BRANDIED MARINADE FOR CHICKEN
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Ingredients:
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1/2 cup brandy
1/4 cup soy sauce
2 tblsp unsulfured molasses
1/2 tsp Dijon mustard
1 tblsp grated fresh ginger
1/2 cup dry white wine
Instructions:
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Mix together.
GARLIC HONEY MARINADE FOR CHICKEN
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Ingredients:
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1 small onion, minced
1/4 cup fresh lemon juice
1/4 cup seasame oil
2 tblsp light soy sauce
2 cloves garlic, crushed
1 tblsp grated freash ginger
2 tblsp honey
2 tsp chopped fresh parsley
Instructions:
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Mix together.
HONEY MUSTARD MARINADE
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Ingredients:
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1 cup Dijon Mustard
1 cup dry white wine
3/4 cup olive oil
1/4 cup honey
1 clove garlic, minced
2 tblsp soy sauce
Instructions:
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Mix all ingredients.
LEMON MARINADE FOR CHICKEN
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Ingredients:
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2 tblsp olive oil
1/2 small onion, finely minced
1 clove garlic, minced
2 tblsp chopped fresh rosemary
1/4 cup fresh lemon juice
freshly ground black pepper, to taste
grated zest of one lemon
Instructions:
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Mix all ingredients, use immediately.
BANANA CHUTNEY
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Ingredients:
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1/2 lb ripe red bananas (can use regular)
6 oz guava nectar
1 medium red onion, coarsely chopped
1 tblsp lime juice
2 tblsp veg. oil
1 tblsp brown sugar
Instructions:
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Saute the onions in the oil until soft. Add the bananas and cook
additional 5 minutes. Add guava nectar and brown sugar, and simmer for
about 10 minutes. Remove from heat and add lime juice. Can be made and refrigerated the day before. Serve at room temperature.
Spicy Marinade
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1/4 cup chopped parsley
1/2 cup loosely packed and finely chopped basil leaves
2 tablespoons minced green onion
1 tablespoon minced garlic
1 teaspoon finely chopped oregano
2 teaspoons sea or kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot red chile flakes
1/3 cup dry white wine (optional) or broth
3/4 cup olive oil
Combine all ingredients and allow flavors to marry for 2 hours before
using. If you like a hotter flavor, add more chile flakes or some minced
fresh serrano chiles. Makes approximately 2 cups.
Maple Marinade
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Yield: About 1/2 cup
Use on: Pork, chicken, duck breasts, squab
Brush on: Brush on before and during grilling
Make ahead: The maple marinade can be refrigerated for up to 3 days
Because this sweet, peppery marinade is made with a high proportion of
maple syrup, be sure to grill the meat or poultry over moderately low heat
so that it cooks evenly without burning.
1/4 cup olive oil
3 tablespoons pure maple syrup
1 garlic clove, crushed
4 fresh thyme sprigs
1 teaspoon freshly ground pepper
In a small saucepan, combine all the ingredients and simmer over low heat until slightly thickened, about 3 minutes. Let stand for 2 hours before
using.
Beef Kabob Marinade
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2/3 cup olive oil
1/2 cup lemon juice
1 teaspoon salt
1/4 cup catsup
1/2 teaspoon pepper
1 clove garlic, minced
Dash of cayenne
Mix well. Marinade 1-2 pounds good quality beef, cut in cubes for at least
4 hours. Skewer with cubed green and red peppers, and onions. Grill and
baste.
Caribbean Jerk Rub
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1 tbs onion powder (powder not salt)
1 tbs dried thyme
2 tsp dried allspice
2 tsp ground black pepper
1 tsp cayenne pepper
1 tsp salt
3/4 tsp ground nutmeg
1/4 tsp ground cloves
Blend all the above ingredients well. Rub over meat, poultry or seafood at
least 2 hours before grilling. Grill as usual.
Jerk Rub
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1 onion, finely chopped
1/2 cup scallions, finely chopped
2 teas thyme leaves, fresh
1 teas salt
1 teas Jamaican pimento, (allspice)
1/4 teas nutmeg, ground
1/2 teas cinnamon, ground
4 to 6 hot peppers, finely ground
1 teas black pepper, fresh ground
Mix together all the ingredients to make a paste. A food processor fitted
with a steel blade is ideal for this. Store leftovers in the refrigerator
in a tightly closed jar for about a month.
Hawaiian Island Marinade
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1/3 cup coconut milk
2 Tablespoons lime juice
1 Tablespoon raw honey
2 Tablespoons fresh Hawaiian ginger root, finely grated
Combine ingredients and marinate steak, chicken, fish or pork before
barbequing. Baste with marinade during barbequing.
Tangy Chicken Marinade
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1/2 cup lime juice
1/4 cup olive oil
3 cloves garlic, minced
1 jalapeno pepper, cut in 1/8" slices (do not remove seeds!)
1/4 cup chopped fresh cilantro
dash salt
dash white pepper
Combine all ingredients. Pour over 1 lb. skinless/boneless chicken breast
halves. Marinate at least 2 hours. Remove chicken from marinade and either grill or broil. Brush with remaining marinade during cooking. Serves 4.
Lime-Orange Marinade
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4 cloves garlic, finely chopped
1 1/2 cup lime juice
1 cup orange juice
1/2 cup olive oil
2 teas ground black pepper
Chop garlic and mix with remaining ingredients in a bowl.
Marinate ribs, chops, or thick cuts of beef with this tangy, spicy
combination. Always try to use fresh juices. When they're not readily
available, use the frozen or bottled variety.
All Purpose Marinade Recipe
Servings: 6
Ingredients:
3 c Dry white wine
1/2 c Soy sauce
1/2 t Garlic powder
1 t Onion powder
Steps: Mix all ingredients together. Marinate the meat (beef, pork, chicken or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill.
Honey Mustard Marinade
1 cup Dijon Mustard
1 cup dry white wine
3/4 cup olive oil
1/4 cup honey
1 clove garlic, minced
2 T soy sauce
Mix all ingredients.
Lemon Marinade
2 T olive oil
1/2 small onion, finely minced
1 clove garlic, minced
2 T chopped fresh rosemary
freshly ground black pepper, to taste
grated zest of one lemon
1/4 cup fresh lemon juice
Mix all ingredients, use immediately.
Brandied Marinade
1/2 cup brandy
1/4 cup soy sauce
2 T unsulfured molasses
1/2 t Dijon mustard
1 T grated fresh ginger
1/2 cup dry white wine
Mix together.
Garlic Honey Marinade
1 small onion, minced
1/4 cup fresh lemon juice
1/4 cup sesame oil
2 T light soy sauce
2 cloves garlic, crushed
1 T grated fresh ginger
2 T honey
2 t chopped fresh parsley
Mix together.
Red Wine Marinade
2 cup dry red wine
1 bunch scallions, sliced
1 clove garlic, minced
1/2 cup olive oil
1/4 cup soy or teriyaki sauce
2 T dark brown sugar
1 t grated fresh ginger
1 T Worcestershire sauce
Mix together, Use as is for Marinade or biol for 10 minutes and use as
a basting sauce.