Miso Wet Rub Recipes
MISO WET RUB
Cooking Light. May 2007. Try this thick rub on salmon fillets, dark-meat chicken, pork, tofu steaks, or eggplant slices.
Provided by dicentra
Categories Japanese
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients, stirring well with a whisk.
Nutrition Facts : Calories 267.8, Fat 0.2, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 71.9, Fiber 0.7, Sugar 69.3, Protein 0.6
ADOBO MOJADO - WET RUB FOR MEATS AND POULTRY
Wet adobo will keep 5 to 6 days in the refrigerator, which gives you a chance to try it on anything you like from fish fillets and pork chops to turkey cutlets and steaks. This is not shy or subtle but a very _up in your face_ rub.
Provided by SusieQusie
Categories Mexican
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Pound the garlic cloves and salt to a paste using a mortar and pestle. (The salt keeps the garlic from flying all over the place as you pound them together.).
- Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Come on! Really work out those aggressions! Pound!
- Stir in the olive oil and vinegar.
- Slather on chicken, steak, chops, etc. then refrigerate for at least an hour. Grill or bake as you prefer.
Nutrition Facts : Calories 621.4, Fat 55.6, SaturatedFat 7.8, Sodium 20841.9, Carbohydrate 31.5, Fiber 6.7, Sugar 1.2, Protein 5.9
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