Time to Get Your Rub On...and Your Paste as Well

Summer grilling has always been a fun time for me and I am a huge fan of marinating a piece of meat, chicken or seafood. Giving it an extra charge of flavor that just makes my whole mouth water thinking of that finished product, placed on a plate and waiting for me to stick a fork into it. This summer though, I started to explore the world of Dry Marinades, Rubs and Pastes. These blends of spices and herbs have brought out new ideas and flavors that before I have never really given much thought to. I was always a marinade kind of Chef.

So let's take a look at what a Dry Marinade or Rub actually is. A blend of spices and herbs are the key ingredients to a rub. Herbs can be added while dried and spices should be ground fresh. A small coffee grinder is an excellent and cost efficient way of being able to grind spices. You can go out and grab an old fashioned mortar and pestle if you prefer. When using a grinder remember that it is not necessary to grind down to a fine powder. Often times the heat of the motor will cause the oils to come out and ruin the blend, changing the flavor or turning it into a paste. Another rule to live by would be this: 'a little goes a long way'. A quarter of a cup can cover an entire side of ribs. The good part in knowing the strength of your rub, is that you can add as much as you want depending on the flavor. Spicy might be just what you want, if so then load up that pork loin or steak and have a good time!! When you are looking for spices, try to find a market that sells them in bulk. This way you can see, smell and sometimes taste before buying. A stale spice will have a medicinal scent or taste which will alert you to how fresh it really is. Whole Foods Market is an excellent place to shop for spices and will even help grind it for you as well. You also don't have to worry about spending an excessive amount of money...because like I said before, a little goes a long way!

Now a Paste is different then a rub. Pastes can be made with spices along with the addition of fresh herbs, onions, garlic, wine, oils and even juices from certain fruits. Pastes contain moisture and have a shorter shelf life then a rub. All the ingredients can be combined in the same manner. Bring them together in a blender and then apply to the item you plan on cooking. Rubs and Pastes can be used on beef, chicken, seafood or vegetables. Be prepared to use what you make without having leftovers. Have fun and don't be scared to try out flavors that normally wouldn't work together...I make a Pan Seared Duck Breast With Cinnamon Sugar that is simply amazing. Although it may not seem like a good combination, it in fact tastes great. Here are a pair of rubs and pastes that will help get you going.

Rosemary Rub

4 Tbs Fresh Rosemary

2 tsp Kosher Salt

1 Tbs Fresh Black Peppercorn

1/4 tsp Cayenne

1 tsp Dry Mustard Powder

1 tsp Dried Oregano

2 tsp Garlic Powder

1 tsp Onion Powder

Combine all of the ingredients into a spice mill or blender. Blend until coarsely chopped and mixed. Use the rub to cover Quartered Chickens, Chicken Legs or even Fresh Swordfish

Cinnamon-Chili Rub

2 Tbs Ground Ancho Chili Powder

2 Tbs Mexican Chili Powder

1 Tbs Ground Cinnamon

2 tsp Ground Cumin

2 tsp Dried Oregano

2 tsp Kosher Salt

1 Dried Chipotle Pepper

2 Tbs Ground Dried Orange Peel

Combine all ingredients into a spice mill and grind into a coarse powder. This is another great idea for chicken on the bone. Seared and left to do a slow cook on the outside edges of a grill.

Charmoula or Moroccan Pesto

This particular rub/paste has many different variations. The addition of the Olive Oil and Lemon Juice are what make it such a nice paste. Try it on chicken breast or shrimp.

1/2 Cup Chopped Fresh Parsley
1/2 Cup Chopped Fresh Cilantro
1 1/2 Tbs Ground Cinnamon
1 Tbs Ground Ginger
1 Tbs Paprika
1 tsp Fresh Ground Black Pepper
1/2 tsp Ground Cumin
1/2 tsp Ground Thyme
1/2 tsp Cayenne Pepper
1/2 tsp Dried Orange Peel
3 Tbs Olive Oil
4 Tbs Fresh Lemon Juice

Combine all of the ingredients into a food processor or blender. Puree until mixture turns into a smooth paste.


Coming up for the end of the week, Sushi along with tips for making some at home!! I will also be showcasing the menu for the first ever Kitchen Time radio appearance, at WMFO 91.5 FM...Join host Danny Martignetti and the crew of The Lounge on August 23rd from 8-10pm. We will be chatting about food while Danny plays some great music. As always, please feel free to contact me with any questions info@teachingyoutocook.com You can also look for Kitchen Time on Facebook.

Ketchup...not just for burgers and dogs anymore!

Each summer I come up with some new ideas when it comes to traditional 'summer' fare. Last year I was all about making a close to perfect burger and before that I was trying to perfect a stuffed chicken recipe. Learning that there wasn't a perfect anything in my kitchen was a bit of a let down. In the process, the one thing I did learn was that a great food needs an equally good sauce to accompany it. A sauce/condiment can add an amzing amount of flavor to a dish, it can bring out different effects and make peoples mouths begin to water. My Apple and Sausage Stuffed Chicken Breast has always tasted very good, but it tastes even better with an Apple Cream Sauce!  This summer I seem to be focusing on the creation of a Turkey Burger...not just any Turkey Burger...but the one and only SUPER TURKEY BURGER!!

See those Grilled Golden Beets?
Coat them in a mix of olive oil, rosemary
garlic and a few splashes of Balsamic
Vinegar. Grill until tender!!

