Marinades, Rubs and Dressings
Adobe,
Mexican Smoked Chili Marinade
Adobo (Smoked
Chile Marinade)
Adobo
(Smoked Chile Marinade) #2
Bourbon
and Honey Smoke-Roasted Pork Tenderloin
BOURBON
AND HONEY SMOKE-ROASTED PORK TENDERLON
BOURBON
MARINADE (ALL-PURPOSE)
BROCHETTE DIJON
FLAMBE
CARIBOU MARINADE
II- CLOVES
CARIBOU
MARINADE III- ROSEMARY & GARLIC
CARIBOU MARINADE IV-
CASCABEL
AND GRAPEFRUIT SAUCE
CITRUS
MARINADE AND SALSA (FOR CHICKEN OR FISH)
DRY RUB SPICE MARINADE
Fajita Marinade II
FISH
MARINATED IN HERBED OLIVE OIL
GINGER SHERRY
PORK CHOPS
GINGER-LIME
SWORDFISH STEAKS
GRILLED SALMON
& MARINADE
HERB
MARINADE FOR VEGETABLE KABOBS
Infused Oil
for Grilling Fish
KAREN'S BRISKET
MARINADE
LEMON PEPPER MARINADE
Marinade
for Albacore or Yellowfin Tuna
Marinade
for Char-Broiled Shrimp
MARINADE
FOR FAJITA CHICKEN WINGS
Marinade for
FIESTA STEAK
Marinaded
GRILLED BEEF KABABS
MARINATED FLANK STEAK
Marinated
JAPANESE PORK SAUTE
MARINATED SALMON
STEAKS
MEXICAN
MARINADE FOR BROILED STEAK
MIKE STOCK
MARINADE FOR BEEF
NANCY'S
HONEY MUSTARD GRILLED CHICKEN OR PORK
Oriental
Dressing and Marinade
PHILIPPINO MARINATED
PORK
PINEAPPLE BEEF
MARINADE
PIQUANT SOUR
ORANGE MARINADE
POLO LOCO MARINADE
POLO LOCO MARINADE
II
POLO LOCO MARINADE
III
RIB ROAST
WITH BOURBON MARINADE
SAUCE FOR BARBEQUE
CHICKEN
SAUCY SWEET
SOUR CHICKEN WINGS
SOUR CREAM
MARINADE FOR CHICKEN
Steak Marinade #6
Susan's
Marinade For Grilled Chicken And Meats
TEXAS DRY RUB
THANKSGIVING
TURKEY MARINADE
The Coach
House Wine Marinade
TOMATO-PINEAPPLE
SALSA
Vinaigrette Marinade
Wendies Hot and Juicy
West Indian Marinade
Wet Marinade/beef
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The Coach
House Wine Marinade
Yield: 1 servings
1 c Dry white wine
3 Large shallots; minced
2 Large garlic cloves; minced
2 T Olive oil
2 T Lemon juice
1 1/2 T Dijon mustard
10 Peppercorns; crushed
Combine all ingredients in a bowl. Makes about
1-1/2 cups
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Vinaigrette Marinade
Yield: 1 servings
1 Small garlic clove; crushed
1/4 t Coarse salt
1/2 t Dijon mustard
2 t Lemon juice
1/4 c Olive oil
1 t Red wine vinegar
1/4 t Freshly ground pepper
Mash the garlic and salt together in a small bowl,
with the back of a
spoon. Stir in the mustard and lemon juice. Whisk
in the olive oil,
vinegar, and pepper. Makes about 1/3 cup.
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Wendies Hot and
Juicy
Marinades
Yield: 1 batch
10 oz Beef broth
3 T Lemon juice
1 t Pepper
1/4 t Garlic powder
1 T Vinegar
1 1/2 t Seasoned salt
1 T Worchestershire sauce
1 T Soy sauce
1 T A-1 sauce
1 T Corn oil
Marinate hamburgers for 4 hours. Turn every 1/2
hour. Seems to lock in
juiceness and flavor enhanced.
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West Indian Marinade
Yield: 2 1/2 cups
1 White Onion, Finely Chopped
1 Green Pepper, Seeded and Finely
Chopped
1 Scotch Bonnet Pepper, Seeded and
Finely Chopped
2 Cloves Garlic, Minced
1 ts Salt
1 ts Freshly Ground Black Pepper
1/2 c Chicken Stock
1/2 c White Wine Vinegar
Juice of One Lime
1 ts Sweet Paprika
1 ts Dried Oregano
2 Sprigs Fresh Coriander, Finely
Chopped
2 Sprigs Fresh Parsley, Finely Chopped
In a large bowl, combine all the ingredients to form
a paste. Cover and refrigerate.
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Wet Marinade/beef
Yield: 1 servings
1 c Bourbon
1 c Brown sugar
2/3 c Soy sauce
1 Cilantro ; chopped
1/2 c Lemon juice
1 tb Worshestershire sauce
2 c Water
3 Thyme ; chopped
Mix all the ingredients together and marinade
meat in refrigerator 8 to 12
hours, rotating meat occasionally.
