View Full Version : Marinades
Dijon-Herb Marinade/Chicken
2 tbs dijon mustard
4 tsp chopped rosemary (I use fresh my dried will do..use 2tsp if dried)
1 tsp dried oregano
1 tbs water
1 1/2 tsp red-wine vinegar
1 onion, roughly chopped
2 garlic cloves, chopped
Combine all in ziploc and marinate at least 30 minutes.
cook in oven at 400 for 30+min. or grill
Teriyaki Sauce/Marinade
1/4 cup reduced sodium soy sauce
1 tbs honey
3 tbs orange juice (can be from a fresh orange)
1 tbs dark brown sugar
1 tsp sesame oil
1 minced garlic clove (can be bottled)
1 tbs minced ginger (can be bottled)
combine all and marinate beef, chicken, pork or fish for at least 30 min. in fridge.
about 40cal in 1 1/2tbs, 1g fat, 7g carb, 1g protein
Cajon Dry Rub
2 tbs whole black peppercorns
1 tbs dried thyme
2 tsp paprika (sweet or smoked)
salt and pepper
1 tsp dry mustard
1 tsp garlic powder
1/2 tsp dried sage
1/2 tsp cayenne pepper
Spread on fish, shellfish, chicken, pork or veggies before grilling, broiling or sauteing. Willmake a deep flavored, dark crust.
Thai Dressing
1/3 cup sweet chili sauce 9thai, in specialty food section at grocery)
1 tbs fish sauce
1/2 cup fresh lime juice
2 tbs chopped cilantro
1/2 cup chopped mint leaves
1 tsp ginger (bottled)
whisk together and serve over grilled fish (swordfish, whitefish, shrimp)
Cajun Chicken Marinade
will marinate 4, 6oz chicken breasts (you can double this recipe)
1 tsp black pepper
1 tbs oregano
2 tsp sweet paprika (in spice section)
1 tsp red pepper flakes
2 cloves garlic, crushed
2 tsp olive oil
Marinate chicken in fridge at least 30 mintues.
Cook chicken in lightly oiled large nonstick pan or spray pan with pam. Cook chicken until lightly browned and cooked through. Serve with salsa ofyour choice.
1/2 cup low sodium soy sauce
1/4 cup molasses
1 tbs olive oil
1 tsp ground ginger (can use fresh)
Makes about 3/4 cup..great for chicken or beef
1/4 cup fresh lime juice
3 tbs creamy peanut butter
3 tbs. low sodium soy sauce
3 tbs honey
1 tbs chili paste with garlic (specialty section in grocery)
4 cloves garlic, minced (can be bottled)
Makes about 1/2 cup..great for chicken
2 tbs = 139 cal, 20g carb, 6g fat, 4g protein
1 tsp coriander seeds
2 tsp cumin seed
6 whole cloves
2 bay leaves
1 onion, quartered
2 garlic cloves
2inch piece of fresh ginger, chopped
1/2 tsp chili powder
1 tsp ground tumeric
2/3 cup plain yogurt
juice of 1 lemon
Ok...take the coriander, cumin cloves and bay leaf and dry fry in a non stick skillet..no pam..just a hot skillet and kinda fry the spices over moderate heat until bay leaves get crisp and everything becomes aromatic.
Let cool, then either grind in a coffee blender or with a mortar and pestle.
Finely chop the onion and garlic and ginger in a blender or processor...or finely chop by hand. Add the ground spices, chili, tumeric, yogurt and lemon juice.
If using chicken breast, I would make several cuts into the meat so the flavors can penetrate. Arrange chicken breasts in a single layer and pour marinade on top. Cover and chill 24hrs.
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp ground cumin
1/2 tsp brown sugar
1/2 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp ground cayenne pepper
1/8 tsp black pepper
6 (4oz) beef tenderloins or 2-3 (6-8oz) Ribeyes, T-bones or Sirloin Steaks..or any other cuts of beef for that matter.
Prepare grill.
Combine 1/2tsp salt, onion powder, and next 7 ingredients (through black pepper) and rub mixture all over steaks. Grill to desired doneness.
You can surely serve this on the side of that Father's Day menu selection i provided earlier here in the recipes thread.
2 tsps canola oil
1 cup finely chopped onion
2 garlic cloves, minced
3/4 cup water
1/2 cup bottled chili sauce
2 tbs red wine vinegar
1 tsp chipotle chile powder
1 tsp ground ancho chile pepper
1 (12-ounce) can cola (yes..coke is best!
1 jalapeņo pepper, chopped
Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; cook 2 minutes or until onion is tender. Add 3/4 cup water and the remaining ingredients. Bring to a boil; reduce heat and simmer until reduced to 1 1/2 cups (about 12 minutes).
