MARINADES, RUBS & DRESSINGS
	PAGE 2	more Marinades & Rubs

Marinate for Grilled 'napalm' Shrimp

2 lb Shrimp 20-26 count
1 lg Habanero chile stem removed
1/2    Butter
1 1/2 tb Onion; chopped
1 tb Cayenne
2 ts Worcestershire sauce
1 ts Lemon juice
1/2 ts Pepper
1/2 ts Paprika
1/2 ts Cumin seed; ground
1 tb Brown sugar
Bambo  skewers

Frist, peel and devein shrimp. Wash,drain and place on skewers 5-6 per
skewers. Saute onions and garlic in butter, remove for heat and place in
blender. Ad cayenne, worchestershire sauce, lemon juice pepper, cumin.
brown sugar and the habaneros with seeds. Blend till smooth. Brush onto
the shrimp skewers and let marinate for 30-60 min. in fridge. Start
grill and cook till opaque and slightly crispy. dust with paprika and
serve.
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Spicy Orange Marinade for Grilled Beef Blade Steaks

Barbeque, Beef, Marinade
Yield: 6 servings

6    1" boneless beef blade steak
2 lg Bell pepper; quartered
2    Navel oranges
1 c  Orange juice
1/3 c  Vegetable oil
2    Cl Garlic
1 tb Soy sauce
1 ts Cider vinegar
1/2 ts Salt
1 ts Red pepper flakes

In a large shallow pan arrange the blade steaks in one layer and add the be
peppers . In a blender, blend the orange zest, juice, oil, garlic, soy sauc
red pepper flakes, vinegar, and the salt untilthe marinade is smooth, pour
over the steaks and the peppers coating them thoroughly and letting the
mixture marinate, covered and chilled overnight.

Grill the steaks and the peppers, discard the marinade, on an oiled rack 5-
inches over the coals for 8 min. each side for med-rare. Transfer the steak
to a platter and let the steaks stand for 5 min.
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Marinate for Missouri Style Ribs

Barbeque, Marinade, Ribs, Sauce
Yield: 1 servings

2 tb Salt
1/4 c  Sugar
2 tb Cumin; ground
2 tb Pepper
2 tb Chili powder
4 tb Paprika
2    Pork racks
Basting sauce

***basting sauce***
1 3/4 c  Vinegar
2 tb Hot pepper sauce
2 tb Sugar
1 tb Salt
1 tb Fresh ground pepper

Combine salt, sugar, cumin, pepper, chili and paprika tomake bbq rub. Rub
thoroughly with mixture. Place ribs on baking sheets and cook in 180x oven
hours. Do not turn, slow cooking infuses spices.
Remove from oven. (Ribs may be covered and refrigerated up to 2 day before
grilling.)

Use very low charcoal fire with rack set as high as possible. Grill ribs 5
30 min. per side depending on heat and temperature of ribs. Ribs should hav
light outer crust and be heated throughout. (longer cooking produces better
ribs)
If you prefer juicy ribs, coat with basting sauce just before removing
from grill. Otherwise serve dry with sauce on the side. Remove from
grill cut in serving size and serve. Basting sauce : mix all ingredients
in a bowl. Recipe is easily halved or doubled. keep 2:1 proportion of
sauce to rud.
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Mustard Bbq Sauce/Marinade

Marinade
Yield: 1 servings

2 tb Oil
1 lg Onion; chopped
4    Cl Garlic; minced
1 c  Tomato sauce
1/4 c  Vinegar
2 tb Maple syrup
2 tb Molasses
1/2 c  Dijon mustard
2 tb Worcestershire sauce
1 tb Tabasco sauce
1/2 ts Pepper
1/2 ts Malagueta pepper
1/4    Seeded lemon; chopped
1 ts Cumin
1 ts Coriander
1/2 ts Ginger'
1/4 ts Paprika

Saute onions and garlic in oil over low heat for 5 min. Add remaining
ingredients and cook for 10 more min. Spread on meat during last 10-15 min
of grilling or broiling or last 20-25 min. of baking.
Makes 2 1/2 to 3 cups.
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Orange-Soy Marinade for Chicken or Veal

Marinade
Yield: 4 servings

1/4 c  Soy sauce
1/4 c  Orange juice
2 tb Lemon juice
1 tb Oil
1 tb Honey
1 ts Grated orange zest
1/2 ts Grated lemon zest
1 md Shallot; minced
1 ts Ginger
1/4 ts Ground cloves
ds Black pepper
4    Chicken breast halves with b

Mix together ingredients and add chicken, cover and refrigerate. Turn
regularly.

Grill meat as desired. Marinade can be reserved, brought to a boil in small
saucepan and  serve as light sauce for grilled meat. makes about 1/3 cup,
enough for 4 servings.
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Sesame Marinade for Beef Ribs

Marinade
Yield: 1 servings

2    Green noions; finely chopped
1 ts Garlic; minced
1/4 c  Soy sauce
1/4 c  Dark sesame oil
1/4 c  Rice wine vinegar
2 tb Sesame seed
2 tb Sugar
1 ts Dry mustard
1 ts Pepper
4 lb Trimed ribs

Prepare marinade by combining green onions, garlic, soy sauce, sesame
oil, vinegar,sesame seed, sugar, mustard, pepper. Score ribs almost to
bone ever 1/2 inch. Rub in marinade, cover and refrigerate for at least
12 hours. Tur ribs several times to marinate evenly. Prepare fire for
direct heat method of cooking. Remove ribs from marinade a reserve
marinade. Allow ribs to come to room temprature. Place ribs on gril over
hot fire and close lid. Turn ribs several times during cooking and bas
with the reserved marinade. Ribs are done when they have a crispy
exterior (about 15 min.). Serve immediatly.
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Marinade for Shrimp-Ke-Bobs

Marinade, Shrimp
Yield: 1 servings

2 lb Large shrimp
1/3 c  Sherry
1/3 c  Sesame oil
1/3 c  Soy sauce
1/2 ts Sugar
1/4 ts Garlic
1/4 ts Ginger

Peel and devein shrimp and place in a large shallow container. Combine
remaining ingredients, stirring well; pour over shrimp. Cover and refrigera
for 2-3 hours, stirring occasionally.
Remove shrimp from marinade, reserving marinade. Thread shrimp on skewers.
Grill over medium-hot coals 3-4 min. for each side or until desired degree
doneness, basting frequently with marinade.
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Stout Marinated Ribs with Honey Galze

Marinade
Yield: 1 servings

3 c  Guinness stout
1 lg Onion; slice thin
1/2 c  Soy sauce
1/2 c  Brown sugar; packed
1/4 c  Sesame oil
3 tb Garlic; minced
4 lb Beef short ribs
***glaze***
1 c  Honey
2 tb Parsley; chopped
1/4 c  Soy sauce
1 tb Garlic; minced
1 1/2 ts Pepper

For ribs:
Whisk first 6 ingredients in a large bowl to blend. Place ribs in a glass
baking dish. Pour marinade over. Cover and refrigerateovernight.
For glaze:
Whisk all ingredients together in a bowl.
Prepare bbq medium heat. Remove ribs from marinade and place on grill. Gril
until cooked throgh, turning occasionally,about 10min. Brush with glaze and
cook 1 min. per side. Serve with remaining glaze.
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Sweet and Sour Bbq Sauce

Marinade
Yield: 1 servings

12 oz Onion; chopped
4    Cl Garlic; minced
2    Fresh ginger root
1 pt Red wine
Olive oil
Flour to thicken
Juice of:
2    Orange
2    Lime
1    Lemon
2 tb Soy sauce
2 ts Capers
1 tb Malt
2 tb Molasses
2 ts Mustard
1 ts Chili sauce or tabasco
Spices:
pn Nutmeg
2 lb Cardamon; ground
4    Cloves; ground
1/2 ts Allspice
Black pepper

Chop the onions, garlic and ginger and slowlycook in the oil until soft. Ad
flour to thicken ( thin if you want to marinade). Add everything else and
cook for half an hour.
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Marinade for Jamaican Ribs or Chicken

Barbeque, Chicken, Marinade, Ribs
Yield: 1 servings

Ribs  or 1 chicken cut up
3/4 c  Onions; chopped
4 lg Garlic; minced
Peppers see directions
2 tb Allspice
1 tb Vinegar
2 tb Salad oil
1 ts Nutmeg
1 ts Salt
12    Bay leaf soaked in hot water

