Search This Blog

Wednesday, September 30, 2015

Red Chile Marinade (Adobo)

Recipe By : Garry Howard
Serving Size : 1  
Categories : Barbeque *Marinades
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

12 guajillo chiles -- stemmed and seeded
8 cloves garlic -- unpeeled
1 1/2 inch pie stick cinnamon
2 cloves
8 black peppercorns
2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon cumin seeds
1/2 cup [125 ml] cider vinegar
one lime -- juice of

Place a heavy duty skillet over a medium flame and add the garlic cloves. Cook approximately 10 minutes, turning frequently.

Remove garlic when soft and peel the cloves. Add the chiles to the skillet and toast briefly, about 15 seconds, on each side.

Place the chilies in a bowl and cover them with boiling water, making sure all of the chiles are submerged. Let the chiles soak 30 minutes. Drain the chilies, discarding the soaking water. Pulverize the spices in a mortar or spice grinder.

Place all ingredients (Chiles, garlic, spices, vinegar, and lime juice) in blender and pulse until smooth. Strain the paste through a medium sieve. This paste will keep indefinitely in the refrigerator.

Variation:

Use 8 ancho chiles instead of guajillos for a sweeter marinade.

NOTES : Here's another recipe for Adobo. It's from Sancho's Anchos website.

Red Wine And Pepper Marinade

Serving Size : 1   
Categories : *Marinades For Beef
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 small garlic clove -- crushed
1 teaspoon vegetable oil
1/4 cup [63 ml] red wine
1 teaspoon allspice berries -- crushed
2 teaspoons black peppercorns -- crushed

Combine all ingredients in a bowl. Makes about 1/3 cup.

For beef, poultry, pork, lamb.

Red Wine Marinade For Beef

Serving Size : 6   
Categories : *Marinades For Beef
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 cup [100 g] vegetable oil
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1/3 cup [83 ml] red wine
1/4 teaspoon dried thyme
2 large garlic cloves minced

In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic.

Place beef in plastic bag or shallow glass dish. Pour marinade over top; seal bag refrigerate for 2 to 6 hours.

Rib Eye Express Bbq Tag Team Pork Butt Marinade And Mop

Serving Size : 1   
Categories : *Marinades For Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 cups [500 ml] strong coffee
2 cups [500 ml] cider vinegar
1/2 cup [168 g] dark molasses
1 medium onion -- chunked

Combine the marinade ingredients in a blender. Pour the marinade over the pork in a plastic bag. Refrigerate the meat overnight.

After removing the pork, bring the marinade to boiling. Boil briefly to destroy and bacteria that may be present. Cool and use for basting.

Source: Rib Eye Express BBQ Tag Team

Rib 'n' Beer Marinade

Serving Size : 1   
Categories : *Marinades For Beef
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 quart [1 L] beer -- (your favorite -- brand
2 cups [434 g] brown sugar
1 cup [250 ml] cider vinegar
1 tablespoon chili powder
1 teaspoon cumin -- ground
1 teaspoon dry mustard
2 teaspoons 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 smoke cook 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.

Tuesday, September 29, 2015

Pollo Loco Marinade - 3

Serving Size : 4   
Categories : *Marinades For Poultry
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup [250 ml] white vinegar
1 cup [200 g] olive oil
1/2 cup [125 ml] white wine -- or vermouth
garlic -- to taste
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon Tabasco
1 tablespoon parsley -- chopped or cilantro
2 chickens -- halved

Combine ingredients, marinate chicken at least one hour.

Pollo Loco Marinade

Serving Size : 4   
Categories : *Marinades For Poultry
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 lemon -- juiced
1 orange -- juiced
2 tablespoons white vinegar
2 Worcestershire sauce
1/2 cup [125 ml] chili sauce
2 teaspoons sugar
2 teaspoons garlic powder
Tabasco to taste
2 tablespoons oil

Just marinate chicken in this mixture for 4-24 hours.

Grill 20 minutes on each side. Serve with flour tortillas and fresh salsa.

Pork Barbecue Sauce Marinade

Serving Size : 1   
Categories : Sauces *Marinades
For Pork For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 tablespoons dry mustard
1 cup brown sugar
2 teaspoons lemon juice
1/2 cup [125 ml] chili sauce
3/4 cup [188 ml] pineapple juice

In a small bowl, combine all ingredients, mixing well.

Pork Marinade

Serving Size : 6   
Categories : *Marinades For Pork
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup [250 ml] cider vinegar
2/3 cup [168 ml] soy sauce
2/3 cup [145 g] brown sugar
2/3 tablespoon salt
1 minced garlic
1 teaspoon pepper corn

Marinate overnight, shoulder butt pork roast, 3 lbs. of meat.

Rib Eye Express Bbq Tag Team Teriyaki Marinade

Serving Size : 1   
Categories : *Marinades For Beef
For Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 cup [125 ml] soy sauce
1/4 cup [63 ml] sherry wine
2 tablespoons brown sugar
1 1/4 teaspoons dry mustard
1 clove garlic -- crushed
1/2 teaspoon ginger

Mix all ingredients together until sugar is dissolved. Pour into a shallow dish large enough to hold either meat or chicken. Marinate overnight, turning pieces at least two or three times.

Drain before cooking on grill. Use marinade to basted during barbequing of pork, beef, lamb and poultry.

Source: Rib Eye Express Barbeque Tag Team

Monday, September 28, 2015

Pat Fusco's Georgian Moppin' Sauce

Serving Size : 1   
Categories : *Marinades Barbeque
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

***for poultry and pork***
1 teaspoon salt
1 tablespoon Hungarian sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1/2 teaspoon freshly ground pepper
1/3 cup [83 ml] water
2 tablespoons Worcestershire sauce
1/3 cup [83 ml] red wine vinegar
1/4 cup [58 g] unsalted butter -- cut in bits

In a medium saucepan, combine the dry ingredients with the water.

