RECIPE: ISO: please post your favorite marinades. Thanks! REC: Teriyaki Marinade

RECIPE:
dawn_mo

dawn_mo

Well-known member
* Exported from MasterCook *

Mom's Steak Marinade

Recipe By : Mom

Serving Size : 4 Preparation Time :0:00

Categories : Dawn's Recipe Marinades

Amount Measure Ingredient -- Preparation Method

1 clove garlic -- minced1 tablespoon brown sugar

1 teaspoon ground ginger

1 tablespoon oil

2 tablespoons water

1/4 cup soy sauce

Mix all together and marinate steak overnight. Best when grilled but can be broiled. This would also be good with chicken or fish, just adjust the marinading time.

- - - - - - - - - - - - - - - - - -

 
REC: Tropical marinade for steak

The mango has a tenderizing effect as well tasting mighty good!

* Exported from MasterCook II *

Tropical Marinade For Steak

Recipe By : Boston Globe
Serving Size : 6
Categories : Beef, Condiments And Marinades,
Grilling, Tried & True

Amount Measure Ingredient -- Preparation Method

1 Ripe Mango, Peeled & Pitted
4 Cloves Garlic
3 Shallots -- peeled
2 Jalapeno Peppers -- stemmed and chopped
1 Cup Orange Juice
1/2 Cup Apple Cider Vinegar
1/2 Cup Olive Oil
1 1/2 Teaspoons Fresh Rosemary -- chopped
1 1/2 Teaspoons Fresh Sage -- chopped
1 Teaspoon Salt
1 Flank Steak, About 2 Pounds

Pulse the mango in a food processor fitted with a metal blade until it is pureed. Add the garlic, shallots, jalapenos and pulse until minced. Add the orange juice, vinegar, olive oil, rosemary, sage and salt and pulse to blend.
Place the flank steak in a large non-reactive container. Cover completely with the marinade and seal the container with plastic wrap. Refrigerate for 4 hours, but no more than 6 hours.
Prepare the grill. When the coals are gray (or flame is adjusted to medium), remove the meat from the marinade and place on the grill. (Save the marinade.) Grill the steak for 5 to 7 minutes on each side (for medium-rare) or until cooked to desired doneness. Place the marinade in a small saucepan and boil for 5 minutes.
Transfer the meat to a cutting board and cut on the bias across the grain into thin slices. Spoon warm marinade over the sliced steak and serve.

- - - - - - - - - - - - - - - - - -

NOTES : I used this marinade on sirloin tip steak strips, that I threaded on skewers to grill.
I used only half of the marinade, placing the meat and marinade into a ziplock bag and expelling all the air.
I also substituted scallions for the shallots.
This is delish!

 
REC: Indonesian Grilled Chicken

The marinade used in this recipe is fantastic, and also works well with turkey. I haven't tried it on pork, but I bet it woulf be good.

* Exported from MasterCook II *

Indonesian Grilled Chicken


Serving Size : 6
Categories : Ethnic, Main Dishes,
Poultry, Sauces,
Tried & True, Grilling

Amount Measure Ingredient -- Preparation Method

2 1/2 Pounds Chicken Breasts Without Skin -- boneless
1/3 Cup Peanut Butter, Chunky
1/3 Cup Teriyaki Sauce
1/4 Cup Lemon Juice
1/4 Cup Vegetable Oil
2 Tablespoons Fresh Ginger Root -- grated
2 Teaspoons Basil
3 Cloves Fresh Garlic -- sliced
1/2 Cup Onion -- minced
1/2 Teaspoon Crushed Red Pepper

Place chicken in a plastic bag. Combine remaining ingredients in a blender or food processor. Process until smooth, reserve 1/2 cup of sauce. Pour remianing sauce over meat, turning to coat evenly. Marinate in refrigerator 30 minutes. Place chicken on grill. Cook until evenly browned and cooked through, basting with marinade occasionally. Serve with reserved sauce.

- - - - - - - - - - - - - - - - - -

NOTES : Also works well with turkey. Can also be cooked in the broiler.

 
Please check out #26 under pork- I just made it for company last night

and once again, it was a T & T winner! Obviously it can marinade chicken as well!