PEPPERS: You can control the heat with the type of peppers you use. Between
the marinade and the cooking, a lot of the heat will be lost, so dont be
afraid to throw a couple of whatever hot peppers you have on hand. I use 2
large cayennes, 2-4 chilies, and a token jalapeno.
The preperation:
combine everything except the bay leafs and the meat in a large zip lock ba
Add meat and thouroughly mix.
Let marinate in the fridge at least 2 hours preferably until the next day.
Fire up the bbq. Remove meat fromthe bag wiuth as much as the marinade as
possible still clinging to it. Place half of the bay leafs on the meat. Dum
the remaining marinade or use it as insect repellant. Cook very slowly over
medium heat turning often. If your grill has a vented hood close it . Do no
let meat burn. Cover and cook about 1/2 hour.
After 1/2 hour remove the bay leaf, turn meat, place the remaining bay leav
on the meat and cook till done (About 1/2-3/4 hours more depending on the
heat).
Eat. Break out the beer. You'll need it.
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King Sauce/Marinade

Marinade
Yield: 1 servings

16 oz Hoisin sauce
1 c  Soy sauce
2 tb White wine vinegar
2 tb Dry sherry
4 tb Oriental sesame seed oil
4 tb Dijon mustard
3 tb Garlic; minced
1    Juice of lemon
Pepper; to taste
1 ts Cumin
2 ts Fennel seed; crushed
2 tb Mirin
1/3 c  Orange juice

Combine all the ingredients in a large bowl and adjust to taste. flavors te
to dilute during cooking so keep them strong.
Use as marinade or a basting sauce. Rub the sauce into the meat and
refrigerate covered for 8-10 hours.
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Marinade for Bbq

Marinade
Yield: 1 servings

2/3 c  Soy sauce
1/3 c  Dry sherry
1/4 ts Garlic powder or 1 clove fre
1 ts Lemon juice
Ginger; to taste
1 tb Honey
6-8 chicken thighs skinless

Remove skin from thighs of chicken and marinate in sauce for 1-2 hours, the
bbq for half an hour on low heat to prevent flame up, do not char.
Enough fat will cook out of the meat to give a nice BBQ flavor.
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Arkansas Bbq Sauce (Small)

Marinade
Yield: 1 servings

1/2 c  Water
3 oz Brown sugar
3 oz Worcestershire sauce
3 oz Yellow mustard
1/4 c  Catsup
1/8 c  Black pepper
1/8 c  Red pepper flakes
3/4 qt Red wine vinegar
1/4 qt White wine
3 oz Salt

Bring to boil and then simmer for about 1/2 hour. Do not cook or store in
aluminum, store in glass.
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Marinade for Barbecued Spareribs #2

Barbeque, Ribs, Sauce, Marinade
Yield: 4 servings

4 lb Spareribs
Salt
Sugar
3 tb Honey
1 1/2 ts Soy sauce
1 1/2 c  Soy sauce
2    Cl Garlic
5    Quarter sized slices ginger
1 tb Sugar
1 tb Sherry

Before marinating the ribs may be rubed with salt and sugar and left for 1
hour.

To prepare the marinade combine the crushed garlic, ginger, soy, sugar and
sherry. Rub the marinade into the ribs and coat them well, put the ribs int
a shallow pan, and pour the remaining marinade over them. Let stand for 2-4
hours at room temp. basting and turning the meat about every hour or so.DO
NOT MARINATE LONGER THAN 4 HOURS, the meat will become tough.
Remove ribs from marinade, drain into pan and reserve for basting later.
Heat your oven to 375x and place the ribs on an oven rack. over a roasting
pan with water. Roast the ribs for about 45 mion., basting often and turnin
once at about the halfway point. When you turn the ribs you may glaze them
with the honey-soy mixture. If you want crisper ribs turn the heat up to 45
during the last 5 min. of cooking, no more or the ribs tend to get dry.
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Marinade for Barbecued Spareribs #3

Marinade
Yield: 1 servings

2 lb Spareribs
1/4 c  Soy sauce
2 tb Honey
2 tb Hoisin sauce
2 tb Vinegar
1 tb Rice wine or dry sherry
1 ts Garlic; finly minced
1 ts Sugar
2 tb Chichen stock
Plum sauce

Combine the soy, honey hoisin, vinegar, wine, garlic, sugar and chicken sto
in a small bowl and mix well. Put the spareribs in a shallow pan or dish an
cover them well with the marinade. Let them marinate for 3 hours at room
temp. or 6 hours in the fridge, turning and basting several times.

Heat the oven to 375x. Fill a shallow pan or baking dish with water and pla
it on the lowest rack inthe oven. Get a coulpe of s hooks and attach them t
each end of the fat part of the spareribs, and use the hooks to suspend the
ribs from the highest rack in the oven, directly over the water pan. Roast
the ribs undisturbed for about 45 min. then raise the heat to 450x and roas
for about 15 min. longer, until the ribs are crisp and golden brown.

The ribs can be served cold or hot with plum sauce.
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Garlic Lemon Marinade for Grilled Chicken Breast

Barbeque, Chicken, Marinade
Yield: 1 servings

6    Chicken breast halves
1/4 c  Olive oil
2    Cl Garlic; minced
2 tb Lemon juice; strained
1 ts Black pepper
1 ts Ground cumin; optional
1/2 ts Salt

Place chicken in shallow dish. Combine all ingredients, pour over both side
of chicken. Cover and refrigderate, fish up to 2 hours and chicken overnigh
if you wish. Grill covered or broil about 10 min. each side until done, ser
immediately.

Variation:

Garlic-herb marinade for chicken or fish:
Prepare marinade as above, omitting cumin and using only 1/2 teaspoon black
pepper. Add 1 teaspoon dried leaf thyme or 1 teaspoon oregano and 1/2
teaspoon minced fresh rosemary.
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Honey Bbq Sauce/marinade

Marinade
Yield: 1 servings

1 tb Vegetable oil
1/2 c  Onion; minced
1    Cl Garlic; minced
1    8 oz tomato sauce
1/2 c  Honey
2 tb Cider or sherry wine vinegar
2 tb Fresh parsley; minced
1 tb Worcestershire sauce
1/4 ts Pepper
1/8 ts Cayenne

Heat oil in medium skillet. Add onion and garlic and saute on medium - high
heat until onion is transparent. Add remaining ingredients and simmer for 5
min. Remove from heat. Makes 1 cup.
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Peanut Sauce Marinade for Indonesian Shrimp Sate

Barbeque, Marinade, Sauce, Seafood
Yield: 4 servings

1 tb Oil
2 tb Onion; fine chop
2 lg Garlic; minced
1 ts Fresh ginger root; chopped
1/2 ts Cayenne
3/4 ts Salt
1/8 ts Cumin; ground
2 tb Light soy sauce
3 tb Corn syrup, dark
3 tb Fresh lemon juice
1/2 c  Peanut butter
6 oz Canned cocnut milk

***marinade***
2 tb Oil
6    Cl Garlic
2 tb Onion; fine chop
2 ts Turmeric
1/4 ts Cayenne
1 ts Salt
4 tb Peanut butter
8 tb Fresh lemon juice

***shrimp***
4    Medium shrimp shelled devein

Sauce:
Heat 1 tablespoon oil in skillet. Add 2 tablespoons onion, 2 minced garlic
cloves, and ginger and saute for 3 min. over low heat. Add 1/2 teaspoon
cayenne, 3/4 teaspoon salt, and the cumin. Saute for 1 min. and transfer to
bowl or food processor container.

Stir in soy sauce, corn syrup, 3 tablespoon lemon juice, 1/2 cup peanut
butter and the coconut milk. Mix very well. At serving time, if sauce is to
thick, add addittional coconut milk or lemon juice to thin to desired dippi
consistancey (serve at room temp.).  Sauce will keep in fridge if covered.