Heat to boiling; remove from heat. Add the Worcestershire sauce and vinegar. Stir in the butter.

Makes about 1-1/4 cups. [313 ml]

Pineapple Beef Marinade

Serving Size : 2   
Categories : For Beef *Marinades
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 pineapple juice -- 6 ounce can [168 ml]
2 tablespoons dark brown sugar
3 garlic cloves -- run through garlic -- press
1/4 teaspoon ginger -- ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon peanut oil
1/4 teaspoon white pepper -- ground
1/8 teaspoon cayenne pepper -- (or less, to taste)
3 teaspoons soy sauce

Fat grams per serving: Approx. Cook Time: 1 hr Add all the ingredients, stirring 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 especially good for grilled steaks!

Piquant Sour Orange Marinade

Serving Size : 15  
Categories : *Marinades For Poultry
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup [200 g] olive oil
4 garlic cloves finely minced
1/2 teaspoon salt
1 teaspoon black pepper
1 cup [250 ml] juice and pulp of sour oranges
1 teaspoon ground oregano
1 teaspoon basil fresh & chopped
3 Tablespoon 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.

Pollo Loco Marinade - 1

Serving Size : 4   
Categories : *Marinades For Poultry
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 lemon -- juiced
1 orange -- juiced
2 tablespoons white vinegar
2 Worcestershire sauce
1/2 cup [125 ml] chili sauce
2 teaspoons sugar
2 teaspoons garlic powder
1 Tabasco -- to taste
2 tablespoons oil

Just marinate chickens in this mixture for 4 to 24 hrs., grill 20 min. on each side.

Serve with flour tortillas and fresh salsa.

Pollo Loco Marinade - 2

Serving Size : 4  
Categories : *Marinades For Poultry
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 lemon -- squeezed
1 lime -- squeezed.
1 bunch cilantro -- chopped
1/4 cup [63 ml] orange juice
1 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 tequila and its wonderful.

Sunday, September 27, 2015

New-Mexico Chile Salve

Serving Size : 1
Categories : *Marinades For Beef
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

-----for beef -- poultry, and-- pork-----

3 tablespoons mild ground chiles -- =or=- chili powder
1  teaspoon Hungarian hot paprika
1 pinch coriander
2 tablespoons - =or=- 3 tbsp. vegetable oil

Combine all ingredients in a bowl.

Mash until smooth.

Makes about 1/3 cup [83 ml]

Old Molasses Cover

Serving Size : 1   
Categories : *Marinades For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

for poultry and pork

2 1/2 tablespoons Dijon mustard [38 g]
1/4 cup [63 ml] chili sauce
4 teaspoons molasses

Combine all ingredients in a bowl. Mix thoroughly.

Makes about 1/2 cup.

Olive Oil-Lemon Marinade

Serving Size : 1   
Categories : *Marinades For Beef
For Poultry For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2/3 cup [134 g] olive oil
1 lemon juiced
1 teaspoon lemon thyme
pepper -- to taste

Combine all the ingredients in a small container. When brushing on the vegetables as they grill, swirl the mixture around with a brush to ensure that the oil & lemon remain well mixed.

Use to baste grilling vegetables as they grill. Works especially well with broccoli or carrots.

Nava Atlas, "Vegetarian Celebrations"

Orange-Honey Marinade

Serving Size : 1  
Categories : *Marinades For Poultry
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 cup [125 ml] orange juice
4 teaspoons honey
4 teaspoons vinegar
1/2 teaspoon finely slivered orange peel

Combine all ingredients in a bowl.

Makes about 2/3 cup [168 ml]

Use on poultry or pork.

Oriental Plum Sauce Marinade

Serving Size : 1   
Categories : *Marinades For Poultry
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2/3 cup [168 ml] plum sauce - or duck sauce
2 tablespoons dry sherry
1 teaspoon oriental sesame sauce
2 tablespoons peanut oil Asian or domestic cold pressed
2 cloves garlic minced or pressed
1/4 cup fresh cilantro leaves chopped
1/2 teaspoon dried red chili pepper crushed
2 teaspoons hoisin sauce
1 tablespoon soy sauce - low sodium
1 tablespoon ginger root - grated

Combine the plum sauce, hoisin, sherry and soy sauce in a non-reactive mixing bowl.

Whisk in the oils a little at a time. Add the ginger, garlic, cilantro and chili pepper.

Makes 2 cups.

Recommended cuts: Chicken Breasts (4 to 6 hours) Chicken Wings (6 to 8 hours) Spare Ribs (8 hours to overnight)

Saturday, September 26, 2015

Memphis Style Dry Marinade For Ribs

Serving Size : 1   
Categories : *Marinades Appetizers
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 tablespoons paprika; Hungarian -- mild
2 teaspoons seasoned salt
2 teaspoons black pepper -- freshly ground
2 teaspoons garlic powder
1 teaspoon cayenne -- not too hot
1 teaspoon oregano
1 teaspoon dry mustard -- s&b sunbird
1/2 teaspoon chili powder -- or more
1 teaspoon thyme
1 teaspoon coriander
2 teaspoons green peppercorns -- dried
1 teaspoon allspice -- Jamaican powdered

Grind ingredients until fine and combine well. Hand rub this dry marinade on washed and dried spareribs several hours up to several days before smoking or cooking.

Mike Stock Marinade For Beef

Serving Size : 2   
Categories : *Marinades For Beef
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup burgundy [250 ml]
1/2 cup olive oil [50 g]
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.

