Grilling Marinades

The Splendid Table's® How to Eat Supper, By Lynne Rossetto Kasper

Dear Lynne,

Our family griller is running out of ideas. All she does is marinate everything in Creamy Italian. What else can she marinate stuff in?

Sarah in Madison, WI

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Dear Sarah,

Come on! You should kiss the hem of her apron for cooking every night. We all get stuck sometimes. I ate cream cheese and jelly on whole wheat bread for lunch from kindergarten to fifth grade! Hopefully these suggestions will help and maybe spur you and the rest of the family to take over the grilling a few nights.

Fragrant Spice Rub
Makes about 2 cups; keeps 2 months in the refrigerator.

1/4 to 1/2 cup medium hot to hot chile powder
1/2 tight-packed cup brown sugar
1/2 cup ground cumin
3/4 cup ground coriander
2 tablespoons salt
1 tablespoon fresh ground black pepper

Combine in an airtight jar. Rub on fish, meat and poultry, and on vegetables you'll be grilling like slices of yams, eggplant, and onions. Add the blend, too, to stews and stir-fries. Warm a little of the blend with olive oil and pour it over ripe tomatoes for a salad.

Asian Rub
Puree together:

1/3 cup Fragrant Spice Rub
2 tablespoons soy sauce
2 tablespoons rice vinegar
6 large garlic cloves
2-inch piece fresh ginger, chopped

This blend should be used within a day and be stored in the refrigerator.

Mexican Rub
Combine:

1/3 cup Fragrant Spice Rub
Shredded zest of a small orange
juice of a small orange
2 cloves garlic, minced

This blend should be used within a day and be stored in the refrigerator.

Copyright 2011 Lynne Rossetto Kasper