ISO: Favorite Marinades

[Linda in MO]

Please share your favorite marinades for either meat or vegetables. I am interested in homemade marinades, store-bought bottled marinades, bottled dressings used as marinades, and favorite dry packet marinades. What are your favorites?? Thanks!

[SandyM]

This is what I use for beef kebobs:

red wine vinegar
olive oil
thinly sliced onions
crushed garlic cloves
whole black peppercorns

Sounds pretty simple, and it is, but gosh it's good. I'll bring in the recipe if you want exact amounts.

[Gail]

Judging from what I'm hearing about the May CL, you'll probably be getting a version of this in the Cuban cooking section, but for me it's either naranja agria (bitter orange) or in lieu of that you use like 1/4 cup orange juice to 1/8 cup each of lemon and lime juice, dry sherry, crushed garlic, cumin and oregano, salt and pepper. This is a killer on pork, but also works on beef or chicken, too. Throwing in a thickly sliced onion helps as well. I didn't mention it, but I normally hack the meat with my chef's knife, slather on the seasonings then plop into the liquids.

I was going to refer to you the marinade used on the kebab recipe I posted on this thread (good stuff, though not light!) and then I read the soulvaki and started salivating! The other one sounds interesting, too!

http://www.cookinglight.com/vbb/showthread.php?threadid=4255&highlight=chicken+brochettes

Lastly, Vanessa does amazing things with pork. The following is a hit with our family:

Puertorican kebabs (pinchos)
1pound boneless pork loin cut into 1 inch cubes
1 c dry white wine
1/2 cup olive oil (use less if you want)
2 tab lemon juice
1 tab chopped cilantro
3 bay leaves
2 garlic cloves minced
salt and pepper
1 med bell pepper (green) cut into 1 inch squares
1 onion cut into 11 wedges or 10 small pearl onions
1 red bell pepper cut into 1 inch squares

Wash pork and dry with paper towels
Combine wine, oil, lemon, cilantro, bay leaves, garlic, salt and pepper and add to pork. Cover and refrigerate overnight turning pork over once.
Drain pork., reserve marinade. Thread pork into skewers (if using bamboo presoak to prevent burning )alternate with peppers and onion. Remove bay leaves from marinade. When marinade has been in contact with raw meat please boil marinade to prevent bacteria spread. Brush kebabs with marinade and grill 8-10 mins. Baste twice with marinade. 4 servings

(I know you just asked for marinades, but figured it doesn't hurt to give the whole recipe for the last couple.)

[Kismet]

Don't kick me off the BB :), but I actually really like Lawry's 30 Minute Marinades for quick dinners on the grill. Our favorites are the Carribbean, Mediterranean, and Citrus on chicken. The Carribbean is also GREAT on pork. I haven't tried them on veggies, but I bet that would work, too!

I can't wait until we have some consistently nice weather here so we can actually plan for grilling! :)

[Sami]

I use this recipe on chicken, pork and flank steak. It makes a lot and I use alittle and keep the remainder in the refrigerator.

Marinade

1 cup oil
3/4 cup soy sauce
1/2 cup fresh lemon juice
1/4 cup Worcestershire
1 tsp minced garlic
1 tsp. dry mustard
1/2 tsp. pepper


Sami

[slknight]

I think I might have posted this on another thread, but this is our favorite for flank steak:

1 teaspoon oil
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons green onion
1 clove garlic
1 teaspoon black pepper
1 teaspoon celery salt

The original called for a ton more oil, but I really don't think you need it. I have tried so many other marinades, and always come back to this one.

[Linda in MO]

This board moves so fast that I forgot I even posted this! :eek: Thanks guys! Any other favorites out there?

Oh, and yes Sandy, I would like the exact recipe for your marinade please.

[catharine]

I was just logging in to search for a good marindade/baster for grilled squash, peppers, mushrooms and asparagus. I have all of my Penzey's blends laid out on the counter but I can't decide what to do.

[katygirl]

another don't kick me off moment.... I really like the McCormick's Montreal Steak Spices. I know this doesn't count for a marinade but in my opinion when you use this stuff you don't need to marinade!