Mushroom Marinade

Serving Size : 1  
Categories : *Marinades For Beef
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 tablespoons hoisin sauce -- (mine had no added oil or fat)
1 tablespoon chili sauce -- (again, mine had no added oil or fat)
1 tablespoon rice wine or dry sherry
1 tablespoon low-sodium soy sauce
1 tablespoon minced scallion -- (white part only)
2 garlic cloves -- minced

1 1/2 inches pared fresh ginger root -- minced
6 ounces portabella mushroom caps [168 g]

To prepare marinade, combine hoisin and chili sauces, wine, soy sauce, scallion, garlic, and ginger in bowl. Clean mushroom caps, and place top down on shallow dish.

Spoon mixture into top, and allow to marinate for a few hours. (I just let mine sit while my dough was rising.)

Mustard-Herb Marinade

Serving Size : 1  
Categories : *Marinades For Beef
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 cup Dijon mustard [112 g]
2 tablespoons dry mustard [11.6 g]
2 tablespoons vegetable oil
1/4 cup dry white wine [63 ml]
2 tablespoons dried tarragon
2 tablespoons dried thyme
2 tablespoons dried sage -- crushed [7 g]

Mix all of the ingredients in a bowl. Let stand 1 hour.
Add chicken or fish and coat well. Let stand in marinade. Pat dry with paper towels.
Use the remaining marinade to baste fish or chicken just before removing from the grill.

Source: Mesquite Cookery by John "Boog" Powell

Napa Vineyard Marinade

Recipe By : Bruce Baker
Serving Size : 1   
Categories : Barbeque *Marinades
For Beef For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 cloves garlic -- minced
2 teaspoons curry powder
1 cup white zinfandel
salt and pepper
3 tablespoons currant or apple jelly

Method: throw the whole mess in a blender and blend.

Friday, September 25, 2015

Marinated Flank Steak - 1

Serving Size : 4   
Categories : Barbeque *Marinades
For Beef For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup [250 ml] consommé -- or
1 cup [250 ml] beef bouillon
1 cup [250 ml] red wine
2/3 cup [168 ml] soy sauce
1/2 cup [91 g] green onions -- sliced
1 cup garlic -- minced
2 tablespoons lime juice
2 tablespoons brown sugar [13.6 g]

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.

Marinated Flank Steak - 2

Serving Size : 4   
Categories : For Beef *Marinades
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 pound [500 g] boneless flank steak
1/8 teaspoon black pepper
2 cloves garlic minced
1 whole avocado
1/4 cup [28 g] fried breadcrumbs
2 tablespoons olive oil
2 teaspoons lime juice
2 tablespoons soy sauce
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
2 tablespoons vegetable oil
1/2 cup [125 ml] water
2 tablespoons minced onion

Pound steak to half it's original thickness. Score lightly on one side cutting a diagonal, criss cross pattern. Combine olive oil, soy sauce, Worcestershire and half the garlic. Use this mixture as a marinade for the meat, placing the mixture into a container, spreading the liquid around and laying the steak on top of it. Marinate meat, turning regularly, for about two hours. Make stuffing by peeling the avocado, remove the pit and finely chopping the flesh. Add remaining garlic, minced onion, bread crumbs, lime juice, salt and pepper. Mix thoroughly

Remove meat from marinade, lay it flat with scored side down, and spread the avocado mixture evenly over the meat. Roll up the steak, and secure it with toothpicks. Brown in a skillet containing the vegetable oil, then put meat into a baking pan. Pour water into the skillet, stir to remove the brown bits, and pour over the meat. Cover baking pan. Bake at 350F for one hour. Slice to serve.

Marinated Pork

Serving Size : 6  
Categories : *Marinades For Pork
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

4 pounds [2 kg] pork -- (ribs, chops or -- other)
2 teaspoons salt
3 garlic cloves -- crushed
2 teaspoons whole leaf oregano
1 quart [1 L] blended red chili sauce

Sprinkle meat with salt. Add garlic and oregano to blended chili.

Pour over meat and marinate in refrigerator 6-8 hours or overnight.

Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour.

Thick slices of potatoes may be marinated with the meat.

Mary Nell Reck's Galveston Rub

Serving Size : 1   
Categories : *Marinades For Beef
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

-----for poultry and pork-----
6 garlic cloves -- crushed
1 tablespoon cayenne pepper
2 tablespoons paprika
1 tablespoon lemon juice

Combine all ingredients in a bowl.

Mash until smooth.

Makes about 1/3 cup.

Meat Marinade (John Schmitt)

Serving Size : 6   
Categories : *Marinades For Beef
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 1/2 cups [300 g] oil
3/4 cup [188 ml] soy sauce
1/4 cup [63 ml] Worcestershire sauce
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 1/2 teaspoons parsley
1 tablespoon pepper
1/2 cup [125 ml] wine vinegar
1 clove garlic -- crushed
1/3 cup [83 ml] lemon juice

Meat Marinade (John Schmitt)

Mix ingredients and spread on meat. Let the meat sit until ready. Cook.

Thursday, September 24, 2015

Marinade For Steak

Serving Size : 4   
Categories : *Marinades For Beef
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup [200 g] olive oil
2 tablespoons soy sauce
1 coarsely ground pepper
1 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce
1/2 cup sherry vinegar
1/2 cup wine -- red or white
1/4 cup lemon juice
2 garlic cloves -- sliced
2 tablespoons freshly chopped herbs
1 red peppercorns -- if desired
1 teaspoon sugar

"... Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues. This process will make the steak more tender. Remaining marinade ingredients add flavor." Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade.

1. Place all ingredients in glass screw-top jar; shake vigorously. Arrange meat in shallow glass dish; pierce with a fork. Pour marinade over meat; turn to coat. Cover and refrigerate several hours or overnight, turning meat occasionally.

2. Remove meat from marinade; pat dry. Remove any pieces of spices or herbs that may stick to meat. This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques.

