|
|
||
 |
|
|
|
|
||
|
|
|
|
Chef Norm's Version
1 tb Sesame oil
1/4 c Pineapple juice or 4 tbsp
Brown sugar
1/2 c Orange juice
1/4 c Soy sauce
2 tb Lemon juice
4 tb Sugar
1 ea Bay leaf
2 ts Dried ginger
3 tb Dry vermouth or sweet rice
Wine
2 sm Garlic cloves, crushed
Mix all the ingredients in a jar. Use on beef, chicken, and pork.
To give grilled meats an added glaze, use 1 1/2 times the
amount of sugar called for and baste frequently during grilling
so that marinade caramelizes on meats.
Back to Index:
**************************************************************
Jerk Paste
Chef Norm's Version
Yield: 6 servings
1 Onion; finely chopped
1/4 ts Ground nutmeg
3/4 c Finely chopped scallions 1/2 ts Ground
cinnamon
2 ts Fresh thyme leaves
8 Habanero chiles
2 ts Salt
2 ts Black pepper
1 ts Allspice
1 sm clove Garlic;minced
Jerk seasoning can be made two ways: one is a marinade, one
is a paste Mix all ingredients to form a paste
(use a food processor).
The recipe as I have been doing it lately uses dried habaneros
(all I could find around here) and instead of the onion, a cup to
a
cup and a half of scallions including the bottom part (I think I
used two bunches of six not-very-large scallions each; trim the
little roots and the scraggly bit at the top of the stalk). Looks
and smells just like the Jamaican Country Style jerk in the bottle.
I also add a little soy sauce for color, and a generous shot of
cream sherry-- seems to go well in the paste; I think the
sweetness works well with the allspice.
Jalapenos cannot be substituted-- the result will be MILD,
I kid you not (I learned this the hard way the first time I tried
to
make jerk chicken for guests and couldn't get habaneros).
Back to Index:
**************************************************************
Marinade for All Meats 2
Yield: 1 batch
***JUICES***
2 Lemons; juice of
2 Oranges; juice of
1 Grapefruit; juice of
Cherry juice to taste
Dill Pickle Juice; to taste
1/2 oz Worcestershire Sauce
1/2 oz Teriyaki Sauce
1 tb Mustard
1 tb Ketchup
****SPICES***
pn Tarragon
pn Thyme
pn Sweet Basil
pn Sage
pn Coriander
pn Mace
10 Fennel Seeds
pn Rosemary
pn Oregano
pn Cumin
pn Chervil
Put juices into mixer and add spices. Mix till a bit foamy.
Then
taste, if too tart, use honey to make it almost sweet. It should
be slightly tart. Now put cut up meat and marinade in marinade
pan and let stand in room temp for an hour.
Then put in refrigerator overnight.
When ready to cook, I use the broiler, or make shish kabobs.
But I really like it broiled in all the juice. At this point of
cooking
when meat is not pink I usually add a bit of honey over the
meat so that the broiler just cooks it a bit more.
Now with mashed potatoes and asparagus spears it's a meal
fit for a king. The left over juice and meat (if there is any left)
I
generally heat in the microwave till hot, then pour it into a plate
and just sop up the juice with buttered bread and just the
meat, no potatoes or veggies. It tastes even better when it's
reheated, because all the juices and spices have had a chance
to marry into a fantastic taste extraordinaire.
Back to Index:
**************************************************************
Lone Star Dry Rub
Yield: 2 cups
3/4 c Paprika
1/4 c Ground black pepper
1/4 c Chili powder 1/4
c Salt
1/4 c Sugar
2 tb Garlic powder
2 tb Onion powder
1 tb Ground cayenne
Mix the spices thoroughly in a bowl. You can store
leftover rub in a tightly sealed jar in the frig but it will
lose potency over time.
Back to Index:
**************************************************************
Au Citron Marinate
for Chicken Breasts
Yield: 6 servings
1 c Unsweetened Pineapple Juice
1/2 ts Salt
3/4 c Orange Juice
1/2 ts Ground Pepper
2 tb Lemon Zest
12 sm Chicken Breasts Halves 1/2 c
Lemon Juice
3 Garlic Cloves, Minced
1 ts Dried Thyme, Crumbled
In a medium bowl combine pineapple juice, orange juice,
lemon zest, lemon juice, garlic, thyme, salt and pepper; set
aside. Rinse chicken and pat dry. Place 6 chicken breasts
in each of 2 large heavy food storage bags. Pour 1/2 of the
marinade into each bag. Press out air and seal bags.
Squeeze gently rubbing the marinade into chicken. Place
each bag into the refrigerator for 2-4 hours, turning and
rubbing marinade into chicken several times. Remove
from refrigerator 30 minutes before barbecuing. Cook
about 25 minutes over medium heat until well browned on
both sides. Do not overcook.
Back to Index:
**************************************************************
Japanese Grilled
Chicken Marinate
Yield: 6 servings
4 lg Chicken breasts
1/2 c Packed brown sugar
1/2 c Water
1/2 c Soy sauce
1/2 c Cooking sherry
2 tb Cooling oil
2 ts Vinegar
1 ts Ground ginger
1 Clove garlic,minced
1 cn Pineapple or 1 fresh pineapple (preferred)
Bone chicken breasts and cut in 12 pieces. Place on
bottom of a flat dish. Mix sugar, water, soy sauce,
cooking sherry, oil, vinegar, garlic and ginger in a
bowl for marinade. Pour marinade over chicken.
Let sit at least one hour. Drain and reserve marinade.
Prepare fresh pineapple intospears or drain canned
pineapple chunks and string in sticks. Grill chicken
on medium coals for 25 to 30 minutes, turning and
basting often with reserved marinade.
You may bake chicken in oven on 400 degrees. Baste
often until browned lightly, about 30 minutes or until
tender. Grill pineapple about last 10 minutes, basting
with marinade. Serve pineapple with chicken over
rice or potatoes.
Back to Index:
**************************************************************
Chicken Kabobs Marinate
Yield: 4 servings
1 lb Boneless Chicken Breasts *
2 tb Water
2 tb Olive Oil Or Cooking Oil
1/2 ts Dried Tarragon, Crushed
1/4 ts Hot Pepper Sauce
2 tb Lemon Juice
1/8 ts Salt
Clove Garlic, Minced
2 md Zucchini, Cut In 1" Pieces
1 md Green Pepper
1 md Sweet Red Pepper
* Chicken Breast Halves, cut into 1" cubes.
For marinade, combine lemon juice, water, oil, tarragon,
hot pepper sauce, salt, and garlic. Place chicken in a
plastic bag and set in a deep bowl. Pour marinade in
bag. Close bag. Let chicken stand 20 minutes at room
temperature, turning bag frequently. Cut green or sweet
red pepper into 1" squares. Drain chicken, reserving
marinade. Thread chicken, zucchini, and red pepper
alternately on 4 long skewers. Arrange skewers on the
unheated rack of a broiler pan. Broil 4-5" from heat
about 8 minutes or until chicken is tender and no longer
pink; turn once and brush with marinade.
