Ginger, Herb, Lime & Sweet Onion Rub

Ginger, Cilantro, Lime and Sweet Onion RubThis rub/marinade is full of light, crisp flavours and would work really well on fish, chicken or tofu. If using on fish, beware that the acid in the limes actually starts to “cook” the fish, so do not let the fish marinate over night, but rather for just a few hours. FYI, for those of you that hate cilantro (like I do), I find that when combined with other herbs, like here with mint, the cilantro flavour is not that strong. Alternatively, you can substitute with an equal amount of parsley. This recipe will make about 2 cups of rub/marinade.

Ingredients:

1 ounce fresh ginger, finely diced (about ¼ cup)
¼ cup cilantro, chopped (about ¼ of a bunch)*
¼ cup mint, chopped (about ¼ of a bunch)*
4 limes, juiced and zested**
¼ sweet onion, finely diced
2 cloves garlic, finely diced
1 tablespoon honey
1 tablespoon olive oil
¼ teaspoon salt

* Click here to learn how to properly clean these herbs.
** Click here for tips on zesting.

Directions:

If you want to save time and not have to dice everything by hand, you can use a food processor, but just make sure to use the pulse control feature, as this is supposed to be chunky and not a puree.

Combine all the ingredients together in a medium sized bowl and mix to incorporate. If using as a rub, coat the fish/chicken/tofu (or other protein) about one hour before grilling, using only enough to coat the protein. If using as a marinade, on chicken or tofu, marinate for 4 hours or more, even up to overnight. If using on fish, marinate for 1-3 hours. This recipe should be enough for about 4 large pieces of protein.

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Charred Jalapeno, Mango, Citrus & Tequila Rub

Charred Chile, Mango, Lemon Verbena and Tequila RubThis marinade/rub will give your meat a bit of a Latino kick! You can cut down on the amount of jalapenos you use if you want it to be milder, however when the jalapenos are charred they tend to lose a bit of their potency. Additionally, if you remove the seeds and inner membranes (the white parts that the seeds cling to) from the peppers, that will greatly reduce the heat level. This recipe will make about 2 cups of marinade.

Ingredients:

6 jalapenos
1 mango, diced
3 limes, juiced and zested*
¼ sweet onion, diced
2 tablespoons chopped lemon verbena (you can substitute lemon thyme, lemon grass or lemon zest)**
2 ounces silver tequila***
1 tablespoon honey
1 tablespoon olive oil
¼ teaspoon salt

* Click here for tips on zesting limes.
** Click here to learn how to properly clean lemon verbena.
*** Click here to see the approved kosher alcohol list.

Directions:

Preheat your grill or grill pan. Place the jalapenos on the grill and cook, turning occasionally, until charred black. Allow jalapenos to cool. Once cooled, remove the stem and seeds. Combine the seeded and stemmed jalapenos and remaining ingredients in a food processor. Using the pulse control, process until almost smooth and combined. Rub steaks (or other protein) about one hour before grilling, using only enough to coat the steak. This recipe should be enough for about 4 steaks.