Marinade For Stir Fry

Serving Size : 1  
Categories : *Marinades For Beef
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 tablespoons tamari -- or soy sauce
3 tablespoons hot water
1 tablespoon roasted sesame oil
garlic -- finely chopped
1 fresh gingerroot -- grated or
2 scallions -- chopped
cayenne pepper

Recipe by: furballz@netcom.com Mix all ingredients.

Marinate whatever you are marinating. Add marinade a

Marinade For Wild Boar

Recipe By : Kent Wible
Serving Size : 1 
Categories : Barbeque *Marinades
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

16 ounces wishbone Italian dressing [448 ml]
2 cups dark brown sugar [378 g]

Place marinate and wild boar in 2 gallon Ziploc bag.

Let marinate for at least two days.

If you can, leave it on the counter during the day at room temperature in the bag and flip over and around ever couple hours.

Then place in refrigerator overnight.

Then smoke and mop using the marinate.

Marinade Recipe Information

Serving Size : 1   
Categories : *Marinades Info

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

***Information***

Most meat marinades will have three parts:

An oil, like olive, nut or vegetable

An acid, like vinegar, lemon or lime juice or a wine

A flavor component, like garlic, herbs, sugar, soy sauce.

Some of the recipes in this collection are for a marinade and the preparation and cooking of the meat item. Many of these marinades can be used for other meat items than just the one specified in the recipe. Experiment.

Marinated Chicken

Serving Size : 4   
Categories : *Marinades For Poultry
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 cup [100 g] vegetable oil
1/4 cup [72 g] Heinz ketchup 'n onions
2 tablespoons lemon juice
1 teaspoon dried oregano leaves
1/8 teaspoon pepper
2 pounds [1 kg] broiler-fryer chicken pieces

Combine first 5 ingredients. Pour marinade over chicken; cover and refrigerate 8 hours or longer, turning occasionally. Drain marinade from steak and reserve.

Arrange chicken in a 2 quart oblong baking dish. Bake, uncovered, in 400 degree oven, 30 minutes. Lower oven temperature to 350 degrees.

Remove chicken; brush with reserved marinade. Cover dish with foil and bake an additional 35 minutes. Remove foil last 5 minutes of baking.

Wednesday, September 23, 2015

Marinade For Charcoaled Roast

Recipe By : Judy Howle
Serving Size : 1   
Categories : Barbeque *Marinades
For Beef For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 3 inch thick sirloin tip roast
1/2 cup [100 g] oil
1/2 cup red table wine [125 ml]
one lemon -- juice of
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon rosemary
1 teaspoon msg
3 tablespoons green onion flakes
1 teaspoon salt
lots of black pepper
1 clove garlic -- pressed
1 bay leaves
2 tablespoons meat tenderizer

Place in jar and shake well.. Take large fork and poke holes in roast. Place roast and marinade in large Ziploc bag, or in flat pan and squeeze or turn to thoroughly coat meat. Let marinate 2 days in refrigerator.

I made a medium fire in the bottom of the smoker and left out the water pan and placed the roast on the grill for about 20 minutes per side. It is supposed to be medium, not well done. You'll have to check for doneness then and if not done to your taste, cook longer. It is FANTASTIC!! Dark brown on the outside and very tender on the inside.

I also used the same marinade, doubled, and marinated a whole sirloin tip in a huge stainless steel bowl and smoked it with the water pan and it was great too, but only for a crowd!

Marinade For Flank Steak

Serving Size : 4
Categories : *Marinades For Beef
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/4 cup soy sauce [63 ml]
1/4 cup sherry [63 ml]
3 tablespoons Chinese oyster sauce
2 tablespoons honey [42 g]
2 tablespoons crystallized ginger
1 clove garlic

Marinate overnight.

Cook flank steak 8 minutes on each side.

Med-low grill. Cut like roast beef.

Marinade For Lamb

Serving Size : 6 Preparation Time :0:00

Categories : *Marinades For Lamb

For The Grill

Amount Measure Ingredient -- Preparation Method

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

4 cups [1 L] Chablis wine
1 cup green crème de menthe
1 tablespoon onion powder
1 teaspoon dried mint -- (crushed)
2 tablespoons Louisiana hot sauce
1 cup [250 ml]   soy sauce
1 cup [250 ml]  water
2 tablespoons olive oil

Mix all ingredients. Marinade lamb 6 to 12 hours, then use the marinade as a basting sauce as it cooks.

Marinade For Meat & Vegetables

Serving Size : 6 
Categories : Sauces *Marinades
For Beef For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 tablespoons tamari or
2 tablespoons low-sodium soy sauce
5 tablespoons water
1 tablespoon dry sherry -- or to taste
2 tablespoons apple juice concentrate

Here is a good marinade sauce that's low in salt and cholesterol.

1. Combine ingredients in a small bowl

2. Use as a marinade

Makes 3/4 cups.

VARIATIONS Add 1 teaspoon fresh grated ginger root, 1/2 to 1 teaspoon fresh minced garlic, 1/2 to 1 teaspoon grated orange rind, 1/2 teaspoon Dijon style no-salt added mustard, 1/4 teaspoon sesame oil or 1/4 teaspoon hot chili oil.

To thicken marinade to be use as gravy, combine 1 teaspoon cornstarch or arrowroot and 2 tablespoons cold water. Combine marinade and cornstarch mixture in a small saucepan and heat until bubbly.

Marinade For Shellfish

Serving Size : 6   
Categories : *Marinades For Seafood And Fish
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 teaspoon coarse -- (kosher) salt
1/2 teaspoon freshly ground white pepper
1 pinch cayenne pepper -- -=or=-
1/4 teaspoon - Tabasco sauce
1 garlic clove -- finely minced
1/4 cup [7 g] chopped fresh parsley
2 tablespoons lemon juice
1/3 cup [67 g] olive oil

Try this marinade for shellfish you wish to barbecue.

