The Best Marinade Ever Food
THE ONLY MARINADE YOU'LL EVER NEED
If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean.
Provided by Steven Raichlen
Categories Sauce Herb Marinate Backyard BBQ Summer Tailgating
Yield Makes 1 cup
Number Of Ingredients 9
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.
BEST STEAK MARINADE IN EXISTENCE
This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.
Provided by Kookie
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 145.2 calories, Carbohydrate 5.6 g, Fat 13.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 688 mg, Sugar 1.7 g
THE PERFECT MARINADE
This marinade works on everything!
Provided by Christina Suggs
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Yield 1
Number Of Ingredients 6
Steps:
- In a non-porous glass dish or bowl, combine the salad dressing, soy sauce, lemon juice, sesame seeds, ginger and garlic. Mix all together. Add favorite meat and marinate, covered and refrigerated, for at least 2 hours.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 26.9 g, Fat 35.8 g, Fiber 4.3 g, Protein 11.1 g, SaturatedFat 5.4 g, Sodium 6110.5 mg, Sugar 8.9 g
THE BEST MARINADE EVER
The title says it all. This is enough for 4 tuna steaks, lamb chops or chicken pieces. From Chris McFerran of Best Cellars, a wine store based in NYC.
Provided by enigmused
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Place the fish or meat in the marinade.
- Turn the pieces over several times.
- Keep refrigerated.
- Fish should be marinated for 45 minutes, chicken for at least an hour, and red meats like lamb for several hours.
- When the fish or meat has marinated long enough, heat up your grill, pull the pieces out of the marinade, and season them well with salt and pepper.
- Immediately place on the grill.
- Baste occasionally with the leftover marinade.
- Discard marinade when grilling is complete.
Nutrition Facts : Calories 289.3, Fat 27.3, SaturatedFat 3.8, Sodium 3.4, Carbohydrate 11.4, Fiber 0.9, Sugar 7.9, Protein 1.2
THE ONLY MARINADE YOU'LL EVER NEED
Make and share this The Only Marinade You'll Ever Need recipe from Food.com.
Provided by riffraff
Categories < 15 Mins
Time 10m
Yield 1 cup
Number Of Ingredients 9
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.
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TOP 10 ALL-PURPOSE MARINADE RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Teriyaki Marinade. Want to get that great teriyaki flavor into your favorite dish? This teriyaki marinade is sure to add flavor to whatever you're grilling.
- Lemon and Rosemary Marinade. This is a great lemon and rosemary marinade recipe for chicken. It gives you that lemon-herb flavor that you find on so many store-bought chickens, but this is better.
- Classic Steak Marinade. A great steak doesn't need any help. A not so great steak does. If you are grilling a steak that isn't the most tender then this classic steak marinade is perfect.
- Pineapple Marinade. This marinade works really well on pork or chicken. It is also great for bringing a Hawaiian flavor to beef dishes. The power of pineapple tenderizes and sweetens meats.
- Jamaican Jerk Marinade. You've heard of Jerk seasonings and Jerk rubs, well this is a Jamaican jerk marinade that gets that great jerk flavor deep into the meat.
- Greek-style Lamb Marinade. This Greek-style lamb marinade can be applied to any meat but is particularly good on lamb dishes. Let the meat marinate for a while so the flavors can infuse.
- Brisket Marinade. Whether you are smoking or grilling a brisket, this brisket marinade will add a lot of flavors and help tenderize the meat.
- Mexican Marinade. This Mexican marinade can be used on practically any meat or Mexican-style dish. You'll get a great lime and cilantro flavor without overpowering the flavor of the meat.
- Beef Rib Marinade. This beef rib marinade adds a lot of flavor to your beef ribs. The acid from the lemon juice and vinegar will increase tenderness once they are smoked.
- Bulgogi Marinade. This is the traditional bulgogi marinade recipe for Korean bulgogi, which is a marinated steak cut into strips and served up on lettuce leaves or rice.
BEST EVER MEAT MARINADE - A FOOD LOVER'S KITCHEN
Instructions. Mix all ingredients together in a bowl and whisk until well combined. Pour marinade over desired type of meat. Cover, and …
From afoodloverskitchen.com
4.7/5 (41)Total Time 5 minsCategory SaucesCalories 130 per serving
From afoodloverskitchen.com
4.7/5 (41)Total Time 5 minsCategory SaucesCalories 130 per serving
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Recipe Steps. Step 1: Combine the lemon zest, juice, salt, pepper, and red pepper flakes (if using) in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Step 2: Stir in the garlic and herbs. Stir or whisk in the olive oil.
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This process occurs due to the acid or enzymes in certain ingredients, which is why small quantities of vinegar, citrus and wine (acid), and certain fruits such as papaya and pineapple (enzymatic) are used in marinades (conversely, too much can toughen meat). Whatever cut you’re planning to cook, here’s some inspiration to take your dish to ...
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From lovefood.com
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