Lemon-Basil Marinade

A tangy marinade for chicken or veal.

1 large lemon
1/2 cup olive oil
1/2 cup finely chopped fresh basil or 3 tablespoons dried leaf basil, crumbled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Grate peel from lemon; squeeze juice from lemon. In a medium bowl, whisk together lemon peel, lemon juice and remaining ingredients. Use immediately or pour into a container with a tight-fitting lid. Cover tightly; refrigerate up to 7 days. Makes about 1 cup.

From: Grilling & Barbecuing: Best-ever Recipes for Meats, Vegetables, Fruits, Breads & Desserts-Indoors or Out! by John Phillip Carroll and Charlotte Walker
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Three-Citrus Marinade

1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
1/2 cup olive oil
4 cloves of garlic minced
2 teas coarsely ground black pepper
3 crushed bay leaves
3 tbls chopped cilantro

Mix all ingredients in shallow wide mixing bowl. Add food and marinate 1-2 hours. Barbeque, stovetop grill, or broil, brushing marinade on 2-3 times.

In addition to skinned chicken parts, this may also be used on salmon, tuna, or shrimp. Reduce marinating time so citrus does not "cook" seafood.

Posted to rec.food.recipes by Joel Schwarz on Aug 28, 1996.
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Mojo Criollo

1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup fresh sour orange juice or lime juice
1/2 teaspoon ground cumin
salt and freshly ground black pepper, to taste

Makes 1 cup.

Source: Miami Spice: The New Florida Cuisine, by Steven Raichlen
Via: Staca Hiatt in rec.food.recipes on Oct 29, 1998.
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Chimichurri

A great South American type of sauce for grilling, can be served right away but will be better if you let it ripen for a day or two in the frig.

1 bunch curly parsley, stemmed and minced, about 2 cups
8 to 10 cloves garlic, minced
1 cup olive oil
3 tablspoons fresh lemon juice
1 teaspoon red pepper flakes
1 teaspoon salt, or to taste
freshly ground black pepper

Combine the parsley and garlic in a food processor (or mortar) and grind to a coarse paste. Work in the oil, lemon juice, red pepper flakes, salt and pepper. Taste and add more lemon juice or salt if needed. Makes about 2 cups.

From: Miami Spice: The New Florida Cuisine, by Steven Raichlen
Found in newspaper Food Section
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Lime-Orange Marinade

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.

Source: Mesquite Cooking, by John 'Boog' Powell
Posted to rec.food.recipes by Carey Starzinger on Sep 3, 1996.
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Barbecue Sauce or Marinade

Here's a nice barbecue marinade or basting sauce. Works well on a lot of fish. Experiment with the herbs according to your preference, but I like these.

1/4 cup EV olive oil
1 branch fresh dill, crushed
1/4 tsp chopped, fresh tarragon
1/4 tsp summer savory
1/4 tsp fresh ground black pepper
1 tsp fresh grated lemon peel
2 Tbs fresh lemon juice

Heat the oil in a small saucepan, add the herbs, pepper and lemon peel. Let brew over a very low heat for about 4 - 5 minutes. DON'T COOK! Remove from heat and stir in the lemon juice. Use as a basting sauce or as a cold marinade for fish steaks.

Posted by JGruhn@aol.com to rec.food.recipes on June 27, 1995.
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Tangy Chicken Marinade

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.

Posted by JGruhn@aol.com to rec.food.recipes on June 27, 1995.
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Beef Marinade

250 ml olive oil
125 ml lemon juice
1 teaspoon dry mustard
1 teaspoon pepper
2 cloves garlic; crushed

Mix all the ingredients together. Use to marinate beef. Reserve and use to baste meat while grilling.

Posted to rec.food.recipes by Helen Watson on Jul 31, 1998.
Adapted by Patti Vincent
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Marinade for Grilled Shrimp

1/4 teaspoon dry mustard
juice of 1 lime (or lemon, if desired)
1/4 olive oil
1/2 teaspoon raw honey
1 teaspoon salt
pepper
dash cayenne pepper

Marinate shrimp for several hours. Drain. Alternate shrimp on skewers with pineapple chunks, small pieces of bacon, green pepper, mushrooms. Grill over medium coals.

