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Yield: 4 servings
2 T Lime juice
1 T Vinegar, Rice
1 T Worcestershire sauce
1/8 t Salt
1/4 t Pepper
1/4 t Cumin
1 T Coriander
2 ea Garlic cloves, minced
1 t Olive oil
Stir together, pour over chicken to marinate.
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Kentucky Steak
Marinade
10 tablespoons bourbon
5 tablespoons low sodium soy sauce
2 tablespoons white wine vinegar
2 tablespoons Canola oil -- * see note
1/2 teaspoon lemon pepper
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon garlic powder
OR 1 garlic clove -- crushed
* Use a mixture of oils if you wish, or just regular vegetable oil.
Mix all the ingredients. Marinate steaks for at least
2 hours but
preferably longer. Grill the steaks over an outdoor
grill for best
flavor (and to tempt your neighbors with the wonderful
smell).
Yield: 1-1/2 cups marinade.
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Lamb Marinade
50 ml salad or olive oil
30 ml wine vinegar
10 ml prepared mustard
5 ml crushed rosemary leaves
7 ml salt
3 ml onion salt
1 ml black pepper
1 ml ground ginger
1 ml instant minced garlic
1. Mix together.
2. Refrigerate.
3. Marinate lamb overnight.
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Knapps Chicken
Marinade
1/2 C. Honey
1/2 C. Apple juice
2 tsp. Garlic Powder
1/2 tsp. ground Ginger
2/3 C. Soy Sauce
1/2 C. Cider vinegar
2/3 C. Vegatable. oil
Mix all together in a blender and let chicken set over
night in fridge.
You may want to grill, or bake. To grill this remove
chicken from
marinade, let the marinade drip off. Cook in a medium
high heat pan with
little oil. To bake, remove chicken from marinade,
set chicken in a
baking dish, and bake at a 350 degree oven for 15
to 20 minutes, or
until done.
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Steak Marinade
1/3 cup minced shallots
3 Tbs. soy sauce
1/2 cup olive oil
3 Tbs. fresh thyme
Big dash of Tabasco Sauce
3 Tbs. freshly squeezed lemon juice
Mix the marinade ingredients in a non-reactive pan.
Score the meat, and
place it in the pan and turn in the marinade. Marinate
for at least 2
hours at room temperature or up to 24 hours refrigerated.
If
refrigerated, turn the steak in the marinade occasionally.
Remove the
steaks from the marinade (retain marinade) and grill
to taste. Bring the
remaining marinade to a boil in a non-reactive saucepan
and remove from
heat. Carve the meat in thin diagonal slices across
the grain (this
makes for a tender cut) and arrange the slices on
a warm platter. Pour
the carving juices and the marinade over the meat.
Decorate, if desired,
with parsley sprigs or watercress.
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Crab Claw Marinade
Ingredients (6 servings)
1 c Olive Oil
1/2 c Vinegar
1/4 c Lemon Juice
1 ts Tarragon
3/4 ts Black Pepper
3/4 ts Salt
3/4 ts Sugar
FOOD PROCESSOR:
1 c Parsley
1 c Celery
1 c Scallions
4 Cloves Of Garlic (4-10)
Instructions
Mix all together, pour over claws and serve.
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Citrus
Marinade and Salsa (For Chicken or Fish)
Ingredients (1 servings)
1/4 c Lemon juice
2 tb Dry sherry
2 tb Olive oil or cooking oil
1/2 ts Dried oregano, crushed
1/4 ts Garlic salt
1 md Tomato, peeled, seeded and
Chopped
1 Green onion, sliced
1/4 c Sliced pitted ripe olives
1 tb Snipped parsley
1 tb Slivered almonds
Instructions
Servings: 1
For marinade, in a 1-cup measure combine lemon juice,
sherry, oil,
oregano, and garlic salt. Set aside 2 tablespoons.
Pour remaining into a
plastic bag in a bowl; add chicken or fish. Close
bag; chill 1 hour,
turning once.
