to peeled shrimp and marinate for 30 minutes only.

Keep marinade in a glass jar and keep refrigerated.

This Lamb marinade is great kept in a glass container refrigerated and used for grilling lamb chops, racks or shoulder chops done under your oven broiler.

Lamb Marinade:

• 1/2 cup olive oil
• 1/2 cup vegetable oil
• 1/2 cup fresh lemon juice
• 4 cloves garlic
• 1 tsp kosher salt
• 1tsp oregano
• 1 tsp rosemary
• 1 cup thinly sliced onions
• 10 bay leaves
• 1/4 cup chopped Italian parsley

Beat together the oils and lemon juice.

Peel and smash the garlic and add to oil mixture along with other ingredients

Marinate lamb or pork for at least 8 hours in the refrigerator.

Baste with the garlic marinade during grilling. Store in a glass jar in the fridge

Spice Up Your life!

thekitchenman.ca