Recipes and Uses for Zesty Citrus Rub Blend
Our Zesty Citrus Rub Blend takes you on an around the world food tour. Spicey heat with a zing of lime, this is sure to be a crowd pleaser!
Here are some of our favorite recipes and uses.
*This blend can be used as a simple dry rub or marinade (add to 1/4 cup olive oil) for any meat.
Perfect for fajitas.
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Vietnamese-style Beef and Rice:
2 cups jasmine rice, prepared
1 1/2 tablespoons Zesty Citrus Rub Blend
3 tablespoons soy sauce2 tablespoons fresh lime juice1 1/2 tablespoons light brown sugar3 cloves garlic, minced3 tablespoons peanut or canola oilKosher salt 1 1/2 lb. beef tri-tip steak or flank steak, cut into 3/4-inch strips1 medium yellow onion, sliced into 1/4-inch-thick wedges3 tablespoons chopped salted peanuts, preferably toasted2 scallions, both green and white parts, thinly sliced
INSTRUCTIONS:
In a small bowl, combine the soy sauce, lime juice, and sugar.
Stir until the sugar dissolves. Set aside.
In another small bowl, stir the garlic, 1-1/2 tsp. of the oil, and Zesty Citrus Rub Blend. Set aside.Season the beef with salt and pepper.
In a 12-inch nonstick skillet, heat 1-1/2 teaspoons of the oil over medium-high heat until shimmering hot.
Swirl to coat the skillet.
Add half of the beef in a single layer and cook, without stirring, until well browned, 1-2 minutes.
Using tongs, turn the pieces over and brown on the other side, 1-2 minutes more.
Transfer to a medium bowl. Add 1-1/2 teaspoons oil to the skillet and repeat with the remaining beef, adding it to the bowl with the first batch when done.Put the remaining 1-1/2 tablespoons oil in the skillet and heat until shimmering hot.
Add the onion and cook, stirring frequently, until it begins to soften, 2-3 minutes.
Add the garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds.
Return the beef and any accumulated juices to the pan and stir to combine.
Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2-3 minutes. Serve sprinkled with peanuts and scallions over a bed of jasmine rice.
Recipe credit: Fine Cooking
Zesty Garlic-Lime Pork Tenderloin with Onion Glaze:
For the onion glaze:
4 cups onions, finely choppedSalt and pepper, to taste3 tablespoons olive oil2 tablespoons honey or sugar3 tabelspoons red wine vinegar 1/4 cup water
For the pork and marinade:1 1/2 tablespoons Zesty Citrus Rub Blend
4 cloves garlic, chopped 2 tablespoons soy sauce2 tablespoons ginger root, grated 2 teaspoons dijon mustard 1/3 cup lime juice1/2 cup olive oil Cayenne pepper, to taste 5 pounds pork tenderloinINSTRUCTIONS:
Glaze:
In a pan, cook onions in oil with salt and pepper to taste over medium heat.Stir until onions become soft.
Add honey or sugar and cook, stirring for 1 minute.Add vinegar and simmer, stirring until all the liquid is evaporated or reduced.Add water and simmer until mixture is slightly thickened and onions are very tender (approximately 10 minutes).Season with salt and pepper.
Reheat prior to serving.
To make pork tenderlion:
Combine all marinade ingredients and place in large ziplock bag.
Add tenderloin and place in refrigerator for 2 hours or more to marinate. When ready to cook, let tenderloin stand at room temperature for 30 minutes.Place on grill or barbecue and turn every five minutes until cooked (about 15-20 minutes).
Transfer to cutting board and let stand 5 minutes before slicing.
While meat is cooling, reheat glaze.
Slice the pork into 3/4 inch slices and pour glaze over entire tenderloin. Serve.
Recipe credit: Recipe Land
Zesty Chicken Thighs:
3 tablespoons olive oil, divided1/4 cup fresh squeezed lime juice (2 limes)1/4 cup fresh chopped cilantro
2 teaspoons Zesty Citrus Rub Blend1 teaspoon red chili (or pepper) flakes4 cloves garlic, minced2 teaspoons brown sugar3/4 teaspoon ground cumin6 bone-in skin-on (or off) chicken thighsSalt and pepper, to tasteFresh cilantro leaves (for garnish)Lime slices or wedges (for garnish)INSTRUCTIONS:Preheat oven to 425 degrees F. In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil, lime juice, chopped cilantro, Zesty Citrus Rub Blend, chili flakes, garlic, sugar, and cumin.
Add the chicken thighs to the marinade and toss to evenly coat.
Cover and refrigerate thighs for 15 minutes.Heat the remaining one tablespoon of oil in a nonstick pan or cast iron skillet over medium-high heat.
