THYME, SHALLOT, AND LEMON MARINADE
This classic marinade pairs nicely with almost any meat, particularly shellfish and fish fillets. Don't marinate shellfish for longer than twenty minutes; the acid in the lemon juice will cook the flesh.
Provided by Martha Stewart
Yield Makes 2/3 cup; enough for 2 pounds of meat or fish
Number Of Ingredients 7
Steps:
- Whisk together juice, wine, and oil in a shallow nonreactive dish. Arrange meat or fish in a single layer in dish; turn to coat. Evenly scatter thyme, shallots, and lemon slices over fish. Cover; refrigerate, turning meat occasionally.
- Remove meat or fish from refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.
THYME, SHALLOT, AND LEMON MARINADE
Steps:
- Whisk together 3 tablespoons fresh lemon juice, 3 tablespoons dry white wine, 2 tablespoons extra-virgin olive oil, leaves from 1 bunch fresh thyme (12 to 15 sprigs), 2 thinly sliced shallots, and 1 lemon, sliced into 1/4-inch rounds in a shallow nonreactive dish. Makes enough for 2 pounds of meat or fish. Refrigerate until ready to use, up to 1 day.
FLANK STEAK WITH LEMON SHALLOT MARINADE
This is delicious! It uses Meyer lemons, which I love. If you cannot get Meyer lemons you can substitute 1-1/4 cup fresh lemon juice and 1/4 cup fresh orange juice. I made sandwiches with the leftovers that my kids really enjoyed. I put a little garlic butter on a roll and broiled it a little. Then put thinly sliced pieces of steak on the roll, top with swiss cheese and broiled until melted. From the cookbook Food To Live By.
Provided by susie cooks
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Pierce both sides of the flank steak all over with a fork; place meat in a 1-gallon resealable plastic bag.
- Pour the lemon juice in a small bowl and whisk in the soy sauce. Add shallots; whisk in the sesame oil. Pour about 2/3 cup of the marinade inot a microwave-safe container and refrigerate until needed.
- Pour remaining marinade into the bag with the flank steak and seal, pressing out any excess air. Refrigerate the steak overnight; turning once or twice to distribute the marinade evenly.
- Remove the steak from the marinade and discard the unused marinade.
- Grill or broil the steak until cooked to taste; about 3 to 4 minutes per side for rare.
- Let the steak rest for 5 minutes.
- Warm the reserved marinade in the microwave and place in a serving bowl.
- Cut steak against the grain into very thin slices.
- Serve with warmed marinade.
Nutrition Facts : Calories 435.9, Fat 23.4, SaturatedFat 8.5, Cholesterol 93, Sodium 1464.3, Carbohydrate 3, Fiber 0.2, Sugar 0.4, Protein 50.9
LEMON, THYME, & BASIL BBQ SAUCE/MARINADE
Adapted from an old issue of Southern Living. Suggested use: Make up a batch and use half to marinate some chicken pieces overnight,grill or bake the chicken, using the remainder to brush onto your chicken in the last half hour of its cooking time to make a nice BBQ sauce. Or use as a dipping sauce for chicken wings. UPDATE: The onion powder measurement has been corrected.
Provided by HeatherFeather
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine lemon juice, garlic cloves, onion powder, salt, and paprika in a blender and process for a minute on high speed.
- Through the hole in the top of your blender, slowly add the oil, with the blender set to high, and then cover up the hole and blend another minute.
- Add herbs blend for 30 seconds.
- Keep chilled for up to 2 days.
LEMON-THYME WHIPPED RICOTTA
Make and share this Lemon-Thyme Whipped Ricotta recipe from Food.com.
Provided by Suzycooksforfun
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine ricotta, 2 tablespoons thyme, shallot (or chives), lemon zest, lemon juice, pepper and salt in a food processor. Puree for a few seconds until smooth.
- 2.Transfer to a serving bowl and swirl the top with the back of a spoon. Drizzle with oil and sprinkle with thyme.
Nutrition Facts : Calories 91.7, Fat 5.6, SaturatedFat 3, Cholesterol 17.5, Sodium 216.2, Carbohydrate 4, Fiber 0.2, Sugar 0.4, Protein 6.5
BAKED CHICKEN THIGHS WITH GINGER, THYME AND YOGURT
Provided by Matt Lee And Ted Lee
Categories dinner, weekday, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Purée shallots, ginger, lemon juice and lemon zest in a blender or a food processor. Gently fold yogurt into purée with a wooden spoon. Stir in salt and thyme.
- Skin chicken thighs, trimming excess fat, and place them in a shallow baking dish that is large enough to hold them in a single layer. Pour the yogurt mixture over chicken thighs, turning the chicken pieces to coat them on all sides, and marinate in refrigerator for an hour.
- Heat oven to 425 degrees. Bake chicken uncovered for 55 minutes, until corners of chicken just begin to brown and marinade has thickened to a paste. Chicken may be served hot or cold. If taking to a picnic, remove to a container and refrigerate until departure.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 32 grams, Carbohydrate 11 grams, Fat 52 grams, Fiber 1 gram, Protein 53 grams, SaturatedFat 15 grams, Sodium 860 milligrams, Sugar 6 grams, TransFat 0 grams
GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE
Categories Mustard Vegetable Side Vegetarian Summer Grill/Barbecue Thyme Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 Side-dish servings
Number Of Ingredients 20
Steps:
- Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
- Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
- Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
- Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
- Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.
SALMON FILLETS WITH LEMON-THYME SAUCE
Provided by Dave Tyson
Categories Milk/Cream Fish Bake Low Carb Quick & Easy Lemon Salmon White Wine Thyme Bon Appétit Washington
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Arrange salmon on baking sheet and season with salt and pepper. Bake until just cooked through, about 20 minutes.
- Meanwhile, boil next 5 ingredients in heavy medium saucepan over high heat until mixture is reduced to generous 1/2 cup, stirring occasionally, about 12 minutes. Strain sauce into heavy small saucepan, pushing hard on solids to release as much liquid as possible. Set saucepan over very low heat and whisk in butter 1 piece at a time. Whisk in lemon juice; season sauce to taste with salt and pepper.
- Transfer salmon to plates. Spoon sauce over and serve.
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