Rubs and Marinades

Food Service Search Staff

INGREDIENTS: Aztec Rub
Yield: 2 cups
1 cup cumin seeds, crushed
1/3 cup minced garlic
¼ cup liquid smoke
3 Tbsps. coarse salt
1 Tbsp. cayenne pepper
1 cup olive oil

Country Rub
Yield: 1 quart
2 cups crushed real bacon bits
2 cups minced parsley
2 cups tomato paste
1/3 cup cracked black pepper
1/3 cup paprika

Mustard Rub
Yield: 3 cups
2 cups Dijon-style mustard
1 cup minced parsley
½ cup dried orange or lemon peel
½ cup dried rosemary leaves, crushed
¼ cup cracked black pepper

Southwestern Marinade
Yield: 3 ¾ cups
3 cups Mexican or dark beer
¼ cup lime juice
1 cup chopped onions
¼ cup minced garlic
½ cup chopped cilantro
4 tsps. red pepper flakes
1 tsp. salt

Teriyake Stir-fry Marinade
Yield: 1 ¾ quarts
1 qt. soy sauce
3 cups honey
¼ cup minced fresh ginger
3 Tbsps. minced garlicDIRECTIONS: For rubs:
1. Combine all ingredients in a bowl; mix until well-blended; keep refrigerated until ready to use.

2. Spread or pat on beef, poultry, pork, fish or vegetables just before cooking or up to 5 hours in advance.

For marinades:
1. Combine all ingredients in a bowl and mix thoroughly to blend. Cover and refrigerate until ready to use.SERVINGS:From:Recipes courtesy National Cattlemen’s Beef Association