For salsa, combine the 2 tablespoons marinade, tomato,
green onion,
olives, parsley, and almonds. Cover; chill till serving
time.
Drain chicken or fish, reserving marinade. Grill till
chicken is tender
and fish is flaky, turning and brushing often with
the marinade. Serve
with chilled salsa and avocado slices, if desired.
Makes 4 servings.
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SPICY
HOT CARIBBEAN CHICKEN MARINADE
Ingredients:
- ------------
4 green onions
2 jalapenos (seeded)
1/3 cup lemon juice
1/4 cup honey
2 tblsp veg oil
2 tblsp fresh thyme leaves
or 2 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp nutmeg
6 boneless, skinless chicken breasts
Instructions:
Place all ingredients except chicken in food processor
or blender and
blend till smooth.
Pour over chicken and marinade for 2-6 hours. No longer
than 6 hours.
Grill chicken and brush with marinade.
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All Purpose Marinade
1 cup salad oil
1/4 cup soy sauce
1/2 cup vinegar
1/3 cup lemon juice
1/2 cup Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon salt
1 tablespoon ground black pepper
2 teaspoons chopped fresh parsley
1/2 teaspoon garlic powder
1 teaspoon Tabasco sauce
Mix all ingredients together. Blend in a food blender
to puree parsley.
Can be also used as a baste. Very good on beef and
game.
NMakes 2-1/2 cups.
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Bourbon
Street Maeinade-Chuck Roast
4 to 6 pounds beef chuck roast(11-1/2-2" thick) -- well trimmed
Bourbon Street Marinade
1 1/2 cups water
2/3 cup soy sauce
1/2 cup bourbon
3 tablespoons Wakame seaweed
2 tablespoons lemon juice
1/4 cup packed brown sugar
Combine all marinade ingredients together. Makes 3
cups. Pour marinade
over roast in shallow glass baking dish or large plastic
bag.
Refrigerate 8 hours or overnight. Remove beef from
marinade; reserve
marinade. Place beef on cooking grid,cover and cook
to desired degree of
doneness, 30-40 minutes for rare,40-45 minutes for
medium. Brush beeef
frequently with reserved marinade,turn beef halfway
through cooking
time. Remove beef to serving platter;let stand 10
to 15 minutes. Cut
beef diagonally across grain into thin slices. Serve
remaining marinade
with the beef. Makes 6-8 servings.
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Ken's Marinade
1/2 c. soy sauce
1/2 c. rice vinegar
1/2c lemon juice
Should be enough to marinade 1 - 2 pounds of skinless
chicken breasts.
Marinade at least 15 minutes.
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Spicy Texas
Barbeque Sauce
1 cup catsup
1 1/2 cups chopped onion
1/2 cup brown sugar
2 + jalapeno chiles**
1/4 cup lime juice
2 cloves garlic -- finely chopped
2 tablespoons ground red chiles
12 ounces tomato paste
1 tablespoon corn oil
12 ounces beer
1 tablespoon worcestershire sauce
Heat all ingredients to boiling in a 2 quart saucepan.
Reduce heat to
low. Cover and simmer 1 hour, stirring occasionally.
**You may also use the canned Chipotle peppers for
a truly different
spicy flavor.
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Teriyaki Marinade
1 cup soy sauce
1/4 teaspoon onion powder
1/4 cup brown sugar
2 tablespoons lemon juice
1/4 teaspoon garlic powder
1 teaspoon ground ginger
Combine all ingredients in jar. Shake to mix well and
dissolve sugar.
Let stand at least half hour to allow flavors to blend.
Pour over beef,
steak, pork, chicken, or fish and let marinate. When
broiling, brush
meat, fish or fowl two or three times while cooking.
This works
excellent on shish-k-bobs as well!