COMBINE ALL INGREDIENTS and pour over shrimp or scallops in a non-reactive container, such as a glass pie plate.

Makes enough for about 1 1/2 pounds cleaned weight.

Marinate 1 hour and baste with marinade several times while grilling.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

Tuesday, September 22, 2015

Marinade And Basting Sauce For Lamb

Serving Size : 1   
Categories : *Marinades For Lamb
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup [200 g] olive oil
1/2 cup red wine vinegar -- (flavored with garlic or shallot desired)
1 teaspoon thyme
1 teaspoon msg -- (optional)
1 teaspoon mint -- (fresh or dried)
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon paprika

Mix all ingredients. Marinate lamb for at least 2 hours before barbequing.

Baste frequently with sauce while cooking in a Chinese smoke over or cooking over charcoal.

Makes enough sauce for about 6 chops or a 3-5 pound roast. [1.5 - 2.5 kg]

Marinade And Seasoning Sauce

Serving Size : 6   
Categories : *Marinades For Beef
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

***marinade***
1 tablespoon cornstarch
1 tablespoon dry sherry
1/2 teaspoon salt

***sauce***
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon hoisin sauce
1/2 tablespoon cider vinegar
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons cornstarch
1/8 teaspoon black pepper
1/3 cup chicken broth or cold
water

Marinade -- combine all ingredients in a small bowl and mix well.

Sauce -- combine all ingredients in a small bowl and mix well.

Marinade for Albacore Or Yellow Fin Tuna

Serving Size : 4   
Categories : For Seafood And Fish *Marinades
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup vermouth
1/2 tablespoon lemon juice
1/4 teaspoon marjoram
1/4 teaspoon rosemary
1 onion -- chopped
1/2 celery -- rib, chopped
1 bay leaves
1 1/2 tablespoons parsley -- fresh, chopped
2 pounds tuna [1 kg]
1 1/2 tablespoons butter [21.3 g]
1 1/2 tablespoons flour [12.2 g]

Combine vermouth, juice, rosemary, onion, clergy, bay leaf, parsley in a bowl, Add fish. Marinate 5-6 hr. Put in casserole dish, add marinade, salt & pepper.

Bake 400F 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

Marinade For Bbq

Serving Size : 1   
Categories : *Marinades For Beef
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2/3 cup [168 ml] soy sauce
1/3 cup [83 ml] dry sherry
1/4 teaspoon garlic powder or 1 clove fresh
1 teaspoon lemon juice
ginger -- to taste
1 tablespoon honey
6 chicken thighs skinless

Remove skin from thighs of chicken and marinate in sauce for 1-2 hours, then Bbq for half an hour on low heat to prevent flame up, do not char.

Enough fat will cook out of the meat to give a nice BBQ flavor.

Three Citrus Chicken Marinade

Serving Size : 1   
Categories : *Marinades For Poultry
For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
1/2 cup olive oil
4 cloves garlic minced
2 teaspoons coarsely ground black pepper
3 crushed bay leaves
3 tablespoons chopped cilantro
your choice of skinned chicken parts

Mix all ingredients in shallow wide mixing bowl. Add chicken and marinate 1-2 hours. Grill or broil, brushing marinade on chicken 2-3 times.

Marinade also may be used on salmon, tuna or shrimp. Reduce marinating time so citrus does not "cook" seafood.

Monday, September 21, 2015

Lime-Ginger Marinade

Serving Size : 4  
Categories : *Marinades For Seafood And Fish
For Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

6 tablespoons lime juice
3 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons olive oil
1 1/2 teaspoons chopped cilantro
1 teaspoon grated ginger root
1/4 teaspoon red pepper flakes

Whisk all ingredients until combined.

Lime-Orange Marinade

Serving Size : 1 
Categories : *Marinades For Seafood And Fish
For Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

4 cloves garlic -- finely chopped
1 1/2 cups lime juice [375 ml]
1 cup orange juice [250 ml]
1/2 cup peanut oil [100 g]
2 teaspoons ground black pepper

Chop garlic and mix with remaining ingredients in a bowl.

Marinate ribs, chops, or thick cuts of beef with this tangy, spicy combination. Always try to use fresh juices.

When they're not readily available, use the frozen or bottled variety.

Source: Mesquite Cooking, by John 'Boog' Powell

London Broil/Flank Marinate

Serving Size : 1   
Categories : Sauces *Marinades
For Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 can beef consommé'
garlic -- minced
1/2 cup soy sauce
1/3 cup [72 g] brown sugar
salt and pepper
London broil or flank steak

This is a great way to marinate London broil/flank steak.
In a blender place marinade ingredients and blend.
Marinate meat for about 24 hours.

Mandarin Marinade

Serving Size : 1   
Categories : *Marinades For Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup [250 ml] lemon juice
1 cup [200 g] vegetable oil
1/2 cup [190 g] honey
1/2 cup soy sauce
1 tablespoon ginger -- ground
1 teaspoon minced garlic -- (instant)
1 teaspoon salt
1 teaspoon basil
1/2 teaspoon marjoram

Combine all ingredients and mix well.

Refrigerate at least two hours to allow flavors to blend.

Marinade and Basting Sauce For Brisket Of Beef

Serving Size : 8 
Categories : Sauces *Marinades
For Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 cups dry red wine [750 ml]
1 cup olive or peanut oil [200 gr]
2 tablespoons wine vinegar
2 teaspoons onion powder
1 teaspoon garlic powder
3 teaspoons salt
3 tablespoons Poupon mustard
2 tablespoons prepared horseradish
3 tablespoons lime juice
2 teaspoons ground cayenne pepper

Mix all of the ingredients really well and then pour over whole beef brisket.
Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce.
Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste.
No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste.