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Adobe,
Mexican Smoked Chili Marinade
Yield: 4 servings
3 Oranges -- juice of Lime
-- juice of
2 Chipotle chiles -- (canned) Chopped
3 cl Garlic -- finely chopped
2 ts Oregano -- crushed
1 ts Cumin seeds
1 ts Black pepper
2 tb Wine vinegar
1 ts Salt
Combine orange and lime juices, chiles garlic, oregano,
cumin, black pepper, vinegar and salt in blender. Puree until smooth. Makes
enough marinade for l l/2 to 2 pounds meat or chicken.
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Adobo
(Smoked Chile Marinade)
Yield: 1 servings
3 Oranges
1 Lime
2 To 3 canned chipotle chilies or
to taste
3 Cloves garlic (1 T)
2 ts Dried oregano
1/2 ts Cumin seed
1/2 ts Black pepper
2 tb Wine vinegar
1/2 ts Salt
This spicy marinade owes its unusual flavor to the
chipotle, a smoked jalapeno chile. Chipotles are usually sold canned
in tomato paste. Look for them at Mexican and Latin American markets.
Adobo marinade goes particularly well with pork. Juice the oranges and
lime. Finely chop chilies and garlic. Place citrus juices,
chilies, garlic, oregano, cumin, black pepper, vinegar and salt in
blender and puree until smooth. Makes enough marinade
for 1 1/2 to 2 pounds meat or chicken.
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Adobo
(Smoked Chile Marinade) #2
Yield: 1 cup
8 Cloves of Garlic, unpeeled
4 Dried chiles Anchos stemmed,seeded,deveined
about 2 ounces
6 Dried chiles Guajillos stemmed,seeded,deveined
about 1 1/2 ounces
1/2 Inch stick cinnamon about 1/2
t ground
1 Clove, or a pinch ground
10 Black peppercorns scant 1/4 t
ground
2 lg Bay Leaves broken up
1/8 ts Cumin seed, or 1/8 t ground
1/2 ts Dried Oregano
1/2 ts Dried Thyme
1 1/2 ts Salt
1/4 c Cider vinegar
Toasting the chiles and garlic. Roast the garlic cloves
on a griddle or heavy skillet over medium heat, turning frequently, until
blackened in spots and VERY soft, about 15 minutes. Remove, cool, skin
and roughly chop. While the garlic is roasting, tear the chiles into flat
pieces and
toast them a few at a time: Use a metal spatula to
press them firmly against the hot surface for a few seconds, until they
blister, crackle and change color, then flip them over and press them flat
to toast the other side. Soaking the dried chiles. Break the chiles into
a small bowl, cover with boiling water, weight with a plate to keep submerged
and soak 30 minutes. Drain, tear into smaller pieces, place in a blender
jar and add the garlic. Finishing the Adobo. In a mortar or spice grinder,
pulverize the cinnamon, cloves, peppercorns, bay leaves and cumin. Add
the chiles along with the oregano, thyme, salt, vinegar and 3 Tb water.
With a long series of blender pulses, reduce the mixture to a paste. Run
the blender for a few seconds until the mixture clogs, then scrape down
the sides with a spatula and stir; repeat a dozen
times or more until the mixture is smooth. Don't add water unless absolutely
necessary or this marinating paste won't do its job well. Strain the
paste through a medium-mesh sieve into a noncorrosive
container with a tight-fitting lid. Cover and refrigerate. Considerations:
After soaking the chiles, they can be put through a foley food mill to
remove the skins and the seeds. Add this puree along with the garlic to
the small blender jar
and proceed. If this is done, and the mixture is put
together in a small blender jar, and pulsed, scraped down, and mixed very
well the final sieving can be eliminated. All of the chiles can be
Ancho or Guajillo. You can substitute 3 1/2 ounces
of California or New Mexican chiles for the above chiles but the flavor
will be light.
Adobo with powdered chiles: For a darker, stronger
tasting adobo made without the tedious series of blender runs, roast the
chiles and garlic as directed above, then pulverize the chiles with the
cinnamon,cloves,pepper, bay leaves and cumin in several batches in a spice
grinder; sift through a
medium-mesh sieve. Skin the garlic and mash it to
a smooth paste. Mix with the powdered chile mixture, oregano, thyme, salt,
vinegar and 6 Tb water. Store as directed above.
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Marinade
for Albacore or Yellowfin Tuna
Yield: 4 servings
1 c Vermouth
1/2 tb Lemon juice
1/4 ts Marjoram
1/4 ts Rosemary
1 Onion, chopped
1/2 Celery, rib, chopped
1 Bay leaves
1 1/2 tb Parsley, fresh, chopped
2 lb Tuna
1 1/2 tb Butter
1 1/2 tb Flour
Combine vermouth, juice, roesmary, onion, clery, bayleaf,
parslely in a bowl, Add fish. Marinate 5-6 hr. Put in casserole dish, add
marinade, salt & pepper. Bake 400 covered 35 min. until flaky.