Chances of creating the worlds first SUPER TURKEY BURGER...not all that great, but then again if you don't dream big, maybe you shouldn't be dreaming at all. So far the burger has come out pretty good. I use a lean ground turkey and add bread crumbs, a single egg, onion powder, garlic powder, a cup or more of a shredded cheddar cheese blend and some Carribean style seasoning. Make the patties and grill them for about 4 minutes on each side. They are juicy, big and taste great...but agian they seem to be missing something. Over the July 4th holiday, I was able to spend some time with the family and traveled up to NH for some pool time. I was also thinking non-stop of what to make that would compliment my soon to be masterpiece. Mayonnaise and regular old ketchup just wasnt cutting it for me. It added some flavor, which was nice but I wanted more...craved more...it needed some razzle-dazzle!!

So what's a guy to do when he needs a little something for his burger? You start thinking about all those flavors that make turkey great or what you think will make turkey taste great...like some

Jack Daniels Maple Ketchup, Cranberry & Orange Spread, Mango Banana Ketchup, or Sweet and Spicy Carribbean Spread.

All of these are simple to make and will keep in the fridge for a good couple of weeks. Like most of my recipes and ideas, these can all be modified to fit your own tastes. Feel free to play with them and have some fun.

Jack Daniels Maple Ketchup

2 Tbs Olive Oil

1 Onion, chopped

5 Tbs Garlic, fresh chopped

1 Cup Cola, you can use either Coke or Pepsi

1/2 Cup Apple Cider Vinegar

3/4 Cup Worcestershire Sauce

2 tsp Salt

2 tsp Black Pepper

2 Cans Tomato Paste, 6 ounces each

1 Cup Whole Canned Tomatoes, drain out the juice

1 1/2 Cups Brown Sugar

1/4 Cup Jack Daniels Whiskey

In a saucepan, heat oil over medium heat. Add in the chopped onion and cook for about 9 minutes. Onions should begin to become clear. I prefer to let them cook a little longer. Add garlic into the pot with the onions, about 2 to 3 minutes. Add cola, vinegar, Worcestershire Sauce, salt and pepper. Bring the mixture to a boil. Lower heat and allow to simmer gently until liquid is reduced by half. This should take about 12 minutes. Add tomato paste, tomatoes, brown sugar and whiskey. Return to a boil, stirring often until liquid is slightly thickened. This last part of the cooking process should take around 5 minutes. Remove from heat and allow to cool. Puree in a blender until smooth.

Cranberry & Orange Spread

1 Package Fresh or Frozen Cranberries, 12 ounces

1 Cup Dried Cranberries

1 Cup Orange Juice

2/3 Cup Sugar

1/4 tsp Ground Cinnamon

1/4 tsp Ground Ginger

1/8 tsp Allspice

1/8 tsp Clove

1 Cup Granny Smith or Golden Delicious Apple, peeled and chopped

In a saucepan, combine all of the ingredients except the apples. Cook over a medium/high heat for 8 to 10 minutes, cranberries will begin to pop. Stir in the apples. Cook for an additional 8 to 10 minutes, it should be thickened slightly and all the cranberries should have popped. Remove from the heat and allow to cool slightly. Puree in a blender, don't allow it to become overly smooth. The texture of the tiny pieces adds to the spread.

Mango and Banana Ketchup

2 Mangos, peeled and chopped

1 Banana, peeled and chopped

1/4 Cup Sweet Onion, chopped

1 Tbs Tomato Paste

1 Tbs Garlic, chopped

1 tsp Salt

2 Tbs Brown Sugar

1 Tbs Molasses

1/4 Cup Balsamic Vinegar

1 Tbs Worcestershire

1/2 tsp Ground Chili Powder

1/4 tsp Ground Ginger

1 tsp Ground Cinnamon

1 tsp Ground Allspice

1/4 tsp Ground Nutmeg

1/4 tsp Ground Clove

1/2 Cup Water

Take the first 10 ingredients and using a food processor, pulse the items until pureed. Transfer mixture into a saucepan. Add spices and water into the pan, stirring to combine all the ingredients. Bring mix to a low boil, reduce heat and simmer for 12-15 minutes, stirring often. Remove from heat and allow to cool.

Sweet and Spicy Carribbean Spread

1 Tbs Olive Oil

1 Sweet Onion, chopped

2 Large Bananas, peeled and chopped

1 Cup Chopped Pineapple

1 Cup Pineapple Juice

1/2 Cup Water

2 tsp White Vinegar

1/2 tsp Curry Powder

1 tsp Ground Coriander

1/2 tsp Salt

3 Tbs Lime Juice

1/4 tsp Red Pepper Flakes

In a saucepan, heat the oil over medium/high heat. Cook the onions until soft, add in the bananas, pineapple, pineapple juice, water, vinegar, curry, coriander and salt. Bring mixture to a boil, stirring often. Allow to simmer for about 10 minutes. Transfer mixture into a food processor, pulse until mix is thick with small pieces. Stir in the lime juice and red pepper flakes. Allow to chill and serve.

I didn't have a good picture for this last recipe, but if you need some island
feelings as you get inspired to create it...Here you go!

Thats all for today folks!! Over the weekend I am going to be working on some Kabob Recipes and will be posting some grilling tips to go along with them. As always feel free to comment or drop me an email over at info@teachingyoutocook.com. We are also going to begin a campaign over on Facebook to get our page likes up as well. Thanks for stopping by!