News

Flavor-boosters go from kitchen to grill

By Times Staff Writer
Published August 29, 2007

---

ADVERTISEMENT

Grocery store shelves are loaded with commercial marinades, rubs and barbecue sauces. New products are introduced constantly, so you'll never be at a loss for something new to try.

These products provide a convenient way to give your outdoor cooking an ethnic flair. For a touch of the Caribbean, bathe your pork in a mojo marinade. Wander down the Asian food product aisle to find yakitori marinade for chicken, among other tempting offerings. You'll find cream tandoori marinades among the Indian products.

Look in the spice aisle for interesting spice rubs. And there's always that bottle of Italian salad dressing; look for one with red wine or balsamic vinegar and use it to embolden beef.

Or be bold yourself and cook up grilling flavor-boosters at home. Here are three recipes.

- - - 

 

Sweet-and-Smoky Barbecue Sauce

6 tablespoons packed dark brown sugar

1/2 cup cider vinegar

1/4 cup molasses

1/4 cup honey

1/4 cup Worcestershire sauce

2 tablespoons dark rum

2 tablespoons yellow mustard

1 tablespoon liquid smoke

1 tablespoon chili powder

2 teaspoons freshly ground black pepper

2 teaspoons garlic powder

1 teaspoon ground allspice

1/4 teaspoon ground cloves

4 cups ketchup

Coarse salt and freshly ground black pepper

- Combine all the ingredients, except for the ketchup, in a large, deep, heavy nonreactive saucepan and bring to a simmer over medium heat.

- Cook, uncovered, until all the ingredients are dissolved, stirring constantly, about 5 minutes. Stir in the ketchup and bring to a boil, stirring well: The ketchup has a tendency to splatter. Add salt and pepper to taste.

- Reduce the heat slightly, and gently simmer the sauce, uncovered, until dark, thick and richly flavored, about 30 minutes, stirring often. Use right away or transfer to jars, cover, cool to room temperature and refrigerate. The sauce will keep for several months.

Makes 5 cups.

Source: Sauces, Rubs and Marinades by Steven Raichlen (Workman, 2000)

- - -

Spicy Asian Marinade

3 tablespoons soy sauce

2 tablespoons rice wine or sake

1 tablespoon minced garlic

1 teaspoon dried chili flakes or hot chili paste

1 tablespoon virgin olive oil

- Mix all the ingredients together in a bowl and use as directed in the recipe or for other foods.

Makes enough for 1 1/2 to 2 pounds chicken, turkey, pork, firm-pressed tofu, or seafood

Source: Spices of Life by Nina Simonds (Knopf, 2005)

- - -

Basic Barbecue Rub

1/4 cup coarse salt (kosher or sea)

1/4 cup packed dark brown sugar

1/4 cup paprika

3 tablespoons freshly ground black pepper

1 tablespoon garlic powder

1 tablespoon dried onion flakes

1/2 to 1 teaspoon cayenne pepper

1/2 teaspoon celery seed

- Combine all ingredients in a bowl and stir or whisk to mix.

- Transfer to a jar, cover and store away from heat and light. The rub will keep for months.

Sprinkle this rub on pork, beef or chicken. You can cook the meat at once or, for a richer flavor, let it marinate for 2 to 4 hours first.

Makes 1 cup.

Source: Sauces, Rubs and Marinades by Steven Raichlen (Workman, 2000)

 

[Last modified August 28, 2007, 10:55:57]