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Marinades (5 Marinades)




Source of Recipe


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MARINADES aren't just for meat, poultry and fish. They're great for grilled or roasted vegetables to help retain moisture and to add a different taste. You can dip fruit in liquid (macerate) in order to infuse it with flavor. Here are some tasty and healthy marinades from around the world for meats, vegetables and fruits:

Asian — 1/2 cup orange juice, 2 tablespoons rice wine, 2 tablespoons reduced-sodium soy sauce, 1 teaspoon sesame oil, and garlic or ginger (or both) to taste. Try on chicken, fish, asparagus, broccoli, or sliced peaches or pineapple.

Middle Eastern — 3/4 cup nonfat plain yogurt, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 4 tablespoons chopped fresh mint, 1/4 teaspoon cinnamon, 1/4 teaspoon allspice, and red pepper to taste. This is a traditional favorite with lamb. It's also good on roasted potatoes.

Mediterranean — 1/2 cup red wine, 2 tablespoons balsamic vinegar, 1 teaspoon olive oil, and garlic or basil to taste. This is good with any type of seafood, soaked and sauteed Belgian endive or mushrooms, or grilled pear or pineapple slices.

Caribbean — 1/3 cup lemon juice, 1/4 cup honey, 2 teaspoons olive oil, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, and red pepper flakes to taste. This is a traditional soak for pork. Try it on roasted carrots and sweet bell peppers, or grilled apple or apricot slices.

French — 1/3 cup white wine vinegar, 2 teaspoons olive oil, 2 minced garlic cloves, 2 teaspoons crushed fennel seed and (optional) 1/3 cup Pernod liqueur. This is good with game hens or shrimp. Brush onto grilled onions and summer squash, or grilled apple or pear slices.

Note: For food safety, always keep marinades in the refrigerator. Use a glass dish--some metals can react with the acidity of the marinade and change the flavor.