Does anyone have any good recipes for marinades?!
Does anyone have any good recipes for marinades?
Things that everyday people have in cupboard. Thanks in advance.
Answers:
This marinade gives meat a wonderful flavor...I use it for kabobs, I marinate the vegetables also. What flavor it brings to mushrooms, green pepper,tomato, onion...even pineapple...I also use for london broil and top sirloin..The longer it marinates the better, I put 3 hours, but I usually marinate overnight!!! You may want to get a good cut of meat, as this is not such a good tenderizer, but adds massive flavor!!
1 (8 ounce) bottle of zesty Italian dressing
1 (8 ounce) bottle Catalina dressing
1 teaspoon lemon juice
mix all three ingredients.
pierce meat several times with a fork.
pour marinade over meat.
marinade in refrigerator for at least 3 hours.
My favorite is my grandfather's recipe:
Worcheshire sauce
Soy sauce
garlic powder
Hickory smoked salt
Accent (MSG) - I don't use this
Also, another great recipe:
BBQ sauce
Italian dressing
mustard
(a little) brown sugar
garlic powder
I have enjoyed this one for years.
1cup Italian salad dressing
1 T grated lemon peel (or lemon juice) can also use lime
2T Worcester sauce
1 t garlic and onion powder
Combine teriyaki sauce (the thick kind if you can find it) with juices of a lime and lemon, some minced fresh garlic and some fresh chopped basil. Great on chicken, pork, seafood of all kinds especially salmon.
I LIKE TO MAKE UP HONEY AND TERIYAKI LIQUID AND SOAK MY CHICKEN AND BEEF IN IT IT IS GREAT
A couple chugs of olive oil, a splash of soy sauce and a
heavy sprinkle of you favorite steak seasoning or salt, pepper
and garlic powder.
I use this steaks for the grill and love it.
2/3 c. low sodium soy sauce, 1/3 c. lime juice, 1/3 c. honey, 1 tsp chopped garlic, 2 tbs vegetable oil, 1/8 tsp cayenne pepper (optional). Pour over chicken or fish (mahi-mahi, etc) & marinate 2 hours. Grill
To be honest, I don't often have time to marinate meats. Italian dressing or a bottle of teriyaki sauce is a staple in my closet. More often, I use rubs. Usually I'll start with Dijon mustard, add minced garlic I keep in a huge jar in the fridge, and then add whatever spices strike me at the moment. For steak I like salt, pepper, paprika or a little cayenne pepper, and onion powder. For pork I like to use a little brown sugar, onion powder, salt, pepper and a little cayenne. For chicken I love to use sage and thyme, onion, salt and pepper. But I always start with the Dijon and garlic. Make a paste and rub it all over the meat really well. This works for grilling or broiling; dry heat methods are best. Now I'm hungry. Good luck!
Here's my favorite:
2 cloves garlic, pressed
1 tablespoon red wine or red wine vinegar
1 teaspoon black pepper
1/4 teaspoon salt
1/2 cup olive oil
I put it in a plastic zip top bag and add the meat: chops, steaks, or tougher cuts of meat. Marinate for an hour up to over night. Broil or gill as usual.
VARIATIONS:
Rice wine vinegar instead of redwine
soy sauce
brown sugar or molasses
tarragon
oregano
rosemary
pour worchestershire sauce and a tablespoon each of garlic salt or powder and some seasoned salt and ground black pepper and this makes a great marinade!! enjoy!
NO SALT !!
salt dries your meat out. Never add salt to any meat b4 it is cooked. Also, I take a little this and that, I never use a bottled salad dressing cause it is full of salt. I will use orange juice, lemon juice, sugar, pepper, olive oil, purred olives, sundried tomatoes in oil, jellys, garlic, onions, anything you can mince fine and rub into the meat...not soak and drenched. Overnight marinating is not necessary. 20 minutes to an hour at room temp is fabu! Enjoy!