Marinate shrimp:
Thread shrimp onto 8 10" skewers  and lay in bottom of large pan. Heat oil
a skillet and add onion, turmeric, cayenne, and salt. Saute over low heat f
about 4-5 min. Transfer to bowl and mix with peanut butter and lemon juice.
Spoon over skewered shrimpand marinate for 30-60min.
Grill shrimp:
Place shrimp on prepared grill and cook about 1 min. or until done on each
side or until slightly charred.
Serve shrimp with ample lemon wedges and peanut sauce.
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Marinade for Chicken or Fish 2

Fish, Marinade
Yield: 1 servings

1/4 c  Lime juice (1 or 2 limes)
1/3 c  Pink grapefruit juice (1/2 g
1/2 c  Orange juice (2 juice orange
1/2 tb Olive oil
1/4 ts Soy sauce
1/2 tb Fresh ginger, grated
2    Cl Garlic, crushed or minced
1    Green onion, minced
1/8 ts Hot pepper sauce

Whisk together all ingredients.
Put 450 grams (1 lb.) of fish filets or skinless chicken in
marinade and refrigerate for at least 2 hours.
Transfer to an ovenproof dish, pour marinade around it to a
depth of 1/4 inch, then place under the broiler.
Cook until fish flakes easily or chicken is done.
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Chicken Wings with Three Different Marinades

Marinades
Yield: 24 servings

EACH RECIPE CALLS FOR 12 CHICKEN WINGS, CUT IN 1/2

***TERIYAKI***
1/4 c  Soy sauce, can use lite
1/4 c  Dry white wine
2 T  Sugar
1/2 t  Gingerroot, freshly grated
1    Clove garlic, minced

***ORANGE BAR-B-QUE***
1/3 c  Chili sauce
1/4 c  Orange marmalade
1 T  Red wine vinegar
1 1/2 t  Worcestershire sauce
1/2 t  Prepared mustard
1/4 t  Garlic powder

***SWEET AND SOUR***
1/2 c  Water
1/4 c  Oil
3/4 c  Sugar
1/4 c  Ketchup
1/4 c  Vinegar
1 t  Garlic salt
1/2 t  Chicken-flavor bouillon

FOR ALL THREE RECIPES: Cut each chicken wing in half; place in large
resealable plastic bag. At one flavor marinade per bag, add all the
ingredients and seal bag. Turn bag making sure all the wings are coated.
Refrigerate up to 24 hours, but perferably more than 4. Turn bag
occasionally. Heat oven to 375. Drain the wings, reserving the marinade.
Place on broiler pan and bake 1 hour or until chicken is no longer pink,
basting with marinade at 15 minute intervals. DISCARD ANY REMAINING
MARINADE. Serve warm. Makes 24.
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Minted marinade for Melon on Skewers

Appetizers, Fruits, Marinade, Alcoholic
Yield: 6 servings

1 c  Cantaloupe balls or cubes
1 c  Watermelon balls or triangles
1 c  Honeydew balls or wedges
1 c  Parisian or Crenshaw melon cubes or balls, OR
       any combination of seasonal melon pieces
Mint leaves for garnish, opt.

----MARINADE      ----
1/4 c  Creme de menthe
1/4 c  Lime juice
1/4 c  White wine
1 ts Poppy seeds
Wooden skewers
Half watermelon shell

SOURCE:  Marinades Make Ordinary Foods Extraordinary
by Dona Z. Meilach, copyright 1995, ISBN
#1-55867-119-6.  MM format by Ursula R. Taylor.
Mix marinade ingredients and pour over melon pieces
in a bowl. Refrigerate, covered, for 3 hours.  Drain.
Thread melon pieces on short wooden skewers and pierce
skewer tips into half a watermelon shell placed upside
down on a platter.  Add mint leaves or other garnish
in season.
Makes about 6 servings.
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Fruit with Wine Marinade

Marinade, Alcoholic
Yield: 6 servings

1 c  Pitted canned red cherries, drained, juice reserved
1 c  Diced fresh OR canned orange sections or mandarin orange
1 c  Fresh pineapple OR pear chunks, grapes, OR
     other fruit in season, diced into bite=sized pieces, or use frozen

----MARINADE      ----
1/2 c  Dry red wine
1/4 c  Cherry juice
1/4 c  Grape or currant jelly**
1 tb Lemon or lime juice
1/8 ts Salt

Heat wine and cherry juice to simmering; add jelly
and stir until melted.  Remove from heat and add lemon
or lime juice and salt.  Cool. Drain fruits and
combine in a bowl.  Pour marinade over fruits and
cover. Chill several hours.  Serve heaped in cocktail
glasses with some marinade poured over fruit.
Makes 6 servings.
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Marinade for Jicama

Fruits, Marinade
Yield: 8 to 10 svg.

1 1/2 lb Jicama (1 lg. or 2 small)
1 lg Sweet orange,cut into wedges

----MARINADE      ----
3 tb Orange juice
2 tb Grapefruit juice
2 tb Lemon OR lime juice
1 ts Finely grated grapefruit OR
-orange rind
1 tb Finely chopped fresh
-coriander OR 2 tsp. ground

Peel jicama with a sharp knife or potato peeler and cut it into 1/2 inch
cubes. Mix marinade, pour over jicama and refrigerate, covered, for at
least 1 hour. Arrange on a platter and garnish with orange wedtes. Makes
8 to 10 servings. NOTE: Jicama (say Hick-ama) is a bulbous root that
looks like a turnip and is indigenous to Mexico, sometimes called
Mexican potato. It is becoming more and more popular in the United
States. The root is peeled to reveal a white crunchy flexh that is sweet
and slightly nutty in flavor. It is good both raw and cooked. Laft as
is, it makes a perfect addition to a raw vegetable platter presented
with a dipping sauce. This recipe gives it a special flavor.
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Marinade for French Hot Dogs

French, Sandwiches, Meats, Marinade
Yield: 8 servings

8 ea Beef (or pork and beef) frankfurters
1 tb Flour
8 ea French bread rolls
4 tb Grated parmesan cheese

----MARINADE      ----
1 c  Water
3 tb Lemon juice
1    Env. (1 cup svg. size) dry onion soup mix
1    Env. (1 cup svg. size) dry tomato soup mix
1/2 ts Mustard

Score frankfurters diagonally. Mix marinade ingredients and heat in a
skillet, stirring constantly,until it boils. Remove from heat and add
frankfurters. Let stand, covered, for 15 to 20 minutes. Remove
frankfurters from marinade. Broil or gill 4 inches from heat for 7 to 10
minutes, turning frequently. While frankfurters cook, stirl flour into
marinade and reheat to boiling, stirring until thick. Serve in French
rolls. Spoon marinade over frankfurters and sprinkle with Parmesan
cheese. Makes 8 servings.
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Peach Flavored Marinaded Glazed Ham Cubes

Marinade, Alcoholic
Yield: 4 to 6 svgs.

1 c  Cooked ham, cut into 3/4 inch cubes

----MARINADE      ----
1 tb Soy sauce
3 tb Peach flavored brandy OR
-liqueur
2 ts Lemon juice

Mix marinade ingredients and stir into ham cubes,
until they are completely covered.  Marinate for 1
hour.  Drain and heat under broiler for about 3 to 4
minutes, turning with a spoon so all sides are glazed.
Makes 4 to 6 servings.
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Brandied Marinade for Beef Kabobs

Alcoholic, Marinade
Yield: 24 appetizers

3/4 lb Beef top round, cut into thin strips

----MARINADE      ----
1/2 c  Brandy
1/4 c  Vegetable oil
1/2 ts Salt

Mix marinade and pour over beef.  Marinate for
several hours or overnight in the refrigerator.
Thread beef onto short wooden skewers that have been
soaked in wter and broil quickly, turning only once,
or let quests cook their own over a grill.  Makes
about 24 appetizers.
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Garlic and Sour Cream Marinade for Steak

Marinade
Yield: 4 to 6 svgs.

