Archive for the ‘Marinades’ Category

Piri Piri Marinade

Friday, January 28th, 2011

Ingredients:
6 fresh red chiles
3 cloves of garlic
1/3 cup olive oil
4 tbsp freshly squeezed lemon juice
1/2 tsp dried oregano
1/2 tbsp paprika
1/2 tsp salt
*Makes enough for abour 1 pound of meat, poultry or fish

Directions:
Preheat oven to 350 degrees
Spread the chiles out on a cookie sheet and roast for 10 minutes.
Let cool, cut off stems and transfer to a food processor or blender.
Add all the remaining ingredients and process until smooth.
Score the meat and put in plastic food bag.
Pour marinade over the meat and turn to coat.
Cover tightly and refrigerate, turning occasionally, for at least 1 hour or up to 6 hours before cooking.

Enjoy!

Key Lime Marinade

Friday, January 28th, 2011

Ingredients:
2 Key Limes – finely grate the rinds and juice them
1 Lemon – finely grate the rind and juice
1 tbsp chopped fresh mint
1 tbsp honey
1 tbsp olive oil
1 tsp ground coriander
1 tsp paprika
1 tsp ground cumin
*Makes enough for about 1 pound of meat, poultry or seafood

Directions:
Score the meat, poultry or fish deeply with a sharp knife. Place meat in a plastic food bag.
Mix all the ingredients together and add to the meat. Turn to coat.
Cover tightly and refrigerate, turning occasionally, for up to 2 hrs.

Enjoy!

Chinese Five-Spice & Sherry Vinegar Marinade

Monday, January 24th, 2011

Ingredients:
5 tbsp soy sauce
4 tbsp medium sherry
3 tbsp sherry vinegar
3 tbsp sunflower oil
1 tbsp Chinese five-spice powder
1 tsp dark brown sugar
1 tsp ground ginger
1 clove of garlic, crushed
*makes enough for about 1 pound of meat

Directions:
Score the meat and place in plastic food bag.
Mix all the ingredients in a small bowl until well combined.
Pour over meat and turn to coat.
Refrigerate for at least 3 hours, turning occaisionally.

Enjoy!

Teriyaki Marinade

Monday, January 24th, 2011

Ingredients:
1/2 cup dark soy sauce
1 cup mirin (Japanese sweet rice wine)
12 tbsp light brown sugar
*makes enough for about 1 pound of meat.

Directions:
Score the meat and place in a shallow bowl or plastic food bag.
Heat all the ingredients in a large skillet over medium heat, stirring until the sugar has dissolved.
Remove from heat and let cool.
Pour over meat and turn to coat.
Cover tightly and refrigerate turning occasionally for up to 24 hours.

Enjoy!

Asian Marinade

Monday, January 24th, 2011

Ingredients:
6 tbsp black bean sauce
4 tbsp rice wine
2 tbsp light soy sauce
2 garlic cloves, crushed
1 inch piece of fresh ginger root, peeled and finely grated pepper
*makes enough for about 1 pound of meat, poultry or seafood

Directions:
Score the meat and put into shallow bowl or plastic food bag
Mix all the ingredients in a bowl until thoroughly combined.
Pour marinade over the prepared meat.
Cover tightly and refrigerate 2-3 hours, turning occasionally.

Enjoy!

Mojito Marinade

Monday, January 24th, 2011

Ingredients:
4 cloves of garlic
1 serrano chile or large red chile, seeded
2 tbsp finely chopped onion
4 tbsp freshly squeezed orange juice
2 tbsp freshly squeeqed lime juice
Finely grated rind of 1 lime
4 tbsp olive oil
2 tbsp white rum
2 tbsp light brown sugar
1 tsp ground cumin
1 tsp pepper
1/2 tsp salt
1 tsp chopped fresh oregano
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh mint
*makes enough for about 2 pounds of meat, poultry or seafood

Directions:
Score the meat and put in a plastic bag.
Mix all the ingredients in a food processor until smooth.
Pour over meat and coat well.
Refrigerate up to 2 hrs before cooking.

Enjoy!

Mexican Tequila Marinade

Monday, January 24th, 2011

Ingredients:
1/2 cup freshly squeezed lime juice
4 tbsp tequila
2 tbsp vegetable oil
2 tsp finely grated lime rind
1 tsp dried oregano
1 tsp salt
1/2 -1 tsp chili powder
*makes enough for about 1 1/2 pounds of meat

Directions:
Combine all ingredients in a non metallic pitcher or small bowl.
Cover and let stand at room temperature for about 20 minutes.
Score the meat and add it to the marinade.
Cover tightly and regrigerate, turning occasionally, for 1-3 hours.
Take the meat out and save the marinade. Don’t pat dry the meat before cooking.
Bring remaining marinade to a rapid boil.
Drizzle over the cooked meat just before serving.

Enjoy!

Red Chile and Herb Marinade

Monday, January 24th, 2011

Ingredients:
2 fresh red chiles, seeded and chopped
1 clove of garlic, crushed
2-3 tbsp chopped fresh herbs of your choice.
4 tbsp white wine vinegar
2 tbsp sunflower oil
1 tbsp superfine sugar
1 tsp pepper
1/2 tsp salt
*Makes enough for about 1 pound of meat, poultry or seafood

Directions:
Score the meat deeply with a knife.
Mix all the ingredients thoroughly and pour over prepared meat.
Cover tightly and refrigerate, turning occasionally for up to 2 hours.

Enjoy!

Sticky BBQ Marinade

Monday, January 24th, 2011

Ingredients:
1/4 cup light or dark brown sugar
5 tbsp plum preserves
2 tbsp tomato paste
2 tbsp white wine vinegar
1 tbsp wholegrain mustard
*Makes enough for about 1 pound of meat, poultry or seafood

Directions:
Heat all the ingredients in a pan over low heat, simmering until smooth. Remove from heat and let cool.
Score the meat deeply with a sharp knife.
Put marinade in a non metalic dish or plastic food bag and pour mixture turning to coat.
Cover tightly and refrigerate, turning occasionally for at least an hour.
If using meat, refrigerate overnight before cooking.

Enjoy!

Spanish-Style Marinade

Tuesday, January 18th, 2011

Ingredients:
1/4 cup light brown sugar
5 tbsp Seville bitter orange marmalade
2 tbsp freshly squeezed Seville orange juice (If you can’t find Seville oranges, use 1 tbsp sweet orange juice with 1 tbsp lemon juice)
2 tbsp tomato paste
1 tbsp wholegrain mustard
Makes enough for 1 pound of meat, poultry or seafood

Directions:
Heat all the ingredients in a pan over low heat, stirring until smooth.
Remove from heat and let cool.
Pour over meat and cover tightly.
Refrigerate up to 12 hours before cooking.

Enjoy!