Fresh Herb And Garlic Marinade Food

HERB AND GARLIC MARINADE

Steps:

• Whisk together ingredients in a nonreactive dish. Arrange meat in dish; rubwith marinade. Cover; refrigerate forlength of time specified below, turning meat occasionally.
• Removemeat from refrigerator; let it come to a cool room temperature beforecooking. Remove meat from the marinade; discard the marinade. Usinga paper towel, wipe off any large piecesof herbs or garlic from meat. Seasonmeat with salt and pepper.
• Cook meat as desired. Garnish withherbs; serve with lemon wedges.

GARLIC AND HERB MARINADE

Steps:

• In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.

VEGGIE KABOBS WITH HERB AND GARLIC MARINADE

Steps:

• Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour Marinade over vegetables. Cover and refrigerate for 2 hours.
• Preheat an outdoor grill to medium heat.
• Remove vegetables from the Marinade, reserving Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally.
• Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.

ROSEMARY, GARLIC AND LEMON MARINADE

Steps:

• Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;

LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS

Steps:

• In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
• Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
• Preheat grill. Brush and oil the grill to clean.
• Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
• Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
• Serve the chicken with grilled lemon.
• Call yourself a superstar!
• March - Why We Love: Lemons

HERB-GARLIC MARINADE

Steps:

• Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste. In a bowl whisk together garlic paste and remaining ingredients until emulsified. Marinade may be made 1 day ahead and chilled, covered.

GARLIC AND HERB MARINADE

Steps:

• Mix together first 8 ingredients.
• Add olive oil. (Pulse in a food processor or blender if available but leave garlic and rosemary "chunky" so pieces of it stick to the meat while grilling.).
• Add meat and marinate several hours up to overnight. The longer, the stronger!

GARLIC AND HERB MARINADE FOR STEAK

Steps:

• MIX ALL INGREDIENTS IN A BOWL. RESERVE 1/4 CUP OF MARINADE; REFRIGERATE. MARINATE YOUR STEAK(S) IN REFRIGERATOR 3-24 HOURS. REMOVE STEAK(S); DISCARD MARINADE. GRILL OR BROIL STEAK(S), BRUSHING WITH RESERVED MARINADE UNTIL DONE. THIS MAKES 1 CUP OF MARINADE.
• ****BEFORE GRILLING, I LIKE TO SPRINKLE BOTH SIDES OF MEAT WITH A PINCH OF COARSE SALT AND CRACKED BLACK PEPPER****.

GRILLED LEG OF LAMB WITH GARLIC AND HERB LEMON MARINADE

Steps:

• Mix all marinade ingredients together in a glass bowl.
• Place the lamb in a extra large heavy-duty plastic bag or glass bowl.
• Pour the marinade over the lamb, and turn to coat well on all sides.
• Cover tightly with plastic wrap (if using a glass bowl).
• Place in the fridge for a minimum of 24 hours (turning occasionally to distribute marinade).
• When ready to grill, remove from fridge and save marinade for basting if desired.
• Turn the grill to high heat.
• Sear both sides for about 5 minutes on each side.
• Reduce grill temperature to medium heat and finish cooking the lamb.
• You may baste the lamb with the leftover marinade if desired.

LEMON, HERB & GARLIC MARINADE

Steps:

• Roughly chop the rosemary leaves, thyme leaves, and lavender flower/s or leaves (if using).
• Place herbs, salt and pepper into a mortar and pound with a pestle, until herbs are crushed and fragrant.
• Add garlic and lemon zest and pound until garlic makes a paste - add a little of the olive oil if necessary.
• Now stir in the lemon juice and the olive oil and mix together.
• Pour mixture into a small screwtop jar. Fix lid securely and shake vigorously until mixture thickens and emulsifies.
• Pour over meat, cover and marinade in the refrigerator for 1-2 hours before cooking.
• Pour any marinade left in the bowl over the meat while it cooks.

FRESH HERB CHICKEN MARINADE

Steps:

• Mix all ingredients together and marinade chicken overnight.