From Justin Wilson's "Outdoor Cooking With Inside Help"

Sunday, September 20, 2015

Lemon Marinated Sirloin Steak

Serving Size : 6   
Categories : For Beef *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 pound to 2 lb [up to 1 kg] sirloin steak -- cut 2 to 2 1/2"  -- thick
1 teaspoon finely shredded lemon peel
1/2 cup lemon juice [125 ml]
1/3 cup cooking oil [67 g]
2 tablespoons sliced green onion
4 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/8 teaspoon pepper

Score fat edges of steak. Place meat in a shallow baking dish. Combine remaining ingredients. Pour over steak. Cover; let stand 4 hours in the refrigerator or overnight, turning steak several times.

Remove steak from marinade, reserving marinade. Pat excess moisture from steak with paper towels.

Grill steak over medium-hot coals 17 to 20 minutes. Turn; cook 15 to 17 minutes more for medium-rare.

Heat reserved marinade on grill. Remove steak to serving platter. Carve steak across the grain; spoon marinade over slices.

Lemon Pepper Marinade

Serving Size : 1   
Categories : *Marinades For Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/4 cup [63 ml] lemon juice
1 tablespoon oil
1/2 teaspoon pepper -- black, cracked
1/4 cup [63 ml] water
1/2 teaspoon dill -- fresh
1/2 teaspoon salt

Combine all ingredients.

Makes 1/2 cup.

Lemon Soy Marinade

Serving Size : 1   
Categories : *Marinades For Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 tablespoons soy sauce
1 tablespoon ginger -- fresh, or: 2 garlic clove -- minced
1/4 cup [63 ml] lemon juice
1/4 teaspoon ginger -- ground

Combine, add meat and chill from 1 hour to overnight.

Make enough for about one pound of meat.

Liam Ward's Steak Marinade

Recipe By : Liam Ward
Serving Size : 1   
Categories : *Marinades Appetizers
For Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 tablespoons butter -- melted [28 g]
1 large clov garlic -- finely chopped
2 dashes Tabasco sauce
1 teaspoon fresh horseradish
1 tablespoon balsamic vinegar
1/2 teaspoon Worcestershire sauce

Melt about 2 tablespoons of butter together with 1 large garlic clove (pressed or finely chopped) in a microwave until bubbling. Add 2 dashes Tabasco, 1 teaspoon fresh horseradish, 1 tablespoon balsamic vinegar, and a half teaspoon of Worcestershire sauce, MIX THOROUGHLY.

Brush on steak (I like to grill with New York strip steaks) about 30 minutes before grilling, and baste each side as you grill. GOOD STUFF!!!

By La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8

Lime Marinade For Chicken

Serving Size : 1   
Categories : Sauces *Marinades
For Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 tablespoon lime juice
1 tablespoon grated lime peel
1 teaspoon soy sauce -- reduced sodium
1/8 teaspoon red pepper sauce

Combine all ingredients well in a small bowl.

Brush over chicken. Cover and refrigerate for 1 hour.

Saturday, September 19, 2015

Lemon And Thyme Marinade

Serving Size : 14  
Categories : *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 tablespoons strained fresh lemon juice
2 teaspoons chopped fresh thyme -- or 3/4 tsp dried, crumbled
2 tablespoons olive oil or vegetable oil

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs.

It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling.

Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.

Mix ingredients in a small bowl.

Makes about 1/4 cup, enough for about 1 1/2 to 2 lbs poultry.

Lemon Barbecue Marinade

Serving Size : 10  
Categories : *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 cup [125 ml] lemon juice
1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1/4 cup [50 g] vegetable oil
1 clove garlic
1/2 teaspoon thyme leaves
4 teaspoons finely chopped onion

Mix all ingredients, shake well.
Marinate chicken or turkey parts of boneless meat 4 - 8 hours.
Use marinade to baste meat while grilling.
Will marinate 2 1/2 - 3 pounds of poultry.

Lemon Basting Sauce

Serving Size : 1
Categories : *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

***poultry -- pork, lamb, fish***
1/4 cup [63 ml] lemon juice
1/2 cup [100 g] olive oil
1 small garlic clove -- minced
1 pinch dried oregano -- crushed
1/2 teaspoon finely grated lemon peel
salt and freshly ground pepper to taste

Combine all ingredients in a bowl.

Makes about 3/4 cup

Lemon Marinade And Sauce For Poultry

Serving Size : 1 
Categories : *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 tablespoons brown sugar [27 g]
2 teaspoons cornstarch
4 tablespoons lemon juice [62 ml]
5 tablespoons water [78 ml]
3 tablespoons soy sauce [47 ml]
1/4 cup [46 g] chopped green onions -- tops included
1/2 teaspoon garlic salt
1 garlic clove -- minced
2 tablespoons margarine
1/2 teaspoon lemon pepper

Mix the cornstarch and brown sugar in a small saucepan. Stir in the remaining ingredients except the onions. Blend well and heat to boiling.

Add the onions and immediately turn heat down. Stir constantly until sauce is thickened and bubbling.

Use this sauce to baste poultry during last few minutes of grilling. You can also use this sauce as a marinade.

Put sauce in a heavy plastic bag along with 2 to 3 pounds of chicken pieces and marinate for from 2 hours to overnight, turning bag to coat all sides of meat.

Use the leftover sauce to brush on chicken while grilling. This recipe doubles nicely.

Yield: 3/4 to 1 cup sauce/marinade.

Lemon Marinade

Serving Size : 1  
Categories : *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

and fish.
15 milliliters 1 tbsp sunflower oil.
1 clove garlic -- crushed.
half a lemon. -- juice of
ground black pepper.
30 milliliters 2 tbsp chopped fresh herbs -- or 2,5 ml half tsp
-- dried mixed herbs.

