Achiote Marinade/Mop
Ann's Pesto
Artichokes Cooked In Marinade
Asian Marinade          By: Chef Norm
Balsamic Fig Sauce
Balsmic-Shallot Marinade
Beef Rib Marinade
Bloody Mary Salsa
Brisket Marinade
Cajun Marinade (for injection)
Chunky Fruit Barbecue Marinade And Chutney
Cooked Cranberry-Orange Relish
Cool Papaya Salsa
Flavored Vinegars
GINGER MARINADE          By: Chef Norm
Grilled Apple & Herb Marinated Pork Chops and Potatoes
Hot Dog Onion Sauce
Jack Lemmon's Steak Marinade
Margarita Marinade
Mediterranean Escabeche Mixed Grill
Mediterranean Marinade
Mustard-Vinegar Marinade
Nicoise Vinaigrette
Orange Marinade for Fowl
PEPPERED-LONDON BROIL WITH LIME-MARINATED ONION
Pork Chop Marinade
Pork Tenderloin with Bourbon Sauce
RED SNAPPER WITH ACHIOTE PASTE
Refreshing Yogurt Marinade
Rib 'n' Beer Marinade
Short Cut Brisket Marinade
Southwestern Marinade
Spicy Korean Rib Marinade
Sun-Dried Tomato And Roasted Garlic Pesto
Sweet-And-Sour Onion Marinade And Relish
Swordfish Marinade
Texas Wiener Sauce
Tom Jones' Curried Chicken
VIETNAMESE LEMONGRASS MARINADE
WITCHES BREW MARINADE     By: Chef Norm
ZESTY ORANGE BARBECUED CHICKEN WINGS
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ZESTY ORANGE BARBECUED CHICKEN WINGS

Yield: 24 Appetizers

12    Chicken wings; tips removed              1/3 c  Chili sauce
1/4 c  Orange marmalade                             1 tb Red wine vinegar
1 1/2 ts Worcestershire sauce                     1/4 ts Garlic powder
1/4 ts Prepared mustard

Cut each wing in half; place in large resealabe bag. Add marinade ingredients; seal bag.
Turn bag to coat wings. Refrigerate at least 4 hours or 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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GINGER MARINADE          By: Chef Norm

2 ea Garlic; fresh, chopped                        1 ts Ginger; fresh grated
1 ea Onion ; halved and cut in slices          3 tb Balsamic vinegar
1 tb Rosemary                                           1/2 tb fresh Tyme

put in dish just big enough to hold the meat.  Add a dry red wine until meat is 3/4
covered.  Turn often.
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PEPPERED-LONDON BROIL WITH LIME-MARINATED ONION

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 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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WITCHES BREW MARINADE      By: Chef Norm

Yield: 1 Recipe

2 tb Vinegar                                            2 tb Brown sugar
1/4 c  Lemon juice (fresh)                       1 c  Ketchup
3 tb Worcestershire sauce                    1/2 tb Mustard (a good grade Dijon)
Salt & Pepper to taste                         1/2 c  Cooking oil
3 tb Soy sauce                                     1/4 c  Bottled french dressing
Onion powder to taste                                  Garlic powder to taste
Meat tenderizer 1/2 t per  lb of meat

Mix well. Marinate meat for a minimum of four hours, overnight is preferred by me.

Here is the absolute best meat marinade I have ever made.... I find that very, very
inexpensive London Broil (even bottom round &shoulder) is almost butter tender
when marinaded in this overnight then grilled (although broiling is almost as good).
Slice thin across the grain & you'll surely impress yourself and of course guests!
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RED SNAPPER WITH ACHIOTE PASTE

1 c  Annato Paste
2    (1 lb) fillets red snapper OR other firm-fleshed fish, Skin on

--CITRUS-HABANERO SAUCE     --
1/2 c  Orange juice, fresh squeezed
1/2 c  Lime juice, fresh squeezed
1/2 c  Water
1/3 c  Onion; chopped
1    Habanero chile; veins & - seeds removed, slivered
1/4 c  Cilantro; chopped
Salt
3 tb Oil, optional