Back to Index:
**************************************************************
Oriental Chicken Marinade
Yield: 1 servings
1/2 c Soy Sauce
1/4 c Sherry Or Rice Wine
2 tb Dehydrated Onion
2 Cloves Garlic, Crushed
1 tb Hot Oil
1 tb Sesame Oil
1 tb Grated Ginger Root
1 tb Fermented Black Beans
Mix all ingredients in a zip-Lock freezer bag. Shake
well and mix. Add chicken pieces and shake to
coat all parts. Place in refrigerator for at least four
hours, turning every hour. Remove chicken, savving
the marinade for basting. Grill chicken over medium
hot coals, basting as needed until done. Do Not use
remaining marinade as a dipping sauce as it will be
contaminated from the raw chicken.
Back to Index:
**************************************************************
Tandoori Marinade for
Chicken
Yield: 6 servings
2 Cloves garlic
1 tb Chopped fresh ginger root
1 ts Ground roasted cumin seeds
1/2 ts Ground cardamom
1/2 ts Red pepper
1 ts Tandoori coloring (or paprika)
1/3 c Plain yogurt
If you left out the yogurt, you'd have a reasonably dry
marinade. Recipe also calls for using unseasoned
meat tenderizer & lemon juice on the chicken before
the above marinade is applied. Hope all of this is of
some help.
Back to Index:
**************************************************************
Grilled Chicken Honey
Marinade
Yield: 1 servings
2 tb Ginger; grated fresh
5 tb Honey
1 tb Paprika
1 ts Chiles; ground hot red dried
1 tb Corn starch
1/2 ts Salt
1 Lemon; juiced; or to taste
Coriander; sprigs, to taste
1 Chicken; cut up and skinned
COMBINE THE FIRST 8 ingredients in a blender or
food processor until a smooth paste (warm the
honey if necessary).
Prepare chicken, wash and dry. Slash thick parts of
the chicken with a knife. Rub in the spice paste all
over the chicken and let stand in a covered nonmetal
bowl for about 2 or 3 hours to marinate.
*Note: It is important to let the chicken marinate at
room temperature , or to marinate in the refrigerator
for a somewhat longer time. Prepare the grill, either
gas or charcoal. Cook covered or uncovered till done
and baste with honey paste if necessary. Serve with
lemon slices for sprinkling and coriander leaves.
Back to Index:
**************************************************************
Peanut Garlic Marinade
3/4 c Chicken broth
1/4 c Peanut butter
4 ts Garlic; minced
3 tb Lemon juice
1 tb Brown sugar
Cayenne pepper
2 1/2 lb Chicken parts
Put broth, peanut butter, garlic, lemon juice and sugar in the blender.
Blend smooth and add cayenne to taste. Arrange chicken parts in
a large
shallow baking dish and pour over marinade. Turn once and refrigerate,
covered. Bring to room temp before baking. Bake uncovered, at 350
for about
1 hour. Serves 4 to 5 as a dinner entree.
Back to Index:
**************************************************************
Tomato Marinate with Basil
1 ts Salt
1 tb Fresh basil, chopped or
1 t dried
4 tb Sugar
4 tb Catsup
2 tb Red wine vinegar
1 ts Worcestershire Sauce
2 Cloves garlic, minced
1/2 c Olive oil
Tomatoes
Mix all ingredients and let stand at least overnight before using.
Pour
over sliced, peeled tomatoes at least 6 hours before serving.
This sure
makes a beautiful presentation!
Back to Index:
**************************************************************
Steak & Ale Marinade
Copycat,
FOR STEAKS
1/2 c Ketchup
2/3 c Tomato juice
1/4 c Red wine; or purple grape juice
FOR CHICKEN OR PORK
1/2 c Soy sauce
1/2 c Pineapple juice
1/4 c White wine; or white grape juice
Mix ingredients for each marinade and marinate steaks or chicken
up to 24
hours in the fridge. Add a dash of worcestershire sauce to steak
marinade.
Back to Index:
**************************************************************
Wet Marinade/beef
Yield: 2 cups
1 c Bourbon
1 c Brown sugar
2/3 c Soy sauce
1 ea Cilantro; chopped
1/2 c Lemon juice
1 T Worcestershire sauce
2 c ;water
3 ea Thyme; chopped
Mix all the ingredients together and marinate meat in refrigerator
8 to 12
hours, rotating meat occasionally.
Back to Index:
**************************************************************
Basic Marinade
Yield: 1 servings
1/4 c Red wine vinegar
2 T Vegetable oil
2 T Soy sauce
2 T Ketchup
1/4 t Onion salt
1/4 t Garlic powder
Freshly ground black pepper
Combine and use with beef, pork, or chicken. Marinate for 3-4 hours,
preferable in fridge.
Back to Index:
**************************************************************
Tomato Based Marinade
Yield: 1 servings
8 oz Can tomato sauce
2 T Lemon juice
1 T Vegetable oil
2 t Worcestershire sauce
1/4 t Basil or oregano
1/4 t Onion salt
1/4 t Garlic powder
-black pepper, to taste
Combine and use with beef, chicken, or lamb. Marinate for 3-4
hours,
preferably in fridge.
Back to Index:
**************************************************************
Oriental Marinade
1/2 c Soy sauce
1/4 c Water
2 T Vinegar
1 T Vegetable oil
1 t Sugar
1/4 t Ground ginger
-garlic powder to taste
Combine and marinate for 3-4 hours, preferrably in fridge.
Back to Index:
**************************************************************
Sherry Marinade
1/2 c Cream sherry*
1/2 c Soy sauce
1 c Water
1/3 c Honey
2 Garlic cloves, minced
pn Red pepper flakes, optional
Combine all ingredients until well blended. Before add to the
meat, stir
well to be sure honey is combined with other ingredients and has
not
settled to bottom. Its a good idea to stir while marinating
for the same
reason. Yield: 2 cups.
*To substitute dry sherry for cream sherry, increase the honey to
1/2 cup.
Back to Index:
**************************************************************
Barbecue Sauce with
Horseradish
1 c Butter, melted
1/3 c Fresh lemon juice (about 2 lemons)
1/2 c Cider vinegar
1/2 c Catsup
2 ts Worcestershir sauce
2 tb Freshly grated or 1/3 c prepared horseradish
Salt and freshly ground pepper
Combine all ingredients in a nonaluminum saucepan and bring just
to boil.
Lower heat immediately and simmer for 15 minutes before using.
Yield:
Enough for two 3-pound chickens or 4 to 5 pounds ribs.
Back to Index:
**************************************************************
Madeira Wine
Marinade for Chicken/Pork
1/2 c Madeira
1/2 c Firmly packed brown sugar
1 1/2 ts Finely chopped orange zest
1/2 c Fresh orange juice
Salt and freshly ground pepper
Combine all ingredients in a nonaluminum saucepan and mix well.
Cook over
medium heat until sugar dissolves. Cool, pour over pork or
chicken and let
marinate overnight in refrigerator. Remove from refrigerator
1 to 2 hours
before grilling. Use marinade for basting during last 5 to
10 minutes of
grilling. Yield: 1 1/2 cups.
