Succulent Marinade Food

SUCCULENT GARLIC SHRIMP

Steps:

• In a medium bowl, combine salt, pepper, lemon juice, garlic, and mayonnaise; stir until well blended; place shrimp in a large resealable plastic bag, pour marinade over shrimp and close bag; marinate in the refrigerate several hours or overnight; remove from refrigerator; drain, reserving marinade in a bowl.
• Preheat oven to 400F; in a medium bowl, combine bread crumbs, basil, and dill; coat each shrimp with crumbs and place in a single layer in a large shallow baking dish.
• To remaining marinade, add butter and olive oil; pour over shrimp.
• Bake for 8 to 10 minutes or until opaque in center (cut to test); remove from oven; serve with plenty of crusty bread for the sauce.

SUCCULENT MARINADE

Steps:

• Mix ingredients together for the marinade.
• Finally place your favorite steak in the marinade and cover.
• Let sit for at least 8 hours, preferably over night.
• Store them in the refrigerator while marinating.
• Do not save the marinade for future use; however, as the steaks cook, pour small amounts of the marinade over the steaks.
• They are best on the grill, but the oven does wonders also.

PARGIYOT THREE WAYS

Steps:

• For any of the marinades: Combine all the ingredients in a blender and puree until the mixture is smooth and about as thick as a milkshake. You may need to add a couple of tablespoons of water to thin the mixture. Toss 2 pounds skinless, boneless chicken thighs cut into 1-inch chunks with the marinade and seal in a zip-top bag. Marinate in the refrigerator for at least 4 hours or up to 2 days. When ready to grill, wipe off the excess marinade, thread the chicken pieces on skewers, and grill directly over hot coals, turning every few minutes, until the chicken has lightly charred on the exterior and is cooked through, about 8 minutes total.
• Photograph copyright © 2015 by Michael Persico