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The Only Marinade You'll Ever Need
Here are some recipes to try. They were all adapted from Raichlen's book.
This marinade goes great with everything poultry, seafood, veal, lamb and vegetables. The larger the piece of meat, the longer you should marinate it. If marinating poultry, meat or seafood, simply set a portion aside for basting.
Ingredients:-
1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon kosher or sea salt, or to taste
4 strips lemon zest
3 garlic cloves, crushed or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or mix of all four
1/2 cup extra virgin olive oil
Method:-
Combine lemon juice, hot pepper flakes, cracked pepper and salt in nonreactive (glass, ceramic or stainless steel) bowl and whisk until salt is dissolved.
Add lemon zest, garlic, parsley and basil. Stir or whisk in olive oil.
Virtue of this marinade is its freshness: Use within 1 to 2 hours of making.
Stir again before using. Makes 1 cup or 4 servings.
Sweet-and-Smoky Barbecue Sauce
The following recipe comes from the Kansas City Barbecue Society. Use this sauce as you would any barbecue sauce brushed on ribs and chicken toward the end of cooking and poured freely at the table.
Ingredients:-
6 tablespoons packed dark brown sugar
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons yellow mustard
1 tablespoon liquid smoke
1 tablespoon pure chili powder (not a blend)
2 teaspoons freshly ground black pepper, plus extra if needed
2 teaspoons garlic powder
1 teaspoon ground allspice
1/4 teaspoon ground cloves
4 cups ketchup
Kosher or sea salt
Pepper
Method:-
In large, deep, heavy nonreactive saucepan, combine sugar, vinegar, molasses, honey, Worcestershire, mustard, liquid smoke, chili powder, pepper, garlic powder, allspice and cloves.
Bring to simmer over medium heat. Cook, uncovered, until all ingredients are dissolved, stirring constantly, about 5 minutes.
Stir in ketchup and bring to boil, stirring well, as ketchup has tendency to spatter.
Add salt and pepper to taste.
Reduce heat slightly and gently simmer sauce, uncovered, until dark, thick and richly flavored, about 30 minutes, stirring often.
Use right away or transfer to jars, cover, cool to room temperature and refrigerate. Sauce will keep several months.
Dry Tuscan Rosemary Rub
Use this dry rub when you want to give the meat a crust. Use on veal, beef, chicken or even fish. Brush the meat with olive oil, then sprinkle with rub, patting rub into meat with your fingertips. If desired, squeeze some lemon juice over the rub. Marinate, covered, in refrigerator for 30 to 60 minutes before grilling.
Ingredients:-
1/4 cup dried rosemary or fresh rosemary
2 tablespoons dried oregano
1 tablespoon dried crumbled sage
2 tablespoons dried garlic flakes
1/4 cup kosher or sea salt
2 tablespoons cracked black pepper
Method:-
Place rosemary in bowl and crumble needle leaves between fingers to break into small pieces.
Stir in oregano, sage, garlic flakes, salt and pepper. Transfer to jar.
Cover and store away from heat and light. Rub will keep several months. Makes 3/4 cup.
Variation: For touch of tartness, add 1/2 teaspoon grated lemon zest.
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From : [[email protected]]
Kalau nak fresh basil atau tyme dan sebagainya kebanyakkan ada di Jaya Supermarket atau kat Bangsar Shopping Complex ada Jaya Supermarket dan kebanyakkannya menjual barangan dari overseas. Price pun boleh tahan. Kebiasaannya kalau buat sauce ni kita pakai bahan yang kering iaitu dalam botol. brand McCormick. The best lah! Other brands tak nampak pulak kat racks. Even basil ni boleh dimasukkan dalam sup ayam/daging yang dicampurkan dengan kentang, baby carrots, salary, tomatoes, cendawan butang, brokoli...emmmmmmm....sedap!
Lina