 
REC: lemon-mint marinade for 1 chicken

10 garlic cloves, coarsely chopped
1 cup fresh mint leaves, torn or coarsely chopped
juice of 3 lemons (save several of the skins to toss in the marinade as well)
about 3 tbs olive oil

 
REC: Mustard-Rosemary Marinade. This is intended for grilled lamb, but I use it for chicken

2 large cloves garlic
1/2 tsp. salt
2 Tbs. Dijon mustard
1 Tbs. soy sauce
1-1/2 Tbs. chopped fresh rosemary (or 1-1/2 tsp. dried, crumbled)
2 Tbs. lemon juice
1/4 cup olive oil

Put the garlic through a garlic press into a bowl, sprinkle with salt, and mash to a puree with the back of a spoon. (or use a mortar and pestle if you have one.) Whisk in remaining ingredients, finishing with the oil in a thin steady stream, to make a thick creamy sauce.

Lamb: Skewer cubes of lamb with bay leaves, marinate a few hours if you have time, or just brush the sauce on as you grill.

Chicken: Pour sauce over 1 cut-up chicken. Marinate a few hours if you can. Remove from marinade and grill slowly, brushing with the marinade left behind in the bowl. (Use up the marinade halfway through, so it gets cooked!) Serve chicken with Dijon mustard on the side.

From The Way to Cook by Julia Child

 
T&T REC Marinade for Grilled Fowl

I've never posted this before (I don't think!)- it is my very favorite.

MARINADE FOR GRILLED FOWL

2 tsp dry ginger
2 tsp hot dry mustard
2 tsp salt
1 tsp pepper
2 T soy sauce
1/4 C honey
1/2 C vegetable oil
1/2 C lemon juice
5 cloves garlic, crushed or 2 T garlic powder
Mix together and marinate for 30 minutes or longer.

 
T&T REC Ginger/Cilantro/Honey Marinade for Game Hens

The flavor combo in this marinade is really good- especially when the hens are grilled. I cut down the back and flatten out the hens, marinate them then put them on the grill in a throw-away alum. pan until they are almost done- then my DH puts them directly on the grill to finish them. Too much flare-up for doing them over the coals (or flavor bars) for the entire time.

Marinade:
6 T rice wine vinegar
1/4 C olive oil
2 T minced ginger
4 cloves garlic, crushed
1/2 tsp hot red pepper flakes
3 T honey
3 T soy sauce
3 T chopped cilantro
pepper
Mix all marinade ingredients and pour over Cornish hen halves. Marinate for at LEAST one hour -- overnight is best.

 
Rec: Balsamic Rosemary Marinade

2/3 cup balsamic vinegar
1/2 cup olive oil
2 tablespoon soy sauce
4 1/2 tsp firmly packed golden brown sugar
ground black pepper
1/2 cup fresh rosemary leaves
5 cloves garlic

Using the food pocessor pulse the first 5 ingredients. While the motor is going add the rosemary and garlic through the feed tube. Process for 1 minutes.

This marinade is excellent with pork tenderloin.

From Williams-Sonoma Essentials of Grilling

 
Mojo Marinade Plus Chimichurri; adapted from 3 Guys from Miami

THis is always a hit! The added plus is that the kitchen smells wonderful from the marinade and chimichurri. THis is for true garlic lovers!!

Regards,
Barb


Mojo Marinade recipe

10 cloves garlic
1 teaspoon salt
3/4 cup sour orange juice*
1/2 cup minced onion
1/2 teaspoon oregano
3/4 cup extra virgin olive oil

Mash the garlic and salt into a paste using mortar and pestle. Stir in the juice, onion and oregano. Let sit for 30 minutes at room temperature. In a saucepan, heat the olive oil to near boiling and remove from heat. Whisk in the juice mixture until blended. This will be enough marinade for up to 6 pounds of meat.

*Sour orange juice is available in Latino markets, or as a substitute combine two parts orange juice to one part lemon and one part lime.

Marinate steaks in the refrigerator overnight and then grill on the barbecue.

Transfer steaks to a cutting board and let rest, covered with foil, for ten minutes. Slice against the grain 1/8 to 1/4-inch thick. Arrange on a platter and cover with Chimichurri, or put the sauce in a gravy boat or bowl and let diners apply to their own taste.