Add in the thighs, along with any marinade left over in the bowl, and sear -- skin-side down -- for 4 minutes on each side, until golden and crispy (chicken will not be fully cooked).Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes). Internal temperature should reach 165 degrees F.Garnish with fresh cilantro leaves and lime slices or wedges.Serve over steamed rice or cauliflower rice and drizzle with the pan juices.
Recipe credit: Cafe Delights
Zesty Seafood Bake:
3 small or 2 large bell peppers, cut into thin strips*1 small sweet onion, thinly sliced 4 salmon fillets or other type fish (roughly 6 ounces each)
3/4 tablespoon Zesty Citrus Rub Blend1/2 cup lime juice2 tablespoons water3 tablespoons olive oil2 cloves garlic, finely minced1/2 teaspoon red chili flakes1 teaspoon cumin1 1/2 teaspoons fine sea salt1 1/2 tablespoons honey1/4 cup finely chopped cilantroFor garnish: lime wedges and additional chopped cilantroINSTRUCTIONS:Preheat oven to 400 degrees F and spray a large baking tray with cooking oil.Make the marinade by whisking together the lime juice, water, olive oil, garlic, Zesty Citrus Rub, red chili flakes, cumin, fine sea salt, honey, and cilantro. Set aside.Place the peppers and onion on your baking tray and toss together with 1/3 of the marinade.
Make space in the center or on the side of the tray and place the salmon or other fish fillets. (Make sure there are no vegetables underneath fish).
Top with another 1/3 of the marinade.
Bake for 12-15 minutes or until fish is cooked through (flakes with fork).Top with additional marinade, serve.
Recipe credit: Mary Alvey
Zesty Pico de Gallo:
2 teaspoons Zesty Citrus Rub Blend
1 1/2 pounds tomatoes, chopped1 medium onion, chopped (about 2/3 cup)1-2 jalapeño or serrano peppers, finely diced (seeds and membranes removed for a milder salsa)1/2 cup finely chopped fresh cilantro leavesJuice of 1 limeSalt, to tasteINSTRUCTIONS:Add the tomatoes, Zesty Citrus Rub Blend, onion, cilantro, diced peppers, and lime juice to a bowl.
Generously season with salt — start with 1/2 teaspoon and go from there. Set aside for 15-20 minutes.
After this time, stir the salsa — making sure to distribute the juices left at the bottom of the bowl. Taste and adjust with more salt as needed.Store up to 3 days in an airtight container in the refrigerator.
Recipe credit: Spiced Up!
Zesty Basmati Rice:
2 cups basmati rice unrinsed, or any long-grain white rice rinsed 1 bay leafSalt, to taste1 teaspoon olive oil or rice bran oil (optional)1 teaspoon Zesty Citrus Rub Blend2 tablespoons fresh cilantro, minced (can omit or substitute with parsley)2 tablespoons fresh lime juice from 1-2 limes2 tablespoons fresh lemon juice from 1-2 lemonsINSTRUCTIONS:To cook basmati rice on the stove top:Bring 8 cups water to a boil in a large pot. Add rice, bay leaf, Zesty Citrus Rub Blend, and salt to taste. Stir and return to a boil. Boil uncovered for 10-12 minutes.Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl. Stir in cilantro, lime juice, and lemon juice. Season to taste with salt. Serve hot or at room temperature.Recipe credit: Sarla Paul
Zesty Shrimp and Rice:
1 tablespoon butter1 tablespoon olive oil2 cloves garlic, minced1 medium onion, chopped1 jalapeno, finely chopped
1 teaspoon Zesty Citrus Rub Blend1/4 teaspoon red pepper flakes1/2 teaspoon Mexican oregano2 roma tomatoes, choppedZest and juice of 1 lime1/2 teaspoon salt1/2 teaspoon black pepper1 pound shrimp, split and deveined2 tablespoons chopped cilantroINSTRUCTIONS:Melt the butter and oil in a heavy skillet over medium-high heat.Add the garlic, onion, and jalapeno.Cook, stirring until the onion begins to wilt, approximately 3 minutes.Add the Zesty Citrus Rub Blend, red pepper flakes, and oregano.Continue cooking until the onion becomes translucent, approximately 3 additional minutes.Add the tomatoes.Cook, stirring occasionally, until the tomatoes are soft.Add the shrimp, zest and lime juice, salt, and black pepper.Cook until the shrimp are just opaque. Be careful not to overcook.Remove the pan from the heat and stir in the cilantro.
Serve over basmati rice (see recipe below, left).
Recipe credit: Sarla Paul
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