2 lb To 3 lb. steak or hamburger

----MARINADE      ----
1 c  Sour cream
1 tb Lemon juice
2 cl Garlic, crushed
1/4 ts Pepper
1/4 ts Celery salt
1/2 ts Salt
1/2 ts Paprika
1 ts Worcestershire sauce

Combine ingredients and marinate steak, covered, overnight in the
refrigerator. Drain mean and cook, using the method of your choice.
Note: The same marinade is also delicious when used with chicken. Meat
does not have to e immersed completely. Steak should be turned once
during the minimum marinating of 2 hours ar room temp. or 4 hours in the
refrigerator. You can use the same marinade for roasts. Double the
amount of liquid for 3 to 5 lb. roast and should reach 2/3 the height of
the roast. Pierce meat deeply with a skewer 3 or 4 times. After
marinating, drain off liquid and use if for basting and to make sauce or
gravy. BE SURE TO BOIL RESERVED MARINADE FOR AT LEAST 3 MINUTES BEFORE
USING. Broil or grill steaks and hamburgers, or bake hamburgers,
allowing 30 minutes at 350~.
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Baked Teriyaki Whiskey Chicken

Marinade, Alcoholic
Yield: 4 servings

1 lg Frying chicken

----MARINADE      ----
2/3 c  Vegetable oil
2/3 c  Soy sauce
2/3 c  Bourbon
1 ts Minced garlic
1/2 ts Pepper

Cut chicken into serving pieces, place in a single
layer in a pan, and pour marinade mixture over each
piece.  Refrigerate for 4 hours or overnight.  Bake in
marinade, covered, in a 350~ oven for 45 minutes or
until chicken is well done.  Turn pieces frequently
and baste with sauce. Uncover and continue baking
until brown, about 10 minutes.  Makes 4 serving.
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Basic Garlic Salad Dressing and Marinade

Dressings, Garlic, Marinade
Yield: 1 /3 cup

1/4 c  Extra virgin olive oil
2 tb White or red wine vinegar
2 cl Garlic, minced or squeezed through a press
1/4 ts Freshly ground pepper
Salt to taste

Combine all ingredients in a small bowl and mix
together thoroughly.
Serve on antipasto or use as a dressing on a salad.
This can also be used as a marinade for meats.
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Princess Grace's Monaco Marinade Casserole

Marinades
Yield: 4 servings

2 lb Topside steak
3    Onions; sliced, divided
2 oz Bacon
2    Cloves garlic; crushed
1    Bay leaf
1    Sprig rosemary
3    Sprigs parsley
1    Piece orange rind
1 tb Vinegar
1 1/2 c  Claret
2 oz Bacon
2    Carrots; sliced thin
1 tb Red current jelly
Salt & pepper

Cut meat into approxiamtely two inch squares, place in
a bowl, and add one sliced onion, garlic, bayleaf,
rosemary, parsley, cloves and orange rind. Pour over
vinegar and claret. Let stand overnight. Chop bacon
and brown slightly with remaining onions in pan.
Remove meat from marinade, brown also. Add carrot,
season with salt and pepper and pour over the strained
marinade liquid. Cover with a closely fitting lid and
simmer 2 to 2-1/2 hours or until meat is tender.
Lastly, add the red current jelly. Stir until well
mixed.
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West Indies Marinade Rub

Marinades
Yield: 1 servings

SUITABLE for all meats.

15 ml 1 tbsp curry powder. 15 ml 1 tbsp ground cumin. 1,25 ml quarter tsp
chili powder. 7,5 ml half tbsp ground black pepper. 15 ml 1 tbsp paprika.
2,5 ml half tsp ground mixed spice.
Mix all the ingredients together. Coat the meat in the mixture. Cook under
the grill or on the barbecue. Brush lightly with oil during cooking.
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Lemon Marinade.

Marinades
Yield: 1 servings

Suitable for pork, chicken
And fish.

15 ml 1 tbsp sunflower oil. 1 Clove garlic, crushed. Juice of half a lemon.
Ground black pepper. 30 ml 2 tbsp chopped fresh herbs, or 2,5 ml half tsp
dried mixed herbs.
Mix all ingredients together. Leave to marinade for at least half an hour.
Cook over a barbecue, under the grill or in the oven at 200 c, 400 f, gas 6.

VARIATION

Try spices instead of the herbs.
Values are for whole recipe.
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Yogurt Tandoori Marinade.

Marinades
Yield: 1 servings

Suitable for chicken, fish, Lamb and beef.

10 ml 2 tsp sunflower oil. 150 ml 5 oz low fat natural yogurt. 5 ml 1 tsp
ground cumin. 1,25 ml half tsp ground turmeric. 1,25 ml quarter tsp chili
powder. 5 ml 1 tsp ground coriander. 5 ml 1 tsp garam masala. 5 ml 1 tsp
paprika. 1 large clove garlic, crushed.
Mix all the ingredients together and leave to marinade for at least one
hour. Cook over a barbecue, under a grill or in the oven at 230 c, 450 f, gas
mark 8. Values for whole recipe.
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Soy Sauce Marinade.

Marinades
Yield: 1 servings

Suitable for chicken, pork, Lamb and beef.

30 ml 2 tbsp soy sauce. 15 ml 1 tbsp sunflower oil. 1 clove garlic,
crushed. 5 ml 1 tsp ground cumin. 5 ml 1 tsp ground coriander. Ground black
pepper.
Mix all the ingredients together and leave to marinade for at least one
hour.
Cook over a barbecue, under a grill, or in the oven.

VARIATIONS.
Experiment with other spices.
Values for whole recipe.
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Three Citrus Chicken Marinade

Marinades, Poultry
Yield: 1 recipe

1/2 c  Fresh lime juice
1/2 c  Fresh lemon juice
1/2 c  Fresh orange juice
1/2 c  Olive oil
4    Cloves garlic minced
2 ts Coarsely ground black pepper
3    Crushed bay leaves
3 tb Chopped cilantro
Your choice of skinned chicken parts

Mix all ingredients in shallow wide mixing bowl. Add
chicken and marinate 1-2 hours.  Grill or broil,
brushing marinade on chicken 2-3 times.

Marinade also may be used on salmon, tuna or shrimp.
Reduce marinating time so citrus does not "cook"
seafood.
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Honey curry marinade for great chicken

Marinades
Yield: 1 servings

1 c  Honey
1/4 c  Olive oil
3 ts Curry powder
1 ts Ground pepper; coarsely grou
1 ts Trader joe's crushed ginger

Recipe by: Polly Motzko
Mix all ingredients thoroughly and put in an airtight container.  Baste
poultry while baking at 375 degrees for one hour.

Can be made in larger quantities and stored in refer until ready for use.
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Spicy caribbean chicken glaze

Marinades
Yield: 1 servings

1/2 c  Chili sauce
2 tb Brown sugar
2 tb Fresh lime juice
1 ts Hot pepper sauce
1/2 ts Allspice
1/2 ts Ginger

Combine all glaze ingredients and bring to a boil, stirring occasionally.
Remove from heat.
Brush chicken or other meat frequently during the last 15 minutes of
baking.
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Sweet & zesty apricot chicken glaze

Marinades
Yield: 1 servings

2/3 c  Apricot preserves
1/4 c  Sweet hot mustard

Recipe by: Pillsbury Easy Chicken Recipes #174
Mix glaze ingredients.
Brush chicken frequently with glaze during last 15 minutes of cooking.
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South Seas Marinade

Marinade
Yield: 1 servings

1/4 c  Vegetable oil
1/4 c  Soy sauce
1/4 c  Pineapple juice
1/4 c  Light brown sugar -- packed
3 tb Sherry
1 tb Ginger root -- chopped

Mix all ingredients together is a medium size bowl.  To use, add poultry
and marinate in the refrigerator 4 hours or overnight.  Makes about 1-1/4
cups.
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COFFEE LIQUEUR ZESTY SEAFOOD MARINADE/SAUCE

Alcoholic, Marinades
Yield: 6 servings

1 T  Coffee liqueur
1/4 c  Lemon juice
1/4 c  Onion, finely chopped
6 ds Hot pepper sauce
1/2 t  Honey
1/8 t  Ginger root, grated
1/4 c  Lime juice
1/4 c  Vegetable oil
1 t  Worcestershire sauce
1/2 t  Dill weed
1/4 t  White pepper

Shake all ingredients together well in covered jar. Let stand 1
hour or longer to blend flavors. Shake well before using. Pour over
fish and marinate 30 minutes. Grill fish, basting often..
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Peppered-London Broil With Lime-Marinated Onions

Beef, Fruits, Marinades, Vegetables
Yield: 4 servings

2    Red Onion, Peeled And Very
Thinly Sliced
1/4 c  Lime Juice
2 ds Tabasco Sauce
1 lb London Broil, About 1 Inch
Thick
1/4 c  Fresh-Ground Black Pepper --
1/4    Inch
1 tb Salt
1 tb Flour

In a small nonreactive bowl, combine onions, lime juice and Tabasco ;
cover and refrigerate for at least 2 hours but less than 6. Rub meat
all over with pepper and salt. Sprinkle half the flour on each side of
the meat. Saute over high heat in a large saute pan, with no oil, until
well seared, 5 to 7 minutes on each side for rare. Remove from heat and
serve in thickish slices, topped with generous portion of the marinated
onions.
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CARIBOU MARINADE I- JUNIPER

Game, Marinades, Sauces
Yield: 1 batch

1 c  Water
1/4 c  Vinegar
10    Peppercorns
1    Sprig thyme
1    Garlic clove
1 tb Brown sugar
1 c  Dry red wine
1/4 c  Veg oil
5    Juniper berries or Tbl gin
3    Bay leaves
Grating of nutmeg
Hot sauce

Combine ingredients in a non metal bowl. Enough for 10 chops or 5
large steaks. Cover and marinade 2 days or longer. Turn daily. The
strained marinade can be used as a BBQ baste or incorporated into
gravies and sauces afterwards.
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Special Chicken Sauce

Chinese, Sauces, Marinades
Yield: 1 servings

Soy Sauce
Garlic, minced
Ginger, minced
Green Onion, sliced
White Pepper
Black Pepper
Honey or Jam or combo
Oil, hot

Combine all ingredients except oil. Heat enough oil to cover bottom of
frying pan until oil is smoking. Pour oil CAREFULLY over other
ingredients and let steep to combine flavors.

