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

RECIPE:
Rec: Wild Herb Marinade for Venison with Prickly Pear Sauce

This marinade is a thick paste that you coat your roast with. Very flavorful.

12 Juniper berries
1 large sprig rosemary
16 fresh sage leaves
1/2 cup cilantro, stems and leaves
4 tbl. tellicherry peppercorns)
6 allspice berries
2 tbl. kosher salt
1/2 cup fresh chives
2 leeks, green and white part, sliced into rings
1 head of garlic, peeled and minced
1/2 c. Prickly Pear Sauce
1 leg Texas Axis venison, trimmed and butterflied
(I ususually use a roast for this)
1/4 c. olive oil

Puree the herbs, spices, salt, leek, and garlic.
Combine with sauce in a large stainless or enamel
roasting pan. Rub venison w. mixture and then with olive oil Marinate in pan at room temp for 4 hours or overnight in the fridge (best method).

Bring venison to room temp and grill over pecan wood or mesquite) with periodic additions of sage and rosemary bundles tossed onto the coals (keep them in water so they don't burn up fast when placed on the coals).

(Alternately roast at 425F. to internal temp of
120F.) Let sit for 5 to 8 minutes. Cut in 1/2 inch slices across grain. Serve on top of a puddle of leftover Sauce.


Prickly Pear Sauce

1/2 gallon reduced venison stock (substitute:
a strong mixture of beef and chicken mixed)
3 ounces dried wild mushrooms
1 bunch fresh thyme
2 bay leaves
6 fresh sage leaves
1 tblsp. crushed juniper berries
8 cloves garlic, smashed
6 dried ancho chilies, seeded
1 tbl. freshly cracked black peppercorns
8-10 prickly pears, peeled (I use red--if
I don't have access to pricklies, I substitute
cherries)
2 tbls. unseasoned rice vinegar
1 cup prickly pear juice (look in Latin markets. sub: pomegranate or cherry)

Place stock, shrooms, herbs, spices, garlic, chilies, and pepper in stockpot and gradually reduce over very low heat, skimming often. Cook until reduced by half, about 1 hour. Add whole pricklies and continue to reduce slowly, breaking up fruits until mixture becomes syrupy and lightly coats the back of a wooden spoon, about 45 minutes. Puree.

Pass through a sieve). Stir in rice vinegar and prickly pear juice.

Adapted from a Coyotoe Cafe Recipe.

 
Stupidly simple marinade found up in favorites rec:

Stupidly Simple Roasted Garlic and Pineapple Tri Tip Marinade

Makes enough for 2 Tri-Tips

1 large bottle (20 oz) Kikkoman Roasted Garlic Teriyaki Sauce
1 large can (48 oz) Pineapple Juice
2 bunches of cilantro

Mix all ingredients. Marinate Tri-Tip at least 5 hours, but overnight is best. (I usually cut it up into "steak" portion sizes first.) Reserve leftover marinade. Grill Tri-Tip. While meat is grilling, remove cilantro from reserved marinade and boil for 5 minutes on stovetop.

When meat is done serve excess boiled marinade as dipping sauce.

MariaDNoCa

 
Rec: Chipotle and Lime Grilled Chicken Breasts...

This is a great recipe from Gourmet and is also delicious with pork tenderloin.

Chipotle and Lime Grilled Chicken Breasts
6 chicken breasts (whole or boneless)
Marinade:
1/4 cup olive oil
1/4 cup orange juice
2 T. lime juice
2 T. soy sauce
1 tsp. cumin
1 tsp.chipotle pepper in adobo sauce
2 tsp. oregano
2 tsp. paprika
4 T. chopped cilantro
4 minced scallions

Combine above marinade ingredients in a food processor or blender and process until smooth. Marinate chicken breasts in marinade at least two hours, or, preferably, overnight. Grilled marinated chicken until done.

 
hi cathy. either sauteed or grilled. here's the REC and my variations.

first the recipe as it appears in Islands in the Sun by Marlena Spieler:
Pollo al Limone
Chicken with Lemon, Mint and Almonds
Sicily
serves 8
INGREDIENTS:

1 chicken, cut into serving pieces
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
salt and pepper
3-4 oz slivered almonds
1/2 cup dry white wine
2/3 cup chicken broth
PREPARATION:
1. combine chicken with garlic, about 2/3 cup mint, lemon juice, 1-1/2 tbs olive oil, salt and pepper. cover well and refrigerate at least overnight.
2. remove chicken from the marinade and wipe the pieces dry. reserve the marinade for the sauce, including the chopped mint leaves, if desired.
3. lightly toast the almonds in an ungreased (i’m gonna ignore my spell checker which is lobbying hard for either engrossed or undressed) frying pan on top of the stove, or in a shallow baking pan in a 400 degree oven, then remove from the pan and set aside.
4. cook the chicken by browning the dark meat and wings first in the remaining olive oil for about 20-25 minutes, then adding the breasts and browning for another 10 minutes, turning several times during the cooking. remove chicken pieces from pan and keep warm.
5. pour fat out of the pan, then add wine and cook over high heat until reduced by about half, then add the chicken broth and reserved marinade and continuing to cook over high heat until it reduces to a flavorful, concentrated but thin sauce, about 1/2 cup in volume.
6. taste for seasoning, then pour sauce over the chicken and serve right away, sprinkling the top with toasted almonds and reserved chopped fresh mint.
VARIATION:
instead of sauteing the chicken and preparing a sauce with the marinade, prepare the citrus and mint marinated chicken on the grill and serve sprinkled with mint, toasted almonds and wedges of lemon.

