Suggestions for marinades for various meats?

Question

I had posted this question about 5-6 months ago and didn't print out the answers, but it has disappeared from my questions! Thanks to all who answer.

Answer 1

I cant begin to compete with the first answer, but I can give you a couple of ideas that are very easy to do on next to no time and very cost efficient. These ideas might be a little strange sounding, but are surprisingly good. I can recommend Italian dressing, preferably Wishbone Italian, for all meats, but especially chicken. Orange juice is great for all pork, but a great one for beef is to use a can of Pepsi. You can always add chopped onion or crushed garlic in with them, depending on what your taste is. I dont have alot of time to spend cooking, so I never have time to go out and shop for the perfect ingredients for an indepth marinade.

Answer 2

The best things to get tender meat is ask your butcher to give you the best cuts for what you are cooking. They know the meat they handle. Then make sure you buy the best quality you can afford. If you must buy tough cuts, use a marinade for a day or overnight in the fridge on the meat pieces. If you have papaw or papaya, keep the skin of the peeled fruit, it has the natural enzymes that tenderise meat and lay the peel over the steaks to tenderise. I have had people tell me half an hour is enough to do this process as it is possible to over-do the tenderisation. The next thing is be sure to cook the piece of meat to the exact purpose following a recipe of good quality. It is no use buying stewing meat and hoping to fry it in a pan for steak. Stewing meat is for stew. First quality fillet is for a frying steak. Be sure not to use too high a heat after you sear the meat or being a protein it will shrivel and toughen. Also when the item is cooked, be sure to rest the meat a few minutes before cutting it or eating if steak or 15 minutes in a warm place if it is a roast. The juices of the meat have a chance to settle back into the meat. I think I have told you all the things I know of ... oh hang on, try to keep salt off the meat until it is cooked. Salt has a tendency to dry meat and make it hard. If you need to flavour your meat, think in terms of garlic, pepper, chili or other herb flavours. Good luck. Oh, and find a really good reputable butcher, be really polite and friendly and make sure you become a regular. They hate to lose a good customer. Best wishes Lisa

Answer 3

I use whatever leftover wine i have left and add Garlic powder,onion powder , montrel steak spice, seasonning salt.and beleive it or not clamato rimmer. mix it together put your meat in the fridge and turn it over once in a while. i do it in the morning and for supper light the B.B.Q.

Answer 4

Is this the line for returns or the bathroom. I think Scrappy has the question covered

Answer 5

Curiosity,

dontcha just love cut-n-paste answers like 'Scrappy's"....geeze.

Anyways, have you ever heard of Allegro? You'll be amazed how good that is.

Answer 6

Check these out
http://www.sdbeef.org/Recipes/marinades.htm
http://www.sdbeef.org/Recipes/marinades.htm

Have fun make up your own, trust your instincts.

Answer 7

Three-Citrus Marinade
---------------------
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
1/2 cup olive oil
4 cloves of garlic minced
2 teas coarsely ground black pepper
3 crushed bay leaves
3 tbls chopped cilantro

Mix all ingredients in shallow wide mixing bowl. Add food and marinate 1-2
hours. Barbeque, stovetop grill, or broil, brushing marinade on 2-3 times.

In addition to skinned chicken parts, this may also be used on salmon,
tuna, or shrimp. Reduce marinating time so citrus does not "cook" seafood.
Posted to rec.food.recipes by Joel Schwarz


Mojo Criollo
------------
1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup fresh sour orange juice or lime juice
1/2 teaspoon ground cumin
salt and freshly ground black pepper, to taste

Makes 1 cup.
From: cookbook "Miami Spice" via Staca Hiatt in rec.food.recipes


Chimichurri
-----------
A great South American type of sauce for grilling, can be served right away
but will be better if you let it ripen for a day or two in the frig.