***orange marmalade!
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Chile Pepper Jamaican Jerk Marinade

Marinade
Yield: 2 servings

1/4 c  Pimento berries (allspice)
2 tb Chopped ginger -- Jamaican Preferred
3    Scotch bonnet chiles -- Stems
1 ts Ground cinnamon -- and seeds Removed, c
10    Green onions -- chopped
1 tb Ground black pepper
1/2 c  Chopped onion
1/4 c  Vegetable oil
40    Milliliters
1/4 c  Lime juice
4    Bay leaves -- crushed
Garlic -- chopped

Roast the pimento berries in a dry skillet until they are fragrant,
about 2 mi nutes. Remove and crush them to a powder in a mortar or spice
mill. Place all the ingredients in a blender or food processor and puree
to make a sauce. Store in the refrigerator; it will keep for a month or
more.
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Lime-Ginger Marinade #1

Marinades
Yield: 4 servings

6 tb Lime juice
3 tb Honey
2 tb Rice wine vinegar
2 tb Olive oil
1 1/2 ts Chopped cilantro
1 ts Grated ginger root
1/4 ts Red pepper flakes

Whisk all ingredients until combined.
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Fajita Marinade

Sauces, And, Marinades
Yield: 1 servings

3/4 c  Cola*
1/4 c  Soy sauce (I use 1/3 cup)
Garlic salt
Lemon pepper

* I have used diet cola with no problem.

Combine cola and soy sauce.  Sprinkle meat with garlic salt to taste and at
least 1 Tablespoon lemon pepper per pound of meat.  Marinate 6-8 hours.
Makes 1 cup.
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Hunan Blended Spices

Marinades
Yield: 21 servings

2 tb Toasted sesame seeds
1 tb Ground Szechwan peppercorns
Or lemon pepper
1 tb Garlic powder
1 tb Ground ginger
1 tb Dried cilantro
1/2 tb Cayenne pepper
1/2 tb Mustard seed

Combine all in a small jar and shake well to mix.  Use in Hunan Pork or
Hunan Chicken recipes.  (About 1 teaspoon per 1 - 1 1/2 pounds of boneless
meat and 1/2 cup liquid)
Makes about 7 Tablespoons.
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Balsamic Dressing

Dressings, Marinades
Yield: 1 servings

3/4 c  Olive oil
1/4 c  Balsamic vinegar
1    Shallot -- finely chopped
1/4 ts Salt
1/4 ts Freshly ground pepper

Combine all ingredients in a jar. Close tightly, and shake vigorously.
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Korean Marinade #2

Marinades
Yield: 12 servings

1 tb Sesame oil
1/2 c  Lsoy sauce
1 tb Vinegar
2    Cloves garlic -- minced
Cayenne pepper -- to taste
2 tb Sesame seeds -- crushed

Mix together well.  Can be used with any meat.  Marinate at least 1 hour.
Makes about 3/4 cup.
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Lime-Ginger Marinade #2

Marinades
Yield: 4 servings

6 tb Lime juice
3 tb Honey
2 tb Rice wine vinegar
2 tb Olive oil
1 1/2 ts Chopped cilantro
1 ts Grated ginger root
1/4 ts Red pepper flakes

Whisk all ingredients until combined.
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Jim's Teriyaki Marinade and Bbq Sauce

Marinades, Bbq sauces
Yield: 2 cups

1 c  Soy Sauce
1 c  Water
2 tb Vinegar
2 tb Brown Sugar
1 ts Dry Mustard
1/2 ts Powdered Ginger
1/2 ts Garlic Powder
1 ts Hot Pepper Sauce, opt'l
2 tb Corn Starch

Whisk together all the ingredients except the corn starch.
Marinade the meat long enough to flavor and tenderize- 1 hr for
young chicken breasts or fish, overnight for round steak and up
to 5 days for some game cuts.

BBQ and baste with the marinade. Make a slurry of the starch
and a little water and whisk into the marinade. Bring to a boil,
stirring as the sauce thickens. Serve with the BBQ'd meat.

Real garlic and ginger only improves this dish. The amount of
pepper sauce can be varied from mild to fiery. You can
substitute wine, sherry, orange or pineapple juice for some or
all of the water to vary the flavor. Pineapple juice has an
enzyme that provides additional tenderizing power to the vinegar
and mustard.
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Teriyaki Sauce Marinade

Sauces, Marinades
Yield: 1 servings

1/4 c  Vegetable oil
1/4 c  Soy sauce
2 tb Catsup
1 tb Vinegar
1/4 ts Pepper
2    Cloves garlic, crushed

Mix all ingredients.
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Teriyaki Sauce (Small Batch)

Marinades
Yield: 6 servings

1/4 c  Salad oil
1/4 c  Soy sauce
2 tb Catsup
1 tb Vinegar
1/4 ts Pepper
2    Cloves of garlic, crushed

Combine all ingredients. Bring to boil.
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TERIYAKI GRILLING SAUCE

Beef, Marinades, Sauces
Yield: 6 servings

2/3 c  Soy sauce
1 ts Garlic, minced
2 tb Dry, ground mustard
2 ts Ground ginger
2 tb Onion, minced
4 tb Molasses
1/3 c  Olive oil

Put soy in a small bowl. whisk in ground mustard, ginger, garlic and
onion. add molasses and stir well. finally, add olive oil mix well,
and immediately place one half in bottom of a marinating pan.  add
meat. cover with remaining marinade. cover. refrigerate. turn 4 times
in 24 hours.
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Marinade/Dipping Sauce for Indonesian Barbecued Shrimp

Seafood, Barbeque, Marinades
Yield: 4 servings

-DIPPING SAUCE      -
1/2 c  Peanut butter
1/2 c  Water
1 tb Brown sugar; packed
1 tb Lemon juice
1/2 ts Salt
1/2 ts Red pepper sauce
1 sm Garlic clove; crushed

SHRIMP
1 1/2 lb Shrimp; peeled
2 tb Vegetable oil
2 tb Water
1 tb Lemon juice
1 ts Brown sugar; packed
1/2 ts Salt
1/2 ts Red pepper suace
2    Garlic cloves; crushed

Prepare dipping sauce by mixing all ingredients until smooth.
Cover until serving time. Make a shallow cut lengthwise down
back of shrimp; wash out vein. Mix remaining ingredients in
medium glass bowl. Add shrimp; stir to coat with marinade. Cover
and refrigerate at least 1 hour. Remove shrimp from marinade;
reserve marinade. Thread shrimp on 6, 15" metal skewers, leaving
space between each. Cover and grill shrimp about 4" from medium
coals, 10-20 minutes, turning and brushing 2-3 times with
marinade, until shrimp are pink. Serve with sauce, and if
desired, lime wedges.
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Marinade for Chicken Breasts Southwestern

Bbq sauces, Poultry, Marinades, Mexican
Yield: 4 servings

2/3 c  Vegetable oil
1/3 c  Lime juice
2 tb Green chilies; chopped
1 ts Fresh garlic; minced
4    Chicken breasts halves; Skinned
8 sl Cheddar cheese
Salsa

In 9" square baking pan stir together all marinade ngredients.
Add chicken breasts; marinate, turning once, in refrigerator
at least 45 minutes. Meanwhile, prepare grill placing coals to
one side; heat until coals are ash white. Make aluminum foil
drip pan; place opposite coals. Remove chicken from marinade;
drain. Grill chicken 7 minutes; turn. Continue grilling until
fork tender, 6 to 8 minutes. Top each chicken breast with 2
slices cheese. Continue grilling until cheese begins to melt.
Serve with salsa.
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Bbq Flank Steak