Back to Index:
**************************************************************
Citrus Marinade
1/2 c Vegetable oil
1/3 c Chopped green onions
1/4 c Chopped fresh mint leaves
1/4 c Lemon juice
1/4 c Lime juice
1/4 c Orange juice
1 ts Finely chopped fresh seeded jalapeno pepper
1 ts Grated lemon peel
1 ts Grated orange peel
2 tb Honey
In medium bowl stir together all marinade ingredients. Use
to marinate 2
pounds meat (chicken, pork or fish). Cook as desires.
Yield: 2 cups.
Back to Index:
**************************************************************
Spicy Salsa
Verde & Juniper Berry Marinade
12 oz Jar prepared salsa verde*
1/3 c Chopped fresh parsley
1/3 c Dry white wine or chicken broth
1 ts Juniper berries, crushed**
1/4 ts Coarsely ground pepper
1 ts Grated lemon peel
*Salsa verde can be found in the Mexican section of large grocery
stores.
**Juniper berries can be found in the spice section of large grocery
stores.
In medium bowl stir together all marinade ingredients. Use
to marinate 2
pounds meat (chicken, pork or beef); reserve marinade. Cook
meat as
desired. Meanwhile, in 1-quart saucepan bring reserved marinade
to a full
boil. Serve with cooked meat. Yield: 2 cups.
Back to Index:
**************************************************************
Herb Wine Marinade
2/3 c White wine
1 ts Dried tarragon leaves
1/4 ts Dried rosemary, crushed 1/4 ts Dried
thyme leaves
2 tb Vegetable oil
1 tb Finely chopped fresh garlic
In medium bowl stir together all marinade ingredients. Use
to marinate 2
pounds meat (chicken, pork or beef). Cook as desired.
Yield: 3/4 cup.
Back to Index:
**************************************************************
Red Wine Marinade
1 c Dry red wine or unsweetened red grape juice
1/2 c Olive or vegetable oil
1/4 c Chopped onion
1/4 c Chopped fresh parsley
2 tb Chopped fresh tarragon leaves*
1/2 ts Coarsely ground pepper
2 ts Finely chopped fresh garlic
1 ts Grated lemon peel
*2 teaspoons dried tarragon leaves can be substituted for 2 tablespoons
fresh tarragon leaves.
In medium bowl stir together all marinade ingredients. Use
to marinate 2
pounds meat (chicken, pork or beef). Cook as desired.
Yield: 2 cups.
Back to Index:
**************************************************************
Curry Marinade
-CURRY MIXTURE -
1 1/4 ts Ground coriander
1 ts Ground cumin
1/2 ts Cinnamon
1/2 ts Turmeric
1/8 ts Cardamom
1/8 ts Cloves
1/8 ts Ginger
1/8 ts Nutmeg
1/8 ts Pepper
1/8 ts Ground red pepper
----MARINADE ----
1/4 c Lemon juice
1/4 c Vegetable oil
1 tb Sugar
1 ts Paprika
1 ts Finely chopped fresh garlic
*4 teaspoons purchased prepared ground curry powder can be substituted
for
curry mixture.
In small skillet stir together all curry ingredients. Cook
over medium
heat, stirring constantly, 2 minutes. DO NOT BURN. Remove
from heat; let
cool 5 minutes. In medium bowl stir together all marinade
ingredients and
curry mixture. Use to marinate 2 pounds meat (chicken, pork
or beef). Cook
as desired. Yield: 3/4 cup.
Back to Index:
**************************************************************
Balsamic Vinegar
& Fresh Herb Marinade
1/2 c Olive or vegetable oil
1/3 c Balsamic vinegar or red wine vinegar
1 tb Chopped fresh basil leaves*
1 tb Chopped fresh oregano leaves**
2 ts Firmly packed brown sugar
1/2 ts Coarsely ground pepper
2 ts Finely chopped shallot***
*1 teaspoon dried basil leaves can be substituted for 1 tablespoon
fresh
basil leaves.
**1 teaspoon dried oregano leaves can be substituted for 1 tablespoon
fresh
oregano leaves.
***2 teaspoons chopped green onion can be substituted for 2 teaspoons
finely chopped shallot.
In medium bowl stir together all marinade ingredients. Use
to marinate 2
pounds meat (chicken, pork, beef or fish). Cook as desired.
Yield: 1 1/4
cups.
Back to Index:
**************************************************************
Lemon Parsley Marinade
1/4 c Chopped fresh parsley
1/2 c Chicken broth
1/2 c Lemon juice
4 sl Lemon, halved
1/4 ts Pepper
3 tb Vegetable oil
In medium bowl stir together all marinade ingredients. Use
to marinate 2
pounds chicken. Cook as desired. Yield: 1 1/4
cups.
Back to Index:
**************************************************************
Coconut Chili Marinade
1 c Unsweetened coconut milk*
2 tb Firmly packed brown sugar
1 tb Chili powder
1/2 ts Ground coriander
1/2 ts Ground cumin
1/2 ts Dried red pepper flakes
2 ts Finely chopped fresh garlic
2 ts Chopped fresh gingerrot**
1 ts Grated lemon peel
2 tb Lemon juice
*1 cup cream of coconut can be substituted for 1 cup unsweetened
coconut
milk.
1/2 teaspoon ground ginger can be substituted for 2 teaspoons chopped
fresh
gingerroot.
In medium bowl stir together all ingredients. Use to marinate
2 pounds
chicken. Cook as desired. Yield: 1 1/4 cups.
Back to Index:
**************************************************************
Sesame-Chili Marinade
1/2 c Soy sauce
2 tb Sesame-chili oil
2 tb Olive oil
1 tb Chopped fresh ginger
Combine all ingredients and mix well.
This is a good all-purpose marinade.
Back to Index:
**************************************************************
Wine and Oil Marinade
1 c Red or white wine
1/4 c Olive oil
2 Green onions, thinly sliced
1 sm Carrot, cut into 1/4-inch dice
3 Fresh parsley sprigs, coarsely chopped
Freshly ground pepper
Place the wine in a bowl and whisk in the oil. When they are
combined, add
remaining ingredients and mix well. This is an all-purpose marinade.
Back to Index:
**************************************************************
Chili and Fennel Mop
for Fish
1 Dry red chili, seeded and crumbled
1 tb Ground fenel seed
1/4 ts White peppercorns, cracked
2 tb Coarse salt
3 Garlic cloves, minced
1/2 c Olive oil
Juice of 1 lemon
In a mortar, combine chili, fennel, peppercorns, salt and garlic
and grind
until a paste is formed. Slowly incorporate oil and lemon
juice; mix well.
Mop fish all over, inside and out.
Yield: Enough for 6 pounds of fish.