In skillet melt butter, stir in flour, cook 2 min.
Pour of liquid from casserole to pan. Cook 5 min. Pour over fish.
Serve
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Steak Marinade #6
Yield: 1 servings
1 c Cooking oil (wesson, canola)
3/4 c Honey
1/4 c Soy sauce
1 ts Ginger
1 ea Onion, minced
1 ea Garlic, clove, minced
Mix all ingredients together and allow flavors to blend
for 1 hour or more. Refrigerate.
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Fajita Marinade II
Yield: 1 servings
1 c Fresh orange juice
1/2 c Vegetable oil
1/4 c Red wine-vinegar
1/4 c Fresh lime juice
1 t Seasoning mix (recipe to fol
1 Minced garlic clove
6 T Salt
1 1/2 t Ground pepper
1 1/3 t Chili powder
3/4 t Garlic powder
3/4 t Cumin
Mix and store in jar. Use as needed. This was in Bon
Appetit magazine March; 1986: Marinade 2 lb. skirt steak in refrigerator
over night. Probably other beef cut can also be used. The marinade is very
good.
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Bourbon
and Honey Smoke-Roasted Pork Tenderloin
Marinades, Pork
Yield: 6 servings
----MARINADE ----
1 c Olive oil
1/2 c Bourbon
3 tb Honey
1/2 c Lemon juice
1 tb Minced garlic
1 1/2 tb Fresh ginger root peeled and grated
1/4 c Soy sauce
1/2 c Thinly sliced onion
2 tb Fresh sage -- coarsely chopped
2 ts Pepper
1 ts Salt
---MAIN DISH ---
3 Pork tenderloins
----GRILLING MATERIALS ----
Charcoal briquettes
6 Wood chips (up to 8) preferably
fruitwood
Combine all marinade ingredients; blend well.
The marinade for this dish can be prepared a
day in advance; marinating should go on for 24 hours.
Lay the pork tenderloins in a ceramic or glass dish
and pour marinade over them. Turn the tenderloins several times during
the 24 hours that they are marinating in the refrigerator.
When ready to cook, pat the pork dry.
Preheat charcoal in an outdoor grill and soak the wood
chips in water for 30 minutes. Add the chips to the hot coals. Roast
the pork evenly for about 40 minutes, until its internal
temperature is 165 F. If pork is to be eaten hot,
allow it to sit on the edge of the grill for 10 minutes or so after it
is cooked so that the juices can be drawn back into the meat.
Good served either hot or cold, accompanied by a green
tomato chutney.
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Marinade
for Char-Broiled Shrimp
Yield: 8 servings
3 lb Large fresh shrimp -
Peeled and deveined
With tails intact
1 c Olive oil
1/3 c Chopped fresh parsley
2 tb Fresh lemon juice
2 Cloves garlic - crushed
1 ts Salt
Combine olive oil and remaining ingredients in a 13
X 9 X 2 inch baking dish; stir well; add shrimp, stirring gently;
cover and marinate in refrigerator for at least 8 hours, stirring occasionally;
remove shrimp from marinade, using a slotted spoon; reserve marinade;
place shrimp on water soaked skewers; grill over medium hot coals 3 to
4 minutes on each side, basting frequently with marinade. DO NOT OVER COOK.
8 servings.
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Infused
Oil for Grilling Fish
Marinades, Bbq sauces
Yield: 1 servings
2 c Olive oil
1/4 Lemon ;1/4 of 1 lemon peel ;only
coarsely chopped
1/2 c Basil leaves ;coarsely chop
1/4 c Parsely ;coarsely chopped
3 Garlic cloves ;peeled,crush
Combine all ingredients in a small bowl or jar and
allow to stand at room temperature for a minimum of 2 hours. Brush
fish with the oil when grilling. The oil will keep for several
days in the refrigerator.
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Susan's
Marinade For Grilled Chicken And Meats
Yield: 4 servings
1/2 c Soy sauce
1/3 c Oil
1/4 c Wine
1 tb Sugar
1/2 ts Salt
3 Cloves garlic -- minced
2 tb Ginger root -- minced
Combine all ingredients in large bowl. Add chicken
breast or veal chops.
Marinate at least 2 hours. Grill chicken or
veal to desired doneness.
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Oriental
Dressing and Marinade
Yield: 1 Servings
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.
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PIQUANT
SOUR ORANGE MARINADE
Yield: 15 Servings
1 c Olive oil
4 Garlic cloves finely minced
1/2 ts Salt
1 t Black pepper
1 c Juice & pulp of sour oranges
1 t Ground oregano
1 t Basil fresh & chopped
3 T Chopped onion
Mix all ingredients in a bowl. Pour over pork, venison,
or poultry. Cover and refrigerate for 12-24
hours. When cooking the meat use this as a basting
sauce as well.
