Various Marinades
Buy a couple pounds of chicken, a can of sliced pineapple,
and a bottle of coconut rum. Mix rum, can of sliced pineapple (both fruit and
juice) to flavor. Now add chicken. Leave in a refrigerator for two or three
days, then barbecue chicken and pineapple, discarding juice/rum mix. Or you
could roast out all in a pan with onions and peppers, serving on a bed of rice.
Maybe reducing alcohol/juice mixture and adding teriyaki.
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The one I use for venison:
One twelve oz. can of cheap beer
1/2 cup olive oil
Juice of half a mandarine
small square of mandarine peel
Diced garlic to taste
Diced ginger to taste
Black pepper to taste
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I've made this one completely by chance but it is deliscious
with chicken - just some dry white wine, concentrated tomato paste, herbs of
provance, pepper and salt.
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I've used this one a few times in the past. No real
measurements because I made it up as I went along.
Soy sauce Ketchup Seasoning packet from "oriental"
flavor ramen (seriously) A little sesame oil (or hot asian chili oil of you
want a kick) Some of that spicy-as-hell mustard from the Chinese food place,
also optional. I used a very tiny bit.
I marinated hot dogs in this for two days, made buns out of
the ramen (a la the 'ramen burger') topped with scallions and some of the marinade
I put aside. They were pretty great.
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1 Lemon juice, Butter, and Worcestershire Sauce in
roughly equal amounts. Good on steak.
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2) Buttermilk and a few cloves of garlic and maybe some
black pepper makes a great marinade for poultry. Put the meat and marinade
together in the refrigerator overnight, then rinse and dry the meat before
cooking. (I find the buttermilk tends to burn and makes the gravy a bit
strange.
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Family favorite for Chicken Wings:
3 parts soy sauce 1 part lemon juice
Mostly make one cup for a gallon size bag of wings with tips
cut off.
Marinate for about 45 minutes or as little as 30. No longer
or wings will be too salty.
Grill wings if you can or bake in a hot oven until crispy.
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Easy asada: equal parts soy sauce and orange juice, 1 onion
diced, black pepper and cumin.
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This jerk chicken marinade has strong flavors, an aroma that seems to float in the air above the plate and just enough heat to be enjoyable.
Recipe:
- 1 whole chicken, quartered
- 3 Tbsp. dark rum
- 1/2 cup orange juice
- 1 Tbsp. water
- 1/2 cup malt vinegar
- 6-8 green onions, minced
- 2 Tbsp. dried thyme
- 1 small hot pepper (scotch bonnet, habanero, or similar)
- 2 Tbsp. vegetable oil
- 4 tsp. allspice
- 1 tsp. ground cloves
- 2 tsp. dried sage
- 1 Tbsp. grated fresh ginger
- 4 tsp. cinnamon
- 2 tsp. nutmeg
- 2 tsp. salt
- 2 tsp. ground pepper
- 1 Tbsp. dark brown sugar
- 3 Tbsp. soy sauce
- Juice from 1 lime
Preparation
Pat the quartered chicken dry, season with a little salt and pepper.
In a medium bowl, combine all of the other ingredients and whisk them to thoroughly mix. Taste the marinade and adjust as needed.
Place the chicken in a large plastic bag or a large baking dish and pour marinade over the chicken. Refrigerate for at least 2 hours or overnight.
Grill the chicken over moderately hot coals, turning and brushing occasionally with leftover marinade.
Serve immediately.
Note: The marinade can be run through a blender to smooth it out and minimize "hot bites" of pepper.
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