Back to Index:
**************************************************************
Marinade for Whole Fish
2 ts Coarse salt
1 tb Whole white peppercorns, finely cracked
1/4 ts Red pepper flakes
2 tb Finely chopped fresh coriander
1/4 c Olive oil
In a mortar or spice grinder combine salt, peppercorns and pepper
flakes
(if using a mortar, add coriander; if using a spice grinder, add
coriander
with oil) and grind until well combined. Add oil a little
at a time,
whisking until well incorporated. Yield: 1/3 cup.
Back to Index:
**************************************************************
Marinade for Beef Steaks
3/4 c Olive oil
1/4 c Balsamic vinegar
2 tb Soy sauce
Juice of 1 lemon
2 tb Worcestershire sauce
2 Garlic cloves, minced
1 tb Dry mustard
1 ts Chopped parsley
Freshly ground pepper
Combine all ingredients and mix well. Marinate beef at room
temperature
for 1 to 2 hours before grilling.
Yield: Enough for four 1-pound steaks.
Back to Index:
**************************************************************
Spice Rub for Beef Steaks
1 1/2 tb Dry mustard
1 1/2 tb Black peppercorns, cracked
1 1/2 tb Ground coriander 1
1/2 tb Paprika
1 1/2 ts Cayenne pepper
2 lg Garlic cloves, minced
2 tb Peanut oil
3 tb Cognac
Grind spices and garlic in a mortar with pestle. When finely
ground, work
in oil and cognac. Rub over both sides of steak and let marinate
for 1 to
2 hours at room temperature before grilling.
Yield: Enough for two 2-pound steaks.
Back to Index:
**************************************************************
Ginger,
Soy, and Sherry Marinade for Pork
2 Garlic cloves, chopped fine
2 tb Peeled and finely chopped fresh ginger
1 c Soy sauce
1/2 c Dry sherry
1/2 c Catsup
Combine all ingredients and mix well. Coat the meat liberally
with the
sauce and allow it to marinate for several hours.
During the last 10 to 15 minutes of grilling, baste meat with the
marinade.
Yield: 2 cups
Back to Index:
**************************************************************
Honey and Pineapple
Marinade for Pork
1/2 c Honey
1/2 c Soy sauce
1/4 c White wine vinegar
1 c Finely chopped fresh pineapple
2 tb Grated fresh ginger or 1 teaspoon ground
2 Garlic cloves, minced
Combine all ingredients and pour over pork. Let marinate overnight
in
refrigerator; remove 1 to 2 hours before grilling. Baste meat
with
marinade during last 5 to 10 minutes of grilling. Yield:
2 cups.
Back to Index:
**************************************************************
Ginger, Mint
and Honey Marinade for Lamb
1 c Fresh orange juice (about 2 oranges)
1/4 c Soy sauce
1/4 c Honey
2 tb Chopped fresh mint or 1 teaspoon dried
2 tb Finely chopped fresh ginger or 1 teaspoon ground
3 Garlic cloves, minced
Salt and freshly ground pepper
Combine all ingredients and mix well. Pour over lamb.
Marinate at room
temperature for at least 2 hours or refrigerate overnight.
Remove from
refrigerator 1 hour before grilling. Yield: 1 1/2 cups.
Back to Index:
**************************************************************
Herbed Yogurt Marinade
for Lamb
1 c Yogurt
3 tb Olive oil
2 sm Garlic cloves, chopped fine
1 ts Chopped fresh mint or 1/2 teaspoon dried
1 ts Chopped fresh tarragon or 1/2 teaspoon dried
Generous sprinkling of freshly ground pepper
In a food processor, pulse the yogurt several times until smooth.
Pour in
the olive oil and pulse 2 or 3 times. Add remaining ingredients
and pulse
until blended. Yield: 1 1/4 cups.
Back to Index:
**************************************************************
Mojo Criollo
3 Garlic cloves
1 tb Oregano
2 Bay leaves
1/4 ts Cumin, ground
2 tb Olive oil
2 Sour oranges, juiced (or equal amont of orange
and lime juice, mixed)
Salt and Pepper
In a mortar, crush together the garlic, oregano, bay leaves, cumin,
and
salt and pepper.
Saute this mixture in the olive oil until it is gold in color. Remove
from
the heat and add the juice. Mix well and use as a marinade.
Yeilds enough for 3 pounds of pork.
Back to Index:
**************************************************************
Slaughterhouse 5
Poultry Marinade
1 c Italian salad dressing, wish
2 tb Lemon juice
1/4 c Soy sauce
1 ts Dijon mustard
Preparation Time: 0:30
Combine all ingredients and marinate 1/2 chickens for 6-8 hours.
Boneless
chicken breasts 2-3 hours. Remove from marinade and pat dry.
Sprinkle
with Poultry Rub
Back to Index:
**************************************************************
Slaughterhouse
5 Whole Hog and Shoulder Baste
2 c Wicker's marinade and baste
1 c Vegetable oil
1 c Apple cider vinegar
2 tb Pork rub
Preparation Time: 0:30
Combine ingredients and baste every 1-2 hours
Back to Index:
**************************************************************
Bbq Rum Ribs
4 lb Spareribs
1/4 c Ketchup
1 ts Dry mustard
1/4 c Dark rum
2 Cl Garlic; crushed
1 c Brown sugar; packed
1/4 c Soy sauce
1/2 c Chili sauce
1/4 c Worcestershire sauce
ds Pepper
Wrap ribs in double thickness of foil and bak for 1 1/2 hours at
350x. Unwr
and drain drippings. Combine all ingredients and pour over ribs.
Marinate a
room temperature for 1 hour. Bake at 350x for
30 min., basting with sauce, or grill 30 min., turning and basting.
Back to Index:
**************************************************************
Bbq Sauce with Beer
2 c Ketchup
1/2 c Viegar
1/2 c Honey
2 tb Soy sauce
2 tb Brown sugar
1/2 c Beer (may be flat)
ds Tabasco sauce; to taste
ds Ground lemon pepper; to tast
Mix all ingredients. Can be used as a marinade, use some of sauce
to marinade over night. Then grill and baste with left over sauce.
Back to Index:
**************************************************************
Bbqed Chile-Marinate
for Pork Spareribs
2 Pork spareribs 6 lbs
8 dr New mexican red chiles; seed
3/4 c Hot water
1/2 c Ketchup
2 Cl Garlic
1/2 c Cider vinegar
3 tb Brown sugar; firm packed
2 ts Salt
3 tb Tequila
1/2 c Veg. oil
1/2 ts Cumin
1/8 ts Allspice
In a large kettle combine the spareribs with water to cover, bring
the wate
to a boil and simmer the ribs skimming the froth as necessary, for
about
50min. Drain the ribs well and pat them dry.
While the ribs are simmering, in a blender puree the chiles,water,
ketchup,
garlic, vinegar, brown sugar, salt, tequila. oil, cumin and the
allspice. I
a jelly roll pan or on a tray coat the ribs generously with
some of the
chili sauce, reserving the remaining sauce in a small bowl, covered
with
plastic wrap and chilled for a least 8 hours or over night.
Let the ribs stand at room temp. for 1 hour and grill them on an
oiled rack
set 5-6 over heat source for 6 min. on each side In a small saucepan
simmer
the reserved chile sauce for 3 min. and serve it with the ribs.