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BOURBON
MARINADE (ALL-PURPOSE)
Yield: 1 Servings
1 CARROT, sliced
1 ONION, sliced
1 Clove GARLIC, minced
4 Sprigs PARSLEY
1 tb BLACK PEPPERCORNS, cracked
1 BAY LEAF
2 c WHITE WINE (dry)
1/2 c VINEGAR
4 c WATER
1/4 c WILD TURKEY BOURBON
Mix all ingredients in a large glass or earthenware
bowl until well blended. Add meat to marinade.
Refrigerate for 8 hours or overnight, turning 4 times.
(Makes 6-1/2 to 7 cups)
This makes enough to marinate 6-7 lbs of any big or
small game meat.
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CITRUS
MARINADE AND SALSA (FOR CHICKEN OR FISH)
Yield: 1 Servings
1/4 c Lemon juice
2 tb Dry sherry
2 tb Olive oil or cooking oil
1/2 ts Dried oregano, crushed
1/4 ts Garlic salt
1 md Tomato, peeled, seeded and Chopped
1 Green onion, sliced
1/4 c Sliced pitted ripe olives
1 tb Snipped parsley
1 tb Slivered almonds
For marinade, in a 1-cup measure combine lemon juice,
sherry, oil, oregano, and garlic salt. Set aside 2 tablespoons. Pour
remaining into a plastic bag in a bowl; add chicken or fish. Close bag;
chill 1 hour, turning once.
For salsa, combine the 2 tablespoons marinade, tomato,
green onion, olives, parsley, and almonds. Cover; chill till serving
time.
Drain chicken or fish, reserving marinade. Grill
till chicken is tender and fish is flaky, turning and
brushing often with the marinade. Serve with chilled
salsa and avocado slices, if desired. Makes 4 servings.
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FISH
MARINATED IN HERBED OLIVE OIL
Yield: 1 Servings
4 Garlic cloves ;peeled and crushed
Fresh rosmary ;handful removed from stems
Fresh oregano ;handful removed from stems
Italian parsely ;handful
Black pepper ;fresh ground
Fresh fish filets or steaks (thick halibut or salmon)
2 c Olive oil
Salt
-Garnish
Lemon Wedges
Place the garlic, rosemary, oregano, parsley and black
pepper in a food processor and chop coarsely. Rub both sides of desired
fish and place in a glass baking dish. (Do not add any salt or acids such
as lemon juice or vinegar at this time!) Add the oil and turn the fish
a couple of
times. The fish should be nearly or completely submerged
in the oil. For best results, the fish should be covered and refrigated
overnight. You may also marinate it for a few hours.
To cook, pat off the excess oil and lightly salt to
taste. Grill, broil, or bake to your liking. Do not over cook! Serve with
lemon wedges. The leftover herbed oil can be refrigerated for a few day
and reused only for fresh seafood preparation.
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PINEAPPLE BEEF
MARINADE
Yield: 2 Servings
Pineapple juice, 6 ounce can
2 tb Dark brown sugar
3 x Garlic cloves, run through g
1/4 ts Ginger, ground
1/2 ts Garlic powder
1/2 ts Onion powder
1 tb Peanut oil
1/4 ts White pepper, ground
1/8 ts Cayenne pepper (or less, to
3 ts Soy sauce
Add all the ingredients, stiring with wish making sure
the sugar dissolves. Allow to sit for an hour so the flavors blend. Place
meat in a freezer bag large enough for all the meat to lay flat on one
side of the bag. Stir marinade one more time making certain sugar is dissolved
and pour mixture in bag. Exhaust extra air out of bag. Allow to marinade
overnight, turning bag over several times. This is expecially good for
grilled steaks!
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SOUR
CREAM MARINADE FOR CHICKEN
Yield: 1 Servings
1 pk Italian Salad Dressing Mix
2 tb Water
2 tb Lemon juice
1/2 c Sour cream
1/2 c Salad oil
**This delicious marinade makes enough for 3 lbs chicken
parts.**
In a bowl, blend together salad dressing mix, water,
and lemon juice. Add sour cream and combine
thoroughly. Slowly add salad oil, whipping until creamy.
Marinate chicken pieces for about 2 hours. Bake in moderate oven until
tender.
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CASCABEL
AND GRAPEFRUIT SAUCE
Yield: 6 Servings
24 Dried Cascabel Pepper
-See Note
3 c Water
6 Cloves Garlic
4 c Fresh Grapefruit juice
1 c Fresh Orange juice
3 ts Allspice (Jamaican)
1 ts Salt
NOTE: Cascabel Peppers, this pepper is small (1 1/2 inch or so), round and dark brown. This is the "little rattles" pepper that comes from the Veracruz area. This pepper is not elongated, not black, not from South America, and not real hot. Cascabel is also known as the chili bola.
METHOD: Remove stem and seed from chiles. With a comal or black iron skillet, or in an oven at 250 degrees, dry roast chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool. SEE HINT. Taste the chile water, and if not bitter, add about 1/2 cup and the chiles to a blender (use plain water if bitter). Puree together with the garlic and strain. Add the fruit juices, allspice, and salt and mix together.
HINT: If a very smooth sauce is required, pass the
rehydrated, coarsely chopped, chiles through a food mill, then proceed
as above.