-ACHIOTE PASTE      -
1 c  Annatto (achiote) seeds
1/3 c  Quintana Roo oregano, OR  Mexican oregano
5 tb Peppercorns
10 lg Cloves garlic
4 ts Ground cumin
4 ts Coriander seeds
10    Whole allspice berries
1 1/4 c  White vinegar, OR equal - combination OF
Fresh orange juice
Fresh lime juice

Spread Annato (Achiote) Paste on both sides of fish, covering well. Place fish in
refrigerator 1 to 2 hours. In mixing bowl combine orange juice, lime juice, water,
onion, habanero, cilantro and salt to taste. Barbeque fish over hot coals, skin-side
down, until seared, 2 minutes. Or heat 3 tablespoons oil in skillet large enough to
acocommodate fish until very hot, then place fish in pan, skin-side down, and fry
until seared, 2 minutes. Place seared fish in 1-inch deep baking dish and pour
citrus-habanero sauce over. Bake until fish is firm to touch and thoroughly cooked,
about 5 minutes. Serve immediately.

ACHIOTE PASTE (RECADO DE ADOBO COLORADO): Combine annatto, garlic,
oregano, peppercorns, cumin, coriander, allspice and vinegar or juice mixture in
blender or food processor. Process with on/off motion until thoroughly pureed.
Add more orange juice or vinegar to give smooth paste consistency.

Keeps indefinitely, if made with vinegar, or up to 3 weeks if made with citrus juices.
Makes 1 1/2 cups. I slather this paste on guinea hens and broil them on the rotisserie,
or wrap marinated chicken breasts or fish fillets in banana leaves with slices of orange
and steam the packets. One of my favorite appetizers is chicken drummettes baked
with this recado.
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VIETNAMESE LEMONGRASS MARINADE

Yield: 3 /4 cup

1/4 c  Lemongrass, chopped (4-6 stalks) or
1/4 c  Dried lemongrass or
6    Strips lemon zest
3    Garlic clove(s) minced (1 tbs)
2    (to 3) shallots minced (3 tbs)
2    Serrano, jalape=A4o or Thai chilies, minced
2 ts Brown sugar or to taste
3 tb Fish sauce
3 tb Lime juice
1 ts Vietnamese or Thai hot sauce or chili oil or Tabasco sauce

Cut off the top 2/3 of each lemongrass stalk, trim off the outside leaves and roots, and
slice the core thinly.
Pure' the lemongrass, garlic, shallots, chilies, and brown sugar to a fine paste. Work in
the fish sauce, lime juice, and hot sauce. Marinate fish or thinly sliced poultry or beef
for 1-2 hours, turning once or twice.
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Orange Marinade for Fowl

1/2 c  Brandy
1 c  Fresh orange juice
1 ts Ginger
1 ts Tarragon
3 tb Orange liqueur
1 ts Black pepper
-Salt to taste

First rub fowl, either chicken, duck or game hens, with one fourth of the brandy.
Mix remainging brandy, orange juice, liqueur, salt, pepper, ginger, and tarragon.
Pour over birds and let marinate.  Also use marinade to baste while grilling.
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Asian Marinade          By: Chef Norm

Yield: 10 servings

1/2 c  Fresh orange juice
1/3 c  Fresh lemon juice
1/3 c  Fresh lime juice
3 tb Rice wine vinegar
1/2 c  Low sodium soy sauce
3    Whole scallions -- thinly Sliced -White, lt. green only
1 sm Jalapeno -- sliced thin, Crosswise
1/2 ts Red pepper flakes
8    Thin strips Orange zest
1 clove of garlic fine chopped

Mix all ingredients in a medium bowl. Use to marinade shellfish, chicken or pork.
Fantastic on shrimp.
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Balsamic Fig Sauce