[jjsooner73]

This is one of my favorites. It's great on chicken, but I'm sure would be good w/ flank steak as well.
I also think I'll add less oil next time--I really don't think that much is needed. Maybe 1/8 a cup or even less.
It's also good w/ cilantro in place of the oregano.

Southwestern Lime Grilled Chicken

½ cup fresh lime juice
6 tablespoons soy sauce
¼ cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
2 teaspoons chili powder
1 teaspoon cayenne pepper
8 skinless boneless chicken breast halves

Mix all ingredients. Marinate overnight. Grill.
Reserve Marinade and boil for about 5 minutes, adding water if it become to thick.
Serve sauce with chicken.

[MKSquared]

For Flank Steak:
Directions:
1) Open bottle of A1 Classic Marinade.
2) Put steak in Ziploc bag.
3) Squirt A1 Classic Marinade on Steak; refrigerate overnight, or however long you can.
4) Take out of the bag, toss under the broiler, and YUM!
:)

[Gail]

Oh, for heaven's sake. No one will kick you off the board for liking what you like...

...of course, if you suddenly find you're not able to post... :p

[Sami]

Jennifer,

The recipe sounds great, but I don't think you are supposed to use any marinade that chicken has been in over again, even if you boil it.

Sami

[jjsooner73]

Sami,

I've done this often and have always read that if you boil it, it kills all the bacteria. I boil it hard too, not just a little (which is why I usually end up having to add water).
If you're not comfortable doing this, reserve some of the marinade before using it and boil it down a little to use as a sauce-it's wonderful.
Of course, if I would learn not to overcook chicken when I grill, it might not need a sauce. :)

[KathrynY]

* For vegetables, I use the marinade from Grilled Vegetables with Balsamic Vinaigrette http://cookinglight.timeinc.net/recipefinder.dyn?action=displayRecipe&recipe_id=222862 (from CL Recipe Finder).

* My favorite marinade for chicken:

Lemon-Pepper Broiled Chicken Breasts
from 365 Easy Low-Calorie Recipes

2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon coarsely cracked pepper
1/2 teaspoon sugar
4 - 7 ounce chicken breast halves, skinned
4 lemon wedges

Abbreviated instructions: Combine first 6 ingredients in medium bowl, add chicken breasts. Marinate at room temperature, turning once or twice, 30 to 60 minutes. Broil or grill as desired. Serve with lemon wedges.

Note: This chicken is very nice grilled and sliced, over a caesar salad.

* My favorite marinade for beef (this is awesome!):

Korean Barbecued Beef
from A Spoonful of Ginger, by Nina Simonds

1 1/2 pounds boneless siroin steak, trimmed of fat

Marinade:
1/2 cup soy sauce
1/3 cup rice wine or sake
2 tablespoons sugar
2 tablespoons minced garlic
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon freshly ground black pepper
1 teaspoon hot chile paste (optional)

8 whole scallions, ends trimmed, cut into 1-inch lengths.
1 head Boston lettuce, rinsed and drained.

1. Cut the beef, with the grain, into long strips about 1 1/2 inches wide, and place them in a bowl.
2. Mix the ingredients of the Marinade, add one third of it to the beef, and toss lightly with your hands to coat the strips. Cover with plastic wrap and let the beef marinate for at least 1 hour at room temperature, or longer in the refrigerator. Mix the remaining two thirds of the marinade with the scallions and place in a saucepan.
3. Separate the lettuce leaves, trim the stems, and lightly flatten the leaves with a knife or a cleaver. Arrange the lettuce in a serving bowl. Bring the marinade to a boil and cook about 1 minute, stirring often, then pour it into a serving bowl.
4. Prepare a medium-hot fire for grilling, and place the grill about 3 inches above the coals. Arrange the meat on the grill and cook about 3 to 3 1/2 minutes on each side, or until medium-rare, basting occasionally with the marinade. Alternatively, you may sear the meat over high heat in a heavy skillet that has been lightly brushed with oil. Cook about 2 minutes on each side. Remove the meat and cut across the grain into thin slices.
5. To eat, each diner arranges several meat slices on a lettuce leaf, spoons some of the sauce with scallions on top, folds the leaf over, and eats the bundle with fingers. Serve with a vegetable and rice.

My note: We usually skip the lettuce leaves and just serve the beef with rice, and drizzle the sauce over top, with a side dish of stir-fried vegetables.