Rubs to Cook With

by Phyllis Wasserman


Here are five rubs for meat and poultry that you can use. They have little or no calories and they don't use any oil.

French Tarragon

Combine 1 medium shallot, minced 1 tablespoon red wine vinegar 2 teaspoons dried tarragon 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper

Pat onto 1 to 1 1/2 pounds of meat, poultry or fish and let stand at room temperature 15 minutes before grilling or broiling.

Dijon-Fennel

Combine 1 tablespoon Dijon mustard 2 teaspoons fennel seeds, crushed 1 clove garlic, pressed 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper

Pat onto 1 to 1 1/2 pounds meat, poultry, or fish, and let stand at room temperature for 15 minutes before grilling or broiling.

Spicy Peppercorn

Crush together 2 tablespoons coriander seeds 2 tablespoons cumin seeds 2 tablespoons fennel seeds 2 teaspoons whole black peppercorns 1/2 teaspoon salt with a mortar and pestle

Pat onto 1 to 1 1/2 pounds meat, poultry, or fish and let stand at room temperature 15 minutes before grilling or broiling.

Brazilian Combo

Combine 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/8 teaspoon ground allspice

Pat onto 1 to 1 1/2 pounds meat, poultry, or fish and let stand at room temperature for 15 minutes before grilling or broiling.

Coffee and Spice

Combine 2 teaspoons instant-coffee granules 1 teaspoon sugar 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice

Pat onto 1 to 1 1/2 pounds meat, poultry or fish and let stand at room temperature for 15 minutes before grilling or broiling.




About the Author
Published author and accomplished gourmet cook with 4 websites www.phyllisrecipes.com www.medicineestore.com www.earlybirdspecials.info www.happypettips.com