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Ponderosa Steak
Ager
1/2 cup catsup
1 cup corn oil
2 cups water
3 tablespoons soy sauce
1/4 cup lemon juice
2 tablespoons prepared mustard
1/4 cup cider vinegar
1 teaspoon coarse pepper
1/2 teaspoon salt
1 teaspoon garlic powder
1 large onion -- cut into wedges
Combine all ingredients. Submerge steaks or chops in
marinade for 24
hours, refrigerated and covered. Drain well, broil
as usual. This recipe
is used by several restaurants to 'age' steaks and
chops and give them
that delicious flavor.
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ADOBO
(MEXICAN SMOKED CHILE MARINADE)
3 Oranges
1 Lime
2 To 3 canned chipotle chilies
-or to taste
3 Cloves garlic (1 T)
2 ts Dried oregano
1/2 ts Cumin seed
1/2 ts Black pepper
2 tb Wine vinegar
1/2 ts Salt
This spicy marinade owes its unusual flavor to the
chipotle, a smoked
jalapeno chile. Chipotles are usually sold canned
in tomato paste. Look
for them at Mexican and Latin American markets. Adobo
marinade goes
particularly well with pork.
Juice the oranges and lime. Finely chop chilies and
garlic. Place citrus
juices, chilies, garlic, oregano, cumin, black pepper,
vinegar and salt
in blender and puree until smooth.
Makes enough marinade for 1 1/2 to 2 pounds meat or
chicken.
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Threadgill's
Meat Seasoning
1/2 cup kosher salt
4 tablespoons black pepper
2 tablespoons white pepper
1 1/2 teaspoons cayenne pepper
2 tablespoons granulated onion
1 1/2 teaspoons ground cumin
4 tablespoons granulated garlic
2 tablespoons paprika
Mix ingredients well. Store in a glass jar or plastic
container. Keep
tightly sealed. Shake before each use to prevent settling.
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Texas Style Dry
Rub
4 tablespoons salt
1/2 tablespoon white pepper
1 tablespoon celery salt
3 tablespoons paprika
2 tablespoons black pepper
1/2 tablespoon garlic powder
2 tablespoons chili powder
1/2 tablespoon dried lemon peel -- (zest)
1 tablespoon cayenne pepper
1 tablespoon dry mustard
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Sirloin Dry Rub
1 tablespoon ground cinnamon
1 tablespoon paprika
1 tablespoon ground coriander
1 tablespoon sugar
2 teaspoons cayenne pepper
1 tablespoon salt
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Cascabel
Chile and Honey Glaze
4 Dried cascabel chiles or
2 Jalapeo peppers
1 c Honey
1/2 c Chicken stock
3 tb Tomato puree
1 t Paprika
1 t Ground cumin
Rehydrate the cascabel chiles by soaking them in warm
water for about 2
hours before using them.
Drain the chiles and place them with the honey, chicken
stock, tomato
pure, paprika, and cumin in a saucepan and simmer
the mixture for about
10 minutes. Remove from the heat and pure the mixture
in a blender.
Brush on grilled pork tenderloin or grilled chicken.
Note: if jalapeos are used, roast them and peel, seed,
and dice them
before simmering them with the rest of the ingredients.
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Fish Marinade
2 Cups Chablis wine
2 Tablespoons Lemon juice
2 Teaspoons Salt
2 Tablespoons Creole mustard
1/2 Teaspoon Ground cayenne pepper
Mix all ingredients together and stir well. Use as
a marinade, Then as a
basting sauce when you cook fish.
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Apple Soy Marinade
2 1/2 cups Apple juice
1/4 cup Oil
2 cloves garlic -- minced
1/2 teaspoon Ginger
1/2 cup Soy sauce
3 bay leaves
1 onion -- chopped
1/4 teaspoon Pepper
1. Combine, add meat and chill 12 to 24 hours before
cooking.
2. Makes enough for 4-5 pound roast or brisket.
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Dry Rub Masion
Bbq Spice
2 Tablespoons paprika
1 Tablespoon chili powder
1 Teaspoon cumin
1 Teaspoon coriander
1 Teaspoon sugar
1 Teaspoon salt
1/2 Teaspoon dry mustard
1/2 Teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon curry powder
1/2 teaspoon cayenne
mix all ingredients together and use as desired to
rub on meats before
grilling.