i used 2 chickens, and marinated with 1-1/2 cup lemon juice, 1/3 cup roasted garlic, 1 cup finely chopped orange mint* (about 4 cups loosely packed), 1/3 cup olive oil, a scant tsp of salt and 1/4 tsp cayenne. i couldn’t see skipping the sauce so i made it, but didn’t reduce quite as far and thickened it a bit with corn starch. it was outstanding. i’m gonna do this again tomorrow, substituting beer for the wine and stock with the stock.

*i used orange mint cause i needed to weed it outta the garden before it ate the back yard. while not crucial to the recipe, the orange flavor Was a great complement to the lemon.

the wine could easily be omitted from the sauce if you don’t do wine.

 
I like the looks of all of it- I am going to try your method- my garden is full of mint. Thank you!

 
Rec: Mongolian Pork Chops (with a yummy Mongolian Marinade)

Pat’s notes: Excellent pork chops. A friend turned me on to this recipe and absolutely raved about the suggested accompaniments from the book too....the Braised Red Cabbage, Mustard's Mashed Potatoes, and the Chinese-Style Mustard Sauce.

Mongolian Pork Chops

6 (10-ounce) center-cut double pork chops

Mongolian Marinade
1 cup hoisin sauce
1 tablespoon sugar
1 1/2 tablespoons tamari soy sauce
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons rice vinegar
1 scallion, white and two-thirds of the green parts, minced
1 teaspoon Tabasco sauce
1 1/2 teaspoons Lee Kum Kee black bean chile sauce
1 1/2 teaspoons peeled and grated fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon freshly ground white pepper
1/4 cup fresh cilantro leaves and stems, minced
1 tablespoon sesame oil

Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1-inch thickness, being careful not to hit the bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving. To make the marinade, combine all the ingredients in a bowl and mix well. Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.

Place the chops on the grill and grill for 5 minutes on each side, rotating them a quarter turn after 2 to 3 minutes on each side to produce nice crosshatch marks. It’s good to baste with some of the marinade as the meat cooks. As with all marinated meats, you want to go longer and slower on the grill versus shorter and hotter, because if the marinated meat is charred, it may turn bitter. The pork is ready when it registers 139̊ on an instant-read thermometer. Serves 6

Source: Mustards Grill Napa Valley Cookbook
Notes from book: During March 2000, which was not a particularly busy month, we sold 1,581 Mongolian Pork Chops. Yikes! In the winter we serve them with braised red cabbage; hot, sweet Chinese-style mustard sauce; and mashed potatoes. In the summer, we might switch to sugar snap peas or haricots verts. You’ll have extra marinade, which keeps well, refrigerated, and can be used for baby back ribs or chicken (especially chicken wings, which when smoked then grilled are great). There are two special ingredients that really make the marinade: hoisin sauce, which is a slightly sweet Chinese bean paste, and a black bean paste with chiles that is pretty spicy. Look for them in Asian markets. Try to find brands that do not contain MSG. —Cindy Pawlcyn

http://tenspeedpress.com/inside/page.php3?ftr=162

 
A simple, brief marinade for yummy grilled shrimp...Rec: Grilled Lime Shrimp

Grilled Lime Shrimp

1/2 teaspoon fresh lime zest
1/4-1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2-1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2-3 tablespoons fresh squeezed lime juice
3 cloves garlic, minced
1 lb shelled deveined uncooked shrimp

4 servings

Mix together the first 8 ingredients in a bowl. Add shrimp; toss to coat.
Let stand at room temperature for 10 minutes to marinate.
Thread shrimp on metal skewers; reserve marinade.
Place skewered shrimp on grill over medium heat.
Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.

Pat’s notes: these are delicious. I often serve with jasmine rice, pico de gallo and grilled zucchini.

 
Dawn, another favorite here is your marinade for BBQ Chicken

BBQ Chicken

2 whole chickens, cut-up (used skinless thighs)
2-1/2 cups rice vinegar (used seasoned rice vinegar)
1 cup soy sauce (used Kikkoman lite soy sauce)
1 cup fresh lime juice (used half fresh lemon juice)
1-1/2 tsp ground black pepper
4 cloves garlic, minced or pressed

Remove skin from chicken. Marinate chicken in a single layer, in a baking dish, covered, refrigerated, turning once, or Ziploc bags work well too, for at least 3 hours, up to overnight. Bring to room temperature, and drain. Grill on barbecue until chicken is cooked through and juices run clear.

