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Friday, September 4, 2015

Basic Chicken Marinade

Recipe By : Jim Tarantino "Marinades"
Serving Size : 1   
Categories : *Marinades Barbeque
For Poultry For The Grill

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

1/2 cup [125 ml] fresh orange juice
1/4 cup [63 ml] fresh lemon juice
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
1/4 cup [50 g] canola oil
3 cloves garlic -- minced
1/4 cup [7 g] fresh parsley -- chopped
1 teaspoon dried oregano -- crushed
1/8 teaspoon kosher salt to taste
1/8 teaspoon black pepper to taste

Combine the orange and lemon juice, mustard, and Worcestershire sauce in a glass bowl.
Whisk in the oil a little at a time. Add remaining ingredients.
Chicken breasts should marinate 3 to 4 hours. Wings 4 to 6 hours.

Basic Liquid Game Marinade

Serving Size : 6   
Categories : *Marinades For The Grill

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

2 medium carrots -- peeled and chopped
1/2 large yellow onion -- peeled, chopped
1 shallot -- peeled and chopped
1 tablespoon olive oil
2 1/2 cups [625 ml] hearty red wine
1/4 cup [63 ml] red wine vinegar
2 whole bay leaves
3 parsley stalks
8 whole juniper berries
1 teaspoon sea salt or kosher salt
6 whole black peppercorns

Sauté chopped vegetables. in olive oil in a non-reactive pan until lightly browned.

Add remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes.
Cool before using.

Marinade may be made ahead and refrigerated for 1 to 2 weeks.

Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.

Basting Sauce For Roast

Serving Size : 12  
Categories : *Marinades For Beef

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

12 pounds [6 kg] chuck or arm roast
1/2 teaspoon garlic salt
2 teaspoons celery salt
1 teaspoon pepper
2 tablespoons vinegar
2 teaspoons dry mustard
2 teaspoons onion salt
2 teaspoons salt [13 g]
2 tablespoons mayonnaise [28 g]
2 tablespoons kitchen bouquet

Place unseasoned Roast in Roaster with 1 inch water.
Cover and cook 3-4 hours depending on size of roast. Add sauce and baste.
Continue to cook covered until tender. Thicken liquid with flour.

BBQ Flank Steak

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

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

***picnics and parties***
2 tablespoons mustard -- dry
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup [54 g] brown sugar -- packed
2 tablespoons soy sauce
2 tablespoons olive oil
1 garlic clove -- chopped
1/3 cup [83 ml] lemon juice
2 flank steaks

Whisk together first 8 ingredient in bowl to make basting sauce place flank steaks in shallow pan (flank steaks are best if they are tenderized first).

Pour sauce over steaks covering them well cover and refrigerate for at least 2 hrs remove steaks from basting sauce and cook them over grill for about 3-5 min per side baste with additional sauce as desired.

Bear's Brisket Marinade

Serving Size : 1   
Categories : *Marinades For Beef

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

1/2 cup [125 ml] Worcestershire sauce
1/4 cup [63 ml] soy sauce
1 cup [250 ml] apple cider vinegar
1/2 cup [100 g] olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons salt
12 ounces [336 ml] beer
1 tablespoon pepper
1/4 cup [63 ml] blue front barbecue sauce
1/4 cup [63 ml] key lime juice
1/2 tablespoon thyme
1/2 cup [125 ml] apple juice
1/4 cup [63 ml] Texas Pete

Blenda da pissa outa it.
I made a small slit in the cryo vac poured the marinade in and 100 mile an >hour taped it shut.
Capillary action distributed the marinade all around >the brisket, this worked *really* well.

Thursday, September 3, 2015

Balsamic Dressing

Serving Size : 1   
Categories : Dressings *Marinades

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

3/4 cup [150 g] olive oil
1/4 cup [63 ml] balsamic vinegar
1 shallot -- finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Combine all ingredients in a jar. Close tightly, and shake vigorously.
Use on poultry.

Source: Southern Living, November, 1995

Barbados Seasonin'

Serving Size : 1   
Categories : Rubs *Marinades

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

1 head garlic -- 10-12 cloves
1 onion -- coarsely chopped
3 chive bunches -- chopped
1 bell pepper -- chopped
1/2 red bell pepper -- chopped
1 celery stalk
1 habanero peppers -- more to taste, -- seeded
1 bunch parsley -- chopped
- 1 tablespoon dried
1 bunch thyme -- chopped - 1 tablespoon dried
1 bunch marjoram -- chopped
1 tablespoon dried
1/2 cup [125 ml] lime juice

Coarsely puree the garlic, onion, bell peppers, celery, chili peppers, chives, herbs and lime juice in a food processor or blender. Correct the seasoning with salt and pepper to taste. Add lime juice.

This can be rubbed under the skin of a whole chicken, left to rest in the perforator for 12-24 hours then roasted. It can also be used to marinate pork, fish or shrimp.