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Dry Rub Spice
Marinade
1/4 c kosher salt
1/4 c brown sugar
2 tb garlic powder
2 tb paprika
1 tb dried thyme
2 ts cayenne pepper
2 ts black pepper -- freshly ground
Combine all ingredients, blending thoroughly. If reserving
for later
use, store in a tightly capped jar.
To use, sprinkle heavily over all sides of meat and
rub in well with
fingers. Let meat stand for 2 hours, or lightly covered
overnite in the
refrigerator.
Sprinkle meat again lightly before grilling, broiling or baking.
Makes enough for 3 to 4 pounds of spareribs. Mixture
is also good on
poultry. Keeps indefinitely in a tightly covered jar.
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Lime-Ginger Marinade
6 tablespoons Lime juice
3 tablespoons Honey
2 tablespoons Rice wine vinegar
2 tablespoons Olive oil
1 1/2 teaspoons Chopped cilantro
1 teaspoon Grated ginger root
1/4 teaspoon Red pepper flakes
Whisk all ingredients until combined.
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International
Meat Marinade
1/2 c Peanut oil
1/2 c Olive oil
1 tb White pepper ground
1 tb Black peppercorns crushed
1 t Oregano crushed
2 Garlic cloves minced
1 t Salt
1/2 c Chianti
1/2 c Soy sauce
1/2 c Cider vinegar
4 tb Honey
1 tb Chili powder
Mix well. Pour over meat cover and refrigerate for
6-24 hours. Use as
a basting sauce also.
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Fresh
Lemon, Basil and Olive Oil Marinade
1 1/2 teaspoons dried basil
1 clove garlic -- minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons fresh lemon juice
1 Tablespoon extra virgin olive oil
1. In small bowl, combine all ingredients. With wire
whisk, beat until
well blended.
2. Pour mixture over cooked and cooled couscous, pasta
or vegetables.
Let stand at room temperature for 15 minutes to marinate.
Serve at room
temperature or reheat. Makes 1/4 cup (enough for four
1/2 cup servings
of vegetables).
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Basic Chicken
Marinade
1/2 cup orange juice
1/4 cup lemon juice
1 teaspoon Dijon mustard
1 teaspoon worcestershire sauce
1/4 cup canola oil
3 cloves garlic -- pressed
1/4 cup fresh parsley -- chopped
1 teaspoon dried oregano
kosher salt -- to taste
black peppercorns -- freshly ground
Combine the orange juice, lemon juice, mustard, and
worcestershire in a
nonreactive mixing bowl. Whisk in the oil a little
at a time. Add the
garlic, parsley, oregano, salt and pepper.
Makes about 1-1/2 cups.
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Jerk Marinade
1 md onion -- finely chopped
1/2 cup scallion -- finely chopped
2 teaspoons Fresh Thyme -- chopped
1 teaspoon Salt
2 teaspoons Sugar
1 teaspoon Ground Jamaican allspice
1/2 teaspoon Ground nutmeg
1/2 teaspoon Ground cinnamon
1 dried hot pepper -- finely ground
1 teaspoon Ground black pepper
3 Tablespoons Soy sauce
1 Tablespoon vegetable oil
1 Tablespoon Cider or white vinegar
1. Mix together all the ingredients. A food processor
fitted with a
steel blade is ideal for this process.
2. This will provide an excellent marinade for chicken, beef, or pork.
3. Store leftover marinade in the refrigerator in a
tightly closed jar
for about 1 month.
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HUMMUS MARINADE
4 cloves garlic
4 Tablespoons White sesame seeds
6 Tablespoons Olive oil
1 Can garbanzo beans
1 large lemon -- juice only
1 Tablespoon Fresh parsley -- chopped
1/4 teaspoon Salt
1 teaspoon Dark sesame oil
1. In the container of a food processor or blender,
place the garlic
cloves, sesame seeds, and 2 Tbsp. olive oil. Process
until smooth.
