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These rich flavors can take beef & pork to new places.
Hawayij Yemenite Spice Rub
from Eric Eisenberg, executive chef, Swedish Medical Center, Seattle, WA
YIELD: 1/2 cup
| • 2 Tbsp. | caraway seeds |
| • 1 tsp. | cumin seeds |
| • 1 tsp. | coriander seeds |
| • 1 tsp. | cardamom pods |
| • 1 Tbsp. | black peppercorns |
| • pinch | saffron |
| • 2 tsps. | ground turmeric |
Grind all spices together or use ground spices in same quantities
Mojito Marinade*
from Martin Breslin, director for culinary operations, Harvard University Dining Services, Cambridge, MA
YIELD: 1 gallon to 100 lbs. of protein
| • 0.4375 lb. | garlic, chopped |
| • 0.875 lb. | onion, chopped |
| • 3.25 qts. | orange juice |
| • 0.875 qt. | water |
| • 0.0212 qt. | lime juice |
| • 0.8325 qt. | olive oil |
| • 0.43 lb. | kosher salt |
| • 0.12 lb. | ground pepper |
| • 0.08 lb. | cumin |
| • 0.06 lb. | oregano |
| • 0.06 lb. | fresh cilantro |
Ginger Garlic Marinade*
from Martin Breslin, director for culinary operations, Harvard University Dining Services, Cambridge, MA
YIELD: 1 gallon to 100 lbs. of protein
| • 2 qts. | soy sauce |
| • 0.25 qt. | sesame oil |
| • 0.3752 qt. | cider vinegar |
| • 0.0625 lb. | ginger, minced |
| • 12 oz. | garlic, chopped in oil |
| • 0.0052 lb. | ground black pepper |
| • 0.5 qt. | water |
| • 0.5 lb. | white clover honey |
| • 0.25 lb. | cornstarch |
| • 0.5 qt. | water |
Honey Lime Marinade*
from Martin Breslin, director for culinary operations, Harvard University Dining Services, Cambridge, MA
YIELD: 1 gallon to 100 lbs. of protein
| • 0.05 lb. | garlic, chopped fine |
| • 0.132 lb. | canola salad oil |
| • 0.0520 qt. | basalmic vinegar |
| • 0.1120 lb. | white clover honey |
| • 0.0125 qt. | lime juice |
| • 0.0125 lb. | lemon juice |
| • 0.075 lb. | brown sugar |
| • 0.3 qt. | water |
*These recipes are intended for use with vacuum marinade equipment.
