THIS RUB ADDS oodles of flavor to beef and
is even ideal for lean and less flavorful cuts,
such as sirloin, cross-rib, sirloin tip and London
broil. It’s also good on any steak or roast. Makes
enough for two porterhouse or two rib eye
steaks, or four small steaks. Double the recipe
for larger roasts such as standing rib roast or
New York strip roast. Brush meat generously
with olive oil before applying the rub and completely coat the meat with the rub. To make
porcini powder, simply grind dried porcini
mushrooms in a spice grinder—e.g., a coffee
grinder—to produce 1 tablespoon of powder.
Porcini Powder Spice
Rub for Beef
2 teaspoons kosher salt
1 tablespoon porcini powder
1 teaspoon granulated garlic
2 teaspoons chopped fresh thyme
½ teaspoon dried mint
1/8 teaspoon ground nutmeg
2 teaspoons freshly ground black pepper
In a small bowl, combine all of the ingredients. To use, brush steaks with olive oil and
sprinkle rub generously all over the steaks.
Wrap and marinate for 2 hours at room
temperature or overnight in the refrigerator.
2 tablespoons Kirkland
Signature™ extra
virgin olive oil
½ red onion, chopped
½ jalapeño pepper,
seeded and chopped
1 red pepper, chopped
Kernels from 2 fresh
ears of corn
Cumin-Rubbed Salmon
with a Fresh Corn and
Red Pepper Sauce
Kerstin Sinkevicius is a
devoted Costco fan and
food blogger (http://
cakebatterandbowl.com)
who lives in Boston. This
recipe, she says, always
gets rave reviews, even
from people who claim
to not like ;sh!
2 garlic cloves, minced
Juice of ½ lime
1½ teaspoons salt
1 teaspoon ground cumin
¼ teaspoon hot chili powder
4 Kirkland Signature
Atlantic salmon
frozen fillets, thawed
Member
RECIPE
Preheat oven to 350°F. ``F.
Heat 1 tablespoon olive oil over
medium heat and sauté red onion,
jalapeño pepper and red pepper for 5
to 7 minutes. Add corn and sauté 2 to
3 minutes, or until all veggies are soft.
Add garlic and sauté 1 additional minute. Place veggies, lime juice and ½
teaspoon salt in a food processor and
pulse until a smooth sauce forms.
Meanwhile, mix remaining 1 teaspoon
salt, cumin and chili powder in a small
dish. Sprinkle spice rub evenly over
salmon fillets and lightly rub it into the
fillets. Heat remaining 1 tablespoon
olive oil over medium-high heat in a
large nonstick, ovenproof skillet and
sear the salmon fillets on both sides.
Place pan in oven and bake salmon
for 10 to 12 minutes or until cooked
through. Spoon sauce over the salmon.
Makes 4 servings.
Mexican Chile Rub for
Fish, Seafood or Chicken
THIS RUB IS meant for grilled fish tacos and
is ideal for all varieties of firm-fleshed fish,
such as mahi mahi, snapper or rock cod, or
just about any piece of fish you buy. It is also
great with shrimp, scallops or lobster tails.
This recipe makes enough rub for 2 pounds
of fish fillets, shrimp or scallops, or for four to
six lobster tails. To serve in tacos, have a pile
of warm tortillas, bowls of salsa and some
shredded cabbage, and let guests make their
own. If tacos aren’t your thing, serve grilled
fish or seafood as is with wedges of lime on
the side. This recipe is also great for boneless,
skinless chicken breasts.
2 teaspoons cumin
1 teaspoon freshly ground black pepper
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
4 teaspoons chile powder, such as pure
New Mexico, California or ancho
(you can combine one or more chiles)
In a small bowl, combine all of the
ingredients. Rub the paste all over
the fish or seafood, and
let sit 30 to 60 minutes
in the refrigerator.
PHOTODISC
THIS RUB COMPLEMENTS the flavor of a great steak without overpowering the subtle beefy
flavors. Buy the best grade of steak you can afford and budget your time so you can allow the steaks
to marinate overnight in the refrigerator. This recipe makes enough for two porterhouse or rib eye
steaks or four New York strips or small sirloin steaks, or enough for one flank steak. This rub is
also excellent for one tri-tip or a 3-pound beef tenderloin roast, and is also great on pork back ribs
and rib pork chops. To grind star anise, fennel or anise, use a spice grinder or mortar and pestle.
Star Anise and Rosemary Rub
for Steak or Beef Roasts
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground star anise or
2 teaspoons fennel or anise seeds, ground
2 teaspoons minced garlic
1 tablespoon fresh chopped rosemary
In a small bowl, combine all of the ingredients. To use, brush steaks with olive oil and
sprinkle rub generously all over the steaks.
Wrap and marinate for 2 hours at room
temperature or overnight in the refrigerator.
