Recipe - Marinades Pt 2

See part 1

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 coffeelike 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
with thawing time as your only preparation.

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 One half cup olive oil and One half 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 One half cup brandy, One fourth cup soy sauce, 2 Tbs.
molasses, One half tsp. Dijon mustard, 1 Tbs. grated fresh ginger, and One half cup
dry white wine in a small bowl and mix together until smooth.

Garlic Honey Marinade: Combine 1 small onion (minced), One fourth cup fresh lemon
juice, One fourth 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,
Three fourths cup olive oil, One fourth cup honey, 1 clove garlic (minced), and 2 Tbs. soy
sauce in a small mixing bowl.

Lemon Marinade: Mix 2 Tbs. olive oil with One half 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 One fourth cup fresh lemon juice.

Pork Marinade: Mix One half cup soy sauce with One fourth 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 cut or sliced up
scallions, then mix all together with one clove minced garlic, One half cup
olive oil, One fourth 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 marinade, or you can boil it for ten minutes, then use it
as a basting sauce.

Spicy Hot Marinade: Mix 4 minced green onions with 2 seeded jalapeno
peppers, and add 1/3 cup lemon juice, One fourth cup honey, 2 Tbs. olive oil, 2
Tbs. fresh thyme leaves (OR 2 tsp. dried thyme leaves), One half tsp. salt, 1/4
tsp. ground allspice, and One fourth tsp. Nutmeg. Blend all until smooth in a
blender or food processor.
Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on May 13, 1998