WARNING: This page contains ingredients not usually found in the every day kitchen. Some special ingredients are required.




MARINADES




Tips for Marinades
  • Marinading is soaking food in a seasoned liquid to give flavor or to tenderize less
    tender cuts of meat.
  • For mixing and marinating, use nonmetal containers that will not react with the acid
    (i.e., vinegar, wine or lemon juice). Also do not use earthenware containers as they are
    too pourous and the liquid will seep into the container.
  • Allow 1/4 - 1/2 cup marinade for each 1 - 2 pounds of meat, poultry, fish or vegetables.
  • Marinate food covered in the refrigerator, turning occasionally. Do not marinate foods
    at room temperature.
  • To add flavor marinate 15 - 20 minutes to 2 hours. To help tenderize marinate longer,
    up to 24 hours.

Garlic Marinade
  • 1/4 C vegetable oil
  • 4 cloves garlic, finely chopped
  • 1 T chopped fresh or 1 t dried rosemary leaves, crushed
  • 1/2 t ground mustard (dry)
  • 2 t soy sauce
  • 1/4 C red or white wine vinegar
  • 1/4 C dry sherry or apple juice
1. Heat oil in 10-inch skillet over meium-high heat. Cook garlic in oil,
stirring frequently, until golden. Stir in rosemary, mustard and soy sauce;
remove from heat. Stir in vinegar and sherry; cool.
2. Place 1 - 1 1/2 pounds boneless or 3 - 4 pounds bone-in beef, pork or lamb
in shallow glass or plastic dish. Pour marinade over meat. Cover and refrigerate
up to 24 hours.
3. Remove meat from marinade; reserve marinade. Cook meat as desired,
brushing occasionally with marinade.
4. Remaining marinade must be boiled to serve as a sauce. Heat marinade
to boiling, stirring constantly; boil and stir 1 minute.




Lemon-Herb Marinade
  • 1/3 C vegetable oil
  • 1/4 C lemon juice
  • 1 T chopped fresh or 1 t dried basil leaves
  • 2 t chopped fresh or 1/2 t dried thyme leaves
  • 1/4 t salt
  • 1/4 t pepper
  • 2 cloves garlic, finely chopped
1. Mix all ingredients in shallow glass or plastic dish. Add about 1 pound
boneless chicken, about 3 1/2 pounds bone-in chicken or about 1 pound
seafood; turn to coat with marinade. Cover and refrigerate up to 24 hours.
2. Remove meat from marinade; reserve marinade. Cook meat as desired,
brushing occasionally with marinade.
2. Remaining marinade must be boiled to serve as a sauce. Heat marinade
to boiling, stirring constantly; boil and stir 1 minute.



Fajita Marinade
  • 1/4 C vegetable oil
  • 1/4 C red wine vinegar
  • 1 t sugar
  • 1 t dried oregano leaves
  • 1 t chili powder
  • 1/2 t garlic powder
  • 1/2 t salt
  • 1/4 t pepper
1. Mix all ingredients in shallow glass or plastic dish. Add about 1 pound
boneless or about 2 - 3 pounds bone-in beef, pork or chicken; turn to coat
with marinade. Cover and refrigerate up to 24 hours.
2. Remove meat from marinade; reserve marinade. Cook meat as desired,
brushing occasionally with marinade.
2. Remaining marinade must be boiled to serve as a sauce. Heat marinade
to boiling, stirring constantly; boil and stir 1 minute.


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