Back to Index:
**************************************************************
Marinate for Broiled Shrimp
2 lb Uncooked large shrimp
1 c Olive oil
1/2 c Lemon juice
1/4 c Soy sauce
1/2 ts Salt
1 tb Onion; chopped
2 tb Parsley; chopped
1 ts Tarragon; crushed
1/2 ts Chervil
1/4 ts Basil
Wash shrimp. Remove vein. Mix ingredients and use to marinate shrimp
in
refrigerator at least 2 hours. Broil over hot coals till done.
Back to Index:
**************************************************************
Burned At the Steak Marinade
2 lg Rribeye steak
4 oz Good seasons italian dressin
2 Habanero peppers dried
2 tb Worcestershire sauce
1 tb Red wine vinegar
1 ts Pepper
1/4 ts Salt
Make italian dressing, set aside. In a small saucepan boil water
and blanch
(2 min.) the habaneros. Remove and cut off stems. remove seeds from
one
pepper but save seeds from one of the peppers. Place peppers in
a blender a
add all other ingredients. Blend well. Coat steaks generously. Marinate
for
3-4 hours. Grill over hot charcoal fire. Look out hot.
Back to Index:
**************************************************************
Badlands Bbq Marinade
1 1/2 qt Red wine
1/2 qt Red wine vinegar
bn Fresh rosemary (small)
bn Fresh basil
6 Cl Garlic; minced
1 pn Fresh ginger root; to taste
3 tb Ground pepper
1 sm Jalapeno pepper stem removed
Put basil, rosemary and jalapeno pepper into a blender with some
wine, blen
until herbs are chopped fine. Mix all the liquid together add the
garlic,
ginger and fresh ground pepper. Mix well, let sit in a covered container
in
cool place, not cold, place in the kitchen. Its best to make the
marinade a
few days before the meat goes on the grill. As the marinade sits
give it a
stir or a shake once in awhile.
Back to Index:
**************************************************************
Dry Rub
2 tb Brown sugar
2 tb Pepper
2 tb Paprika
1 ts Garlic powder
1 tb Salt
1 tb Chili powder
1/2 ts Red pepper flakes; crushed
Combine the above and rub all over ribs . Allow to stand for at least
1/2
hour befor cooking. Smoking with hickory is recommended.
Back to Index:
**************************************************************
East Indian
Shrimp in a Tandoori Marinade
4 lb Shrimp medium, shell, devein
16 oz Plain yogurt
6 tb Fresh lemon juice
1 1/4 ts Cayenne
1 1/4 ts Pepper
1 1/4 ts Turmeric
1 1/4 ts Curry powder
4 ts Paprika
1/2 ts Salt
2 ts Garlic; finely minced
2 ts Ginger root; minced
Thread shrimp on 8 10 inch skewers and lay on a jelly roll sheet
or any pan
that will hold them in one layer.
Marinate shrimp:
In a small bowl, mix all ingredients well and spoon over skewered
shrimp,
cover completely. Slip into a plastic bag and refrigerate for at
least 6
hours.
Grill shrimp:
Grill skewered shrimp over ashed coals for 3-4 min. Turn and
continue
cooking 3 min. more until done. serve immediately with lemon wedges
and onion
slices.
Back to Index:
**************************************************************
Marinated Grilled Duck
Breasts
-=Red Wine Marinade=-
2 c Red wine
1 sm Onion, sliced
1 md Carrot, sliced
8 Peppercorns
8 Whole cloves
1 tb Dry currants
-=Orange Marinade=-
2 c Orange juice
1 Orange, grated rind of
2 tb Sugar
1/2 tb Allspice
=Cherry Marinade=-
1 c Cherry juice, from canned dark
1 c Red wine
1/2 ts Nutmeg, ground
-=Duck Sauce=-
1/2 c Red wine marinade
1 c Duck stock
2 tb Butter
Marinade two boned, halved and skinned duck breasts in any one of
the
above marinades for 2 to 4 hours. Grill the breasts over medium
hot coals 4
to 5 minutes per side until as done as desired; preferably on the
rare
side.
Meantime, make the duck sauce by reducing the 1/2 cup of red wine
marinade over high heat in a heavy saucepan. Add the duck stock
and reduce
the mixture to 1 cup. Whisk in the butter.
Slice the duck breasts on the diagonal and serve with the sauce.
Back to Index:
**************************************************************
Steak & Ale Marinade #2
1 qt Soy Sauce
2 c Red Wine Vinegar
4 1/2 ts Garlic Powder 1 1/4
qt Sherry Cooking Wine
3 c Sugar
3 qt Unsweetened Pineapple Juice
I have included the original recipe for 64 chicken
breasts or 48 steaks. The second recipe is the reduced version we
make for
12 chickens. Mix together well. Allow meat to marinate a minimum
of 24
hours and a maximum of 48. If holding the meat longer than 48 hours,
pour
off the marinade.
This recipe is for 12 chicken breasts.
1 c Soy Sauce
1 c Sherry Cooking Wine
1/2 c Red Wine Vinegar
3/4 c Sugar 1 ts Garlic Powder
3 cs Unsweetened Pineapple Juice
Back to Index:
**************************************************************
Zesty Meat Marinade
1/3 c Grapefruit juice or lemon juice
1 Envelope Good Seasons Salad Dressing Mix
1/3 c Oil
3 lb Chuck steak or chicken pieces
Combine juice and salad dressing mix in cruet or jar with tight-fitting
lid.
Cover and shake well; add oil and shake again. Pour over steak in
a shallow
dish or pan. Cover; chill at least 3 hours. Broil in pre-heated
broiler to
desired doneness. Makes 6-8 servings.
Back to Index:
**************************************************************
Quick Tartar
Sauce for Chicken or Fish
Marinades
1 c Mayonnaise
3 Sweet pickles, finely chopped
1 tb Fresh parsley, chopped
1 Hard-boiled eggs, chopped
1 tb White wine vinegar
* Use only real mayonnaise.
In a small bowl, combine all the ingredients. Cover tightly and chill.
Serving Ideas : Serve with fish or cold baked chicken.
Back to Index:
**************************************************************
Wine Marinade
or Basting Sauce for Beef
1 1/2 c Cooking oil
3/4 c Soy sauce
2 tb Worcestershire sauce
2 tb Dry mustard
2 ts Salt
1 tb Fresh ground pepper
3 ts Dried parsley, flakes
1/3 c Fresh lemon juice
1/2 ts Garlic seasoning
1 c Dry red wine, (Cianti, Bordeaux)
Combine all ingredients in a covered container. Marinate steaks for
3
hours (6 hours if refrigerated). Marinade can also be used as a
basting sauce when grilling.
If you are rotissing a beef roast, marinade can be used as a basting
sauce.
Place a shallow baking pan beneath the meat. Baste the roast every
20
minutes.
Back to Index:
**************************************************************
Hawaiian Island Marinade
1/3 c Soy sauce
2 tb Lime juice
1 tb Honey
2 tb Fresh Hawaiian Ginger root, (finely grated)
Combine ingredients and marinate steak, chicken, fish or pork
before barbequing. Baste with marinade during barbequing.
