Garlic And Six Chile Wet Rub Recipes
GARLIC LOVER'S RUB
In this wet rub, we let the aromatic champion take center stage--a sure winner for the garlic lover in all of us. This rub is so versatile, we think it's great with virtually any meat or vegetable. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, duck, pork, beef, lamb.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Mediterranean Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Combine garlic, oil, mustard, salt, pepper and lemon zest in a small bowl. Using your hands, spread the rub evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.
Nutrition Facts : Calories 27.5 calories, Carbohydrate 1.5 g, Fat 2.4 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 302.4 mg, Sugar 0.1 g
GARLIC AND SIX CHILE WET RUB
Brush some on a ribeye steak or pork chops and place them in a ziplock style bag and marinate in you refrigerator for a few hours before hitting the grill. It's also great for basting white meats. I've also added a bit of this sauce to some mayonnaise and used it on smoked meat sandwiches. Or just sit it out in a bowl next to a spiral ham at a party. Recipe from Chef2Chef
Provided by Kit..ty Of Canada
Categories Salad Dressings
Time 6h15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mash the garlic and salt together to form a paste.
- In a small bowl combine the paste with the cumin, chile powder, ketchup, Worcestershire and Pickapeppa sauces and the jelly.
- Stir to form a paste.
- Note: If you can't find Pickapeppa Sauce in you store, just use more Worcestershire Sauce.
Nutrition Facts : Calories 187.8, Fat 1.5, SaturatedFat 0.2, Sodium 1504.8, Carbohydrate 46.9, Fiber 3.2, Sugar 30.9, Protein 1.4
GARLIC-AND-CHILI-RUBBED STEAKS
Categories Beef Garlic Marinate Backyard BBQ Steak Spice Summer Grill Grill/Barbecue Gourmet
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.
- Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
- Prepare grill.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.
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- Using a rub is a technique to get flavor into a piece of meat. Rubs are very common in bbq cooking, but that’s not the only place I use them. Anytime I want to impart some flavor, and don’t have time to marinate for hours, I’ll use a rub like this – although letting the food marinate for hours in the fridge is great too. Rubs are generally split into two categories, dry rubs, and wet rubs. And shockingly the big difference between them is one uses liquids, the other does not. Guess which one? In this video I show you the technique for making a wet rub. The choice of spices is up to you, and you can take in a number of different directions. Here, I’ve made more of a Southwest/Mexican rub, but you can follow the same technique with any variation on the spices. Additionally, I’ll sometimes make a wet rub in the food processor, and grind in some onion, garlic, herbs or other vegetables. To make a wet rub
- Combine your spices into a bowl and mix well Add some oil and/or other flavoring liquids and mix into a paste Smear the paste on the meat and/or combine everything together in the bowl or a zip lock back and coat evenly
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