Source: Dawn/SD

Pat’s notes: Used skinless thighs, marinated 3 hours then grilled and they were sooooo good. Used seasoned rice vinegar, Kikkoman low salt soy sauce, and half fresh lime juice, half fresh lemon juice, excellent excellent marinade, definitely a keeper.

Moyn said: This chicken is really delicious. Marinate overnite if you can!

Dawn said: This is also good with pork tenderloin or pork roast, you should definitely marinate overnite as Moyn suggests. I have frozen chicken in the marinade in the freezer, also the marinade freezes well itself.

Debbie/GA said: ISO Dawn/San Diego - made Foster Farms BBQ chicken... and it was sooooo goooood! I used boneless, skinless chicken thighs, marinated for a day and a half, then wound up freezing cuz we weren't home to eat. Pulled a bag out of the freezer and thawed and grilled and it was grrrreat! Thanks for yet another keeper!

Michael in Phx said: Thanks Moyn! The Foster Farms BBQ Chicken marinade you pointed me to IS very good. It does taste strongly of vinegar, but that's good, in my family's opinion! The tang was balanced well with the soy, etc. Also, my only tweak was to use "seasoned" rice vinegar instead of plain. My grocer was giving away bottles of this free awhile back, and I never use flavored rice vinegar in any of my stir-fry recipes, so this was my chance to use it up. The flavored vinegar has corn syrup and brown sugar listed as ingredients, along with salt. I could taste a definite sweetness to the chicken, which worked well to balance the sourness of the vinegar. Thanks for the tip! Dawn's recipe is wonderful.

 
Rec: Balsamic Roast Pork Tenderloins

Balsamic Roast Pork Tenderloins

4-1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped

Preheat oven to 500 degrees F.
Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

Place tenderloins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.

Let meat rest, transfer to a carving board, slice and serve.

Source: Adapted from Rachel Ray, Food Network

Pat’s notes: I just whisked all the marinade ingredients together, poured it into a ziploc bag and added the tenderloin to marinate for about an hour. Then grilled the pork. It was delishus. Definitely a keeper. Oh, and I cut the marinade recipe in half and it was perfect for a one pound tenderloin.

 
Rec: Grilled Halibut in Lemon-Mustard-Tarragon. Also good with salmon.

Grilled Halibut in Lemon-Mustard-Tarragon

6 servings

1/2 cup fresh lemon juice
1 tablespoon minced lemon zest
1/4 cup dijon mustard
3 tbsp finely chopped fresh tarragon
2 tbsp finely chopped fresh chives or scallions
1/4 cup olive oil
salt and freshly ground pepper
6 8 oz. halibut steaks

To make marinade, in a small bowl, whisk together the lemon juice, zest, mustard, tarragon and chives or scallions. Slowly whisk in the olive oil until well blended. Season with salt and pepper.

Arrange the fish pieces in a large, shallow non-aluminum dish (I used a ziplock bag). Pour the marinade over the fish, coating evenly. Cover and refrigerate for 30 minutes to 2 hours.

Prepare the barbecue for medium-heat grilling. Remove the fish from the marinade. Grill the fish about 3 inches from the fire, turning once, for 5 to 7 minutes on each side or to desired doneness. Transfer the fish to a platter and garnish with the lemon slices and tarragon. Serve immediately.

Source: The Taste of Summer, Diane Rossen Worthington

Pat’s notes:. Great halibut! Served with herbed vegetable rice and salad. Sometimes use 1 tbsp dried tarragon when out of fresh.

 
Here's another beer marinade for chicken REC: Miso Chicken

I love this recipe because it's so easy to remember, and it's soooo good!

Miso Chicken
1 cup soy sauce
1 cup sugar
1 cup miso (I use white miso)
1 can beer

Whisk all marinade ingredients together.

It's enough for 5 lbs chicken thighs.

Marinate overnight, then grill!

YOu can also add other flavorings if you like (garlic, ginger, green onions, etc.)

Soooo good!

 
Hi Pat, I love this recipe but since I no longer have my lime tree,

I do not think I will be making it as often as I used to. Thanks for all the great sounding recipes you posted. Are you getting down to San Diego anytime soon? If you are ever out this way, be sure to give me a heads up! Take care, Dawn

 
Thanks everyone for all of the great sounding marinades. I cannot wait to try some of these!

 
Hi Dawn. Would you believe we were there just a week ago? Went on a

12 day journey in the motorhome, down the coast, spending 3 days in San Diego with friends (the Waldorf teacher you met when we came to your farmer's market), then on to Palm Springs, Lake Havasu City and Las Vegas before heading home. Nice getaway but we were hoping for more sunshine and warm weather. When we arrived in SD my friend said "let's go to Dawn's farmer's market this weekend" and I had to tell her you've moved out of the area. smileys/frown.gif

I'm sure you miss your lime tree. Maybe you can plant one where you live now?

 
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