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Gateway! New Orleans :: View topic - Marinades
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Marinades

 
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JayGarcia
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Joined: Aug 25, 2008
Posts: 20

PostPosted: Sat Sep 20, 2008 10:27 am    Post subject: Marinades Reply with quote

MARINADES

FISH MARINADE

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.

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SPICY MARINADE FOR FISH OR CHICKEN

This is an excellent marinade for fish or chicken. Put chicken or fish in a half hour to an hour before barbecuing. Works well with swordfish, fresh halibut or tuna.

1 c. Tamari or soy
1/2 c. lime-lemon juice
1/4 c. Miren sweet wine or sake
2 tbsp. garlic
2 tbsp. fresh ginger
3 tbsp. vegetable oil
Red pepper flakes (try a half tsp. to start, add more if you wish)

Mix all ingredients in a blender or food processor.

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EASY GRILLED FISH WITH LEMON SOY
MARINADE

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.

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MARINADE FOR GRILLING FISH

1/2 c. corn oil
2 tbsp. soy sauce
1 tbsp. chopped fresh garlic
1 tbsp. chopped onion or shallots
1/2 tsp. white pepper

Mix the above and use as a marinade for fresh fish. I usually marinade 15-20 minutes.
I use with tuna, salmon and grouper steaks.

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B B Q FISH MARINADE

1 stick butter, melted
Juice of 1 lemon
1/4 tsp. paprika
1/2 tsp. onion salt
1/2 tsp. garlic salt
2 tbsp. oil
1/2 tsp. salt
1 tsp. vinegar
1/2 tsp. dill weed
1 tsp. vermouth

Mix all ingredients and marinate fish fillets for at least 30 minutes. Two hours is
better and then grill as usual, basting with marinade.

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TERIYAKI MARINADE FOR BEEF, CHICKEN, FISH

1 bottle low salt soy sauce
Grated fresh gingerroot to taste
1-2 garlic cloves, minced
2-3 tbsp. brown sugar
1-2 tsp. lemon juice
1-2 tbsp. oil
1/2 c. cooking sherry

Marinade all day except for fish--1 hour.

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MARINADE FOR FISH STEAKS - CHICKEN BREASTS

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.

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MARINADE FOR SMOKED FISH, POULTRY, DEER, ETC.

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.

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GRILLED FISH WITH BASIL-BALSAMIC MARINADE

1/2 c. balsamic vinegar
3/4 c. olive oil
Few drops hot pepper sauce
1/4 c. minced fresh basil
Salt and freshly ground pepper to taste
2 pounds firm-fleshed fish, such as swordfish steaks

Whisk together vinegar, oil and hot pepper sauce. Stir in basil. Pour over fish and
marinate about 45 minutes, turning once before grilling. Grill and serve with mixed
grilled vegetables.

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MARINADE FOR SMOKED FISH

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.

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GRILLED FRESH TUNA FISH MARINADE

3 tbsp. soy sauce
1 tsp. sugar
1/2 c. white wine
2 tbsp. butter

Marinate for 1 hour or so - turn after 30 minutes. Then grill, basting as fish cooks.

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BAKED FISH MARINADE

1/2 c. catsup
1/4 c. oil
3 tbsp. lemon juice
2 tbsp. vinegar
1 tsp. salt
1 tsp. Worcestershire
1/2 tsp. dry mustard
1/2 tsp. grated onion
1 clove garlic
3 drops hot pepper
1/4 tsp. paprika

Marinate fish 30 or 40 minutes before baking.

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BEST FISH MARINADE

1 bottle Louisiana hot sauce
1 bottle water (measured in hot sauce bottle)
1 c. Worcestershire sauce
1 tbsp. Accent
1 tbsp. onion powder
1 tsp. garlic powder
1 tsp. all season pepper

Mix all ingredients well. Marinate fish in sauce in closed container in refrigerator
for 15 to 30 minutes; then fry in hot oil after battering with corn meal.

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MARINADES FOR RIBS

BARBECUED SPARE RIBS A LA MARINADE

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.

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BEEF RIB MARINADE

1 c. soy sauce
4 tbsp. brown sugar
2 tbsp. chopped green onions
1 tbsp. chopped garlic
Black pepper, ground

Cook beef ribs in casserole dish with marinade. Cook about 1 1/2 hours at
350-375 degrees.

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BAR-B-QUE RIBS WITH MUSTARD MARINADE

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
minutes.

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TERIYAKI MARINADE (CHICKEN OR RIBS)

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.

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MARINADE FOR RIBS

1 c. salad oil
3/4 c. soy sauce
1/2 c. lemon juice
1/4 c. Worcestershire sauce
1/4 c. mustard
1 to 2 tbsp. black pepper
2 cloves garlic

Mix in blender. Pour over ribs. Marinate overnight.

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MARINADE SAUCE FOR SPARE RIBS

3 tbsp. soy sauce
1 beef bouillon cube
1 c. boiling water
3 tbsp. honey or Karo
1 tbsp. salt
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1/2 tsp. pepper
2 tbsp. Anso sauce
1 tsp. vinegar

Place 2 pounds spare ribs in baking dish. Cover with sauce and bake at 350 degrees
for 1 hour.

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BAR-BEE-KOBS

2 inch thick rib eye steaks
1 lg. bell pepper
1 lg. onion
Bite size mushrooms
Pineapple
Long wooden skewers
Teriyaki sauce marinade
Lawry's seasoning salt
Black pepper

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!

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MARINATED PORK CHOPS

8 thin pork loin rib chops

MARINADE:

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,
basting occasionally.

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.

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CHINESE SPARE RIBS

2 lbs. ribs
2 tsp. bean paste
2 tsp. dry sherry
1/2 c. light soy sauce
1/2 c. hoisin sauce

MARINADE:

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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