1 bunch curly parsley, stemmed and minced, about 2 cups
8 to 10 cloves garlic, minced
1 cup olive oil
3 tablspoons fresh lemon juice
1 teaspoon red pepper flakes
1 teaspoon salt, or to taste
freshly ground black pepper

Combine the parsley and garlic in a food processor (or mortar) and grind to
a coarse paste. Work in the oil, lemon juice, red pepper flakes, salt and
pepper. Taste and add more lemon juice or salt if needed. Makes about 2
cups.
From: 'Miami Spice' by Steven Raichlen, Found in newspaper Food Section


----- Recipe

Title: Salsa Cubano Barbecue Sauce
Categories: Cuban, salsa, sauces
Yield: 1 servings

1 md white onion, chopped
5 cl garlic, chopped
1/2 cup sour orange juice < or >
1/3 cup lime juice (see note)
1/2 ts oregano
1/2 ts cumin seeds
1/4 ts salt
1/2 cup water

Put onions, garlic, orange juice (or lime juice) and water in a blender.
Set blender on "liquify" setting and process. Crush all dry ingredients
together and add them to blender. Process for one minute more.
Marinate meat (chicken, beef, pork or fish) for at least one hour in
mixture. It is better to marinate meats overnight.
Brush meat frequently with the sauce while cooking.....Makes 2 Cups.

Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour orange
juice is available in Hispanic grocery stores.

From: Enrique W. Perez
Posted to rec.food.recipes by [e-mail]
-----

Cuban Lime Marinade
-------------------
6 cloves garlic -- minced (2 Tbs.)
2 teas ground cumin
1 tbls chopped fresh oregano (or 1 tsp. dried)
1/2 teas ground black pepper
1/2 cup fresh lime juice

Place the garlic in a mortar and pestle and mash to a smooth paste (or mash
in a shallow bowl with a fork). Work in the cumin, oregano, pepper, and
lime juice. Add a pound of vegetables. Marinate for at least six hours,
stirring occasionally. Broil or grill until done, basting occasionally with
the leftover marinade. Serves 5.
Adapted from Steven Raichlen's High-Flavor Low-Fat Cooking


Mango and Lime Marinade
-----------------------
8 tbls mango and lime chutney; or mango chutney
1 lime
1 tbls raw honey; optional

Chop the lime in half, remove the peel, keep the juice and flesh. Add the
lime and chutney to a food processor bowl. Pulse until the lime is fairly
well chopped up, it will probably still be chunky, it doesn't have to be
very smooth. Pour this into the bowl where you'll be marinating the meat,
add the honey and mix well. Stir in the meat. Marinate for at least 24
hours, longer if the meat is not very tender. Use for kabobs.
Originally Jenn adpated from one in an issue of "Marie Claire"
Posted to rec.food.recipes by Helen Watson


Lime-Orange Marinade
--------------------
4 cloves garlic, finely chopped
1 1/2 cup lime juice
1 cup orange juice
1/2 cup olive oil
2 teas ground black pepper

Chop garlic and mix with remaining ingredients in a bowl.

Marinate ribs, chops, or thick cuts of beef with this tangy, spicy
combination. Always try to use fresh juices. When they're not readily
available, use the frozen or bottled variety.
Possibly from alt.creative.cooking
Posted to rec.food.recipes by Tracy Riggs


Barbecue Sauce or Marinade
--------------------------
Here's a nice barbecue marinade or basting sauce. Works well on a lot of
fish. Experiment with the herbs according to your preference, but I like
these.

1/4 cup EV olive oil
1 branch fresh dill, crushed
1/4 tsp chopped, fresh tarragon
1/4 tsp summer savory
1/4 tsp fresh ground black pepper
1 tsp fresh grated lemon peel
2 Tbs fresh lemon juice

Heat the oil in a small saucepan, add the herbs, pepper and lemon peel. Let
brew over a very low heat for about 4 - 5 minutes. DON'T COOK! Remove from
heat and stir in the lemon juice. Use as a basting sauce or as a cold
marinade for fish steaks.
Posted by [e-mail] to rec.food.recipes


Tangy Chicken Marinade
----------------------
1/2 cup lime juice
1/4 cup olive oil
3 cloves garlic, minced
1 jalapeno pepper, cut in 1/8" slices (do not remove seeds!)
1/4 cup chopped fresh cilantro
dash salt
dash white pepper

Combine all ingredients. Pour over 1 lb. skinless/boneless chicken breast
halves. Marinate at least 2 hours. Remove chicken from marinade and either
grill or broil. Brush with remaining marinade during cooking. Serves 4.
Posted by [e-mail] to rec.food.recipes


Jamaican Jerk Marinade
----------------------
1/4 cup whole allspice*
3 habaqero chiles**, seeded and chopped
10 green onions, chopped
1/2 cup chopped onion
4 cloves garlic, chopped
4 bayleaves, crushed
1 3-inch piece ginger, peeled and chopped
1/3 cup fresh thyme
1 teas freshly-ground nutmeg
1 teas freshly-ground cinnamon
1 teas salt (to taste)
1 tbls freshly-ground black pepper
1/4 cup olive oil
1/4 cup lime juice.