1 lb Fresh figs -- preferably Black Mission, chopped
1/3 c  Red wine
1 tb Balsamic vinegar
1 pn Salt
1/8 ts Freshly ground pepper
1/2 ts Sugar
1    Sprig fresh thyme

Combine all ingredients with 1/2 cup water in a saucepan. Cover; bring to boil over
high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down,
about 20 to 30 minutes.
Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with
a rubber spatula.
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Bloody Mary Salsa

1/2    Whole cucumber
2 sm Celery stalks -- chopped
2 ts Horseradish
2 1/2 c  Cherry tomatoes -- cut in Half
4    Whole radishes -- trimmed, Sliced thin
1/2    Whole jalapeno pepper -- Finely diced
2 tb Fresh dill -- snipped
2 ts WORcestershire sauce
2 tb Fresh lime juice
3/4 ts Salt
1/4 ts Pepper

Peel cucumber in alternating strips. Remove seeds if necessary; chop into 1/4-inch dice.
Combine cucumber, celery, horseradish, tomatoes, radishes, jalapeno and dill in a bowl;
toss to combine. Add Worchestire sauce, lime juice, salt and pepper; toss again
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Chunky Fruit Barbecue Marinade And Chutney

16 sm Shallots -- peeled and Trimmed
1 1/4 c  Dry white wine
4 md Apricots -- pitted and Chopped
2 lg Peaches -- pitted and Chopped
2    Whole plum tomatoes -- cut Into wedges
12    Whole prunes -- pitted and Quartered
2 md Garlic cloves -- finely Chopped
2 tb Low sodium soy sauce
1/2 c  Dark brown sugar
1/4 ts Red pepper flakes

In a small saucepan, combine shallots and wine; bring to a boil over high heat.
Reduce heat to medium low and let simmer, uncovered, until shallots are tender,
15 to 20 minutes. Combine remaining ingredients in a large saucepan, add shallots
and wine, and bring to a boil over high heat. Reduce heat to medium; cook until
fruits have broken down but are still somewhat chunky, 10 to 15 minutes. Let cool.
Transfer half of the sauce to a food processor and puree. Use this as a marinade
(and to baste with while grilling). Serve the other half as a chutney.
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Cool Papaya Salsa

1    Underripe Papaya -- peeled and seeded
3 sm Carrots -- peeled
4    Whole scallions -- sliced Thin  Wht, lt. green only
2    Whole limes
1    Whole lemon
4 dr Green Tabasco sauce
2 ts Vegetable oil
1/2 ts Salt
1/8 ts Freshly ground black pepper
1/2 c  Mint leaves -- coarsely Chopped

Cut papaya into 1/4-inch dice; place in a bowl. Thinly slice carrots crosswise. Add
carrots and scallions to papaya; toss. Using a sharp knife, remove peel and pith from
1 lime. Section lime, cutting each piece away from membrane; add to papaya mixture.
Repreat with lemon. Squeeze juice from remaininglime into bowl. Add Tabasco, oil, salt,
pepper and mint; Toss to combine.
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Mediterranean Escabeche Mixed Grill

Marinades, Sauces, & salsas
Yield: 6 servings

1 lg Red onion                                     1 bn Parsley  tough stems Removed
6    Whole tomatoes -- quartered       1/2 c  Dry white wine
3 tb Tarragon vinegar                        1/4 c  Fresh lemon juice
1/4 c  Fresh lime juice                           1 ts Salt
1/8 ts Freshly ground black pepper       1 pn Cayenne pepper
1/2 ts Red pepper flakes                        5 tb Capers -- rinsed
1 lb Shrimp -- peeled and Deveined      1 lb Sea scallops -- cleaned
2 ts Olive oil                                         4    Whole swordfish steaks -- Skinned
2    Oranges - peeled and Pith remo      2    Cloves garlic -- thinly Sliced
Vegetable oil spray