Mix all ingredients together. Leave to marinade for at least half an hour.

Use on pork or chicken

Friday, September 18, 2015

Korean Honey Marinade

Serving Size : 1 
Categories : Sauces *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 cup [125 ml] soy sauce or dry white wine
1/4 cup [190 g] honey
2 green onions -- chopped
2 tablespoons sesame oil
1 tablespoon grated ginger root
1/4 teaspoon garlic powder

Combine ingredients and mix thoroughly.

Marinate fish, meat, or poultry for 1 hour or more before cooking.

Makes 1 1/3 cups.

Korean Marinade

Serving Size : 6   
Categories : *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 tablespoons sugar [36 g]
2 tablespoons sesame oil
6 tablespoons soy sauce
1 green onion -- chopped
1 clove garlic -- minced
1/8 teaspoon black pepper
2 tablespoons toasted sesame seeds* [18 g]
1 tablespoon flour

Mix all ingredients together. Marinade for at least 1/2 hour or overnight at maximum. Baste meat with marinade while cooking.

This is enough marinade for approximately 2 lbs. meat. It can be used on beef, ribs, chicken etc. My preference is on beef short ribs or a good porterhouse steak.

* = can usually be found in the ethnic section of any supermarket or in a Chinese market etc.

Korean Sesame And Ginger Marinade

Serving Size : 1   
Categories : *Marinades For Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

***for beef -- lamb, pork***
4 large garlic cloves -- crushed
2 teaspoons fresh grated ginger root
2 tablespoons sugar [24 g]
2 tablespoons peanut oil
2 scallions -- chopped
1/2 teaspoon crushed -- dried hot red -- pepper
2 tablespoons toasted white sesame seeds [18 g]
6 tablespoons soy sauce

Combine all ingredients in a bowl.

Makes about 1-1/2 cups.

Lamb Marinade And Barbecue

Serving Size : 8   
Categories : *Marinades For Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

8 pounds [4 kg] lamb leg -- boned and -- butterflied
1 1/4 cups [250 g] olive oil
1/4 cup [63 ml] Worcestershire sauce
2 garlic clove -- diced
3/4 cup [188 ml] soy sauce -- light
2 tablespoons dry mustard
1/4 cup [63 ml] red wine vinegar
1 1/2 tablespoons parsley -- chopped
1/3 cup [83 ml] lemon juice

Mix ingredients together. Marinate butterflied lamb roast overnight, basting as needed. Cook over hot grill, baste as needed. Best served medium to rare.

Makes enough marinade for about 6-8 lbs of lamb.

Lamb Marinade

Recipe By : Katherine Rives Albitz
Serving Size : 1   
Categories : *Marinades For Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

50 milliliters salad or olive oil
30 milliliters wine vinegar
10 millimeter prepared mustard
5 millimeter crushed rosemary leaves
7 millimeter salt
3 millimeter onion salt
1 millimeter  black pepper
1 millimeter ground ginger
1 millimeter instant minced garlic

1. Mix all ingredients
2. Refrigerate.
3. Marinate lamb overnight.

Thursday, September 17, 2015

Jim's Teriyaki Marinade & Bbq Sauce

Serving Size : 2   
Categories : Mops and Rubs *Marinades
Barbeque

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup [250 ml] soy sauce
1 cup [250 ml] water
2 tablespoons vinegar
2 tablespoons brown sugar [27.2 g]
1 tablespoon dry mustard [5,8 g]
1/2 teaspoon powdered ginger
1/2 teaspoon garlic powder
1 tablespoon hot pepper sauce -- opt'l
2 tablespoons corn starch [14 g]

Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts.

BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade. Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat.

Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavor. Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.

Jerk Seasoning (Sauce Or Marinade)

Serving Size : 1   
Categories : *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 1/4 pounds [625 g] white onions -- peeled and quartered
1/2 pound 250 g] fresh Jamaican chilies -- (scotch bonnets, or -- habaneros seeded and quartered
4 ounces [112 g] ginger -- peeled and chopped
1/4 cup [28 g] ground allspice
1/4 cup fresh thyme -- or 6 T. dried
1 cup [250 ml] white wine vinegar -- no substitutes
1 cup [250 ml] dark soy sauce -- no substitutes

Pulverize the onions, chiles and ginger in food processor. Transfer the mixture to large stainless steel bowl and stir in the rest of the ingredients. Stir well. Allow this to sit in a large glass container for several days, stirring occasionally. This will keep for about a week.

Marinate chicken, beef or pork (in Jamaica, fish or goat) in this mixture overnight. Grill.

Karen's Brisket Marinade

Serving Size : 2   
Categories : *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

- rub your meat-with
6 large garlic cloves minced marinade paste"
2 teaspoons paprika sweet -- Hungarian
1 teaspoon Szechuan peppercorns measured whole-crushed
1 teaspoon black pepper whole measured whole-crushed
1 1/2 teaspoons fresh oregano measured whole-crushed
1 1/2 teaspoons dry mustard -- (sunbird)
1 teaspoon sugar
1 juice of one lemon
2 teaspoons red wine
2 teaspoons lemongrass oil -- (mine)

Crush garlic and rub into meat, slightly score brisket to insure penetration. Place Black Peppercorns, Szechuan 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.

Kathy Pitts' Brisket

Serving Size : 1   
Categories : For Beef *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 pounds brisket -- trimmed of almost [1.5 kg] -- all fat and silvery -- covering
3 tablespoons liquid smoke marinade -- (we used Figaro's)
3 tablespoons Worcestershire sauce
1 serrano pepper -- seeded and cut into fine slivers
3 the white part of 2-3 green onions -- cut into fine -- slivers
lots of paprika -- lemon
pepper for a barbecue rub

Marinate the brisket in a mixture of the liquid smoke and Worcestershire sauce for 2-3 hours. Remove from the marinade, and cut slits all over the exterior of the meat. Insert slivers of onion and serrano pepper in the slits.