2. Add the chick-peas, lemon juice, parsley, and salt.
3. Process once more. Slowly add the remaining 4 Tbsp.
olive oil and the
sesame oil.
4. Makes about 2 cups.
Notes: Good on Poultry, Lamb or Fish
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Mediterranean
Marinade
Combine 1/2 cup balsamic vinegar
2 tablespoons Dijon- style mustard
1 tablespoon olive oil
2 large cloves garlic (crushed)
1/2 teaspoon dried rosemary leaves
1/4 teaspoon coarse grind black pepper; mix well.
Makes approx. 1/2 cup.
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Salsa Marinade
Combine 1/2 cup prepared chunky salsa or picante sauce
2 tablespoons fresh lime juice
1 clove garlic (crushed)
1 teaspoon dried oregano leaves
1/4 teaspoon ground cumin; mix well.
Makes approx.1/2 cup.
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Caesar Dressing
Marinade
Combine 1/2 cup prepared olive oil Caesar salad dressing
(not creamy)
3 tablespoons fresh lemon juice; mix well.
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Pepper-Herb Rub
Combine 1 teaspoon dried basil leaves
1/2 teaspoon lemon pepper
1/2 teaspoon onion powder
1/2 teaspoon dried oregano leaves and 1/4 teaspoon
rubbed sage; mix well.
Makes approx. 1 tablespoon.
Seasoning rubs are used to flavor the surface of steaks
and should be
used for tender steaks only. No marinating time is
required.
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Herbed Lemon
Pepper Rub
Combine 2 teaspoons dried basil leaves
2 teaspoons lemon pepper and 1/2 teaspoon garlic powder;
mix well.
Makes approx. 1-1/2 tablespoons.
Seasoning rubs are used to flavor the surface of steaks
and should be
used for tender steaks only. No marinating time is
required.
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Chunky
Fruit Barbecue Marinade and Chutney
16 small shallots -- peeled and trimmed
1 1/4 cups dry white wine
4 medium apricots -- pitted and chopped
2 large peaches -- pitted and chopped
2 whole plum tomatoes -- cut into wedges
12 whole prunes -- pitted and quartered
2 medium garlic cloves -- finely chopped
2 tablespoons low sodium soy sauce
1/2 cup dark brown sugar
1/4 teaspoon red pepper flakes
In a small saucepan, combine shallots and wine; bring
to a boil over
high heat. Reuce heat to medium low and let simmer,
uncovered, until
shallots are tender, 15 to 20 minutes. Combine remaining
ingredients in
a large saucepan, add shallots and wine, and bring
to a boil over high
heat. Reduce heat to medium; cook until fruits have
broken down but are
still somewhat chunky, 10 to 15 minutes. Let cool.
Transfer half of the
sauce to a food processor and puree. Use this as a
marinade (and to
baste with while grilling). Serve the other half as
a chutney.
NOTES : This can be used as both a marinade and a chutney,
which are
good with chicken, pork or a lean beef. Makes 6 cups.
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Herb Rub For
Lamb Or Beef
Yield: 1/2 cup
1/2 c flat-leaf or basil leaves; lightly packed
2 tb fresh rosemary leaves
1 lemon; zest only
4 cloves garlic
2 tb black peppercorns; cracked or crushed
2 tb mustard seeds; lightly crushed
2 tb olive oil
2 ts salt
Combine all the ingredients in a small food processor
(or mortar and
pestle) and process to a smooth paste. If you're rolling
and tying a
boneless leg of lamb yourself, spread some of the
rub on the inside of the
meat before you tie it.
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Piquant Tomato
Marinade
4 tablespoons honey
2 tablespoons tomato paaste
2 tablespoons malt vinegar
2 tablespoons soy sauce
1 teaspoon ground ginger
3 drops hot pepper sauce
Gently warm the honey in saucepan or microwave on medium
30 seconds.
Stir in remaining ingredients. Use to marinate chicken
drumsticks for 6
hours prior to grilling on the barbecue. For a barbeque
will marinate 6
chicken drumsticks.
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