Cut red onion in half; dice one half and cut the other into very thin rounds. Combine
1/2 cup parsley leaves, chopped onion, tomatoes, wine, vinegar, lemon and lime juices,
salt, black pepper, cayenne papper, 1/4 teaspoon red pepper flakes and 3 tablespoons
capers in a blender. Process until smooth. Strain. Spray grill with cooking spray; heat to medium-hot. Toss shrimp and scallops with oil and remaining red pepper flakes. Grill
swordfish 3 minutes per side (they will be slightly undercooked). Meanwhile, arrange
half the remaining parsley sprigs, half the oranges, 1 tablespoon capers, half the garlic
and half the sliced onions in a large shallow dish. Add grilled fish to dish. Pour tomato
mixture over; cover with remaining parsley, oranges, capers, garlic and onions.
Cover with plastic wrap and refrigerate. Marinate overnight. Let stand at room
temperature for 30 minutes before serving.
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Nicoise Vinaigrette

1 tb Red wine vinegar
2    Cloves garlic -- coarsely Chopped
1/2 c  Watercress leaves and some Stems
3 tb Fresh lemon juice
2    Whole cherry tomatoes -- Quartered
1    Whole scallion -- cut in 1/2    " lengths
4    Whole Nicoise olives -- Pitted
3    Whole anchovy fillets -- Rinsed and dried
1 ts Capers
1/2 ts Salt
1/4 ts Freshly ground black pepper
1/2 c  Extra virgin olive oil

Combine all ingredients except oil in a blender; finely chop. With blender running, s
lowly add oil until completely incorporated.
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Refreshing Yogurt Marinade

1 lb Mango
2 c  Nonfat plain yogurt
1 tb Honey
2 ts Dry mustard -- hot
1/4 c  Mint leaves
1/2 ts Salt
1/4 ts Freshly ground black pepper

Using a sharp knife, cut mango flesh away from pit and peel. Cut flesh into chunks.
Combine mango and remaining ingredients in food processor; process until smooth
and flecked with mint. Before using marinade, reserve 1/2 cup to serve as a dipping sauce.
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Sweet-And-Sour Onion Marinade And Relish

1 lb Sweet onions -- sliced into Rounds
2    Cloves garlic -- minced
1 ts Unsalted butter
2 1/2 tb Balsamic vinegar
1/2 ts Salt
pinch of  Freshly ground black pepper
5    Whole plum tomatoes
1/2 c  Basil leaves -- loosely Packed
1/4 c  Low sodium chicken broth -- Defatted

In a large skillet, combine onions, garlic, butter, vinegar, salt and pepper with 1 3/4
cups water; bring to a boil over high heat. Reduce heat to medium-low; simmer until
.most liquid has evaporated, about 45 minutes. continue to cook, stirring often, unt
Cut 3 tomatoes into thin wedges; add to onions and cook, stirring occassionally, until
tomatoes soften but retain their shape, 5 to 10 minutes. Set aside. This is the relish.
Quarter remaining tomatoes; puree in food processor with basil. Strain. Return to
food processor; add stock and half the relish; puree. This is the marinade.
Serve relish warm or at room temperature.
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Rib 'n' Beer Marinade

1 qt Beer (Your favorite brand)
2 c  Brown sugar
1 c  Cider vinegar
1 tb Chili powder
1 ts Cumin, ground
1 ts Dry mustard
2 ts Hot red pepper flakes

Combine beer, sugar, vinegar, spices in a large pan.  Bring to a boil, remove from heat,
and cool.  Place ribs in a large shallow roasting pan (not aluminum).  Pour marinade
over ribs. Turn ribs several times while they marinate about 24 hours in refrigerator.
Drain ribs, reserving marinade.  Arrange ribs on grill or rib rack and smokecook 6 to
7 hours, until meat is tender, basting with marinade every 20-30 minutes.  This marinade
goes well with any meat that is going to be smoked and grilled.
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Flavored Vinegars

