New rubs, marinades add ethnic tastes
December 3, 2010
by Jeff Gelski
ST. FRANCIS, WIS. — Wixon Inc. has introduced rubs and marinades that may add exotic flavor and give a gourmet touch to meats.
“Inspired by cuisine from countries around the world, these rubs and marinades are a great way to infuse ethnic tastes into any type of protein,” said Bob Kaegi, director of protein applications and seasonings for St. Francis-based Wixon.
The new rubs and marinades include:
●a Cuban citrus and cilantro rub that includes sea salt, smoked paprika, onion, lime peel, red bell peppers and cilantro;
●a Peruvian orange rub that includes aji Amarillo chili pepper, garlic, sea salt, onion, paprika, and green and red bell peppers;
●a rosemary/pepper marinade that includes rosemary, a kick of pepper and a hint of garlic to create a taste reminiscent of Mediterranean cuisine;
●a rosemary/lemon peel marinade that includes rosemary, sugar, lemon peel, red bell pepper and other spices for a tart seasoning; and
●a cabrito rub and marinade that includes garlic, parsley, onion and lime peel.