15 MARINADES FOR PORK/CHICKEN/STEAK
BRANDIED MARINADE FOR CHICKEN
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Ingredients:
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1/2 cup brandy
1/4 cup soy sauce
2 tblsp unsulfured molasses
1/2 tsp Dijon mustard
1 tblsp grayed fesh ginger
1/2 cup dry white wine
Instructions:
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Mix together.
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GARLIC HONEY MARINADE FOR CHICKEN
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Ingredients:
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1 small onion, minced
1/4 cup fresh lemon juice
1/4 cup seasame oil
2 tblsp light soy sauce
2 cloves garlic, crushed
1 tblsp grated freash ginger
2 tblsp honey
2 tsp chopped fresh parsley
Instructions:
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Mix together.
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HONEY MUSTARD MARINADE
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Ingredients:
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1 cup Dijon Mustard
1 cup dry white wine
3/4 cup olive oil
1/4 cup honey
1 clove garlic, minced
2 tblsp soy sauce
Instructions:
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Mix all ingredients.
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LEMON MARINADE FOR CHICKEN
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Ingredients:
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2 tblsp olive oil
1/2 small onion, finely minced
1 clove garlic, minced
2 tblsp chopped fresh rosemary
1/4 cup fresh lemon juice
freshly ground black pepper, to taste
grated zest of one lemon
Instructions:
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Mix all ingredients, use immediately.
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LEMONY MARINATE
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Ingredients:
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2 tblsp lemon juice
2 tblsp tomato puree
2 tblsp honey
1 tblsp Worcestershire sauce
1 clove garlic, crushed
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MARINADE FOR CHICKEN AND PORK
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Ingredients:
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5 oz Scotch Bonnet chilis (or other hot chili, like serrano)
2 tblsp fresh rosemary
2 tblsp fresh basil
2 tblsp fresh thyme
2 tblsp fresh parsley
2 tblsp mustard seed
1/4 cup lime juice
2 tblsp orange juice
2 tsp salt
2 tblsp white vinegar
Instructions:
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Puree the ingredients in a blender and use for marinade for about 2 lb.
of meat:
I marinate the meat overnight if at all possible and grill it over
indirect heat.
It's wonderful served with
BANANA CHUTNEY
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Ingredients:
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1/2 lb ripe red bananas (can use regular)
6 oz guava nectar
1 medium red onion, coarsely chopped
1 tblsp lime juice
2 tblsp veg. oil
1 tblsp brown sugar
Instructions:
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Saute the onions in the oil until soft. Add the bananas and cook
additional 5 minutes. Add guava nectar and brown sugar, and simmer for
about 10 minutes. Remove from heat and add lime juice. Can be made and
refrigerated the day before. Serve at room temperature.
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MARINADE FOR STEAK OR CHICKEN
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Ingredients:
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1/2 cup olive oil
1/2 cup lime juice
Add garlic, oregano, pepper to taste
Instructions:
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Mix together and pour over meat.
Marinate for at least 2 hours (overnight is better).
I prick the meat with a fork to allow the marinade to seep through.
Also, I turn the meat over several times during marinating. Then I
cook it on my gas grill. It turns out so tender and juicy.
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MARINADE TO TENDERIZE STEAK
===========================
Ingredients:
------------
seasoning salt,
lemon pepper,
garlic powder
ca. 1/2 bottle of Italian dressing
Instructions:
-------------
I usually use sirloin steak about 1 - 1 1/2 inch thick and put seasoning
salt, lemon pepper, garlic powder and then put about 1/2 bottle of
Italian dressing in a gallon Ziplock bag and seal for about 4 hours or
overnite. The Italian dressing marinates the meat and this is the most
tender meat we have ever eaten.
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MARINADE TO TENDERIZE STEAK
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When BBQ steak I have found that using beer (any kind!) is an excellent
tenderizer and flavoring agent.
Ingredients:
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crushed garlic
pepper, Tony's Cajun spice
oil
beer
Instructions:
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1) Cover steaks with crushed garlic, pepper, Tony's Cajun spice.
2) Rub oil on the steaks.
3) Let them sit for 2 hours.
4) Heat up the BBQ (max).
5) Throw the steaks on (they will flame like crazy its OK).
6) After 30-60 secs, flip for another 60 sec.
7) Hit them with a spray of beer (be careful you will generate a lot of
steam which will burn).
8) Put the cover on the BBQ.
9) Keep an eye on the meat and flip after a couple of minutes.
10) Soak again with beer.
11) Cook until your favorite wellness is complete.
Keep the BBQ covered it prevents the steaks from drying out.
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MARINATE
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Ingredients:
------------
1 small onion, finely chopped
1 tblsp oil
1 tblsp clear honey
3 tblsp tomato ketchup
2 tblsp soy sauce
1 tsp smooth French mustard
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MEXICAN SMOKED CHILI MARINADE
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Ingredients:
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1 cup fresh orange juice
1/4 cup fresh lime juice
5 canned chipotle chilies, minced plus 1 Tbl sauce
4 cloves of garlic, minced (about 4 teaspoons)
1 tsp freshly grated orange rind
2 tsp dried oregano
1 tsp cumin seeds
2 tblsp wine vinegar (may need more if too thick)
1/2 tsp each salt and freshly ground pepper (or to taste)
Instructions:
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Combine the orange juice and lime juice in a small saucepan and boil
until reduced to 1/2 cup.
Place reduced juice and remaining ingredients in a blender and puree to
a smooth paste. I strongly recommend that you DO NOT take a whiff of
this stuff. It is POWERFUL!
Spread paste on the meat to be marinated.
Marinate seafood for 2 hours, poultry for 4 to 6 hours, and meat
overnight, turning once or twice.
Makes 1 cup, enough to marinade 1.5 to 2 lbs seafood, poultry or meat.
I used turkey legs (very Mexican) and it was great.
Note:
-----
recommended using canned chipotle chilies which usually
come canned with tomato paste. You can use dried chilies but you'll
have to soften them in hot water and use 2 Tbl of tomato paste.
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PORK TENDERLOIN MARINADE
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Ingredients:
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1/2 cup soy sauce
1/4 cup salad oil (I use olive oil)
2 T light corn syrup
2 t ginger
1 t mustard
Add garlic and onion powder to taste.
Instructions:
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Marinate tenderloin in refrigerator and bake at 350 for 45-60 minutes.
As an option, the tenderloin tastes even better when cooked slowly on
the grill.
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Source: The Complete Book of Sauces
RED WINE MARINADE FOR CHICKEN
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Ingredients:
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2 cup dry red wine
1 bunch scallions, sliced
1 clove garlic, minced
1/2 cup olive oil
1/4 cup soy or teriyaki sauce
2 tblsp dark brown sugar
1 tsp grated fresh ginger
1 tblsp Worcestershire sauce
Instructions:
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Mix together, Use as is for Marinade or boil for 10 minutes and use as
a basting sauce.
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Source: One of the Betty Crocker mags that are at the checkstand
SPICY HOT CARIBBEAN CHICKEN MARINADE
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Ingredients:
------------
4 green onions
2 jalapenos (seeded)
1/3 cup lemon juice
1/4 cup honey
2 tblsp veg oil
2 tblsp fresh thyme leaves
or 2 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp nutmeg
6 boneless, skinless chicken breasts
Instructions:
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Place all ingredients except chicken in food processor or blender and
blend till smooth.
Pour over chicken and marinade for 2-6 hours. No longer than 6 hours.
Grill chicken and brush with marinade.
Note: I used serranos chilies instead of jalapenos.
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