Beef, Marinades, Bbq sauces
Yield: 6 servings

2 tb MUSTARD, DRY
1/2 ts SALT
1/4 ts PEPPER
1/4 c  BROWN SUGAR, PACKED
2 tb SOY SAUCE
2 tb OLIVE OIL
1    GARLIC CLOVE, CHOPPED
1/3 c  LEMON JUICE
2    FLANK STEAKS

Whisk together first 8 ingredients in bowl to make basting
sauce.  Place flank steaks in shallow pan (flank steaks are best
if they are tenderized first).  Pour sauce over steaks covering
them well.  Refrigerate for at least 12 hours.  Remove steaks
from basting sauce and cook over grill for about 3-5 minutes per
side.  Baste with additional sauce as desired.
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Basic Barbeque Sauce - Marinade

Bbq sauces, Marinades, Dips
Yield: 1 batch

1    Part A-1 Sauce
1    Part Favorite barbeque sauce
1    Part honey

This quick barbeque sauce is used to baste meat or poultry during broiling
or barbequeing.  Dilute with appropriate white or red wine for marinating
steaks or other meats.
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Nc Basting Sauce

Bbq sauces, Other sauce, Marinades
Yield: 1 servings

2 c  Cider vinegar
1 tb Tabasco sauce
2 tb Paprika
3 tb Salt
1 tb Worcestershire sauce
1 tb Chili powder
3 tb Ground pepper
1 c  Water

Combine all ingredients and let
sit for an hour or more at room temperature
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Georgian Moppin' Sauce

-FOR POULTRY AND PORK

1 t  Salt
1 T  Hungarian sweet paprika
1/4 t  Cayenne pepper
1/4 t  Dry mustard
1/2 t  Freshly ground pepper
1/3 c  Water
2 T  Worcestershire sauce
1/3 c  Red wine vinegar
1/4 c  Unsalted butter; cut in bits

In a medium saucpan, combine the dry ingredients with the water. Heat to
boiling; remove from heat. Add the Worcestershire sacue and vinegar. Stir
in the butter. Makes about 1-1/4 cups.
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Grilled Beef Kababs Marinade

Beef, Marinades
Yield: 4 servings

1/4 c  Lemon juice
2 tb Worcestershire sauce
3 tb Corn oil
1/3 c  Soy sauce
2 tb Yellow mustard
1    Clove garlic,minced
1 1/2 lb Lean round steak,boneless
1    Large green pepper
4 oz Fresh mushrooms
8    Cherry tomatoes
1    Very large onion

Make marinade by combining lemon juice,Worcestershire sauce,oil,soy
sauce,mustard,garlic.Cut beef into 1" chunks,then put in marinade.Cover and
marinate in refrigerator for 12 hours or more...
Cut vegetables into chunks,making at least 8 pieces of each.Remove beef
cubes from marinade,reserving marinade...
On 4 medium or long skewers,alternate pieces of meat and
vegetables.Grill over hot coals,basting occasionaly with marinade,for about
15 minutes,turning shewers regularly.(Allow 5 to 10 minutes longer for well
done meat.).Serve hot.Makes 4 servings....
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Marinade for Modern Fajitas

Beef, Marinades
Yield: 4 servings

1 tb Chili powder
1 tb Minced garlic
1 ts Cocoa powder
Cayenne pepper; to taste
2 ts Salt
2 tb Tomato paste
1/2 c  Tequila
1 1/2 lb Flank steak
Tortillas
Guacamole
Chopped tomatoes
Salsa
Chopped onions
Refried beans
Cilantro

TO MAKE THE MARINADE, combine chili powder, garlic, cocoa powder, cayenne,
salt, tomato paste and tequila in a blender or food processor and blend.
Pour over the steak, mix everything to coat the steak well, cover and set
in the refrigerator overnight. Light a grill. When the coals are white,
carefully place the meat on the grill and cook to desired doneness. Place
the grilled steak on a cutting board and slice diagonally across the grain
into strips 1/2-inch thick. At the same time, warm the tortillas on the
grill, turning once. Place tortillas in a covered bowl to stay warm. Place
meat in a serving dish. Accompany with guacamole, chopped tomatoes, salsa,
onions, refried beans and cilantro.
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Wine Marinade for Teriyaki Strips

Beef, Marinades
Yield: 30 servings

2 lg Flank steaks
1 c  Dry white wine
1/2 c  Soy sauce
1 1/2 tb Minced onion
1/4 ts Minced garlic
2 tb Lemon juice
2 tb Brown sugar or honey
10 1/2 oz Canned beef broth
1    Gingerroot piece (1")
- crushed

Slice steaks diagonally across grain into 1/4- X 1-inch strips. Place in
large bowl. Mix wine, soy sauce, onion, garlic, lemon juice, brown sugar,
broth and gingerroot. Pour over meat and marinate 1 hour, turning 3 or 4
times. Thread on skewers and grill over coals until done as desired. Makes
30 to 40
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Barbados Seasonin'

Rubs, Marinades
Yield: 1 servings

1 ea Head of garlic, 10-12 cloves
1 ea Onion, coarsely chopped
3 ea Chive bunches, chopped
1 ea Bell pepper, chopped
1/2 ea Red bell pepper, chopped
1 ea Celery stalk
1 ea Habanero peppers More to taste, seeded
1 ea Bunch parsley, chopped 1 tablespoon dried
1 ea Bunch thyme, chopped 1 tablespoon dried
1 ea Bunch Marjoram, chopped tablespoon dried
1/2 c  Lime juice

Coarsely puree the garlic, onion, bell peppers, celery, chili peppers,
chives, herbs and lime juice in a food processor or blender.  Correct the
seasoning with salt and pepper to taste.  Add lime juice.

This can be rubbed under the skin of a whole chicken, left to rest in the
refrerator for 12-24 hours then roasted.  It can also be used to marinate
pork, fish or shrimp.
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Argentinian Chimichurri-Style Marinade

---FOR BEEF AND POULTRY     ---
1/2 c  Vegetable oil
1/2 c  Malt vinegar
1/4 c  Water
2 T  Fresh parsley; chopped
3    Large garlic cloves; minced
1 t  Cayenne pepper
1 t  Salt
1 1/2 t  Fresh oregano leaves; chpd.
1/2 t  Freshly ground pepper

Combine all ingredients in a glass jar with tight fitting lid. Let stand at
room temperature for 24 hours. Makes about 1-1/3 cups
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Asian Black Bean Marinade

-FOR POULTRY, PORK, LAMB     -
2 T  Black bean sauce
1/2 t  Dry mustard
2 T  Dry sherry
2 T  Soy sauce
1 T  Sesame oil

Combine all ingredients in a bowl.  Makes about 1/2 cup
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Bloody Mary Marinade

Marinades
Yield: 1 servings

-FOR POULTRY, PORK, FISH     -
3/4 c  V-8 juice
1/4 c  Vodka
1 t  Prepared horseradish
1 t  Lemon juice
1/2 t  Soy sauce
1 ds Hot pepper sauce

Combine all ingredients in a bowl. Makes about 1 cup
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Cape Beaujolais's Fine Fish Marinade

Marinades
Yield: 1 servings

-FOR POULTRY, LAMB, FISH     -
1/2 c  Dry white wine
1/2 c  Soy sauce
1/4 c  Water
2 T  Light brown sugar
1    Small white onion; minced
1    Small garlic clove; crushed
1/8 t  Hot pepper sauce
1/4 t  Freshly ground pepper

Combine all ingredients in a bowl.  Makes about 1-1/2 cups
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Chinese Red Marinade

Marinades
Yield: 1 servings

----FOR PORK      ----
1    Garlic clove; crushed
1/2 t  Freshly ground pepper
1/2 t  Finely grated ginger root
4 t  Soy sauce
4 t  Honey
4 t  Dry sherry
1/2 t  Five-spice powder
4 t  Chili sauce

Combine all ingredients in a bowl.  Makes about 3/4 cup
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All Time Best Marinade              by: Chef Norm

Marinades
Yield: 1 servings

----BEEF,POULTRY,PORK,FISH,VEG'S    ----
3    Garlic cloves; minced
1/2 c  Safflower oil
1/2 c  Tomato juice
1/2 c  Soy sauce
1/2 c  Brown sugar
1/2 t  Freshly ground pepper
1/2 t  onion power

Combine all ingredients in a bowl. Makes about 2 cups.
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Marinade for Hawaiian Kabobs Teriyaki

Seafood, Marinades
Yield: 6 servings

3 lb Trout fillets
16 oz Pineapple chunks; reserve ju
1    Pepper; cut in 1" squares
3 c  Cooked rice
marinade
1 ts Ginger; ground
1/4 c  Pineapple juice
1 ts Dry mustard
1/2 c  Soy sauce
1    Cl Garlic; crushed
2 tb Brown sugar
1/4 c  Sherry; (optional)

Cut fillets into one-inch cubes.  Drain pineapple reserving 1/4 cup of
liquid.

