Melt In Your Mouth Marinade Food

MELT-IN-YOUR-MOUTH BEEF TONGUE

Steps:

• Rinse the tongue and place it in a large stockpot. Add enough water to cover - I use 14 cups of water.
• Bring to a boil. This will likely take 20-30 minutes. Skim the foam off from the top.
• Lower the heat to a simmer. Add the bay leaves, peppercorns and allspice, and cook, partially covered, turning the tongue every hour to ensure even cooking on all sides. Cook 3 hours for a 2-lb. tongue, 4 hours for a 3-lb. tongue.
• Remove the cooked tongue to a cutting board. Allow it to cool until easier to handle, then remove the skin, as shown in the video, slice and serve, with or without sauce.
• To make the sauce, heat a large, deep skillet over medium heat. Add the butter and swirl to coat. Add the onions and cook, stirring occasionally, until caramelized, 10 minutes.
• Add the mushrooms and cook, stirring, until soft.
• Add broth, salt and pepper. Bring to a boil over high heat. Add the sliced tongue, cover it with the sauce, lower heat to a simmer, and cook, uncovered, for about 30 minutes.
• If you wish to thicken the sauce, 5 minutes before it's done, mix 1 teaspoon cornstarch with 2 teaspoons of cold water and stir the mixture into the sauce.
• Arrange tongue slices on plates and top them with the dsauce. Serve immediately.

PORK CHOPS THAT MELT IN YOUR MOUTH

Steps:

• 1. Place just enough oil In skillet to barely cover bottom, heat to med-high heat, In meantime, season & lightly flour chops, if using panko you might need to rub a little olive oil on the meat to help the panko adhere. Preheat oven to 375.
• 2. Lightly brown both side of chops, place on baking sheet ( you can spray baking sheet with spray oil but not needed unless pork is very lean). Pop in 375 oven for 25 to 35 min. depending on thickness of chops.
• 3. NOTE: If using cube steak, reduce oven time to about 20 min.

MELT IN YOUR MOUTH MARINADE

Steps:

• In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.

MELT-IN-YOUR-MOUTH CHICKEN BREASTS

Steps:

• Mix mayonnaise or yogurt, cheese and seasonings.
• Spread mixture over chicken breast and place in baking dish.
• Bake at 375°F for 45 minutes.

EXTREME MELT-IN-YOUR-MOUTH STEAKS

Steps:

• In a food processor combine all ingredients except the steaks; process until well blended.
• Using a fork prick holes on both sides of the steaks, then place in a shallow glass baking dish or container.
• Pour the marinade over steaks and turn to make certain that steaks are coated in the marinade.
• Cover and refrigerate for 6-24 hours (turning once or twice during marinating time).
• A couple of hours before ready to grill remove the steaks from the fridge and the marinade, place on plates and let come down to room temperature (discard the marinade).
• Grill steaks until desired doneness.

MELT IN YOUR MOUTH STEAKS

Steps:

• Whisk together all ingredients except the steak.
• Place steaks in a gallon ziplock bag or resealable container. Pour marinade over steaks.
• Let steaks marinate in the refrigerator 2 hours up to overnight. Turn steaks to marinate both sides.
• Remove steaks from marinade and cook to desired internal temperature.

MELT IN YOUR MOUTH CHICKEN (MIYM)

Steps:

• Wash and dry the chicken breasts. Move the chicken breasts to a cutting board. Place your non-dominant hand flat on one of the chicken breasts, and use the other hand and a sharp knife to slice through the thick side of the chicken. I normally end up with two large pieces and one small piece per chicken breast. Repeat with the remaining chicken.
• Optional step: Place the chicken in a bowl and cover the chicken with buttermilk (for me this takes about 1 cup of buttermilk). Toss the chicken to make sure the pieces at the bottom are coated in buttermilk as well. Marinate for 20 - 25 minutes in the refrigerator. This tenderizes the chicken, but it's very much an optional step - it will be delicious either way.
• While the chicken is marinating, add the mayonnaise, 1/2 cup of the parmesan, the garlic powder, the sea salt, the onion powder, the black pepper, the paprika, the red chili flakes, and the parsley flakes to a small bowl. Mix to combine.
• When the chicken is nearing the end of marinating, preheat the oven to 375 F.
• Once the chicken has finished marinating, remove the bowl from the refrigerator. Discard the remaining marinade and dry each piece of chicken before placing it on a baking dish. The dish doesn't need to be too large, but the pieces should be able to lay next to each other rather than on top of each other. I used a 9" x 11" size casserole dish.
• Spread the mayonnaise mixture over the chicken, then sprinkle with the remaining parmesan cheese.
• Bake for 20 - 25 minutes (or until the juices run clear and a meat thermometer registers an internal temperature of 165 F). Turn the oven to broil and broil for 1 minute, or until the topping is golden.
• Remove from the oven and let rest for 5 minutes, then serve warm.

MELT-IN-YOUR-MOUTH BRAISED AND BARBECUED CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
• Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
• Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
• Prepare rice according to package directions. Keep warm.
• Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
• Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.

MAKE YOUR TURKEY MELT IN YOUR MOUTH TURKEY BRINE

Steps:

• Combine chicken broth and apple juice in a food-safe container large enough to hold your turkey and the brine ingredients. Squeeze juice from orange halves and drop spent orange halves into the broth mixture; add celery, onion, rosemary, thyme, bay leaves, and sage leaves to the mixture. Stir salt, poultry seasoning, and black pepper into the liquid to dissolve.