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KAREN'S BRISKET
MARINADE
Yield: 2 Cups
-Rub your Meat-with 6 lg Garlic Cloves minced
-Marinade Paste_
2 ts Paprika sweet,hungarian
1 ts Szechuan Peppercorns
Measured whole-crushed
1 ts Black Pepper whole
Measured whole-crushed
1 1/2 ts Fresh Oregano
Measured whole-crushed
1 1/2 ts Dry mustard (Sunbird)
1 ts Sugar
1 Juice of one Lemon
2 ts Red Wine
2 ts Lemongrass Oil (mine)
Crush garlic and rub into meat, slightly score brisket
to insure penetration.
Place Black Peppercorns, Szuchuan Peppercorns, and
fresh Oregano into Cuisinart
Spice grinder and pulse until fine. Place dry ingredients,
including pepper mix
into small bowl and mix well. Add the wet ingredients
and combine, add more red
wine if the mix is too thick. Rub into meat and marinate
for several days.
For a whole brisket use a two gallon plastic bag.
Put the meat into the bag and
apply the marinade.
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GRILLED SALMON
& MARINADE
Yield: 1 Servings
1 1/2 lb Salmon fillets
1/2 c Oil
1/4 c Vinegar, red wine
3/4 ts Garlic salt
1/4 ts Salt
1/4 ts Sugar
1/2 ts Italian seasoning
1 Garlic clove, large, minced
1/8 ts Pepper
1 ts Water
Mix all ingredients except salmon. Marinate for at
least 30 minutes. Grill (15 minutes per side for
steak, 6 for fillet), brushing often with leftover
marinade.
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HERB
MARINADE FOR VEGETABLE KABOBS
Yield: 1 Servings
3/4 c Olive oil
1/4 c White vinegar or lemon juice
2 Garlic cloves, minced
1 ts Dijon mustard
1/2 ts Basil
1/2 ts Oregano
1/2 ts Marjoram
1/2 ts Rosemary
1/4 ts Pepper
Combine all ingredients in a bowl and mix well. Makes
one cup.
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MIKE STOCK
MARINADE FOR BEEF
Yield: 2 Cups
1 c Burgundy
1/2 c Olive Oil
2 Parsley Stalks
2 Tarragon sprigs
2 Thyme sprigs
1 Bay leaf
Combine all the ingredients in a small container with
lid. Cover and shake to mix well. One-eights teaspoon dried tarragon leaves
and thyme leaves may be substituted for the fresh tarragon and thyme.
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POLO LOCO MARINADE
III
Yield: 4 Servings
1 Lemon; squeezed
1 Lime; squeezed
Cilantro
1/4 c Orange juice
Mexican spice seasoning
Pour over raw chicken and let soak for up to 4 hours
and grill on the bbq.. also you can add tequilla and its wonderful.
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POLO LOCO MARINADE
II
Yield: 4 Servings
1 c White vinegar
1 c Olive oil
1/2 c White wine ; or vermouth
Garlic; to taste
1 ts Salt
1 ts Oregano
1/2 ts Thyme
1/4 ts Tabasco
1 tb Parsley ; chopped or cilant
2 Chickens; halved
Combine ingredients, marinate chicken at least one
hour.
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MEXICAN
MARINADE FOR BROILED STEAK
Yield: 8 Servings
2 Beef Flank Steaks; *
1/2 c Lime Juice
2 tb Oregano; Leaves, Dried
2 tb Vegetable Oil; or Olive oil
2 ts Salt
1/2 ts Pepper
4 Cloves Garlic; Crushed
* Each flank steak should weigh between 1 and 1 1/2
lbs. Place beef steaks in shallow glass or plastic dish. Mix remaining
ingredients and pour over the beef. Cover and refrigerate at least 8 hours,
turning occasionally. Set oven control to broil. Place beef on rack in
broiler pan. Broil with the tops about 3 inches from the heat until brown,
about 5 minutes. Turn beef and broil about 5 minutes longer. Cut beef in
thin strips across the grain of the meat. Serve with tortillas and guacamole
if desired.
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NANCY'S
HONEY MUSTARD GRILLED CHICKEN OR PORK
Yield: 4 Servings
Chicken or pork
1/2 c Honey
1/4 c Dijon mustard
1/4 c Lemon juice, fresh
1/4 c Soy sauce
2 Garlic cloves; crushed
Combine ingredients. Marinate chicken or pork for 2-8
hours, then grill.