Posted to rec.food.recipes by Joan Karr on Apr 8, 1997.
Adapted by Patti Vincent
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Macho Fish Marinade

The rinds from the juiced citrus fruits make an attractive and flavorful addition to this robust and tangy marinade.

Use on: Any meaty fish .... Marinate 2 to 3 hours

3/4 cup olive oil
1/2 cup fresh orange juice
1/3 cup fresh lemon juice
1/4 cup vegetable broth
1 teaspoon salt
2 tablespoons fresh lime juice
1/2 medium fennel bulb .... trimmed, cored and thinly sliced crosswise
1/2 medium red onion, thinly sliced
1-inch piece of fresh ginger, peeled and thinly sliced
2 fresh thyme sprigs
2 bay leaves
1/4 teaspoon crushed peppercorns

In a large bowl, stir together the olive oil, orange juice, lemon juice, salt and lime juice. Add the fennel, onion, garlic, ginger, thyme, bay leaves and peppercorns and mix until combined. Yield: About 2 cups

Posted by plgold@ix.netcom.com to rec.food.recipes
Adapted by Patti Vincent
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Steak Marinade

1/3 cup minced shallots
1/2 cup olive oil
3 Tbs. fresh thyme
1/4 tsp white pepper
3 Tbs. freshly squeezed lemon juice

Mix the marinade ingredients in a non-reactive pan. Score the meat, and place it in the pan and turn in the marinade. Marinate for at least 2 hours at room temperature or up to 24 hours refrigerated. If refrigerated, turn the steak in the marinade occasionally. Remove the steaks from the marinade (retain marinade) and grill to taste. Bring the remaining marinade to a boil in a non-reactive saucepan and remove from heat. Carve the meat in thin diagonal slices across the grain (this makes for a tender cut) and arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat. Decorate, if desired, with parsley sprigs or watercress.

Posted to rec.food.recipes by Todd Matthews on April 28, 1997.
Adapted by Patti Vincent
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Chicken Marinades

I tend to improvise with whatever comes to hand. The following things have served me well in the past (mix and match - treat it like a salad bar; a good idea is to take a single item from each list):

Acidic Flavors
  Lemon Juice
  Lime Juice

Salty Flavors
  salt
  broth

Other Liquids
  Chinese Hot Oil
  Sesame Oil
  Broth or Stock
  Honey
  Maple Syrup

Other Ingredients
  Thyme
  Dry Mustard
  Sage
  Black Pepper
  Rosemary
  Cayenne
  White Pepper
  Lemon Peel
  Diced onion
  Fennel Seed
  Celeriac
  Chili Powder

Assemble at will! Once the chicken is marinated, toss it in a non-stick pan with a little olive oil to cook it. if you then want a good SAUCE on the chicken, stir some arrowroot (just a pinch or three) into your marinade and toss it into the hot pan.

Posted by S. John Ross to rec.food.recipes on Feb 28, 1997.
Adapted by Patti Vincent
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Salsa Cubano Barbecue Sauce

1 md white onion, chopped
5 cl garlic, chopped
1/2 cup sour orange juice < or >
1/3 cup lime juice (see note)
1/2 ts oregano
1/2 ts cumin seeds
1/4 ts salt
1/2 cup water

Put onions, garlic, orange juice (or lime juice) and water in a blender. Set blender on "liquify" setting and process. Crush all dry ingredients together and add them to blender. Process for one minute more. Marinate meat (chicken, beef, pork or fish) for at least one hour in mixture. It is better to marinate meats overnight. Brush meat frequently with the sauce while cooking. Makes 2 Cups.

Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour orange juice is available in Hispanic grocery stores.

From: Enrique W. Perez
Posted to rec.food.recipes by Carey Starzinger on Jul 21, 1996.
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Cuban Lime Marinade [For Vegetables]

6 cloves garlic -- minced (2 Tbs.)
2 teas ground cumin
1 tbls chopped fresh oregano (or 1 teas. dried)
1/2 teas ground black pepper
1/2 cup fresh lime juice

Place the garlic in a mortar and pestle and mash to a smooth paste (or mash in a shallow bowl with a fork). Work in the cumin, oregano, pepper, and lime juice. Add a pound of vegetables. Marinate for at least six hours, stirring occasionally. Broil or grill until done, basting occasionally with the leftover marinade. Serves 5.

