First: a point of clarification… The marinade is the sauce itself. To marinate something is the act of putting something into a marinade.<\/p>\n
A marinade it is a way to infuse more juiciness and flavor into a piece of meat. It almost always is a good idea whenever you are cooking a whole piece of meat. The following is a list of the basic ingredients for most marinades.<\/p>\n
1\/2 C EVOO
\n1\/4 C citrus
\n1\/4 C vinegar
\nPLUS Your favorite spices . Usually something like paprika, Worschestersire, a bay leaf, cumin and garlic. Feel free to sample ingredients from the lists below:<\/p>\n
Other alternate ingredients:
\nOnion, Tabasco, Lemon or Lime juice, Mustard, Basil, Soy, Peanut butter, etc.<\/p>\n
Don’t be afraid to experiment. For those of you who would rather just follow a recipe, a few recipes are listed below.<\/p>\n
2 cloves garlic
\n1 TBL grated ginger
\n1\/4 CU soy
\n2 TBL rice vinegar
\n1 TBL sesame oil
\n1 TBL brown sugar
\nLime or lemon zest
\n1 TBL scallions
\n1\/2 tsp cumin
\n1\/2 tsp red pepper
\n1 bunch cilantro
\n2 TBL Sambol (hot chili sauce) or Sriracha<\/p>\n
Instructions<\/p>\n
1. Blend all ingredients in blender, and place in zip lock plastic bag.
\n2. Add meat and marinate for 1-12 hours in refrigerator<\/p>\n
This is great to marinate chicken skewers prior to grilling.<\/p>\n
Jeff Smedstad from Elote Cafe in Sedona<\/em> Jeff Smedstad from Elote Cafe in Sedona<\/em> 1 cup orange juice reduced down to a syrup Split sauce and reserve one half for basting after the chicken is done. <\/p>\n Adapted from America’s Test Kitchen<\/p>\n 1.5 lb meat (flank steak) Freeze meat 30 minutes, cut in half-then thin cut into thin strips against the grain. Weave onto skewers (30-40), dunk into marinade bowl. Let set in fridge 1 hr. to absorb. Arrange on broiling pan, cover skewer handles w\/foil. Rack @ 6\u201d from top, meat facing outward, broil 4 minutes, take out and flip, broil 3 more minutes.<\/p>\n Marinade; cilantro, scallions, \u00bc cu soy, \u00bc cu veg oil, 2 tbl sambol, \u00bc cu brown sugar, 2 cloves pressed garlic. Blend<\/p>\n Satay Dipping Sauce; 1 tbl cilantro, 2 scallions, \u00bd cu creamy peanut butter, \u00bc cu hot water, 1 tbl soy, 2 tbl lime, 2 tbl Asian chili sauce, 1 tbl brown sugar, 1 clove garlic.<\/p>\n","protected":false},"excerpt":{"rendered":" First: a point of clarification… The marinade is the sauce itself. To marinate something is the act of putting something into a marinade. A marinade it is a way to infuse more juiciness and flavor into a piece of meat. It almost always is a good idea whenever you are cooking a whole piece of … Continue reading “Marinade Basics – Plus a few recipes”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4780","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=4780"}],"version-history":[{"count":13,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4780\/revisions"}],"predecessor-version":[{"id":15541,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4780\/revisions\/15541"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=4780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=4780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=4780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMix in blender
\n1\/4 C each: Sour cream, brown sugar
\n2 TBL each: vinegar, lime juice, olive oil
\nTo taste: (crushed or chopped) fresh garlic, arbol chilies, mexican oregano, chopped onion
\n1 tsp: ground ancho chili, salt<\/p>\nPollo (Chicken) Asada Marinade<\/h3>\n
\nMix in blender
\nJuice from two oranges
\n2 TBL each: honey, olive oil
\nTo taste: (crushed or chopped)
\n1 tsp: Cumin, granulated garlic, salt, dried ancho chili, black pepper, alspice, ground chipotle chili<\/p>\nChicken Breast Marinade<\/h3>\n
\n3 tablespoons balsamic vinegar
\n2 tablespoons Dijon mustard
\nToasted Whole Coriander
\nsalt, pepper
\nAnise
\n2 tbl honey
\nBasil
\nCilantro
\n3 tbl EVOO<\/p>\n
\nMarinate 2 to 4 hours In the other half of the marinade.<\/p>\nSatay Marinade<\/h3>\n
\nCilantro
\nScallions
\n\u00bc cu soy
\n\u00bc cu veg oil
\n2 tbl sambol (hot chili sauce)
\n\u00bc cu brown sugar
\n2 cloves pressed garlic
\n\u00bd cu creamy peanut butter
\n\u00bc hot water
\n2 tbl lime
\n2 tbl Asian chili sauce<\/p>\n