Basil Brads Marinade Of Love Food

BASIL BRAD'S MARINADE OF LOVE

Steps:

• Combine the red wine, Worcestershire sauce, mustard, lemon juice, tomato paste, balsamic vinegar, orange liqueur, brown sugar, salt, pepper, cumin, garlic, ginger, horseradish, oregano, basil, chives, dill, and green onions in a large bowl and whisk to combine. Make sure marinade completely covers the meat; marinade in refrigerator 16 to 24 hours.

GRILLED BASIL-MARINATED CHICKEN

Steps:

• Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
• When ready to cook, build a charcoal fire or preheat gas grill.
• Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

BASIL BRAD'S MARINADE OF LOVE

Steps:

• Combine the red wine, Worcestershire sauce, mustard, lemon juice, tomato paste, balsamic vinegar, orange liqueur, brown sugar, salt, pepper, cumin, garlic, ginger, horseradish, oregano, basil, chives, dill, and green onions in a large bowl and whisk to combine. Make sure marinade completely covers the meat; marinade in refrigerator 16 to 24 hours.

SOY-LEMON-BASIL STEAK MARINADE

Steps:

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

FRESH BASIL AND BALSAMIC MARINADE

Steps:

• Combine all ingredients.
• Whisk until well-blended.
• Use as a marinade to enhance the flavor of any fish.

GRILLED TOMATOES MARINATED IN BASIL VINAIGRETTE

Steps:

• Preheat broiler or grill.
• Combine olive oil, vinegar, basil, bay leaves, garlic and salt in a medium bowl. Stir until well combined.
• Place tomato halves cut-sides down directly on greased broiler pan or grill rack. Broil until they start to char and blister (or shrivel and show good grill marks if on the grill), about 4 minutes. Using tongs or a spatula and spoon, carefully turn tomatoes over and broil or grill 2 minutes more.
• Remove cooked tomatoes from heat and place cut-sides up in the dish with oil and vinegar mixture. Spoon some of the mixture over tomatoes. Set aside to marinate at least 1 hour, or cover and refrigerate up to 5 days. Serve at room temperature.

BASIL MARINATED STEAK

Steps:

• In a large nonmetal dish or resealable food storage plastic bag, combine all ingredients except steak; mix well. Add steak and turn to coat.
• Cover dish or seal bag; refrigerate atleast 4 hours or overnight to marinate.
• Heat grill. When ready to grill, remove steak from marinade; discard marinade. Place steak on gas grill over medium heat. Cook 10 to 15 minutes or until desired doneness, turning once or twice.
• To serve, cut steak across grain into slices; place on serving platter.

THE ONLY MARINADE YOU'LL EVER NEED

Steps:

• Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

BASIL BRAD'S MARINADE OF LOVE

Steps:

• Combine the red wine, Worcestershire sauce, mustard, lemon juice, tomato paste, balsamic vinegar, orange liqueur, brown sugar, salt, pepper, cumin, garlic, ginger, horseradish, oregano, basil, chives, dill, and green onions in a large bowl and whisk to combine. Make sure marinade completely covers the meat; marinade in refrigerator 16 to 24 hours.

BASIL BRAD'S MARINADE OF LOVE

Steps:

• Combine the red wine, Worcestershire sauce, mustard, lemon juice, tomato paste, balsamic vinegar, orange liqueur, brown sugar, salt, pepper, cumin, garlic, ginger, horseradish, oregano, basil, chives, dill, and green onions in a large bowl and whisk to combine. Make sure marinade completely covers the meat; marinade in refrigerator 16 to 24 hours.