Here’s the Rub

By Chuck Fuller

Grilling season is here! After giving this matter careful thought, I decided the next addition to our growing recipe list would be some of my best rubs and marinades. Enjoy!

Curry Yogurt

1 cup unflavored yogurt

6 tablespoons lemon oil ( available at AllSpice in the East Village)

3 tablespoons pure olive oil

5 cloves garlic, smashed and minced fine

2 teaspoons curry powder

1 teaspoon crushed red pepper flakes

Blend together in a food processor until smooth. This is wonderful for chicken, duck or pork.

Marinate for at least 3 hours or over night. Be sure to dry the meat before grilling.

Spicy Herb

1 cup red wine vinegar

1 cup pure olive oil

1/4 cup lemon juice

1 teaspoon Tabasco sauce

1/2 cup chopped onion

3 gloves garlic

1/2 teaspoon salt

1 teaspoon dried basil

1/2 teaspoon dried tarragon

1/4 teaspoon dry mustard

Blend in a food processor until smooth.

Good for pot roast, New York strip steaks, pork loin or grilled vegetables.

Lemon Oriental

1/2 cup lemon juice

2 tablespoons soy sauce

1/4 cup pure olive oil

1/4 cup chopped onion

3 tablespoons ginger paste

3 teaspoons five spice powder

2 tablespoons chili oil

1 tablespoon sesame oil

Blend and use for chicken thighs or beef tenderloin, or for flavoring for stir fry.

Chuck Fuller is the owner of Metro Specialty Products, a catering company aimed at medium- to high-end clients. He can be reached at charles.fuller@mchsi.com or 279-5922.

  • Show Comments (1)

  • Jeffrey Morgan

    Charles, I think you should include some of your “backyard cocktails” for summer grilling.

Comments are closed.

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