Marinades

Flavorings -- such as:
1    Sprig fresh herbs
Peppercorns
Fresh chilies
1    Clove garlic

Vinegar -- such as:
White- or red-wine
Cider
Champagne
Sherry -- or
Rice-wine vinegar

Vinegars keep for up to a year. Use good-quality red-wine or white-wine vinegar or
cider, sherry, champagne or rice-wine vinegar. For vinegar containers, I like to recycle
attractive bottles. They must be in excellent condition, free of chips and cracks.
Sterilize the bottles before using: Wash with hot soapy water and rinse well. Place on
a wire rack in a large pot and add water to cover the bottles; bring to a boil and let
boil for 15 minutes.
Transfer the bottles to a clean towel, then use a chopstick or skewer to poke desired
flavorings into sterilized bottles.  Experiment with different combinations and amounts.  Addvinegar to fill, using a funnel. Seal tightly with clean new corks, plastic
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Balsmic-Shallot Marinade

Yield: 1 Cup

1/2 c  Balsamic vinegar
2 T  Coarsely chopped shallots
1 T  Coarsely chopped fresh sage
1 T  Coarsely chop fresh rosemary
1 t  Freshly ground pepper
1 c  Olive oil

In a blender or food processor, combine the vinegar, shallots, sage, rosemary and pepper.
With the machine on, add the olive oil in a slow, steady stream and blend until emulsified.
Good on any kind of beefsteak, pork, lamb, chicken:  marinate 2-4 hours
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Sun-Dried Tomato And Roasted Garlic Pesto

1    Whole head
3 tb Extra-virgin olive oil
1 c  Sun-dried tomatoes (see Note)
1/3 c  Fresh flat-leaf (Italian)
Parsley sprigs
2 tb Chopped garlic chives or Scallion tops
2 tb Unsalted pistachios or pine Nuts
2 tb Freshly grated Parmesan Cheese
Garlic

Preheat oven to 325 degrees. Slice the top off the head of garlic and place the
garlic in a small baking dish. Rub it with 2 teaspoons of the olive oil. Bake 30 to 35
minutes, or until soft. Allow to cool, then squeeze the garlic puree from its papery
wrapper into a blender container or the bowl of a food processor fitted with a metal
blade. Add tomatoes, parsley, garlic chives (or scallion tops) and nuts. Process until
finely minced. Add remaining oil (2 tablespoons plus 1 teaspoon) and cheese, and
process until blended. Transfer to a small bowl, cover with plastic wrap, and refrigerate.
Keeps a week or longer. Serve on toasted Italian bread, on pasta, spooned on frittatas,
or with chili, enchiladas or tamales. Note: Dried tomatoes are available in several styles:
moist, like dried apricots; brittle and dark-red; and packed in olive oil. Moist-style are
preferred here. If you can only find the brittle type, soak them in warm water for a few
minutes before using or place in a bowl, cover with water, and heat in microwave from
30 to 60 seconds. Yield: 1 cup.
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Ann's Pesto

2 c  Fresh Basil Leaves
4    Cloves garlic -- chopped
1/2 c  Pine nuts
1 c  X-Virgin olive oil
1 c  Imported Parmesan Reggiano Cheese -- grated
1/4 c  Pecorino Romano cheese -- Grated
1/4 ts Salt
Freshly ground black pepper To taste

Process the basil, garlic, and pine nuts in a food processor until finely chopped.
With the machine running, pour the oil in a thin, steady stream.
Add the cheese, salt and ground pepper to taste. Process briefly to combine.
Yield: 2 cups prepared pesto. (I make this in 2-cup batches & freeze in 1/2 pt.
canning jars for the winter. Use on pasta, vegetables, baked potatoes...
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Pork Tenderloin with Bourbon Sauce

10 oz Can Chi Chi's diced tomatoes and green chilies, drained
1/3 c  Bourbon
1/3 c  Soy sauce
1/3 c  Worcestershire sauce
1/2 c  Chopped onion
2 tb Honey
2 tb Dijon mustard
1/4 ts Pepper
2 lb Pork tenderloin

