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 Versatile rubs offer grilled foods extraordinary flavor
AP — This recipe calls for fillets of mahi-mahi, but it can be just as easily adapted for halibut, swordfish steaks, shrimp, salmon steaks or fillets, chicken breasts or kabobs, beef brisket, pork tenderloin, pork chops, baby back ribs or spare ribs. Grill times and styles vary according to the type of meat.
Grilled Mahi-Mahi with Cocoa-Chili Rub
Start to finish: 20 minutes
Servings: 4
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1 tablespoon light or dark brown sugar
1 tablespoon ancho chili powder
2 tablespoons plus 2 teaspoons cocoa powder
1 tablespoon garlic powder
1 - 1/2 teaspoons onion powder
1/4 teaspoon cinnamon
Grated zest of half an orange
(about 1-1/2 teaspoons)
1- 1/2 teaspoons coarse salt
1 -1/2 teaspoons black peppercorns
4 mahi-mahi filets
(about 6 ounces each and 1 inch thick)
Canola oil
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Prepare a grill for direct grilling and preheat to high.
In a spice mill or blender, combine the brown sugar, chili powder, cocoa, garlic powder, onion powder, cinnamon, orange zest, salt and pepper. Grind to form a coarse powder.
Lightly brush both sides of the mahi-mahi with the oil. Sprinkle on the rub and lightly press the blend into the fish. Grill over direct high heat until the fish is opaque throughout, 8 to 10 minutes, flipping once halfway through.
(Recipe from Jim Tarantino, author of “Marinades, Rubs, Brines, Cures & Glazes,” Ten Speed Press, 2006).
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Fresh Tuscan Rosemary Wet Rub
AP — Fresh Mediterranean herbs, such as rosemary, parsley, oregano, sage and garlic, lend themselves nicely to pureed wet rubs. Wet rubs are best the day they are made.
Spread this Italian-inspired wet rub on pork chops or steaks using a spatula. Or spread it under the skin of a chicken. It also is nice smeared on meat just toward the end of grilling.
Fresh Tuscan Rosemary Wet Rub
Start to finish: 15 minutes
Makes about 1-1/2 cups
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1/4 cup fresh rosemary leaves
1/4 cup fresh parsley leaves
2 tablespoons fresh oregano leaves
4 fresh sage leaves
2 cloves minced garlic
2 tablespoons kosher or coarse sea salt
2 tablespoons freshly cracked black pepper
1/2 cup extra-virgin olive oil
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Use a knife to finely chop the herbs and garlic together. Transfer to a bowl, then stir in the salt, pepper and oil. Alternately, combine all ingredients but the oil in a food processor. With the processor running, drizzle in the oil.
(Recipe adapted from Steven Raichlen’s “Barbecue! Bible: Sauce, Rubs, and Marinades,” Workman, 2000.)
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Italian Sausage Kebabs
AP — To give these Italian sausage skewers even more zing, mix the olive oil with the zest of one lemon and a teaspoon of cumin before brushing it onto the meat and vegetables. For a sweet variation, whisk together equal parts ketchup and mustard with a splash of water or cider vinegar, then baste the kebabs several minutes before they are finished cooking.
Start to finish: 35 minutes
Servings: 4
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1 green bell pepper
1 yellow bell pepper
8 hot or sweet Italian sausage links, quartered crosswise
1 sweet onion, quartered lengthwise and halved crosswise
1 large head garlic, separated into cloves and peeled
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
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Preheat a grill or grill pan to medium-high. If using bamboo skewers, soak them in water for 10 minutes.
Remove and discard the seeds from both bell peppers, then quarter each lengthwise. Cut each quarter in half crosswise, creating eight chunks from each pepper.
Thread the Italian sausage, peppers, onion and garlic cloves onto 8 skewers. Brush the kebabs with 3 tablespoons olive oil. Season with salt and pepper.
Grill the kebabs, turning occasionally, until slightly charred, 12 to 15 minutes.
(Recipe adapted from the June/July 2008 issue of Every Day with Rachael Ray magazine).
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