Citrus Coriander Rub Recipes

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.

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.

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.

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.

Steps:

• Score fat on ham in a 3/4-inchwide diamond pattern. Finely grind fennel, coriander, and peppercorns in a spice mill or clean coffee grinder. Transfer to a bowl; stir in zests and salt. Rub mixture over ham, wrap in plastic, and refrigerate 1 to 3 days.
• Unwrap ham; let stand at room temperature 1 to 2 hours. Preheat oven to 325 degrees. Combine 2 cups water, grapefruit wedges, and lime halves in a roasting pan. Set ham on a wire rack in pan. Bake, basting every hour, and covering with parchment-lined foil after 1 hour, until a thermometer inserted into bottom part (avoiding bone) reads 140 degrees, about 4 hours, 30 minutes (about 20 minutes per pound). Remove from oven; let rest 45 minutes.
• Meanwhile, increase heat to 400 degrees. On a rimmed baking sheet, toss assorted cut citrus with oil and sprinkle generously with sugar. Roast, turning once, until browned, about 40 minutes.
• While meat is resting, cook honey, sugar, and 1/4 cup water in a saucepan over medium-high heat, stirring, until deep golden, about 8 minutes. Remove from heat; slowly stir in citrus juices. Bring to a boil; cook until reduced to 1 cup, about 3 minutes. Brush 3 tablespoons glaze over ham.
• Serve ham with roasted citrus, pomegranate, fennel crowns, and remaining glaze.

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.