Chimichurri

8 cloves garlic
1/4 cup white vinegar
juice of one lime
2/3 cup extra virgin olive oil
1/2 cup onion
1/2 bunch cilantro, stems removed
dash of red pepper flakes
salt and pepper to taste

Put everything except the oil in a blender and "chop" until you have a thick mixture. Transfer to a bowl and whisk (do not use blender!) in the olive oil. Taste and add more salt, pepper, vinegar and lime juice as desired.


This recipe adapted from Three Guys from Miami.

 
Here's mine.

Soy-Balsamic Marinade
From


Notes: This marinade imparts a rich mahogany sheen and spicy bite to red meats and salmon. The recipe can be multiplied for larger batches; cover and chill up to 2 weeks.
This recipe goes with Grilled Marinated Meat

1/4 cup soy sauce
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Asian (toasted) sesame oil
1/4 to 1/2 teaspoon hot chili flakes
1 clove garlic, peeled and minced

In a small container, mix soy sauce, vinegar, honey, sesame oil, chili flakes, and garlic.

Yield: Makes about 1/2 cup, enough for 1 to 1 1/2 pounds meat, poultry, or fish


Sunset, JULY 2002

 
REC: Marinade for Salmon

from the Canadian Living Barbecue and Summer Foods Cookbook


6 x 1” salmon steaks (~2 lb total)

Marinade:

½ c vegetable oil
¼ c lemon juice
¼ c white vermouth
2 T onion, chopped
1 T brown sugar, packed
1 tsp dried tarragon or dillweed
½ tsp dry mustard
½ tsp salt
pepper

Combine marinade ingredients. Marinate salmon for 2 hours.

Reserve marinade for basting the fish, but be sure to stop basting halfway through cooking to prevent cross contamination.

 
REC: Ginger Orange Sauce

Ginger Orange Sauce
from the Canadian Living Barbecue and Summer Foods Cookbook

For chicken, turkey and pork - this can be used as a marinade before grilling and basting or just for basting.

1/3 c orange marmalade (preferably Seville)
¼ c soy sauce
2 T lemon juice
2 cloves garlic, minced
1 T fresh gingerroot, grated
salt
pepper

In small saucepan, stir together marmalade, soy sauce, lemon juice, garlic, gingerroot, salt and pepper to taste; bring to boil. Remove from heat and stir well. Let cool to room temperature if using as marinade.

Makes 3/4 cup.

 
REC: Teriyaki Marinade

Teriyaki Marinade
adapted from The Fire Chef by David Veljacic

½ c soy sauce
½ c grapefruit juice
¼ c olive oil
¼ c brown sugar
2 T oyster sauce
2 cloves garlic, minced (or 1 T garlic powder)
1 T fresh ginger, grated (or 1 tsp ground ginger)
1 tsp Chinese five-spice powder
½ tsp Tabasco

Whisk all ingredients together. Place meat in a glass dish, pour the marinade over top and cover with plastic wrap. Marinate for 3 to 5 hours, turning meat several times.

 
REC: Marinade for Swordfish

Rec: Marinade for Swordfish

1 lb. swordfish
2 TBS soy sauce
2 TBS orange juice
1 TBS oil
1 TBS catsup
1 TBS shopped fresh parsley
1 garlic clove, chopped
1/2 tsp fresh lemon juice
1/4 tsp dried oregano crrumbled
1/4 tsp freshly ground pepper

Arrange swordfish in single layer in shallow baking dish. Combine all remaining ingredients and mix well. Pour over fish, turning to coat well. Let statnd at room temperaure turning, once, 30 minutes.

Preheat broiler or prepare barbecue grill. Broil or grill fish 4 inches from heat source for 8 minutes. Baste with sauce, turn and continue cooking until fish flakes easily with a fork, about 7 to 10 minutes.

This recipe is from Bon Appetit

 
Marinade for London Broil

1/4 cup olive oil
1/4 cup soy sauce
3 tbsp red wine vinegar
2 tbsp minced onions
dash garlic powder
Mix ingredients and pour over London Broil. Turn the meat several times while marinating any time from 6 hours to overnight.

 
You must log in or register to reply here.
Back
Top