Combine all marinade ingredients in recloseable plastic food bag.  Mix well.  Add
the pork tenderloin.  Seal bag and turn several times to coat the meat.  Place in
refrigerator for 8 hours or overnight, turning occasionally.
Preheat broiler.  Remove meat from marinade; reserve marinade.
Place meat on broiler pan, broil 7 to 8 inches from heat source for approximately
7 to 9 minutes on each side.
In small saucepan, bring remainder of marinade to a boil; boil one minute.
Serve with the meat.
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Margarita Marinade

10 oz Can Chi Chi diced tomatoes And green chilies, drained
1/4 c  Orange juice
1/4 c  Tequila
1/4 c  Vegetable oil
2 tb Fresh lime juice
1 tb Honey
1 ts Minced fresh garlic
1 ts Grated lime peel

----TO BE USED WITH YOUR CHOICE    ----
2 lb Pork tenderloin, or Chicken breasts, or Beef tenderloin, or Flank steak
In large recloseable plastic food bag, combine all ingredients except meat. Mix well.
dd meat, seal the bag and turn over several times to coat meat thoroughly.
Place bag in refrigerator, turning bag occasionally 8 hours or overnight.
Preheat broiler.
Remove meat from marinade; reserve marinade.  Place meat on broiler pan. Broil
7 to 8 inches from heat source until desired doneness.  In small saucepan, bring
marinade to a boil, boil one minute.  Serve marinade with the meat.
Marinade and 2 lbs of meat should serve 6 - 8 people.
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Jack Lemmon's Steak Marinade

1 c  Beef broth
1/2 c  Soy sauce
3 oz Bourbon
1    Clove pressed garlic
1/2 ts Ground ginger
1/4 c  Worcestershire sauce
2 TB Mesquite honey

Combine ingredients in a glass jar, shake, pour over a 3 to 4-pound, 2-inch thick sirloin
and let marinate several hours, at room temperature, turning several times. Broil over
mesquite, or charcoal with mesquite chips.
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Hot Dog Onion Sauce

2 TB vegetable oil
2 md onions--cut into 1/4-inch slices
1/4 c  ketchup
  pn ground cinnamon
1/8 ts chili powder
  ds hot pepper sauce
  ds salt
1/2 c  water

In a medium sized skillet, heat the vegetable oil over medium heat; add onion slices and
saute for about 7 minutes, until golden and limp.  Mix in the ketchup. Then add the
cinnamon, chili powder, hot pepper sauce and salt. Pour in the water; stir.  Bring to a
boil, reduce heat and simmer, uncovered for about 10 minutes..
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Texas Wiener Sauce

1 lb ground beef---browned and drained
2 ts chili powder
2 ts cumin powder
3 ts paprika
1 TB minced onions
1 ts oregano
    salt,pepper and ketchup to taste

Combine all ingredients and cook until hot....
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Artichokes Cooked In Marinade

4    whole artichokes
4 TB red wine vinegar
4 ts olive oil
2    garlic cloves -- cut in half
8    peppercorns
1 ds salt

Trim artichoke stems flat and pull off any bruised outer leaves. Cut off top third of
artichoke and trim ends of remaining leaves. Place in pot just large enough to hold
artichokes side by side. Pour 1 tbsp. winegar and 1 teaspoon olive oil over top of each
artichoke. Add boiling water to cover, garlic, peppercorns and salt. If artichokes float,
place a heavy heatproof plate on top to hold them down. Cover pot with a tight lid,
and cook about 30 minutes, until tender. Let artichokes cool in liquid. Drain artichokes
and cut in half lenghtwise. Scoop out choke. Serve warm, at room temperature or chilled.
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Tom Jones' Curried Chicken