Place half of chili sauce mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining chili sauce mixture.
1 1/2 cups (serving size: 1 1/2 tablespoons)
CALORIES 33; FAT .7g ; PROTEIN .2g; CARB 6.6g
O MY GOD.....move over Rachel Ray Im so hungry looking at this girl...you are killing me.....AHHHHHHHHHHHHHHHHHHhh!!!!...now I gotta eat again.....
thanks toni...love your cooken....when you open up your own eatery....Im first in line...
1 cup packed brown sugar
1 cup bottled barbecue sauce of your choice
2 tsp dried thyme
1 tsp chili powder
1tbs minced garlic
1 tsp ground red pepper
1 (6oz) can frozen apple juice concentrate, thawed and undiluted
10-12 chicken pieces...can use the breasts, thighs, wings, drums....
salt and pepper to taste
pam
Combine first 6 ingredients in a saucepan. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.
Prepare grill or broiler. Sprinkle chicken with salt and pepper. Place on a grill rack or broiler pan coated with pam. Cook 10 minutes on each side. Brush chicken with sauce, and cook an additional 15 minutes or until chicken is done, turning and basting frequently.
4 boneless, skinless chicken breast halves
4 tbs olive oil
1 tsp minced garlic
2 tbs each tequila and fresh lime juice
1 1/2 tsp franks hot sauce
1 tsp Worcestershire
1 tsp minced fresh ginger
1 tsp ground dried chipotle chile
1 tsp salt
marinate all in ziploc bag for at least 2 hours to overnight...
grill chicken and discard marinade.
SQUAT or DIE!
05-22-08, 3:28 pm
if i may add one toni-
pinch of salt
2-3 oz of soy sauce
1 tbsp of peach jabanero sauce
1/4 lime
poke steak with a knife to open it up so the ingredients soak up.
put steak in plastic container and marinade for 30+ min...
InkdMuscle
05-22-08, 3:30 pm
if i may add one toni-
pinch of salt
2-3 oz of soy sauce
1 tbsp of peach jabanero sauce
1/4 lime
poke steak with a knife to open it up so the ingredients soak up.
put steak in plastic container and marinade for 30+ min...
Damn that sounds good. but jabanero i bet that will burn in and out.
SQUAT or DIE!
05-22-08, 3:32 pm
Damn that sounds good. but jabanero i bet that will burn in and out.
thats why i only used a tbsp... the peach helps keep the heat down.. but yeah i eat alot of spicy stuff down here so it doesnt bother my much anymore...
I like that one! Nice one! Feel free to add to my recipe threads..I want you all to add your own recipes as well. Im in bulk mode here, so bring em on boys! and girls...;)
SQUAT or DIE!
05-22-08, 3:51 pm
2 good handfuls fresh rosemary, pounded
6 cloves garlic, crushed
10 lugs (10 tablespoons) olive oil
3 lemons, halved, juiced and skin squashed
Freshly ground black pepper
Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it..
from foodnetwork.com
For each Steak:
1 Pinch Salt
Garlic Powder
Paprika
Meat Tenderizer
Black Pepper
Other then the Salt cover the face of the steak with each ingredient, taking the time to rub each ingredient in after you apply. After all ingredients are on add some Extra Virgin Olive Oil on top and rub again. Let it sit in the fridge for an hour or so. After grilling it helps to wrap the steak in foil for around 5-10 min to let the juices distribute.
Fe Addict
06-13-08, 2:12 pm
2 Limes (juiced) per lbp steak
2 Oranges (juiced) per lbp steak
1 onion
Garlic to taste
Jalepenoes to taste
Cilantro
Flank Steak (or Skirt [but way fatty])
Mince the jalepenoes and garlic with bit of olive oil. Add to lime and orange juice. Cut onion in thick slices to be grilled with meat. Place all in plastic freezer bags with steak and cilantro for 3-4 hours in fridge to marinade. Grill. Eat. Enjoy.
basketcase
06-13-08, 3:12 pm
2 Limes (juiced) per lbp steak
2 Oranges (juiced) per lbp steak
1 onion
Garlic to taste
Jalepenoes to taste
Cilantro
Flank Steak (or Skirt [but way fatty])
Mince the jalepenoes and garlic with bit of olive oil. Add to lime and orange juice. Cut onion in thick slices to be grilled with meat. Place all in plastic freezer bags with steak and cilantro for 3-4 hours in fridge to marinade. Grill. Eat. Enjoy.
I may try this this weekend...Gotta pick up some beef..might grab a few things and see how this works out.