Sear
Pleasure
WRITTEN BY MIA MISCHUK-O’BRIEN
PHOTOGRAPHY BY ANNE-MARIE CARUSO
Fire up the grill and add flavor to
your chicken, pork, fish or steak
with these dry rub and marinade
recipes from Wayne resident and
chef Marc Rosenkrantz, owner of
Pan & Grill Caterers. When pressed
for time, these unique packaged
sauces are also a tasty option.
THE ROSENKRANTZ RUB
GET YOUR GRILL ON Chef Rosenkrantz’ rub and marinade add flavor to chicken,
pork, fish and steak.
CHEF MARC’S MARINADE
Ingredients:
Ingredients:
1 tablespoon of McCormick’s
Grill Mates Roasted Garlic
and Herb seasoning
1 tablespoon of granulated garlic
1 teaspoon of McCormick’s
Grill Mates Montreal
Steak Seasoning
1 teaspoon of Onion Powder
1 teaspoon of Salt
1 teaspoon of Pepper
Directions:
Combine all ingredients in a bowl. Pour a small amount of
extra virgin olive oil on the meat and generously rub the
dry mixture on all sides. If time permits, place meat in a
dish, cover with plastic wrap and refrigerate for 1-2 hours.
Before cooking, bring to room temperature and then cook
on a hot grill or grill pan (8-10 minutes per side depending
on thickness). Cover with foil and allow to rest (except for
fish) for 5-10 minutes before slicing.
58
WAYNE MAGAZINE MAY 2015
1.5 cups of Soy Vay Veri Veri
Teriyaki Marinade and Sauce
1 tablespoon of granulated
garlic
1 tablespoon of onion powder
1 tablespoon of red pepper
flakes
1/4 cup of honey
Directions:
Combine all ingredient in a bowl and whisk together. Place
meat in a sealable plastic bag and pour marinade into it
before sealing. Refrigerate for 2-24 hours to add moisture.
Before cooking, bring to room temperature and then cook
on a hot grill or grill pan (8-10 minutes per side depending
on thickness). Cover with foil and allow to rest (except for
fish) for 5-10 minutes before slicing.