Back to Index:
**************************************************************
Mustard-Herb Marinade
1/2 c Dijon Mustard
2 tb Dry mustard
2 tb Vegetable oil
1/4 c Dry white wine
2 tb Dried tarragon
2 tb Dried thyme
2 tb Dried sage, crushed
Mix all of the ingredients in a bowl. Let stand 1 hour. Add
chicken or fish and coat well. Let stand in marinade. Pat
dry with paper towels. Use the remaining marinade to baste
fish or chicken just before removing from the grill.
Back to Index:
**************************************************************
Marinated London Broil
1 5-6 pound London broil, about 2" thick
MARINADE
3/4 c Red wine
1/2 lg Maui onion, diced
1/2 c Fresh parsley, chopped
2 lg Cloves garlic, minced
1 Bay leaf, broken into pieces
1 ts Dried thyme
1/2 ts Fresh ground black pepper
2 ds Hot pepper sauce
Combine ingredients for marinade in large zip-lock plastic bag. Add
meat. Zip bag and let London broil marinate at room temp for 4 hours,
or
refrigerated for 8 hours, turning often. Prepare barbecue. Grill
London
Broil basting often with marinade. Cut diagonally into thin slices
to
serve.
Back to Index:
**************************************************************
Marinaded
Grilled Chicken W/Peach And Green Chili Salsa
**For the MARINADE:
6 lb Cut-Up chicken (5 to 6 lbs)
1 tb Cumin
1 1/4 c Fresh orange juice
1/4 c Olive oil
1 tb Chili powder
**For the SALSA:
2 tb Chili powder
2 Poblano chilies, roasted and diced
1/2 c Honey
1 c Chicken stock, or broth
2 Peaches, peeled and chopped
1 tb Garlic, minced
Whisk ingredients to make the marinade. Arrange chicken in a large
baking
dish and pour on marinade, turning chicken to coat. Marinate in
refrigerator overnight.
The salsa can be made ahead. Bring salsa ingredients to a boil.
Simmer and
stir occasionally for 30 minutes or until thick.
Grill chicken on outdoor grill until done. Serve with heated salsa.
Pantry: Pasilla chili pepper are hotter but may be substituted.
Back to Index:
**************************************************************
Mike's North Carolina
Rib Mop
1 c Cider vinegar
1/2 tb Yucatan Sunshine Habenero Pepper Sauce
1 tb Paprika
1 1/2 tb Salt
1/2 tb Worcestershire sauce
1/2 tb Chili powder
1 tb Ground black pepper
1 ts Red pepper flakes
1/2 c Water
Combine all ingredients and let sit for an hour or more at room
temperature. I try to mop the ribs every 1/2 to one hour. One batch
will
do one or two racks of ribs. Slight adaption by Mike was adding
the red
pepper flakes and changing Tabasco to Habenero for I think a better
flavor.
Back to Index:
**************************************************************
Potato Salad/beer Dressing
6 ea Potatoes; Medium
4 ea Bacon; Slices
1 tb Onion; Chopped
1 ea Celery; Stalk, Chopped
1 ts Salt
2 tb Butter
2 tb Unbleached Flour
1/2 ts Mustard; Dry
1 tb Sugar
1 c Beer; Any Brand
1/2 ts Tobasco Sauce
2 tb Parsley; Chopped Fresh
Boil potatoes in medium-size saucepan until just tender. Peel and
slice.
Fry bacon until crisp. Break into small pieces and mix with onion,
celery and salt; set aside. Stir melted butter and flour in a small
saucepan until blended. Add mustard and sugar. Slowly stir in beer
and
Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes.
Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon
mixture; toss gently and serve.
Back to Index:
**************************************************************
Marinade
& Basting Sauce for Brisket of Beef
3 c Dry red wine
3 ts Salt
1 c Olive or peanut oil
3 tb Poupon mustard
2 tb Wine vinegar
2 tb Prepared horseradish
2 ts Onion powder
3 tb Lime juice
1 ts Garlic powder
2 ts Ground cayenne pepper
Mix all of the ingredients really well and then pour over whole beef
brisket. Let marinate for several hours, or overnight if possible.
Also,
use this marinade as a basting sauce. Some people may find Justin's
3
cups of dry red wine a little bit too much for their taste. No problem,
use as much as you like in the sauce, and drink the rest. Sure won't
go
to waste.
Back to Index:
**************************************************************
Beer Marinade for Beef
2 cn Beer (12 oz or 10 oz cans)
2 ts Salt
1/2 c Olive oil
1 ts Ground cayenne pepper
1 tb Wine vinegar
1 tb Prepared horseradish
1 ts Onion powder
2 tb Lemon juice
1 ts Garlic powder
Mix all ingredients together and use as a marinade. Then use as a
basting sauce for the meat while it cooks.
Back to Index:
**************************************************************
Marinade for Lamb or Goat
4 c Chablis wind
1 c Green creme de menthe
1 tb Onion powder
1 ts Dried mint (crushed)
2 tb Louisiana hot sauce
1 c Soy sauce
1 c Water
2 tb Olive oil
Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then
use the
marinade as a basting sauce as it cooks.
Back to Index:
**************************************************************
Fish Marinade
2 c Chablis wine
2 tb Lemon juice
2 ts Salt
2 tb Creole mustard
1/2 ts Ground cayenne pepper
Mix all ingredients together and stir well. Use as a marinade, Then
as a
basting sauce when you cook fish.
Back to Index:
**************************************************************
Chicken Marinade
1 ts Fine sliced fresh ginger
1/4 c Lemon juice
1/4 c Olive oil
1 Green onion, chopped
2 ea Cloves garlic
2 tb Brown sugar
1/4 c Soy sauce
Combine marinade ingredients. Place in glass bowl or dish that will
hold
chicken in single layer. Add chicken; let marinate a minimum of
4 hours,
turning occasionally. May be left in fridge, covered overnight.
Remove
chicken from marinade. Grill chicken on barbecue, basting with marinade
at intervals, or bake 30 to 45 minutes in 350 F degree oven or until
cooked through.
Back to Index:
**************************************************************
Chinese Dry Marinade
3 tb Brown sugar
1 ts Salt
3/4 ts Ground tumeric
1/4 ts Dry mustard
1 1/2 ts Paprika
3/4 ts Monosodium glutamate
1/4 ts Celery seed
Combine ingredients and use for marinade for spare ribs and pork.
Back to Index:
**************************************************************
Herb & Oil Marinade
1 x Juice and rind of 1 orange
1/4 c Vegetable oil
1/2 ts Sage
1 Freshly ground pepper
1/4 c Lemon juice
1/2 ts Ginger
1 x Clove of garlic, minced
Combine ingredients. Allow meat to marinate in shallow glass dish
for 4
hours in refrigerator. Baste with marinade during broiling or
barbequing.
