Tips on MarinadesAcid-based marinades both tenderize and flavor many different types of foods, not just meats and seafood. Acids such as citrus juices, pineapple, yogurt, buttermilk, and wine tenderize by denaturing or unwinding protein strings. They also lend flavor to the end product. Extra-virgin olive oil naturally contains monoglycerides and is a good choice for marinades.
Dry marinades or rubs are used to enhance flavor as opposed to tenderize, although some may have some beneficial tenderizing side effects. This type is usually a mixture of herbs and spices, sometimes mixed with an oil, which is rubbed into the meat, poultry and seafood. Those recipes using dry rubs usually specify a grill, pan-fry or broil cooking method.
Nature's Tenderizers Nature gives us many tenderizers to choose from, both enzymatic and acidic. When using an acid-based marinade, be sure to use only containers made of glass, ceramic or stainless-steel, never aluminum. The chemical reaction produced between alkaline and aluminum not only imparts an unattractive discoloration to the food but can also darken and pit the aluminum container. Many marinades will include one of the following along with various herbs and spices.
Natural Tenderizers: Pineapple | Ginger | Papaya | Honeydew | Tomato | Vinegar | Wine | Buttermilk | Figs | Mango | Beer | Kiwifruit | Citrus | Yogurt |
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Beef Marinade Recipes
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Teriyaki Marinade 1/2 cup soy sauce 1 clove garlic, minced 2 tablespoons brown sugar 1/2 teaspoon ground ginger 2 tablespoons Worcestershire sauce 1 tablespoon lemon juice
Combine all ingredients and mix well.
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Red Wine Marinade 1/3 cup red wine vinegar 2 tablespoons vegetable oil 1 tablespoon Dijon-style mustard 2 cloves garlic, minced 3/4 teaspoon dried Italian seasoning 1/4 teaspoon coarse ground black pepper
Combine all ingredients, stirring until well blended.
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Lemony Oriental Marinade 1/4 cup fresh lemon juice 3 tablespoons chopped green onion 1 1/2 tablespoons reduced-sodium soy sauce 1 12 tablespoons vegetable oil 3/4 teaspoon grated fresh ginger 1/4 teaspoon crushed red pepper pods
Combine all ingredients, stirring until well blended. |
Zesty Italian Marinade 2/3 cup prepared Italian dressing 2 tablespoons coarsely chopped fresh cilantro 1 tablespoon chili powder
Combine all ingredients and mix well. |
Savory Marinade 1/4 cup steak sauce (any kind) 2 tablespoons brown sugar (packed) 2 tablespoons lime juice 1/4 teaspoon ground red pepper
Combine all ingredients and mix well. |
Southwestern Marinade 1/4 cup prepared salsa 2 tablespoons chopped cilantro 2 tablespoons fresh lime juice 1 tablespoon vegetable oil 1 clove garlic, minced 1/4 teaspoon ground cumin
Combine all ingredients, stirring until well blended. |
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We have a large variety of Marinades available in Our Online Store - such as: |
Grill Marinade |
Venison and Wild Game Marinade |
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What's the secret to perfect barbecues? Marinate, marinate, marinate. Unmarinated food is never as tender, juicy and mouthwateringly delicious as food that has been soaked in a subtle sauce before being seared over open coals. In Marinades, grill master Melanie Barnard provides 75 recipes to enhance the flavor of meat, poultry, seafood, vegetables and even fruits. Internationally inspired, these recipes include such delectable marinades as Adobo, Jamaican Jerk, Sake Teriyaki and Polynesian Passi on Fruit and Rum to tickle palates up and down the taste spectrum. In addition to the recipes, Barnard also offers practical grilling advice and tips on pairing foods with marinades. Grilling is one of the best ways to add flavor to food without adding fat. As evidenced by the explosive demand for fancy grills, fuels and flammable additives such as mesquite and hickory, today's backyard barbecuing has outgrown shriveled hotdogs and charred chicken. For the legions of Americans hungry for the perfect barbecue, Marinades is the final, most important ingredient. |
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Citrus Marinade 1/2 cup orange juice 1/4 cop soy sauce 1 clove garlic, crushed 2 dashed ground clove
Combine all ingredients and mix well. |
Barbecue Marinade 1/2 cup chopped onion 1 1/2 tablespoon brown sugar (packed) 1 tablespoon vegetable oil 1 tablespoon prepared horseradish 1 tablespoon water 1/4 teaspoon coarse ground pepper
Cook onion and brown sugar in oil in small saucepan over medium heat until onion is tender, about 10 minutes. Add remaining ingredients and continue cooking over medium heat 3 to 4 minutes, stirring occasionally. Remove from heat; cool thoroughly before adding beef. |
Basic Beef Marinade Combine ingredients; let stand at room temperature for 24 hours. Add meat and put in the refrigerator. For mild flavor, leave meat in mixture for 24 hours. Cook as usual. |
Italian Marinade Thoroughly combine all ingredients. Use as a marinade and basting sauce while the meat is cooking. Makes about 2/4 cup of marinade. Great for all meats. |
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Tangy Marinade
1/3 cup soy sauce 2 tablespoons of vinegar 1/3 cup catsup 1 teaspoon thyme 1/4 cup salad oil 1/ teaspoon mustard
Combine all ingredients and mix well. Pour over meat to be marinated. Marinate for 24 hours in the refrigerator and cook as usual. |
Beef Marinade #1 Use for beef.
Combine: 1 1/2 cups beer 1/2 cup salad oil, stirring the oil in slowly. Then add: 1 garlic clove 2 tablespoons lemon juice 1 tablespoon sugar 1 teaspoon salt 3 cloves
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Beef Marinade #2 Combine: 1 1/2 cups beer 1/2 teaspoon salt 1 tablespoon dry mustard 1 teaspoon ground ginger 3 tablespoons soy sauce 1/8 teaspoon hot pepper sauce 2 tablespoon sugar 4 tablespoons marmalade 2 garlic cloves, minced |
Burgundy Marinade for Beef Steaks 1/2 teaspoon salt 1/4 teaspoon pepper 1 garlic clove, minced 1/2 cup oil 1/2 cup Burgundy or dry red wine 2 tablespoons catsup 2 tablespoons molasses
In small bowl, combine all ingredients; mix well. Makes 1 1/4 cups of marinade.
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Soy Marinade for Beef Steaks 1/2 teaspoon ginger 1 green onion, chopped, if desired 1 garlic clove, minced 3/4 cup oil 1/4 cup soy sauce 3 tablespoons honey or sugar 2 tablespoons vinegar or lemon juice
In small bowl, combine all ingredients; mix well. Makes 1 1/3 cups marinade. |
2 Tri-Tip Marinade RecipesMarinade #1:
1/2 Tablespoon sea salt 1/2 Tablespoon cracked black peppercorns 1 Tablespoon minced garlic 1 Tablespoon grated fresh ginger root 1 Tablespoon soy sauce 1/2 Tablespoon white pepper 1 Tablespoon brown sugar
Mix all the ingredients well, cover the meat with them and place in plastic bag in refrigerator at least an hour, better overnight. Marinade #2:
4-6 cloves crushed garlic 1 ounce Jack Daniels 1/4 Teaspoon Balsamic vinegar 1/2 Teaspoon honey 1/4 Cup olive oil Mix ingredients and proceed as above.
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