Combine pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard
and garlic.  Pour marinade over fish; cover and refrigerate for at least 1
hour, longer is better.  Drain fish and reserve marinade. Thread fish,
pineapple chunks, and green peppers alternately on skewers. Cook 4-5 inches
from hot coals for 4-5 minutes. Baste frequently with marinade. Turn and
cook 4-5 minutes longer or until fish is flakely when tested.

Serve on a bed of rice. Serves 6.
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Hint of Ginger Marinade

-FOR POULTRY, PORK, FISH     -
3/4 c  Soy sauce
1/4 c  Dry sherry
1    Small carrot; peeled, minced
1    Garlic clove; minced
1 T  Sweet red pepper; minced
1 1/2 t  Ginger root; minced
2    Small scallions; chopped
1 t  Lemon peel; grated

Combine all ingredients in a bowl.  Makes about 1-1/4 cups
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Honey-Hoisin Marinade

Marinades
Yield: 2 cups

1/4 c  Soy sauce, low-sodium
2 tb Hoisin sauce
1/3 c  Honey, oriental or dark
1/4 c  Tomato sauce
2 tb Sherry, dry
2 tb Rice wine vinegar
1 ts Five spice powder
2    Garlic cloves, minced or pressed
2 tb Ginger root, grated fresh
2 sm Chilies, red, dried and crumbled (seeds removed for less heat)

Combine all the ingredients in a nonreactive bowl or blender.
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Hot Chili Rum Marinade

Marinades
Yield: 2 cups

1    Scotch bonnet chili pepper, seeds, stem, and veins removed
1/2 c  Rum, dark
1/4 c  Lime juice, fresh
1 tb Lime zest, grated
3/4 c  Peanut oil, Asian or domestic cold-pressed
1/4 c  Cilantro leaves, chopped fresh
3    Garlic cloves, minced or pressed
Kosher salt and pepper, to taste

Puree the chili pepper, rum, and lime juice in a blender or food processor.
With the motor unning, add the peanut oil a little at a time. Add the
cilantro and garlic.  The marinade will keep in an airtight jar for about 1
week in the refrigerator.
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Hummus Marinade

Marinades
Yield: 1 servings

-FOR POULTRY, LAMB, FISH     -
4    Large garlic cloves
4 T  White sesame seeds
6 T  Olive oil
1 c  Canned chick-peas
Juice of 1 large lemon
1 T  Fresh parsley; chopped
1/4 t  Salt
1 t  Dark sesame oil

In the container of a food processor or blender, place the garlic cloves,
sesame seeds, and 2 Tbsp. olive oil. Process until smooth.
Add the chick-peas, lemon juice, parsley, and salt. Process once more.
Slowly add the remaining 4 Tbsp. olive oil and the sesame oil. Makes about
2 cups.
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Lamb Marinade and Barbecue

Marinades
Yield: 8 servings

8 lb Lamb leg; boned and butterflied
1 1/4 c  Olive oil
1/4 c  Worchestershire Sauce
2    Garlic clove; diced
3/4 c  Soy sauce; light
2 tb Dry mustard
1/4 c  Red wine vinegar
1 1/2 tb Parsley, chopped
1/3 c  Lemon juice

Mix ingredients together. Marinate butterflied lamb roast overnight,
basting as needed. Cook over hot grill, baste as needed. Best served medium
to rare. Makes enough marinade for about 6-8lbs of lamb.
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Lemon Basting Sauce

Marinades
Yield: 1 servings

POULTRY, PORK, LAMB, FISH
1/4 c  Lemon juice
1/2 c  Olive oil
1    Small garlic clove; minced
1 pn Dried oregano; crushed
1/2 t  Finely grated lemon peel
Salt & freshly ground pepper to taste

Combine all ingredients in a bowl.  Makes about 3/4 cup
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Mandarin Marinade

Marinades
Yield: 1 batch

1 c  Lemon juice
1 c  Vegetable oil
1/2 c  Honey
1/2 c  Soy sauce
1 T  Ginger, ground
1 t  Minced Garlic (Instant)
1 t  Salt
1 t  Basil
1/2 t  Marjoram

Combine all ingredients and mix well.  Refrigerate at least two hours to
allow flavors to blend.
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Marinade for Beef Jerky

Marinades
Yield: 1 servings

2 tb Soy sauce
1/4 ts Salt
2 dr Tabasco, or to taste
1 ea Garlic clove, crushed

Slice the beef as thin as you can across the grain.  Mix the marinade
ingredients, put the meat in the mixture and refrigerate for at least 12
hours, 2 days if possible.

Pat the meat dry, and set it on the dryer rackes for 2-3 days.  Check by
snapping a piece.
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Marinade for Stirfry

Marinades
Yield: 1 servings

3 tb Tamari; or soysauce
3 tb Hot water
1 tb Roasted sesame oil
Garlic; finely chopped
1    Fresh gingerroot; grated or
2    Scallions; chopped
Cayenne pepper

Mix all ingredients. Marinate whatever you
are marinating.  Add marinade a small amount at a time as you cook.
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Marinade for Rabbit

Marinades, Other meat
Yield: 6 servings

1    3 lb rabbit, fresh or frozen
1 ts Salt
1/4 ts Pepper
3 tb Canola oil

----MARINADE      ----
2 c  Red wine
2 c  Chicken broth
1 ts Allspice
2    Bay leaves
1 ts Thyme

SAUCE
12    Pickled cocktail onions *
12    Stuffed olives, sliced
1/2 lb Fresh mushrooms, sliced
2 tb Butter or margarine

* white onions unsliced. Cut rabbit into serving pieces and rub with salt
and pepper. Put into a large bowl; add marinade. Refrigerate overnight.
Drain rabbit; DO NOT PAT DRY. Strain reserve marinade. In a large cast iron
frypan over high heat quickly brown all sides of rabbit pieces in hot
canola (or vegetable) oil. When brown, pour in the reserve marinade and
simmer over low heat for 1 hour or until tender. Just before the rabbit is
done, saute the onions, olives, and mushrooms in butter. Add to rabbit
mixture. Serve with boiled potatoes.
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Mesquite-Grilled Breast of Chicken with Citrus Sauce

Poultry, Marinades
Yield: 4 servings

1 c  Vegetable oil
2 x  Garlic cloves, crushed
2 tb Coriander, fresh, minced
1 tb Thyme leaves, fresh
2 x  Scallions, chopped
4 x  Chicken breasts *
2 x  Shallots, minced
1 t  Ginger, fresh, minced
2 tb Unsalted butter
2 x  Lemons **
2 x  Limes **
2 x  Oranges **
2 c  Chicken broth
1 t  Cornstarch
1 t  Water
1/4 c  +2tb Grand Marnier
White pepper to taste

*   skinless, boneless, about 1/2 lb each, halved
**  the rind, pith, and membrane cut away with a serrated knife and
discarded and the fruit chopped, reserving any juice In a ceramic or
glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the
chicken breasts.  Let them marinate, chilled, for at least 8 hours or
overnight. In a saucepan, cook the shallots and the ginger in the butter
over a monderately low heat, stirring, until the shallots are softened. Add
the chopped lemons, limes, and oranges with all the reserved juices and
simmer the mixture for 10 to 12 minutes, or until the liquid is reduced to
a syruplike consistency. Add the broth, increase the heat to moderate, and
boil the mixture, stirring occasionally, for 10 to 15 minutes, or until it
is reduced by 1/3.  Mix the cornstarch and water together.  Stir in the
cornstarch mixture, simmer the sauce for 30 seconds, and strain through a
fine sieve into a bowl.  Add the Grand Marnier, the white pepper, and salt
to taste. Remove the chicken from the marinade and let it stand at room
temperature for 15 minutes. Grill the chicken on a rack set about 5 inches
above the mesquite, turning it once, for 10 to 12 minutes, or until it is
just cooked through. Transfer the chicken to a platter, spoon the sauce
over it, and garnish the platter with lemon wedges.
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Old Molasses Cover