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Marinaded
GRILLED BEEF KABABS
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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PHILIPPINO
MARINATED PORK
Yield: 4 Servings
---PICNICS AND PARTIES ---
6 PORK STEAKS
1/2 c SOY SAUCE
1/2 c LEMON JUICE
3 GARLIC CLOVES, CRUSHED
1 BAMBOO SKEWERS
Bone pork steak and cut into 1/2 in. strips thread
or weave onto bamboo skewers mix soy sauce, lemon juice, and crushed garlic
in 9 x 13 bake dish be sure to dip all skewers in marinade refrigerate
for sev. hrs. or overnight hot tortillas or rice and a tossed green salad
rotate bottom skewers to top every few hrs may be either broiled or brilled
about 15 min small skewers may be used to make a great appetizer broil
ahead and keep warm in oven
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BROCHETTE DIJON
FLAMBE
Yield: 4 Servings
4 GARLIC CLOVES, CRUSHED
1 ts DRIED THYME
2 tb LEMON JUICE
2/3 c PLUS 4 TBS. DRAMBUIE
1 c DIJON MUSTARD
2 tb HONEY
2 lb CHICKEN; 1 1/2 INCH CUBES
SALT AND PEPPER
In saucepan, combine garlic, thyme, lemon juice and
drambuie. cook over medium heat about 10 minutes until reduced slightly.
stir in mustard and honey and simmer for a few minutes. sprinke chicken
with salt and pepper and toss with mustard mixture. thread meat on skewers
and grill or broil 8 to 10 minutes on each side. flambe by heating 4 tbs.
of drambuie until warm. light drambuie and pour over meat. this can also
be made with an equal amount of lamb instead of the
chicken.
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POLO LOCO MARINADE
Yield: 4 Servings
1 Lemon; squeezed
1 Lime; squeezed.
Cilantro
1/4 c Orange juice
Mexican spice seasoning ;to
pour over raw chicken and let soak for up to 4 hours
and grill on the bbq.. also you can add tequilla and its wonderful.
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LEMON PEPPER MARINADE
Yield: 1 Servings
1/4 c Lemon juice
1 tb Oil
1/2 ts Pepper, black, cracked
1/4 c Water
1/2 ts Dill, fresh
1/2 ts Salt
Combine. Makes 1/2 cup.
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BOURBON
AND HONEY SMOKE-ROASTED PORK TENDERLON
Yield: 6 Servings
----MARINADE ----
1 c Olive oil
1/2 c Bourbon
3 tb Honey
1/2 c Lemon juice
1 tb Minced garlic
1 1/2 tb Fresh ginger root -- peeled and grated
1/4 c Soy sauce
1/2 c Thinly sliced onion
2 tb Fresh sage -- coarsely chopped
2 ts Pepper
1 ts Salt
---MAIN DISH ---
3 Pork tenderloins
----GRILLING MATERIALS ----
Charcoal briquettes
6 Wood chips (up to 8) -- preferably
fruitwood
Combine all marinade ingredients; blend well. The marinade
for this dish can be prepared a day in advance; marinating should go on
for 24 hours. Lay the pork tenderloins in a ceramic or glass dish and pour
marinade over them. Turn the tenderloins several times during the 24 hours
that they are marinating in the refrigerator. When ready to cook, pat the
pork dry. Preheat charcoal in an outdoor grill and soak the wood chips
in water for 30 minutes. Add the chips to the hot coals. Roast the pork
evenly for about 40 minutes, until its internal temperature is 165 F. If
pork is to be eaten hot, allow it to sit on the edge of the grill for 10
minutes or so after it is cooked so that the juices can be drawn back into
the meat. Good served either hot or cold, accompanied by a green
tomato chutney.
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THANKSGIVING
TURKEY MARINADE
Yield: 1 Marinade
See recipe
Thaw turkey (if frozen) on Monday & Tuesday in refrigerator.
On Wednesday, put 3 onions (cut up), 4 garlic cloves (sliced) and 1 large bunch of parsley in cavity of bird.
Pour Vernors (ginger ale) and 8 oz orange juice concentrate
in cavity. Cover and rub bird with
Catalina dressing. Sprinkle with seasoned salt and
pepper and paprika. I put the whole mess in a garbage bag and marinate
it overnight.
Before baking, discard all marinade.
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DRY RUB SPICE
MARINADE
Yield: 1 Servings
1/4 c Kosher salt
2 tb Garlic powder
1 tb Dried thyme
2 ts Ground black pepper
1/4 c Granulated or brown sugar
2 tb Paprika
2 ts Cayenne pepper
Combine all ingredients, blending thoroughly. If reserving
for later use, store in a tightly capped
jar. To use, sprinkle heavily over all sides of meat
and rub in well with fingers. Let meat stand at room temperature for two
hours, or lightly covered overnight in the refrigerator. Sprinkle meat
again lightly before grilling, broiling or baking. This recipe makes enough
for 3-4 pounds spareribs. Mixture is also good on poultry.
Keeps indefinitely in tightly capped jar. Note from
the cook:"The secret of a good dry rub is equal
proportions of kosher salt and sugar. The salt draws
juices to the surface of the meat; the sugar drinks those juices up, making
a lovely, light, potently seasoned glaze on the meat.These are the herb
bottles closest to my hands, if you have other stuff handy, add it as you
wish: ground ginger, or dry mustard; red pepper flakes, or onion powder.
Customize it any way you will.
