LEMON-HERB RUB
A light and flavorful rub for seafood, chicken, or pork prepared on the grill. Adapted from Weber Grill's website. Cooking time is resting/marinating time.
Provided by Cookin Mommy
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl.
- Immediately rub on fish, seafood, chicken or pork and let rest 15 minutes before cooking on the grill.
LEMONY RUB
This is a great rub or marinade for trout but you can also use salmon or other fish. I personally prefer freshly catched icelandic trout or salmon. It is the best! You should actually come and try it :-) The important thing is that the fish is absolutely fresh. Some people evenrecommend to freeze fish fillets before eating them raw. Cooking time is chilling time.
Provided by Iceland
Categories Icelandic
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Squeeze lemons and orange.
- Chop coriander leaves and add.
- Add soy sauce over, spice up with ginger and blend throughly.
- Pour over your favorite fish, preferably cut into pieces which you can later take up with chop sticks and enjoy.
- Let rest for 10 minutes.
- Decorate with coriander and slices of lemon.
- Serve with fresh light bread.
Nutrition Facts : Calories 49, Fat 0.3, Sodium 2013.6, Carbohydrate 11.9, Fiber 3.7, Sugar 3.7, Protein 4.8
LEMON-HERB RUB
This zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky white fish (such as halibut, cod, or snapper).
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 12 teaspoons
Number Of Ingredients 7
Steps:
- In a small bowl, mix all ingredients.
ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY
The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 7
Steps:
- Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
- Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
- Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.
LEMON-CHILI RUB
This meat and poultry rub is perfect for almost any simple Mexican dish, (tacos, fajitas, enchiladas, etc...) It's great on beef and pork when slipped between the folds of a warm tortilla, or when rubbed on a chicken for roasting. This is my own recipe that I tried on my family and some friends last night. They said they liked it so I hope you do to! *Tip: When using beef, apply the rub first, and then pound with a meat hammer for tender meat.
Provided by Miss Alice
Categories Pork
Time 5m
Yield 1 chicken, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients (Chili Powder, Coriander Seed, Garlic Powder, 1 teaspoons Salt only, and Black Pepper) in small bowl.
- Juice one lemon and add the juice to the dry mix.
- Stir mix completely.
- Rub the mix on meat or poultry until completely covered.
- Using a shaker, sprinkle the 2 tablespoons salt over meat or poultry.
- While cooking, use the last two lemons by squeezing them over the cooking meat or poultry to keep it from drying out.
- Serve however you wish!
Nutrition Facts : Calories 26.6, Fat 0.6, SaturatedFat 0.1, Sodium 4092, Carbohydrate 10.7, Fiber 4.7, Sugar 0.3, Protein 1.4
LEMON-PEPPER SALT RUB
Provided by Melissa Hamilton
Categories Low Fat Vegetarian Low Cal Backyard BBQ Lemon Spice Vegan Bon Appétit
Yield Makes about 1/4 cup
Number Of Ingredients 3
Steps:
- Finely crush whole black peppercorns in a spice mill. Transfer to a small bowl; stir in lemon zest and kosher salt. Rub seasoning between your fingertips to break up any clumps of zest. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
LEMON RUB PIE
Steps:
- Preheat the oven to 400°F. Have all the ingredients at room temperature before you begin.
- Cream the sugar and butter in a large bowl with an electric mixer until light and fluffy, about 3 minutes (see Know-how, page 315). Add the egg yolks one at a time, beating well and scraping down the sides of the bowl after each addition. Add the lemon zest and juice, water, cornmeal, and salt and stir to mix.
- Place the egg whites in a separate large bowl and beat with an electric mixer on medium speed until light and frothy. Increase the speed to high and beat to soft peaks, about 2 minutes more. Gently fold the whites into the yolk mixture.
- Pour the filling into the unbaked pie shell, place the pie on a rimmed baking sheet, and bake for 10 minutes.
- Reduce the temperature to 300°F and bake for another 30 to 35 minutes, until the filling sets around the edges but still jiggles in the center when lightly shaken.
- Remove pie from the oven and let cool for at least 1 hour before serving; the pie will firm up completely, or "set," as it cools. Serve at room temperature.
- Cornmeal Crust
- Stir together the flour, cornmeal, sugar, lemon zest, nutmeg, and salt in a large bowl. In a separate bowl, whisk together the egg yolk, cream, and vanilla.
- Cut the butter into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal. Work quickly so the butter remains cool and doesn't melt into the flour. Add the egg mixture to the flour mixture and stir with a fork just until the dough clumps together and is moist enough to pat together. Do not mix any more than necessary.
- Turn the dough onto a lightly floured work surface and, with lightly floured hands, form into a flat disk. Wrap in plastic and refrigerate for at least 1 hour, or for up to 3 days, until firm.
- Check the pie recipe for special rolling instructions. To prepare a basic pie shell, remove the dough from the refrigerator and let sit for about 10 minutes. Place on a lightly floured work surface. Dust a rolling pin with flour and roll the dough between 1/8 and 1/4 inch thick. Fold the dough in half or gently roll it onto the rolling pin and lift it over the pie pan. Press the dough lightly into the bottom and up the sides of the pan. Trim the excess dough, leaving about 1 1/2 inches of dough draped over the pan. Roll the extra dough under itself to form a rim around the edge of the pan. Crimp the rim of dough with your fingers or press with the tines of a fork. Prick the bottom of the crust two or three times with a fork to create small holes.
- Cover the crust with plastic wrap and refrigerate for at least 1 hour, or up to 3 days, before proceeding with a recipe or partially or fully prebaking the crust (see Know-how, page 345).
- Freestyle Lemon Blackberry Tart
- Prepare 1 recipe Cornmeal Crust (preceding recipe), prebake (see Know-how, page 345), and let cool. Cut the crust into slices or wedges and, just before serving, top each with a dollop of lemon curd, a sprinkling of blackberries and blueberries, and a spoonful of soft lightly sweetened whipped cream or Buttermilk Crème Fraîche (page 320).
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