Marinades
Yield: 1 servings

---FOR POULTRY AND PORK     ---
2 1/2 T  Dijon mustard
1/4 c  Chili sauce
4 t  Molasses

Combine all ingredients in a bowl. Mix thoroughly. Makes about 1/2 cup.
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Orange/honey Marinade

Marinades
Yield: 1 servings

FOR POULTRY, PORK, SEAFOOD
1/2 c  Orange juice
4 t  Honey
4 t  Vinegar
1/2 t  Finely slivered orange peel

Combine all ingredients in a bowl. Makes about 2/3 cup
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Oriental Plum Sauce Marinade

Marinades
Yield: 1 servings

2/3 c  Plum sauce - OR Duck sauce
2 tb Dry Sherry
1 ts Oriental Sesame sauce
2 tb Peanut oil Asian or domestic cold pressed
2    Clove garlic minced or pressed
1/4 c  Fresh Cilantro leaves chopped
1/2 ts Dried red chili pepper crushed
2 ts Hoisin sauce
1 tb Soy sauce - low sodium
1 tb Ginger root - grated

Combine the plum sauce, hoisin, sherry and soy sauce in a nonreactive
mixing bowl. Whisk in the oils a little at a time. Add the ginger, garlic,
cilantro and chili pepper. Makes 2 cups. Recommended cuts: Chicken Breasts
(4 to 6 hours) Chicken Wings (6 to 8 hours) Spare Ribs (8 hours to
overnight)
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Pollo Loco Marinade

Marinades
Yield: 4 servings

1    Lemon ; juiced
1    Orange; juiced
2 tb White vinegar
2    Worchestershire sauce
1/2 c  Chili sauce
2 ts Sugar
2 ts Garlic powder
Tabasco to taste
2 tb Oil

Just marinate chicken in this mixture for 4-24 hours. Grill 20 minutes on
each side. Serve with flour tortillas and fresh salsa.
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Ponderosa Steak Ager

Marinades
Yield: 3 cups

1/2 c  Ketchup
2 c  Water
1/4 c  Lemon juice
1/4 c  Dark vinegar
1/2 t  Smoked salt
1 ea Onion, large, Wedge cut
1 c  Corn oil
3 T  Soy sauce
2 T  French's prepared mustard
1 t  Garlic salt
1 t  Coarse ground black pepper

Combine everything.  Submerge steaks in it for 24 hours refrigerated and
covered.  Drain Well and broil as usual.
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Red Wine and Pepper Marinade

Marinades
Yield: 1 servings

FOR BEEF,POULTRY,PORK,LAMB
1    Small garlic clove; crushed
1 t  Vegetable oil
1/4 c  Red wine
1 t  Allspice berries; crushed
2 t  Black peppercorns; crushed

Combine all ingredients in a bowl. Makes about 1/3 cup.
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Tandoori Marinade le Norman

FOR POULTRY, LAMB, SEAFOOD

2 T  Lemon juice
2 T  Lime juice
2 t  Salt
1/2 c  Plain yogurt
2    Medium garlic cloves; qtrd.
1 t  Ginger root; minced
1/2 t  Cumin seeds
1/2 t  Coriander; ground
1/4 t  Turmeric
1/2 t  Cayenne pepper
1/4 t  hungarian hot papperika
1/8 t  Ground cinnamon
1 pn Ground cloves

Sprinkle the food to be marinated with lemon and lime juice. Combine the
remaining ingredients in the container of a food processor. Process until
smooth. Makes about 3/4 cup
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Smoked Barbequed Turkey

Poultry, Marinades
Yield: 1 servings

1 ea Turkey, 8-10 lbs
1/2 c  Salt
1/2 c  Sugar
1 qt Apple juice
1 tb Rosemary
1 tb Basil
1 ea Honey, for basting

Place turkey in brine for 8-12 hours.  Remove from brine.  Rinse well and
air dry.  Place turkey in the smoker with both upper and lower cavities
open to expose the insides to smoke.  Smoke 3-3 1/2 hours or longer being
careful not to dry bird out.

Remove turkey from the smoker and cook in your favorite way.  If you
desire more smoke flavor, simply increase smoking time and the amount of
fuel used.  Reduce your cooking time by 10% for each hour in the smoker
(up to 40%).

If you are using a smoker/barbeque/roaster type of barbeque, switch modes
to roast mode and baste the turkey with honey during the roasting time.
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Spicy Beer Marinade

Marinades
Yield: 3 cups

1 c  Lager beer
1 c  Beef broth
1 ts Thyme leaves, fresh
3    Tomatoes, peeled, seeded, and diced
2 ts Worcestershire sauce
1 ts Tabasco sauce
2    Bay leaves, crumbled
3/4 ts Black peppercorns, freshly cracked
1/4 c  Parsley, chopped fresh

Combine all of the ingredients in a nonreactive bowl.
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Spicy Southwestern Marinade

Marinades
Yield: 1 servings

BEEF, POULTRY, PORK, LAMB
1 c  Bloody mary mix
Juice of 1/2 lemon
1 T  Prepared horseradish
1 T  Dijon mustard
2 T  Mild canned green chiles finely chopped
1/2 t  Freshly ground pepper

Combine all ingredients in a bowl.  Makes about 1-1/3 cups
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Spicy Vinegar Marinade

Marinades
Yield: 1 servings

FOR BEEF,POULTRY,PORK,LAMB
1 c  Red wine vinegar
1 c  Water
1    Onion; sliced
2    Garlic cloves; minced
8    Cloves
6    Parsley sprigs
2    Bay leaves
2    Celery ribs w/leaves;chopped
2    Juniper berries; crushed
1/2 t  Dried thyme
1/2 t  Dried rosemary
1/2 t  Dried basil
1 T  Brown sugar

Combine all ingedients in a bowl.  Makes about 3-1/2 cups.
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Spicy Yogurt Marinade

Marinades
Yield: 2 cups

1/4 c  Mint, fresh, finely chopped
Ginger root, minced (one inch cube)
2    Garlic cloves, minced or pressed
1/2 ts *Garam Marsala* or curry powder
1/2 c  Onion, chopped
1/2 ts Coriander seeds, ground
1/2 ts Cardamom, ground
pn Cayenne pepper
1/2 ts Kosher salt
1 1/2 c  Yogurt, plain

Combine the ingredients in a nonreactive bowl.
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Steak Marinade #7

Marinades
Yield: 1 servings

2 T  Lemon juice
1/4 c  Oil
3 t  Worcestershire sauce
2 ea Garlic, minced

1. Pierce steak so marinade can penetrate.
2. Place steak in a non metal dish just large enough to
hold it or in a    sealable plastic bag.
Refrigerate for 12 to 24 hours.
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Swordfish Marinade

Marinades
Yield: 1 servings

2 tb Soy sauce
2 tb Orange juice
1 tb Olive oil
1 tb Tomato paste
1 tb Parsley leaves; minced
1    Garlic clove; minced
1/2 tb Lemon juice
1/4 tb Oregano
1/4 tb Pepper

Recipe by: Dale Coggins <dcoggins@COUNSEL.COM> This is the best swordfish
marinade I have ever made. Whisk everything together, marinate the
swordfish in it for an hour, and grill.
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Tangy Vietnamese-Style Marinade

Marinades
Yield: 1 servings

FOR POULTRY, PORK, SEAFOOD
2    Garlic cloves; crushed
3    Shallots; minced
1/4 c  Peanut oil
3 T  Nuoc mam sauce
2 T  Sugar
1/4 t  Bouillon powder
1/4 t  Freshly ground pepper

Combine all ingredients in a bowl.  Makes about 3/4 cup
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Thai-Style Marinade

Marinades
Yield: 1 servings

---FOR POULTRY AND PORK     ---
Peel of 1 lemon
Peel of 1 orange
1/2 c  Soy sauce
1/2 c  Oyster sauce
1/2 t  Ginger root; chopped
2    Garlic cloves
1 T  Fresh cilantro; chopped
1/4 t  Freshly ground pepper
1    Small bay leaf
2 T  Honey

Combine all ingredients in a bowl. Makes about 1-1/4 cups
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