Posted: Sat Sep 20, 2008 10:27 am Post subject: Marinades
12 ozs dark soy sauce
juice and zest of one lime
1 tablespoon of fresh ground ginger root
1 tablespoon garlic
1 tablespoon basil
1 tablespoon thyme
2 ozs tequila
1 tablespoon Mongolian fire oil (optional)
crushed red peppers to taste (optional)
Combine all ingredients in a large container or leak proof bag. Add fish, preferably a white meat type fish such as Wahoo, Bass, Sailfin, etc.
Best if left to soak overnight, turning at least once to evenly coat fish.
1 to 1 1/2 lbs. fish fillets or steaks
Lemon soy marinade
Vegetable cooking spray
LEMON SOY MARINADE:
1/4 c. freshly squeezed lemon juice
2 tbsp. soy sauce
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. hot sauce
1/4 c. olive oil
Marinade: combine first 5 ingredients in blender; process 10 seconds. With motor
running, gradually add olive oil in a slow, steady stream. Combine fish and marinade
in a shallow dish. Cover and place in refrigerator for 1 hour. Place fish in basket
coated with cooking spray. Place on grill and close cover of grill. Cook over medium
heat. Turn once and brush with marinade. Approximately 7 to 8 minutes per side
depending on thickness of fish.
1 1/2 lb. fish steaks for skinless chicken breasts (If fish, suggest swordfish,
monkfish halibut, etc.)
2 tbsp. ketchup
1 tbsp. fresh lemon juice or equivalent of concentrate
1 clove garlic, minced
1 tsp. oregano
1/2 tsp. salt
1 tbsp. olive oil
1/4 c. orange juice
1/4 c. dry vermouth
1/4 c. chopped parsley
Place meat (fish or chicken breasts) in shallow casserole. Combine ketchup,
lemon juice, garlic, oregano, salt, olive oil, orange juice, vermouth and
parsley; pour over meat. Marinate several hours or overnight in refrigerator.
Preheat broiler and grease broiler pan with oil. Broil fish for 5-15 minutes
or until it flakes easily. For chicken, broil 25-30 minutes or until done.
Heat marinade and spoon over fish. Serves 4. The chicken breast option is
great on the grill.
May want to double marinade amounts and use extra as a sauce over potatoes or rice.
Dilute 1/2 cup rock salt with small amount of hot water. Mix in 3/4 cup brown sugar.
Add 3 fluid ounces each of soy sauce and red cooking wine, 1 tablespoon garlic powder,
a couple of shakes of liquid smoke, and 10 shakes of Tabasco sauce. Mix thoroughly
and add enough water to make 1/2 gallon. Cover meat completely and seal. Soak at least
8 hours; the longer soaked, the longer the meat lasts.
2 c. brown sugar
1/3 c. salt
1 tsp. garlic powder
1 tsp. seasoned salt
1 tbsp. dry mustard
Mix well and spread all over slices of fish. Pack thick pieces in the bottom of the
pan. Let stand overnight in refrigerator. This makes its own brine. Dry off with paper
towel and dry on rack for 1 hour. Put on smoker and cook until done.
1 pkg. 15-minute meat marinade
2/3 c. cold water
4 lb. pork spare ribs
Combine meat marinade and water in a large shallow pan; blend thoroughly. Put ribs
into marinade. Pierce all surfaces of meat deeply and thoroughly with fork to carry
flavor deep down. Marinate only 15 minutes, turning several times. Remove meat from
marinade; reserve for basting. Place ribs on grill 4-6 inches from hot coals. Cook.
About 6 servings.
Country style beef spare ribs
1/3 c. Dijon mustard
2 tbsp. red wine vinegar
1/4 c. olive oil or salad oil
1 clove garlic, minced
1/2 tsp. thyme
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
In small bowl combine mustard and vinegar. Beating constantly with a wire whisk, add
oil, a few drops at a time. Then beat in garlic, thyme, Worcestershire sauce and
pepper. Pour over country style beef ribs in a shallow pan. Let stand for about 2
hours. Lift ribs from marinade and grill 4 to 6 inches above hot coals, 20 to 25
1/2 c. soy sauce
1 tbsp. red wine vinegar
1/4 c. honey
1/2 tsp. Accent
1 clove garlic, minced
Black pepper, to taste
Chopped onion or green pepper to taste (optional)
Mix thoroughly. May substitute 1/2 teaspoon ginger for garlic. Drench meat thoroughly
with sauce. Pour remaining sauce over meat. Let stand covered in refrigerator a
minimum of 2 hours. Overnight gives best results.
2 inch thick rib eye steaks
1 lg. bell pepper
1 lg. onion
Bite size mushrooms
Long wooden skewers
Teriyaki sauce marinade
Lawry's seasoning salt
Marinade steaks overnight. Chop all ingredients to bite size portions except
mushrooms. Brown steaks in a skillet with teriyaki sauce. Cut to bite sizes. Place
all ingredients on wooden skewers. Steak, pineapple, onion, pepper, mushroom (repeat)
etc. until full. Place completed skewers over low barbecue heat until vegetables are
browned. Serve on a box of white rice and enjoy!
1/4 c. soy sauce
2 tbsp. orange juice
2 tbsp. olive oil
2 tbsp. tomato ketchup
2 tbsp. soft brown sugar
1 tsp. ground ginger
1 tsp. grated orange peel
Salt & pepper
Small bunch scallions, thinly sliced
To make marinade, mix together soy sauce, orange juice and peel, oil, ketchup,
brown sugar, ginger and scallions. Add salt and pepper. Put 4 of the chops into a
dish so they do not over lap. Spoon half the marinade over, putting a few pieces
of scallion on each chop. Put the remaining chops on top and spoon the rest of the
marinade over them. Cover with plastic wrap and refrigerate for at least 6 hours,
Remove chops from the marinade and broil under high heat for about 5 minutes on each
side. Spoon the marinade with scallions onto the chops when you turn them so that
scallions become brown and crispy. Serves 4.
2 lbs. ribs
2 tsp. bean paste
2 tsp. dry sherry
1/2 c. light soy sauce
1/2 c. hoisin sauce
2 tsp. sugar
1 tsp. honey
1 tbsp. orange/pineapple or grapefruit juice
1 tbsp. catsup
3 cloves garlic, finely chopped
Cover and marinate 2 hours room temperature. Marinate 4 hours refrigerated.
DO NOT OVER MARINATE. Prepare oven set at 375 degrees. Set pan of water on floor of
oven. Insert 4 hours on length of rack of ribs. Turn occasionally. Roast ribs 45
minutes. May freeze ribs at this point. When ready to finish method 1. Increase
oven temperature to 420 degrees for 15 minutes. Method 2: broil bony side 5 minutes.
Turn 6 to 7 minutes and done. Method 3: Complete on outdoor grill.
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