Adapted from Steven Raichlen's High-Flavor Low-Fat Cooking
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Mango and Lime Marinade

8 tbls mango and lime chutney; or mango chutney
1 lime
1 tbls raw honey; optional

Chop the lime in half, remove the peel, keep the juice and flesh. Add the lime and chutney to a food processor bowl. Pulse until the lime is fairly well chopped up, it will probably still be chunky, it doesn't have to be very smooth. Pour this into the bowl where you'll be marinating the meat, add the honey and mix well. Stir in the meat. Marinate for at least 24 hours, longer if the meat is not very tender. Use for kabobs.

Originally Jenn adpated from one in an issue of "Marie Claire"
Posted to rec.food.recipes by Helen Watson on July 31, 1998.
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Asian Flavor Marinade

This marinade works exceptionally well with seafood but is quite tasty with poultry or pork.

1 cup fresh orange juice
2/3 cup fresh lemon juice
2/3 cup fresh lime juice
6 scallions sliced thin (white part only)
2 small jalapenos sliced into very thin rounds
1 tsp. red-pepper flakes
1 Tbs. grated orange zest

Mix ingredients in a bowl and marinate your seafood, chicken or pork.

Posted to rec.food.recipes by Todd Matthews on April 28, 1997.
Adapted by Patti Vincent
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Red-Wine Marinade for Beef

Acid in the wine helps tenderize less-tender cuts of beef

1 (1-liter) bottle dry red wine (about 4 cups)
1/3 cup olive oil
2 tablespoons chopped shallots or green onions
1/4 cup chopped celery leaves
3 large garlic cloves, minced
1/4 cup chopped fresh parsley
1 teaspoon dried leaf thyme or dried leaf marjoram, crumbled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a large bowl, whisk all ingredients together. Use immediately or pour into a container with a tight-fitting lid. Cover tightly; refrigerate up to 3 days. Makes about 5 cups.

Variation:
White-Wine Marinade for Chicken: Substitute dry white wine for red wine.
Marinate chicken no more than 24 hours.

From: Grilling & Barbecuing: Best-ever Recipes for Meats, Vegetables, Fruits, Breads & Desserts-Indoors or Out! by John Phillip Carroll and Charlotte Walker
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Champagne Marinade for Salmon

3/4 cup champagne
1/4 cup olive oil
1/2 teaspoon dry mustard
1/2 teaspoon dried basil leaves
dash salt
dash white pepper

Combine all ingredients. Pour over 4 salmon steaks or filets. Marinate at least 2 hours. Grill or broil salmon, brushing with marinade during cooking. Serves 4.

Posted by JGruhn@aol.com to rec.food.recipes on June 27, 1995.
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Spicy Marinade

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.

Posted to rec.food.recipes by Todd Matthews on April 28, 1997.
Adapted by Patti Vincent
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Hawaiian Island Marinade

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.

Source: Hawaii Ginger Industry Association
Posted to rec.food.recipes by Carey Starzinger on Aug 21, 1996.
Adapted by Patti Vincent
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Coconut-Ginger Wet Spice Mix

In countries where a lot of spices are used, it is common to take a dry spice mix and convert it into a wet one, which allows you to add even more flavors. Here we build on Sweet and Hot Masala No. 7, using coconut milk as the agent of change. With the addition of ginger and lime, the mixture begins to take on a Southeast Asian character. This is the one to use as a powerful flavor enhancer in any Near or Far Eastern soup or stew.

1 tablespoon minced garlic
1/2 cup coconut milk, unsweetened canned
1/4 tablespoon tamarind paste stirred into 2 tablespoons hot water
1 tablespoon grated lime peel
1 cup Sweet and Hot Masala No. 7

Heat the sesame oil in a large saute pan over medium heat until hot but not smoking. Add the ginger and garlic and cook, stirring frequently, for 1 minute.

