Marinades

Teyiaki Marinade

1 cup Soy Sauce
2 tbs Lemon Juice
1 tsp Ground Ginger
1/4 tsp Onion Powder
1/4 cup Garlic Powder
1/4 cup Brown Sugar

Combine all ingredients in a jar. Shake to mix well and dissolve sugar. Let stand at least one hour to allow flavors to blend. Pour over beef, steak, pork, chicken, or fish and let marinate for at least 2 hours. When boiling, brush meat, fish or fowl, 2 or 3 times while cooking. This works excellent on shish-k-bobs as well.

Standard Marinade

3 cups White Wine
2 tbs Black Pepper
2 tsp Seasoned Salt
3 tbs Dried Onion Flakes
2 tsp Garlic Powder
1/4 cup Worcestershire Sauce

Combine all ingredients and pour over meat. Allow to stand overnight or longer,
refrigerated, and covered. Drain and dry then broil or bake normally.

Chipotle Marinade-Hot

1 cup Fresh Orange Juice
6 Canned Chipotle Chillies, minced
4 Cloves of Garlic
1 tsp Freshly grated Orange Rind
2 tsp Oregano
1 tsp Cumin
2 tbs Wine Vinegar
1 tsp Salt
1 tsp Black Pepper
1/4 cup Fresh Lime Juice

Combine the orange juice and lime juice in a small saucepan and boil until reduced to half a cup. Place juice and remaining ingredients into blender and blend thoroughly. If marinade is too thick, thin with additional Wine Vinegar. Marinate seafood for 2 hours, poultry for 4 to 8 hours, and
meat overnight, turning a couple of times.

All Purpose Marinade

3 cups White Dry Wine
1 tsp Onion Powder
1/2 tsp Cayenne Pepper
1/2 cup Soy Sauce
1/2 tsp Garlic Powder