Roast the allspice in a dry skillet until they are aromatic, about 2
minutes. Remove and crush them to a powder in a mortar or spice mill.
Add the powder and the remaining ingredients to a food processor and blend
to make a paste or sauce. Remove and store in a jar in the refrigerator; it
will keep for a month or more.

* In Jamaica, allspice is called pimento. So, if you see pimento in a
Caribbean recipe, don't reach for the sweet red peppers.

**10 on the heat scale of 1-10.

From: Paul Royko, Toronto, Canada


Beef Marinade
-------------
250 ml olive oil
125 ml lemon juice
1 teaspoon dry mustard
1 teaspoon pepper
2 cloves garlic; crushed

Mix all the ingredients together. Use to marinate beef. Reserve and use to
baste meat while grilling.
Posted to rec.food.recipes by Helen Watson
Adapted by Patti Vincent


Hawaiian Island Marinade
------------------------
1/3 cup coconut milk
2 Tablespoons lime juice
1 Tablespoon raw honey
2 Tablespoons fresh Hawaiian ginger root, finely grated

Combine ingredients and marinate steak, chicken, fish or pork before
barbequing. Baste with marinade during barbequing.
Possibly from alt.creative.cooking
Posted to rec.food.recipes by Tracy Riggs
Adapted by Patti Vincent


Marinade for Grilled Shrimp
---------------------------
1/4 teaspoon dry mustard
juice of 1 lime (or lemon, if desired)
1/4 olive oil
1/2 teaspoon raw honey
1 teaspoon salt
pepper
dash cayenne pepper

Marinate shrimp for several hours. Drain. Alternate shrimp on skewers
with pineapple chunks, small pieces of bacon, green pepper, mushrooms.
Grill over medium coals.
Posted to rec.food.recipes by Joan Karr
Adapted by Patti Vincent


Macho Fish Marinade
-------------------
The rinds from the juiced citrus fruits make an attractive and flavorful
addition to this robust and tangy marinade.

Use on: Any meaty fish .... Marinate 2 to 3 hours

3/4 cup olive oil
1/2 cup fresh orange juice
1/3 cup fresh lemon juice
1/4 cup vegetable broth
1 teaspoon salt
2 tablespoons fresh lime juice
1/2 medium fennel bulb .... trimmed, cored and thinly sliced crosswise
1/2 medium red onion, thinly sliced
1-inch piece of fresh ginger, peeled and thinly sliced
2 fresh thyme sprigs
2 bay leaves
1/4 teaspoon crushed peppercorns

In a large bowl, stir together the olive oil, orange juice, lemon juice,
salt and lime juice. Add the fennel, onion, garlic, ginger, thyme, bay
leaves and peppercorns and mix until combined. Yield: About 2 cups
Posted by [e-mail] to rec.food.recipes
Adapted by Patti Vincent


Asian Flavor Marinade
---------------------
This marinade works exceptionally well with seafood but is quite tasty with
poultry or pork.

1 cup fresh orange juice
2/3 cup fresh lemon juice
2/3 cup fresh lime juice
6 scallions sliced thin (white part only)
2 small jalapenos sliced into very thin rounds
1 tsp. red-pepper flakes
1 Tbs. grated orange zest

Mix ingredients in a bowl and marinate your seafood, chicken or pork.
Posted to rec.food.recipes by Todd Matthews
Adapted by Patti Vincent


Steak Marinade
--------------
1/3 cup minced shallots
1/2 cup olive oil
3 Tbs. fresh thyme
1/4 tsp white pepper
3 Tbs. freshly squeezed lemon juice

Mix the marinade ingredients in a non-reactive pan. Score the meat, and
place it in the pan and turn in the marinade. Marinate for at least 2
hours at room temperature or up to 24 hours refrigerated. If refrigerated,
turn the steak in the marinade occasionally. Remove the steaks from the
marinade (retain marinade) and grill to taste. Bring the remaining
marinade to a boil in a non-reactive saucepan and remove from heat. Carve
the meat in thin diagonal slices across the grain (this makes for a tender
cut) and arrange the slices on a warm platter. Pour the carving juices and
the marinade over the meat. Decorate, if desired, with parsley sprigs or
watercress.
Posted to rec.food.recipes by Todd Matthews
Adapted by Patti Vincent