Add the coconut milk, bring to a simmer, then reduce the heat to low. Add the tamarind water and stir well, then add the lime peel and Sweet and Hot Masala No. 7 and stir until the spice mix is fully dissolved. Remove from the heat, allow to cool to room temperature, then cover and refrigerate. This mix will keep, covered and refrigerated, for about 1 week. Makes about 2 cups.

Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby
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Tandoori Marinade

1/2 cup coconut milk
2 Tbsp. lemon juice
2 Tbsp. lime juice
2 tsp. salt
2 garlic cloves, minced
1 tsp. ginger, minced
1/2 tsp. cumin seed
1/2 tsp. coriander
1/4 tsp. turmeric
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1/8 tsp. cinnamon
pinch ground cloves

Mix all ingredients making sure that all the spices are well blended. Marinade your meat of choice in the sauce for several hours. Use leftover sauce for basting the meat while it is grilling. The more sauce, the better (I think). You might also want to try this on vegetables.

Posted by Faith Gielow to rec.food.recipes on July 28, 1995.
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Preshawari Marinade

For 1 kg of lamb

Marinade:
black cumin
1 tsp zeera
1 tsp garam masala
1 tsp garlic paste (or 5 gm)
1 tbs ginger paste
2 tsp raw papaya paste
2 tsp red chili powder
salt to taste
1/2 cup coconut milk or kefir

Mix well and marinade for an hour.

To serve sprinkle with:
1 juice of a lemon
1 tsp chaat masala

From: Pakistani Hot Recipes: My Favourite Kabab Recipes
Added: 01-Dec-2010
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Maple Marinade

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.

Posted by plgold@ix.netcom.com to rec.food.recipes on May 29, 1996.
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Polly's Honey Curry Marinade For Chicken

1 cup honey
1/4 cup olive oil
3 teaspoons curry powder
1 teaspoon ground pepper -- coarsely ground
1 teaspoon Crushed Ginger

Mix all ingredients thoroughly and put in an airtight container. Baste poultry while baking at 375 degrees for one hour.

Can be made in larger quantities and stored in refer until ready for use.

Recipe By: Polly Motzko. A recipe from Paulette L Motzko
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East Meets West BBQ Sauce

This sauce is great with beef: brisket, ribs, even on a burger. It would also be great on chicken wings.

2 tsp. bacon drippings
1 large white onion, small dice
2 cloves garlic, pressed
1 tsp. minced ginger (no strings)
2 tsp. hot curry powder
1 tsp. chili powder
1 tsp. mustard powder
1/2 tsp. ground chipolte
3 tbs. red wine vinegar [not GRAP, try citrus juice]
6 oz. tomato paste (no additives)
1/4 cup maple syrup (honey should not be cooked) [may not be GRAP]
3/4 to 1 cup water

Melt bacon drippings in pan over medium heat. Add onion, saute until tender. Add garlic, ginger and curry powder. Stir and cook two mintues. Add in this order: remaining spices, vinegar, tomato paste, and maple syrup. Add just enough water to reach desired consistency. Simmer for 10 minutes, stirring often and adding water if needed.

Cool sauce completely before marinating any meat, or pour sauce over meat and get it right into the oven to cook low and slow.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, April 2001
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Blueberry Barbecue Sauce

2 teaspoons olive oil
1/4 cup minced onion
1 tablespoon minced fresh jalapeno chile, seeded
1/4 cup ketchup
1 tablespoon honey
1/4 teaspoon dry mustard
dash cayanne pepper
2 cups frozen or fresh blueberries
Salt and freshly ground pepper

1. Heat the oil in a nonreactive saucepan. Add the onion and jalapeno and cook over moderate heat, stirring, until wilted, about 3 minutes. Add the ketchup, honey, mustard and cayanne and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes.

2. Purée the sauce in a blender or food processor until smooth. Pass through a strainer and season salt and pepper. Serve at room temperature.

Yield: About 1-1/2 cups
Use on: Any kind of beefsteak, hamburgers, pork chops, chicken
Make Ahead: The sauce can be refrigerated for up to one day.

Adapted by Patti Vincent
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Beef Kabob Marinade

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.

Posted to rec.food.recipes by Tracy Riggs on July 30 1998.
Adapted by Patti Vincent
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