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CARIBOU
MARINADE II- CLOVES
Yield: 1 Batch
1 c Water
10 Whole cloves OR
10 Peppercorns
1 c Dry red wine
5 Allspice berries
2 Bay leaves
As for Marinade #1 above
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CARIBOU
MARINADE III- ROSEMARY & GARLIC
Yield: 1 Batch
1 c Water
10 Peppercorns
1 Small onion, quartered
2 ts Rosemary leaves
1 c Dry red wine
2 Bay leaves
4 Garlic cloves
As for Marinade #1 above
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CARIBOU MARINADE
IV-
Yield: 1 Batch
2 qt Water
1 qt Wine
3 Ribs celery; chopped
2 lg Onions; chopped
2 Carrots; diced
2 Bay leaves
3 tb Pickling spice
1 ts Peppercorns
1 ts Juniper berries
Simmer the vegetables and spices in water till tender.
Cool mixture and add wine. Place the caribou in the marinade (can be used
on any game) Cover and marinate 2 days or longer. Turn daily. The strained
marinade can be used as a BBQ baste or incorporated into gravies and sauces
afterwards. Meat should be marinated at least 2 days
before preparing and large roasts up to a week..
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TEXAS DRY RUB
Yield: 1 Servings
3 tb Coarsely cracked black peppercorns
2 tb Dried oregano
1 ts Cumin
1 ts Onion powder
2 Dried chipolte chili peppers (2
to 3)
1 tb Dried cilantro leaves
1 Bay leaf
1 ts Ground dried orange peel
1 tb Chopped dried wild mushrooms (cepes)
Combine all the ingredients in a spice mill or blender
and grind to a coarse powder. Store in an airtight jar in the freezer
for up to 6 months. Yield: 1/2 cup (or 8 tablespoons)
Recommended cuts: Beef brisket (8 hours to overnight),
flank steak (6 to 8 hours);l pork ribs (8 hours to overnight).
Author's note: The secret ingredient here is
the dried wild mushroom, which lends it a savory muskiness. The dried
chipotles add hints of smoke, along with the heat. Use as a dry rub for
beef brisket or beef or pork ribs.
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TOMATO-PINEAPPLE
SALSA
Marinades
Yield: 10 Servings
2 lg Tomatoes -- seeded and Diced
1/2 c Pineapple -- finely diced
2 Green onions -- thinly sliced
1 md Jalapeno pepper -- minced
2 tb Fresh cilantro -- minced
2 tb Lime juice
1 c Garlic -- peeled and minced
Combine all ingredients and refrigerate until ready
to serve.
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MARINADE
FOR FAJITA CHICKEN WINGS
Yield: 24 Appetizers
12 Chicken wings; tips removed
----MARINADE ----
1/4 c Lime jucie
2 tb Oil
3 tb Fresh cilantro; chopped
1 Garlic clove; minced
1 ts Cumin
1/2 ts Salt
1/2 ts Dried oregano leaves
1/4 ts Crushed red pepper flakes
Cut each wing in half; place in large resealable bag.
Add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate
at least 4 hours, up to 24 hours, turning bag occasionally. Heat oven to
375~. Drain chicken, reserving marinade. Place chicken on broiler pan.
Bake 45-60 minutes, brushing occasionally with marinade. Discard any remaining
marinade.
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Marinade for
FIESTA STEAK
Yield: 6 Servings
2 lb Top round steak; boneless about 1" thick
1/4 c Lime juice
2 tb Vegetable oil
2 tb Tequila
1/2 ts Salt
1/2 ts Cumin
1/2 ts Cayenne pepper
2 Garlic cloves; fine chopped
1 c Salsa
1/2 c Sour cream
Pierce beef with fork several times on both sides.
Mix lime juice, oil, tequila, salt, cumin, red pepper and garlic in shalloq
glass or plastic dish. Place beef in dish; turn to coat with marinade.
Cover and refrigerate at least 6 hours, turning beef occasionally. Remove
beef from marinade; reserve marinade. Cover and grill beef 4-5" from medium
coals, 20-25 minutes for medium, brushing occasionally with the marinade
and turning once. Cut beef across grain into thin slices. Serve with salsa
and sour cream.
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GINGER SHERRY
PORK CHOPS
Marinades
Yield: 4 Servings
1/3 c Dry sherry
2 tb Soy sauce
1 tb Vegetable oil
1 tb Gingerroot; finely chopped
1 ts Honey
1 Garlic clove; finely chopped
4 Butterfly pork chops; 1" thick
Mix all ingredients except pork in shallow glass dish.
Place pork in dish; turn to coat with marinade. Cover and refrigerate at
least 1 hour. Remove pork from marinade; reserve marinade. Cover and grill
4-5" from medium coals, 14-16 minutes, brushing occasionally with marinade
and turning once, until no longer pink in center.
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GINGER-LIME
SWORDFISH STEAKS
Marinades
Yield: 6 Servings
1 1/2 lb Swordfish steaks' 1" thick
1/4 c Lime juice
2 tb Olive oil
1 ts Fresh ginger; finely chopped
1/4 ts Salt
ds Cayenne pepper
1 Garlic clove; crushed
1 Lime; cut in wedges
Cut large fish steaks into pieces. Mix remaining ingredients
in shallow glass dish. Place fish in dish;
turn to coat with marinade. Cover and refrigerate
at least 1 hour. Remove fish from marinade. Cover and grill about 4" from
medium coals, 15-20 minutes, brushing 2-3 times with reserved marinade
and turning once, until fish flakes with fork. Serve with lime wedges if
desired.