Back to Index:
**************************************************************
Marinade for Steak
1 c Olive oil
2 tb Soy sauce
1 x Coarsely ground pepper
1 ts Italian seasoning
1 tb Worcestershire sauce
1/2 c Sherry vinegar
1/2 c Wine; red or white
1/4 c Lemon juice
2 ea Garlic cloves; sliced
2 tb Freshly chopped herbs
1 x Red peppercorns; if desired 1 ts Sugar
"... Ingredients in a marinade can be varied, but it is important
to use
wine, vinegar, lemon juice, or some acidic liquid to break down
the
connective tissues. This process will make the steak more tender.
Remaining marinade ingredients add flavor." Use a good-quality olive
oil
or walnut oil; add good-quality wine or vinegar and a combination
of
fresh and dried herbs, seasonings, garlic and soy sauce to make
a
flavorful marinade.
Place all ingredients in glass screw-top jar; shake vigorously.
Arrange meat in shallow glass dish; pierce with a fork. Pour marinade
over meat; turn to coat. Cover and refrigerate several hours or
overnight, turning meat occasionally.
Remove meat from marinade; pat dry. Remove any pieces of spices or
herbs that may stick to meat. This recipe is a steak marinade, but
the
ingredients can be adapted for other meats using the same techniques.
Back to Index:
**************************************************************
Red Wine Marinade for Beef
1/2 c Vegetable oil
2 tb Fresh lemon juice
1/4 ts Black pepper
1/3 c Red wine
1/4 ts Dried thyme
2 ea Large garlic cloves minced
In measuring cup, whisk together oil, wine lemon juice, thyme, pepper
and garlic. Place beef in plastic bag or shallow glass dish. Pour
marinade over top; seal bag refrigerate for 2 to 6 hours.
Back to Index:
**************************************************************
Steak Marinade
2 tb Lemon juice
1/4 c Oil
3 ts Worcestershire sauce
2 ea Garlic, minced
Pierce steak so marinade can penetrate.
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.
Back to Index:
**************************************************************
Raspberry
Vinegar Marinade for Grilled Chicken Breasts
4 ea Chicken breasts halves
1/4 c Chicken stock
1 tb Lemon juice
1 Shallot, finely chopped
1 x Black pepper
1/2 c Raspberry or wine vinegar
2 tb Olive oil
1 ts Grated lemon peel
1/2 ts Dried tarragon leaves
Remove excess fat from chicken breasts; place them in sealable plastic
bag or non-aluminum bowl. Combine remaining ingredients; pour evenly
over chicken breasts. Seal bag or cover bowl; marinate in refrigerator
4
hours or overnight. Turn occaisionally. Remove chicken from marinade.
Arrange in one layer in large, shallow microwaveable dish, with
thicker
parts toward outer edges. Pierce skin in several places with sharp
knife. Cover with waxed papper. Microwave at high 4 minutes per
pound.
Turn over and rearrange part-way through cooking. Transfer immediately
to preheated grill, skin side up, over low heat. Turn often for
even
grilling. Cook until tender and juices run clear when chicken is
pierced
with fork, 10 to 20 minutes.
Back to Index:
**************************************************************
Korean Marinade
2 tb Sesame oil
6 tb Soy sauce
1 Green onion, chopped
1 cl Garlic, minced
ds Pepper
2 tb Toasted sesame seeds*
1 tb Flour
Mix all ingredients together. Marinade for at least 1/2 hour
or overnight
at maximum. Baste meat with marinade while cooking.
This is enough marinade for approximately 2 lbs. meat. It
can be used on
beef, ribs, chicken etc.
* = can usually be found in the ethnic section of any supermarket
or in
a Chinese market etc.
Back to Index:
**************************************************************
Jerk Marinade
1 Onion, finely chopped
1/2 c Scallion, finely chopped
2 ts Ground thyme
1 ts Salt
2 ts Sugar
1 ts Allspice
1/2 ts Ground nutmeg
1 Hot pepper, finely ground
1 ts Black pepper
3 tb Soy sauce
1 tb Cooking oil
1 tb Vinegar
Mix together all the ingredients. A food processor fitted with
a
steel blade is ideal for chopping and grinding. This will
provide an
excellent marinade for chicken, beef, or pork. Store leftover
marinade in the refrigerator in a tightly closed jar for about 1
month.
**************************************************************
Oriental Dressing &
Marinade
1/3 c Pace Picante Sauce
2 tb Vegetable oil
2 ts Soy sauce
2 ts White wine vinegar
1 ts Sugar
Combine ingredients; mix well. Use as a marinade for crisp-tender
cooked
broccoli, mushrooms or favorite vegetable combinations, or toss
with mixed
green salads.
Makes about 1/2 cup dressing.
Back to Index:
**************************************************************
Carne Asada
Marinade, Mexican
1 1/2 lb Top Round Steak Or Boneless Chuck Steak,
Cut 1 1/2-Ins Thick
----MARINADE ----
1/4 c Red Wine Vinegar
2 tb Oil
1 ts Sage Leaves
1 ts Summer Savory
1/2 ts Salt
1/2 ts Dry Mustard
1/2 ts Paprika
-BASTING SAUCE -
2 tb Steak Sauce
12 Flour Tortillas, 5 to 8 Inches In Diameter
2 md Onions, Sliced Paper Thin Or Chopped
4 oz Whole Green Chilies, Cut Into Strips
Softened Butter Or Margarine
Salsa
Guacamole
Place steak in plastic bag or non-metal baking dish. In small bowl,
combine marinade ingredients. Pour over steak, turning to coat.
Seal bag
or cover dish; marinate at least 6 hours or overnight in refrigerator,
turning once or twice.
When ready to barbecue, drain meat, reserving marinade by placing
in
small saucepan. Add steak sauce to marinade; blend well. Heat on
grill.
Place steak 4 to 6 inches from medium-hot coals. Cook 30 to 40 minutes,
turning once, or until desired doneness, brushing occasionally with
marinade. Meanwhile, heat foil-wrapped tortillas on grill until
thoroughly heated and steaming, wrap in cloth napkin or towel to
keep
warm.
To serve, cut steak across grain into thin slices. Spoon any remaining
marinade over slices. Arrange steak, warmed tortillas, onions, chilies,
butter, salsa and guacamole on a large platter. Spread butter on
tortilla; top with meat and any combination of vegetables or sauce.
Roll
up to eat.
Note: Be sure to heat basting sauce thoroughly to ensure safety for
use
as a sauce at the table.
Back to Index:
**************************************************************
Marinade & Seasoning
Sauce B1
MARINADE:
1 tb CORNSTARCH
1 tb DRY SHERRY
1/2 ts SALT
SAUCE:
2 tb SOY SAUCE
1 tb DRY SHERRY
1 tb HOISIN SAUCE
1/2 tb CIDER VINEGAR
1/2 ts SALT
1 ts SUGAR
2 ts CORNSTARCH
1/8 ts BLACK PEPPER
1/3 c CHICKEN BROTH OR COLD
WATER
Marinade -- combine all ingredients in a small
bowl and mix well.
Sauce -- combine all ingredients in a small
bowl and mix well.
