Ingredients:
1/2 C. Orange juice
1/4 C. Lemon juice
1 t. Dijon mustard
1 t. Worcestershire sauce
1/4 C. Canola oil
3 Garlic cloves, minced
1/4 C. Fresh parsley, chopped
1 t. Dried oregano
Kosher salt
Fresh ground black pepper
Procedure:
Combine the orange juice, lemon juice, mustard, and worcestershire in
a nonreactive (glass) mixing bowl
Whisk in the oil a little at a time
Add the garlic, parsley, oregano, salt and pepper
Notes:
Use this recipe for a chicken marinade. Marinate the chicken under
refrigeration for 2 to 6 hours
This marinade is perfect for the grill or the skillet
Ingredients:
2 C. Beer
2 t. Salt
1/2 C. Olive oil
1 t. Cayenne pepper
1 T. Wine vinegar
1 T. Prepared horseradish
1 t. Onion powder
2 T. Lemon juice
1 t. Garlic powder
Procedure:
Mix all ingredients together and use as a marinade
Then use the marinade as a basting sauce for the meat while it
cooks
Notes:
Marinate the beef for 3 to 8 hours befor cooking it
Any type of beer can be used
Ingredients:
1/4 C. Fresh orange juice
1/4 C. Lime juice
2 T. Fresh lemon juice
1/4 C. Ancho chile powder
2 T. Pasilla chile powder
1/4 C. Paprika
1 t. Cayenne
1 t. Fresh ground black pepper
1 t. Salt
1/4 C. Olive oil
Procedure:
In a food processor, combine all the ingredients except the olive oil
and process for 30 seconds
With the motor still running, slowly add the olive oil and process
until emulsified
Notes:
Use as a marinade for fish and marinate for 1 to 3 hours
Use as a marinade for chicken and marinate for 3 to 6 hours
Ingredients:
1/4 C. Soy sauce
2 T. Lemon juice
1 T. Brown sugar
2 Cloves garlic, minced
1 T. Freshly grated ginger root
2 T. Green onions, chopped
2 T. Sesame oil
1/2 t. Hot sauce
Black pepper
Procedure:
In small bowl, combine all ingredients
Marinate meat under refrigeration for 3 to 8 hours
Notes:
This is especially suitable for marinating steak, but also works well
with poultry and pork
Tabaka (Cinnamon-Orange
Marinade):
Ingredients:
3 Oranges
1 Lemon
2 Limes
2 Cloves garlic (2 t.)
1 Inch piece fresh ginger
1 Onion
2 Cinnamon sticks
3 T. Paprika
1 t. Granulated sugar
1/4 t. Salt
1/4 t. Cracked black pepper
1/4 t. Fresh grated nutmeg
1/4 C. Dry white wine
3 T. Vegetable oil
Procedure:
Remove zest of 1 orange and the lemon. (This is best done using a
vegetable peeler. Be sure to take only the zest, not bitter white pith
beneath it)
Juice oranges, lemon and limes
Combine juice and zest in bowl
Peel and mince garlic and ginger root. Finely chop onion
Add garlic, ginger and onion to citrus juices along with cinnamon,
paprika, sugar, salt, black pepper, nutmeg, wine and oil
Whisk to mix
Notes:
This cinnamon-orange marinade, characteristic of Balkan cooking, is a
specialty of Georgia in south-central Russia. The tabaka marinade is
usually used with chicken and game hen, but it also goes nicely with
swordfish
Makes enough marinade for 1 1/2 pounds chicken, game hens and
swordfish