Cover the brisket with a VERY liberal coating of paprika and lemon pepper. Wrap securely in heavy duty aluminum foil (use a drug-store wrap to prevent leakage).

Place the brisket in an ovenproof rimmed dish (we used our trusty cast iron skillet) and place in a preheated 250 degree (F) oven for at least 16 hours.

After the first 12-14 hours, you may unwrap the brisket briefly, and ladle out some of the accumulated juices for use in your own homemade barbecue sauce.

Kentucky Steak Marinade

Serving Size : 1   
Categories : *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

10 tablespoons bourbon [156 ml]
5 tablespoons low sodium soy sauce [78 ml]
2 tablespoons white wine vinegar [31 ml]
2 tablespoons canola oil -- * see note
1/2 teaspoon lemon pepper
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon garlic powder OR 1 garlic clove -- crushed

* Use a mixture of oils if you wish, or just regular vegetable oil.

Mix all the ingredients. Marinate steaks for at least 2 hours but preferably longer. Grill the steaks over an outdoor grill for best flavor (and to tempt your neighbors with the wonderful smell).

Yield: 1-1/2 cups marinade.

Wednesday, September 16, 2015

Hot Chili Rum Marinade

Serving Size : 2   
Categories : *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 scotch bonnet chili pepper -- seeds, stem, and veins removed
1/2 cup [125 ml] rum -- dark
1/4 cup [63 ml] lime juice -- fresh
1 tablespoon lime zest -- grated
3/4 cup [188 ml] peanut oil -- Asian or domestic -- cold-pressed
1/4 cup cilantro leaves -- chopped fresh
3 garlic cloves -- minced or pressed
kosher salt and pepper -- to taste

Puree the chili pepper, rum, and lime juice in a blender or food processor. With the motor running, add the peanut oil a little at a time. Add the cilantro and garlic. The marinade will keep in an airtight jar for about 1 week in the refrigerator.

Source: "Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019.

Hummus Marinade

Serving Size : 1   
Categories : *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

4 large garlic cloves
4 tablespoons white sesame seeds [36 g]
6 tablespoons olive oil [75 g]
1 cup canned chick-peas
1 large lemon -- juice of
1 tablespoon fresh parsley -- chopped
1/4 teaspoon salt
1 teaspoon dark sesame oil

In the container of a food processor or blender, place the garlic cloves, sesame seeds, and 2 Tbsp. olive oil. Process until smooth.

Add the chick-peas, lemon juice, parsley, and salt. Process once more. Slowly add the remaining 4 Tbsp. olive oil and the sesame oil.

Makes about 2 cups.

Use on poultry, lamb or fish.

Jeffrey's Rasta Redfish Marinade

Recipe By : Bill and Joyce Bulko
Serving Size : 5  
Categories : *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 3/4 ounces dried tamarind [49 g]
3/8 cup boiling water [94 ml]
4 3/8 pounds unripe mangos [2.2 kg]
2 1/8 cups malt vinegar [550 ml]
7 1/8 ounces sugar [205 g]
7 1/8 ounces raisins [207 g]
5 1/4 ounces ginger root -- chopped [147 g]
1 1/8 teaspoons garlic -- chopped
1 1/8 teaspoons fresh hot chilies -- chopped
3/8 teaspoon ground allspice
2 1/8 tablespoons salt

1. Place the tamarind in a bowl and pour boiling water over it. Soak for a
2. Peel each mango and cut flesh away from seed. Cut into one-inch cubes.
3. Combine the mangos and vinegar and bring to a boil over high heat and c
4. Stir in the sugar, raisins, ginger root, garlic, chilies, allspice, and
5. Pure the mixture in a blender and it's ready for the fish.

Author's Notes: From Jeffrey's restaurant in Austin, Texas, our favorite place to go.

Marinade can be stored in the refrigerator for 2 weeks.

Jerk Marinade

Recipe By : "THE BALL BLUE BOOK"
Serving Size : 1 
Categories : *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 onion -- finely chopped
1/2 cup scallion -- finely chopped
2 teaspoons ground thyme
1 teaspoon salt
2 teaspoons sugar
1 teaspoon allspice
1/2 teaspoon ground nutmeg
1 hot pepper -- finely ground
1 black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon vinegar

Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and grinding. This will provide an excellent marinade for chicken, beef, or pork.

Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month.

Slaughterhouse 5 Poultry Marinade

Serving Size : 1  
Categories : *Marinades For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup [250 ml] Italian salad dressing
wishbone
2 tablespoons lemon juice
1/4 cup [63 ml] soy sauce
1 teaspoon Dijon mustard

Combine all ingredients and marinate 1/2 chickens for 6-8 hours.

Boneless chicken breasts 2-3 hours. Remove from marinade and pat dry. Sprinkle with Poultry Rub

Tuesday, September 15, 2015

Hawaiian Island Marinade

Serving Size : 1   
Categories : *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/3 cup [83 ml] soy sauce
2 tablespoons lime juice
1 tablespoon honey [21 g]
2 tablespoons fresh Hawaiian ginger root -- (finely grated)

Combine ingredients and marinate steak, chicken, fish or pork before barbequing. Baste with marinade during barbequing.

Source: Hawaii Ginger Industry Association

Herb Marinade For Vegetable Kabobs

Serving Size : 1   
Categories : *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3/4 cup [150 g] olive oil
1/4 cup [63 ml] white vinegar or lemon juice
2 garlic cloves -- minced
1 teaspoon Dijon mustard
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon rosemary
1/4 teaspoon pepper

Combine all ingredients in a bowl and mix well.

Makes one cup.