Back to Index:
**************************************************************
Citrus Mushrooms Marinate
1 lb Fresh medium mushrooms, stems removed
1 c Olive oil
Grated zest of 1 medium orange
Grated zest of 1 medium lemon
1/2 c Fresh orange juice
1/2 c Fresh lemon juice
2 lg Garlic cloves, very finely chopped
2 ts Salt
2 ts Mustard seed
2 ts Finely chopped cilantro leaves
1/2 ts Cayenne
1/2 ts Freshly ground black pepper
Place mushrooms, oil, zests and juices in a non reactive saucepan
over high
heat. Bring just to a boil and remove from heat. Transfer
mixture to a
glass jar or bowl, and stir in garlic, salt, mustard seed,
oregano,cilantro, cayenne, and pepper. Allow to cool completely,
then cover
and refrigerate, stirring occasionally, for at least 24 hours before
serving. Drain mushrooms and serve. Serves 4.
Back to Index:
**************************************************************
Citrus
Marinade and Salsa (For Chicken or Fish)
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
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.
Back to Index:
**************************************************************
Korean Sesame and
Ginger Marinade
6 lg Cloves garlic, crushed
4 ts Grated fresh ginger root
6 tb Sugar
4 tb Peanut oil
4 Scallions, chopped
1 ts Crushed, dried hot red peppers
4 tb Toasted white sesame seeds
12 tb Soy sauce
For beef, lamb, and pork.
Combine all ingredients in a bowl.
Makes about 1-1/4 cups.
Back to Index:
**************************************************************
Meat Marinade
1 1/2 c Oil
3/4 c Soy sauce
1/4 c Wostershire sauce
2 tb Dry mustard
2 1/2 ts Salt
1 1/2 ts Parsley
1 tb Pepper
1/2 c Wine vinegar
1 Clove garlic, crushed
1/3 c Lemon juice
mix, spread on meat, let sit until ready. Cook.
Back to Index:
**************************************************************
Mom's Mushrooms Marinate
8 oz Sliced Fresh Mushrooms 1/2 c
Vegetable Oil
1 tb Sugar
1 Clove Garlic, Minced
2/3 c Tarragon Vinegar
2 tb Salt (Optional)
4 oz Sliced Ripe Olives
1 sm Sliced Onion
1 ds Pepper
Mix all ingredients and refrigerate until time to serve.
Back to Index:
**************************************************************
Berbere Marinade
1 sm Onion
2 sm Cloves garlic (2 t.)
1 Inch piece fresh ginger
2 ts Cracked black peppercorns
1 ts Red pepper flakes or to taste
1 ts Coriander seeds
1 ts Cardamom seeds
1 ts Fenugreek seeds, optional
1/8 ts Ground cinnamon
1/8 ts Ground cloves
1/8 ts Ground allspice
1 tb Salt or to taste
1/3 c Imported paprika
1/2 c Olive oil
The Berberes are a nomadic tribe in northern Africa. Fenugreek
is a
rectangle-shaped seed with a pleasantly bitter flavor. Look
for it in
Indian and Middle Eastern grocery stores. I have used this
marinade with
great success on tuna, pork tenderloin and sirloin steak.
* Juice of 1 lemon (1/4 cup)
Finely chop onion. Mince garlic and ginger. Place onions,
garlic, ginger,
peppercorns, red pepper, coriander, cardamom, fenugreek, cinnamon,
cloves,
allspice, salt and paprika in dry skillet and cook over medium heat
3 to 4
minutes, or until spices are lightly roasted and fragrant. Combine
roasted
spice mixture, olive oil and lemon juice in blender and puree to
smooth
paste. Spread paste on meat and marinate overnight. WARNING:
A little of
this spicy mixture goes a long way!
Makes enough marinade for 1 1/2 pounds tuna, pork tenderloin and
sirloin
steak.
Back to Index:
**************************************************************
Lemon and Thyme Marinade
2 tb Strained fresh lemon juice
2 ts Chopped fresh thyme, OR 3/4 -tsp dried, crumbled
2 tb Olive oil OR vegetable oil
This is a tangy marinade, containing equal amounts of lemon juice
and oil,
and is good for rich meats like chicken thighs. It can be used for
chicken
breasts too, but their skin should be on for additional protection
during
grilling or broiling. Thyme gives this marinade a flavor loved
in France,
but you can substitute oregano for an Italian or Greek accent, or
mint or
cilantro for a Lebanese touch.
Mix ingredients in a small bowl.
Makes about 1/4 cup, enough for about 1 1/2 to 2 lbs poultry.
Back to Index:
**************************************************************
Tabaka (Cinnamon-Orange
Marinade)
3 Oranges
1 Lemon
2 Limes
2 Cloves garlic (2 t.)
1 Inch piece fresh ginger
1 md Onion
2 Cinnamon sticks
3 tb Paprika
1 ts Granulated sugar
1/2 ts Salt or to taste
1/2 ts Cracked black pepper 1/4 ts Freshly grated nutmeg
1/4 c Dry white wine
3 tb Vegetable oil
This cinnamon-orange marinade, characteristic of Balkan cooking,
is a
specialty of Georgia in south-central Russia. The tabaka marinade
is
usually used with chicken and game hen, but it also goes nicely
with
swordfish.
Remove zest of 1 orange and the lemon. (This is best done using
a
vegetable peeler. Be sure to take only the zest, not bitter
white pith
beneath it.) Juice oranges, lemon and limes. Combine
juice and zest in
bowl. Peel and mince garlic and ginger root. Finely chop onion.
Add garlic,
ginger and onion to citrus juices along with cinnamon, paprika,
sugar,
salt, black pepper, nutmeg, wine and oil. Whisk to mix. Makes
enough
marinade for 1 1/2 pounds chicken, game hens and swordfish.
Back to Index:
**************************************************************
Chicken Santa Fe Marinade
In medium bowl, mix together:
1/4 cup olive oil juice and zest of 1 small lime
1 clove garlic, crushed
1oz. tequila
1/4 tsp bottled hot pepper sauce
1/8 tsp liquid smoke
1/4 tsp salt.
Back to Index:
**************************************************************
Spicy Steak Marinade
1/2 c A-1 Steak Sauce
1 1/2 t Coarsely ground black pepper
1 Garlic clove, crushed
Combine all ingredients. Use to marinate any steak for about an hour.
Use marinade to baste beef while cooking. Serve garnished with olives
if desired.
Back to Index:
**************************************************************
Lime-Ginger Marinade
6 T Lime juice
3 T Honey
2 T Rice wine vinegar
2 T Olive oil
1 1/2 t Chopped cilantro 1 t
Grated ginger root
1/4 t Red pepper flakes
Whisk all ingredients until combined.
Back to Index:
**************************************************************
K.i.s.s.
(Keep It Simple Stupid) Marinade
1 ea Onion, finely diced
1 ea Garlic clove, crushed
1 c Beer, Miller Lite
1/2 c Peanut or olive oil
Dice the onion and crush the garlic. Mix together with beer and oil
until well blended. Use with shrimp or beef.
Back to Index:
**************************************************************