2    Fryers -- about 2-1/2lb    each
1/4 ts Ground saffron
1/4 ts Ground ginger
1 TB Curry powder
2 TB Soy sauce
2 md Yellow onions -- chopped
2    Garlic cloves -- pressed
3 TB Vegetable oil
1/2 ts Ground red pepper
     Fresh ground black pepper
2 lg Bay leaves
1 ts Cinnamon
2 c  Chicken broth
1 1/2 c  Water
     Salt & pepper to taste

Cut chicken into serving pieces. Rub with mixture of saffron, ginger, curry and soy sauce.
Let stand 20 minutes. Saute onion and garlic in vegetable oil until onion has softened.
Remove onion and set aside. Add red pepper and chicken parts, browning on all sides.
Add ooked onion, cinnamon, bay leaves, salt & pepper with chicken broth and enough
water to cover chicken. Cover and cook over low heat until chicken is tender (about 1 hour). Transfer chicken to heated platter. Cook sauce to reduce volume by half. Spoon sauce over chicken. Serve with cooked long grain rice.
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Cooked Cranberry-Orange Relish

1 lb Whole cranberries
1    Whole orange
1/2 c  Water
1 c  Granulated sugar

PICK OVER THE CRANBERRIES and wash the orange. Zest the orange, making certain
not to take in any of the bitter white pith. Juice the orange. Place the cranberries, water,
orange juice and sugar in a saucepan and bring to the boil. Cook for 3-5 minutes, stirring occasionally, until the skins of the berries begin to pop. Do not overcook or the berries
will be mushy. Remove from heat and stir in the orange zest. Transfer to a serving bowl
and let cool. When room temperature, refrigerate for at least 2 hours before serving.
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Achiote Marinade/Mop

2 c  Cider Vinegar
24 oz Beer
4 tb Achiote Paste
2 tb Black Pepper
1 tb Granulated garlic
3 tb Pequin Pepper Flakes
2 tb Dry Mustard
1/4 c  Ground New Mexican Chile
1 tb Oregano
1 tb Cumin seed -- Roasted and Ground
4 tb Trappeys Mexi-Pep or Tabasco
2 tb Kosher salt

Mix all ingredients in a non reactive bowl. Use as a marinade or mop.
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Grilled Apple & Herb Marinated Pork Chops and Potatoes

6    Pork center loin chops, 1 inch thick
2 lb Red new potatoes, scrubbed
6 oz Apple juice, frozen concentrate, thawed
1/3 c  Apple jelly
1/4 c  Oil
3 tb Cider vinegar
2 tb Worcestershire sauce
2 tb Dijon mustard
2 ts Dried rosemary
1 ts Dried sage, crumbled
2 ts Salt
1 ts Pepper

Cover potatoes with 1 inch of water and simmer 10 minutes or until tender; drain. Blend all ingredients except potatoes and chops in a blender. Halve the potatoes and toss gently with
1/4 cup of the marinade. Pour remaining marinade over chops. Let chops and potatoes
marinate separately, covered and chilled, overnight.
Grill chops, marinade discarded, on oiled rack 7-8 minutes per side or until just cooked
through. Grill potatoes, cut side down, for 10 minutes or until golden brown.
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Cajun Marinade (for injection)

2 tb Hungarian paprika (Hot)
1 tb Cayenne pepper
1 tb Black pepper
1 tb White pepper
1 tb Granulated garlic
1 tb Ground passilla chile
2 ts Dry mustard
1 ts Roasted and ground cumin
1/2 ts Thyme
1/2 ts Oregano
1 1/2 tb Kosher salt
3 tb Cayenne pepper sauce
1 tb Worchestersire sauce
1/4 c  Cider vinegar
12 oz Chicken stock
12 oz Beer

Place the dry ingredients in a clean coffee grinder and grind until very fine. Place the liquid ingredients in a small saucepan and add the ground dry ingredients. Bring to a boil. When it
comes to a boil, remove from heat and let cool completely . Using a syringe with a large needle, inject the turkey every inch or so. Do this 24 hours before cooking. After 24 hours
you can cook the turkey how you like, deep fried, smoked, roasted, etc. I think the deep fry method is best suited for this marinade.
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Brisket Marinade