Chicken Marinades
-----------------
I tend to improvise with whatever comes to hand. The following things have
served me well in the past (mix and match - treat it like a salad bar; a
good idea is to take a single item from each list):

Acidic Flavors
Lemon Juice
Lime Juice

Salty Flavors
salt
broth

Other Liquids
Chinese Hot Oil
Sesame Oil
Broth or Stock
Honey
Maple Syrup

Other Ingredients
Thyme
Dry Mustard
Sage
Black Pepper
Rosemary
Cayenne
White Pepper
Lemon Peel
Diced onion
Fennel Seed
Celeriac
Chili Powder

Assemble at will! Once the chicken is marinated, toss it in a non-stick
pan with a little olive oil to cook it. if you then want a good SAUCE on
the chicken, stir some arrowroot (just a pinch or three) into your
marinade and toss it into the hot pan.
Posted by S. John Ross to rec.food.recipes
Adapted by Patti Vincent


Sauce for Stir-fry
------------------
coconut milk
lots of garlic
lots of ginger
lemongrass
coriander
chilis
squeeze of lemon or lime juice (plus a bit of grated zest if you like)

I'm afraid I can't give you measures for any of these, as I just chuck them
all in - you can't have too much garlic + ginger, you can have too much
chilli.
From: Dominic Glennon on Yeast-L list


Tandoori Marinade
-----------------
1/2 cup coconut milk
2 Tbsp. lemon juice
2 Tbsp. lime juice
2 tsp. salt
2 garlic cloves, minced
1 tsp. ginger, minced
1/2 tsp. cumin seed
1/2 tsp. coriander
1/4 tsp. turmeric
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1/8 tsp. cinnamon
pinch ground cloves

Mix all ingredients making sure that all the spices are well blended.
Marinade your meat of choice in the sauce for several hours. Use leftover
sauce for basting the meat while it is grilling. The more sauce, the better
(I think). You might also want to try this on vegetables.
Posted by Faith Gielow to rec.food.recipes



Marinades (Non-Citrus)
Champagne Marinade for Salmon
-----------------------------
3/4 cup champagne
1/4 cup olive oil
1/2 teaspoon dry mustard
1/2 teaspoon dried basil leaves
dash salt
dash white pepper

Combine all ingredients. Pour over 4 salmon steaks or filets. Marinate at
least 2 hours. Grill or broil salmon, brushing with marinade during
cooking. Serves 4.
Posted by [e-mail] to rec.food.recipes


Spicy Marinade
--------------
1/4 cup chopped parsley
1/2 cup loosely packed and finely chopped basil leaves
2 tablespoons minced green onion
1 tablespoon minced garlic
1 teaspoon finely chopped oregano
2 teaspoons sea or kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot red chile flakes
1/3 cup dry white wine (optional) or broth
3/4 cup olive oil

Combine all ingredients and allow flavors to marry for 2 hours before
using. If you like a hotter flavor, add more chile flakes or some minced
fresh serrano chiles. Makes approximately 2 cups
Posted to rec.food.recipes by Todd Matthews
Adapted by Patti Vincent


Maple Marinade
--------------
Yield: About 1/2 cup
Use on: Pork, chicken, duck breasts, squab
Brush on: Brush on before and during grilling
Make ahead: The maple marinade can be refrigerated for up to 3 days

Because this sweet, peppery marinade is made with a high proportion of
maple syrup, be sure to grill the meat or poultry over moderately low heat
so that it cooks evenly without burning.

1/4 cup olive oil
3 tablespoons pure maple syrup
1 garlic clove, crushed
4 fresh thyme sprigs
1 teaspoon freshly ground pepper

In a small saucepan, combine all the ingredients and simmer over low heat
until slightly thickened, about 3 minutes. Let stand for 2 hours before
using.
Posted by [e-mail] to rec.food.recipes


* Exported from MasterCook II *

Polly's Honey Curry Marinade For Great Chicken

Recipe By : Polly Motzko
Serving Size : 1 Preparation Time :0:00
Categories : Marinades, Glazes & Bastes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup honey
1/4 cup olive oil
3 teaspoons curry powder
1 teaspoon ground pepper -- coarsely ground
1 teaspoon Trader Joe's Crushed Ginger

Mix all ingredients thoroughly and put in an airtight container. Baste
poultry while baking at 375 degrees for one hour.

