CITRUS-CORIANDER RUB
This spice rub full of fragrant spices and bright citrus zest is perfect for shrimp, salmon, tuna, pork, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/3 cup
Number Of Ingredients 4
Steps:
- In a small airtight container, combine lemon zest, orange zest, coriander, and pepper. Cover and shake well to combine. To store, refrigerate, up to 1 week.
- To use, heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Toss 1 pound large shrimp, peeled and deveined, with 1/3 cup mixture. Thread onto skewers and brush lightly with vegetable oil. Grill until opaque throughout, 3 minutes per side.
SPICE-CRUSTED PORK TENDERLOIN WITH ROASTED CITRUS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Combine the coriander, cumin, peppercorns and garlic in a mortar and pestle (or use a heavy skillet, placing spices on cutting board); coarsely crush the spices, and season with salt. Rub the pork tenderloin with the spice mixture.
- Heat the oil in a large oven-proof skillet over medium heat until very hot; add the tenderloin. Cook the pork, turning occasionally, until browned on all sides, about 6 minutes total. Add the limes or lemon, cut-side down, to the skillet. Transfer the skillet to the oven.
- Roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let stand 5 minutes; slice, squeeze the citrus juice over the pork, and serve with pan juices and a favorite side dish.
CHILE-LIME RUB
Provided by Jeff Mauro, host of Sandwich King
Time 5m
Yield about 2 tablespoons
Number Of Ingredients 7
Steps:
- Mix together the chile powder, salt, cumin, cayenne, coriander, sugar and lime zest in a bowl. This spice mix not only goes great with chicken and pork, but also to rim a spicy margarita.
SLOW-ROASTED PORK WITH CITRUS AND GARLIC
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
- Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
- Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
- Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.
CUMIN-CORIANDER PORK RUB
A slightly spicy rub that is great on pork. It would also flavor beef well and makes a good gift, too!
Provided by TYRIX16
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 16
Number Of Ingredients 7
Steps:
- Combine the kosher salt, coriander, cumin, chili powder, paprika, allspice, and black pepper in a bowl and mix thoroughly. Store in an airtight container at room temperature until ready to use.
- To use, rub 1 tablespoon per serving onto the meat of your choice before grilling or cooking as desired.
Nutrition Facts : Calories 20.2 calories, Carbohydrate 3 g, Fat 1.1 g, Fiber 1.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 744.4 mg, Sugar 0.2 g
ROASTED YAMS WITH CITRUS AND CORIANDER BUTTER
Categories Side Roast Thanksgiving Vegetarian Lemon Orange Sweet Potato/Yam Fall Healthy Coriander Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Stir coriander seeds in small skillet over medium-high heat until darkened in color and fragrant, about 4 minutes. Cool seeds; grind in spice mill or enclose in plastic bag and crush finely with mallet. Place seeds in small bowl. Mix in butter, sugar, orange peel, and lemon peel. Season butter with salt and pepper. (Can be made 1 week ahead. Cover and chill.)
- Position rack in bottom third of oven and preheat to 375°F. Spray heavy large rimmed baking sheet with nonstick spray. Toss yams and olive oil in large bowl to coat. Spread yams in single layer on prepared sheet. Sprinkle with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate on sheet.)
- Drop butter onto yams in small dollops. Roast until heated through, glazed, and browned, stirring occasionally, about 20 minutes (or 25 minutes if refrigerated). Season with salt and pepper. Mound in bowl; sprinkle with parsley.
CORIANDER-HERB SPICE RUB
Categories Herb Quick & Easy Low/No Sugar Rosemary Spice Thyme Coriander Bon Appétit
Number Of Ingredients 5
Steps:
- Toast coriander seeds in a heavy small skillet over medium heat until aromatic, about 2 minutes. Transfer to a mortar or spice mill. Add peppercorns and crush until broken into coarse pieces. Mix crushed spices in a small bowl with thyme, rosemary, and salt. Store in the refrigerator in an airtight container for up to 3 days.
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- Toast coriander and cumin seeds in heavy medium skillet over medium-high heat until slightly darker in color and very fragrant, stirring often, 3 to 4 minutes. Transfer seeds to medium bowl; cool. Using spice mill or mortar with pestle, grind seeds to medium consistency (not powder). Pour seeds into 13x9x2-inch glass baking dish. Add 6 tablespoons olive oil, garlic, and 2 teaspoons lime peel. Whisk to blend. Add salmon to oil-spice mixture in dish. Turn to coat. Cover and chill at least 1 hour and up to 3 hours, turning salmon occasionally.
- Position rack in top third of oven and preheat to 450°F. Brush heavy rimmed baking sheet with oil to coat. Working with 1 fillet at a time, brush off enough excess spices to leave thin coating. Arrange fillets on prepared sheet, spacing 2 inches apart. Sprinkle with salt and pepper. Roast fillets until just opaque in center, about 7 minutes.
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- Arrange fillets on platter. Sprinkle each generously with chopped cilantro. Serve with lime cream.
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