1 1/2 cups red wine
1/2 cup olive oil
1 1/2 tablespoons mustard
1 1/2 tablespoons lemon juice
1 tablespoon wine vinegar
1 tablespoon horseradish
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder

Mix all ingredients together. Pour over brisket and let marinate overnight in the refrigerator. Remove brisket for smoking and boil remaining marinade for 5 minutes and use as a baste.
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Southwestern Marinade

3 cups Mexican or dark beer
1/4 cup fresh lime juice
1 cup chopped onions
1/4 cup minced garlic
1/2 cup chopped cilantro
4 teaspoons red pepper flakes
1 teaspoon salt

Combine all ingredients and mix until smooth. Store in air tight container in refrigerator
until ready to use. Makes about 4 cups.
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Beef Rib Marinade

1/4 cup lemon juice
1/4 cup white vinegar
1/4 cup olive oil
3 tablespoons honey
4 cloves garlic crushed
1 teaspoon cayenne
1 teaspoon ground black pepper

Mix all ingredients. Place ribs in a container large enough to lay one rack flat. Pour marinade
over ribs, coating completely. Let rest over night. Turn ribs over occasionally to allow
marinade to soak in. Prepare smoker. Remove ribs from marinade and place in smoker. Boil remaining marinade for two minutes and use as a baste for ribs.
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Mediterranean Marinade

2 cups olive oil
1 cup fresh lemon juice
2/3 cup red wine vinegar
3 tablespoons chopped oregano
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper

Mix all ingredients except oil together. Blend until smooth in food processor. Slowly add
oil while blending. Cover and refrigerate until ready to use.
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Mustard-Vinegar Marinade

1/3 cup Dijon mustard
1/4 cup olive oil
1/4 cup water
1 tablespoon dry sage
1 tablespoon dry bay leaves
1 clove garlic, crushed

Mix mustard and water. Add garlic sage and bay leaves. Mix while adding oil. Store in refrigerator in air tight container.
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Pork Chop Marinade

1/2 cup soy sauce
1/4 cup sake
2 tablespoons brown sugar
1 tablespoon chili sauce
1 garlic clove
1 pinch ginger

Combine all ingredients and mix until smooth. Store in air tightcontainer in refrigerator until ready to use. Makes about 4 cups or enough for about 6 pork chops.
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Short Cut Brisket Marinade

This recipe is for those of you who don't have the kind of smoker that will allow you to cook a Brisket for 12 hours. Use this recipe to help tenderize the meat and add a smoky flavor to it.

1/2 cup white vinegar
1/4 cup canola oil
1 12 ounce beer
2 tablespoons liquid smoke
1 medium onion, finely chopped
1 tablespoon salt
1 tablespoon brown sugar
1 teaspoon cayenne
1 teaspoon black pepper

Mix all ingredients together. Store in the refrigerator in an airtight container.
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Spicy Korean Rib Marinade

1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/2 cup white vinegar
1 tablespoon fresh grated ginger
2 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 teaspoon cayenne

Disolve sugar in soy sauce, water and vinegar. Add remaining ingredients and mix well. Use as a marinade for up to 8 hours
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Swordfish Marinade

1 (8oz) container plain yogurt
1/4 cup Dijon mustard
2 teaspoons minced garlic
1 tablespoon soy sauce
2 tablespoons lemon juice
4 tablespoons minced, fresh dill
2 lbs swordfish steaks, give or take

Mix all marinade ingredients. Place in ziploc bag. Add swordfish. Turn to coat. Refrigerate
4 hours or overnight. Remove swordfish from marinade and discard the marinade. Grill over medium heat, turning several times, about 10 minutes a side, depending on the thickness of the swordfish. I just test for doneness by seeing if a small portion flakes off.
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