Can be made in larger quantities and stored in refer until ready for use.
A recipe from Paulette L Motzko
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Marinades (Tomato Based)
Blueberry Barbecue Sauce
------------------------
2 teaspoons olive oil
1/4 cup minced onion
1 tablespoon minced fresh jalapeno chile, seeded
1/4 cup ketchup
1 tablespoon honey
1/4 teaspoon dry mustard
dash cayanne pepper
2 cups frozen or fresh blueberries
Salt and freshly ground pepper

1. Heat the oil in a nonreactive saucepan. Add the onion and jalapeno and
cook over moderate heat, stirring, until wilted, about 3 minutes. Add the
ketchup, honey, mustard and cayanne and bring to a simmer. Add the
blueberries and simmer over low heat, stirring until thickened, about 10
minutes.

2. Puree the sauce in a blender or food processor until smooth. Pass
through a strainer and season salt and pepper. Serve at room temperature.

Yield: About 1-1/2 cups
Use on: Any kind of beefsteak, hamburgers, pork chops, chicken
Make Ahead: The sauce can be refrigerated for up to one day
Adapted by Patti Vincent


Beef Kabob Marinade
-------------------
2/3 cup olive oil
1/2 cup lemon juice
1 teaspoon salt
1/4 cup catsup
1/2 teaspoon pepper
1 clove garlic, minced
Dash of cayenne

Mix well. Marinade 1-2 pounds good quality beef, cut in cubes for at least
4 hours. Skewer with cubed green and red peppers, and onions. Grill and
baste.
Possibly from alt.creative.cooking
Posted to rec.food.recipes by Tracy Riggs
Adapted by Patti Vincent



Dry Rubs
Dry Spice Rub
-------------
1 cup salt
1 cup paprika
1 cup ground black pepper
1 cup cumin
1 cup Ancho chile powder

Mix all together well.
Posted to rec.food.recipes by Todd Matthews


The Recipes
-----------
Mild Mexican Jerky
1 tsp salt
1/2 tsp crushed oregano
1/4 tsp pepper
1 tsp paprika
1 tsp chili powder
1/2 tsp garlic powder

Middle Eastern Jerky
1 tsp salt
1/4 tsp turmeric
1/8 tsp pepper
1/8 tsp ground cumin
1--1/2 tsp coriander
1/4 tsp chili powder
1/4 tsp ground ginger

Fiesta Jerky
1 tsp salt
1 tsp onion powder
1/4 tsp pepper
1/4 tsp ground cumin
1 tbs chili powder
1 tsp garlic powder

Curried Jerky
1 tsp salt
1-1/2 tsp curry powder
1/4 tsp pepper
1/2 tsp garlic powder
1/8 tsp cinnamon
1 tsp ground ginger
1/16 tsp ground cloves
1/8 tsp ground cumin

From: rec.food.preserving


* Exported from MasterCook II *

Moroccan Dry Marinade

Recipe By : Fifty Ways To Cook Just About Everything/Schloss & Bookman
Serving Size : 1 Preparation Time :0:00
Categories : Marinades, Glazes & Bastes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons black pepper
1 teaspoon onion powder
2 teaspoons garlic salt
1/2 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon dried thyme
1 teaspoon ground ginger
1 tablespoon minced lemon zest
1/2 tablespoon honey

Rub onto food and let sit for an hour.
Serving Ideas: Good on beef, chicken, lamb, pork & veal.
From: Paulette L Motzko
Adapted by Patti Vincent

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Caribbean Jerk Rub
------------------
1 tbs onion powder (powder not salt)
1 tbs dried thyme
2 tsp dried allspice
2 tsp ground black pepper
1 tsp cayenne pepper
1 tsp salt
3/4 tsp ground nutmeg
1/4 tsp ground cloves

Blend all the above ingredients well. Rub over meat, poultry or seafood at
least 2 hours before grilling. Grill as usual.
Adapted from rec.food.cooking


Jerk Rub
--------
1 onion, finely chopped
1/2 cup scallions, finely chopped
2 teas thyme leaves, fresh
1 teas salt
1 teas Jamaican pimento, (allspice)
1/4 teas nutmeg, ground
1/2 teas cinnamon, ground
4 to 6 hot peppers, finely ground
1 teas black pepper, fresh ground

Mix together all the ingredients to make a paste. A food processor fitted
with a steel blade is ideal for this. Store leftovers in the refrigerator
in a tightly closed jar for about a month.