Cooking For Fun
For best results, use your marinade immediately after the ingredients have been combined. Place meats or vegetables in a zip-lock bag with the marinade, and remove as much air as possible before sealing and refrigerating.
You may want to prick the meat with a fork to allow the marinade to permeate deeply into the cut of steak, pork, or chicken.
Shrimp and vegetables may
marinate for 15 minutes to 1 hour for best results. All other meats
and chicken should be marinated a minimum of 2 hours, and overnight if
possible. If you wish to marinate meat or vegetables but do not have
much time, you can put the marinade in a container and heat it in the microwave
to a coffee-like temperature before starting to marinate; the heat will
accelerate the process. Plan ahead: Marinate meats and then freeze them,
so you can use them at a later date
Barbecue Marinade: Combine 1 small finely chopped onion, 1 Tbs. olive oil, 1 Tbs. honey, 3 Tbs. tomato ketchup, 2 Tbs. soy sauce, and 1 tsp. French mustard in a small bowl and blend.
Basic Steak or Chicken Marinade: Combine 1/2 cup olive oil and 1/2 cup fresh lime juice in a bowl, then add minced garlic, freshly chopped oregano, and crushed peppercorns to taste and pour over chicken or steak.
Brandied Marinade: Combine 1/2 cup brandy, 1/4 cup soy sauce, 2 Tbs. molasses, 1/2 tsp. Dijon mustard, 1 Tbs. grated fresh ginger, and 1/2 cup dry white wine in a small bowl and mix together until smooth.
Garlic Honey Marinade: Combine 1 small onion (minced), 1/4 cup fresh lemon juice, 1/4 cup sesame oil, 2 Tbs. soy sauce, 2 cloves garlic (crushed), 1 Tbs. grated fresh ginger, 2 Tbs. Honey, and 2 tsp. chopped fresh parsley in a small bowl and mix together.
Honey Mustard Marinade: Combine 1 cup Dijon Mustard, 1 cup dry white wine, 3/4 cup olive oil, 1/4 cup honey, 1 clove garlic (minced), and 2 Tbs. soy sauce in a small mixing bowl.
Lemon Marinade: Mix 2 Tbs. olive oil with 1/2 small onion and 1 clove garlic (both finely minced) in a small bowl. Add 2 Tbs. chopped fresh rosemary, freshly ground black pepper to taste, the grated zest of one lemon (the colored part of the lemon rind), and 1/4 cup fresh lemon juice.
Pork Marinade: Mix 1/2 cup soy sauce with 1/4 cup olive oil and add 2 Tbs. light corn syrup, 2 tsp. ginger powder, 1 tsp. prepared mustard, 1 tsp. thyme, and garlic and onion powder to taste in a small bowl.
Red Wine Marinade:
Combine 2 cups dry red wine with 1 bunch thinly sliced scallions, then
mix all together with one clove minced garlic, 1/2 cup olive oil, 1/4 cup
soy sauce, 2 Tbs. brown sugar, 1 tsp. grated fresh ginger, and 1 Tbs. Worcestershire
sauce. Note: You can use this recipe immediately as a
Spicy Hot Marinade: Mix 4 minced green onions with 2 seeded jalapeno peppers, and add 1/3 cup lemon juice, 1/4 cup honey, 2 Tbs. olive oil, 2 Tbs. fresh thyme leaves (OR 2 tsp. dried thyme leaves), 1/2 tsp. salt, 1/4 tsp. ground allspice, and 1/4 tsp. Nutmeg. Blend all until smooth in a blender or food processor.
Use this marinade for Fish, chicken, veal, or pork.
Use this marinade for red meat, pork or fish.
Use this marinade for lamb, chicken, turkey, pork, fish and other seafood.
Use this marinade for fish, chicken, turkey, veal, or pork.
This bbq marinade is from Lister, Don W. Don tells us this recipe is from his Dad, who used to run a bbq place in South Florida. Mix all ingredients and cover chicken, beef, or pork. Marinate refrigerated overnight.
Combine in the order listed. Marinate for 30 minutes to overnight. Especially good on lamb kebabs, chicken breasts or big shrimp in their shells.
Mix together in the order listed.
Combine. Marinate for at least an hour, up to 2 days. For whole or large pieces of fish, chicken, pork, lamb, shellfish.
Combine 3-5 tablespoons extra-virgin olive oil, juice of 1/2 lemon, 3-5 cloves coarsely chopped garlic, 1-2 tablespoons chopped fresh rosemary, salt and black pepper to taste. Marinate for 30 minutes or up to 2 days. For zucchini, parboiled potatoes, peppers, artichokes, chicken, fish, pork, veal.
Combine. Marinate meat for 30 minutes to 2 hours. Especially for lean cuts of beef and lamb. Red wine enhances the meat rather than masking it, and keeps it delightfully juicy.
Combine all ingredients in a small saucepan over medium heat and cook, stirring, until the sugar is dissolved.
You can use the hot mixture immediately as a sauce, or chill it for a marinade. The teriyaki will keep, covered and refrigerated, for up to 1 month.
Combine all ingredients in large shallow dish or plastic bag and add meat. Cover; marinate in refrigerator 4 hours or overnight, turning occasionally. remove meat from marinade; grill or broil as desired, basting frequently with additional lemon juice. Makes about 1 1/2 cups
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