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Marinated
JAPANESE PORK SAUTE
Yield: 4 Servings
1 1/2 lb Pork loin; boneless
1/2 c Onion; minced
2 tb Peanut butter
2 tb Lemon juice
2 tb Soy sauce
1 tb Brown sugar
1 tb Vegetable oil
1 Garlic clove; minced
ds Hot pepper sauce
Rice; cooked, hot
RAITA
3 md Cucumbers; peel, seed, thin sliced
1 tb Onion; minced
2 c Plain yogurt
1/2 ts Black pepper
1/4 ts Cumin
2 tb Cilantro; chopped
Make raita by combining ingredients. Cover and chill for 2-24 hours to combine flavors.
Cut pork into 1/2" cubes; place in shallow dish. In
blender or food processor combine remaining
ingredients except rice and raita. Blend until smooth.
Pour over pork. Cover and marinate in refrigerator 10 minutes. Thread pork
on skewers (if using bamboo skewers, soak in water 1 hour to prevent burning).
Grill or broil 10-12 minutes, turning occasionally, until done. Serve with
hot cooked rice and raita, if desired.
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MARINATED FLANK
STEAK
Yield: 4 Servings
1 c Consomme; or
1 c Beef bouillon
1 c Red wine
2/3 c Soy sauce
1/2 c Green onions; sliced
1 c Garlic; minced
2 tb Lime juice
2 tb Brown sugar
Score steak on both sides in 1-1/2" squares. Marinate
in other stuff 8 hrs. in refrigerator. Grill to
desired degree of doneness. Slice across grain into
thin slices.
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MARINATED SALMON
STEAKS
Yield: 4 Servings
4 ea Salmon steaks; 1-inch thick
1/3 c Orange juice
1/3 c Soy sauce
2 tb Parsley; minced
2 tb Vegetable oil
1 c Garlic; crushed
1/2 ts Basil; crushed
Thaw fish if frozen. Place fish in shallow baking
dish. Combine orange juice, soy sauce, parsley, oil, garlic and basil.
Pour over fish. Let stand at room temperature for 2 hours, turning steaks
occasionally. Drain, reserve marinade. Place fish in a well greased
wire grill basket or cook directly on grill. Grill over medium coals about
8-minutes or untill fish is light brown. Baste with marinade, then turn
and grill an additional 8-10-minutes or until fish flakes easily when tested
with a fork. reheat remaining marinade to boiling. Transfer fish to serving
platter and drizzle with marinade.
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RIB
ROAST WITH BOURBON MARINADE
Yield: 8 Servings
3 1/2 lb Chuck roast
1/3 c Bourbon -=OR=- brandy -=OR=- beef broth
1/3 c Soy sauce
2 tb Brown sugar; packed
2 tb Vinegar
2 tb Vegetable oil
1/2 ts Pepper
1 sm Onion; chopped
1 Garlic clove; finely chopped
Pierce beef with fork several times on both sides.
Mix remaining ingredients in shallow glass dish. Place beef in dish; turn
to coat with marinade. Cover and refrigerate at least 24 hours, turning
beef
occasionally. Remove beef from marinade, reserving
marinade. Cover and grill beef 4-5" from medium coals, 30-35 minutes for
medium doneness, turning frequently and brushing with marinade.
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SAUCE FOR
BARBEQUE CHICKEN
Sauces, Marinades
Yield: 8 Servings
1/2 c Catsup
1 ds Tabasco
2 tb Brown sugar
1 c Garlic; finely minced
2 tb Worcestershire
1/4 ts Dry mustard
1 tb Vinegar
1/2 ts Salt
I have used this recipe for barbeque chicken for many
years. It only takes 5 minutes to cook. Combine ingredients in saucepan.
Cook and stir occasionally over low heat for 5 minutes.
Place chicken pieces in large pan and bake in 350
degree oven for 30 minutes without sauce. Then pour sauce over chicken
& cook an additional 30 minutes, basting OFTEN. Note:watch and check
every five minutes to keep it from burning during the last 15 mins.
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SAUCY
SWEET SOUR CHICKEN WINGS
Marinades
Yield: 24 Appetizers
12 Chicken wings; tips removed
----MARINADE ----
1/2 c Water
1/4 c Oil
3/4 c Sugar
1/4 c Ketchup
1/4 c Vinegar
1 ts Garlic salt
1/2 ts Instant chicken bouillon
Cut each wing in half; place in large resealable bag;
add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate
at least 4 hours, up to 24 hours, turning bag occasionally. Heat oven to
375~.
Drain chicken, reserving marinade. Place chicken on
broiler pan. Bake 45-60 minutes, brushing occasionally with marinade. Discard
any remaining marinade.
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