Marinades pt 1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Finely chopped onion |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Honey |
| 3 | tablespoons | Tomato ketchup |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | French mustard |
| ½ | cup | Olive oil |
| ½ | cup | Fresh lime juice |
| Minced garlic | ||
| Freshly chopped oregano | ||
| Crushed peppercorns | ||
| ½ | cup | Brandy |
| ¼ | cup | Soy sauce |
| 2 | tablespoons | Molasses |
| ½ | teaspoon | Dijon mustard |
| 1 | tablespoon | Grated fresh ginger |
| ½ | cup | Dry white wine |
| 1 | small | Onion; (minced) |
| ¼ | cup | Fresh lemon juice |
| ¼ | cup | Sesame oil |
| 2 | tablespoons | Soy sauce |
| 2 | Cloves garlic; (crushed) | |
| 1 | tablespoon | Grated fresh ginger |
| 2 | tablespoons | Honey |
| 2 | teaspoons | Chopped fresh parsley |
| 1 | cup | Dijon Mustard |
| 1 | cup | Dry white wine |
| ¾ | cup | Olive oil |
| ¼ | cup | Honey |
| 1 | Clove garlic; (minced) | |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Olive oil |
| ½ | small | Onion |
| 1 | Clove garlic; (both finely minced) | |
| 2 | tablespoons | Chopped fresh rosemary |
| Freshly ground black pepper to taste | ||
| Grated zest of one lemon; (the colored part of the lemon rind) | ||
| ¼ | cup | Fresh lemon juice. |
| ½ | cup | Soy sauce |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Light corn syrup |
| 2 | teaspoons | Ginger powder |
| 1 | teaspoon | Prepared mustard |
| 1 | teaspoon | Thyme |
| Garlic and onion powder to taste | ||
| 2 | cups | Dry red wine |
| 1 | bunch | Thinly sliced scallions |
| 1 | Clove minced garlic | |
| ½ | cup | Olive oil |
| ¼ | cup | Soy sauce |
| 2 | tablespoons | Brown sugar |
| 1 | teaspoon | Grated fresh ginger |
| 1 | tablespoon | Worcestershire sauce |
| 4 | Minced green onions | |
| 2 | Seeded jalapeno peppers | |
| ⅓ | cup | Lemon juice |
| ¼ | cup | Honey |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Fresh thyme leaves; (OR 2 tsp. dried thyme leaves) |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Nutmeg |
Directions
BARBECUE MARINADE
BASIC STEAK MARINADE
OR CHICKEN MARINADE
BRANDIED MARINADE
GARLIC HONEY MARINADE
HONEY MUSTARD MARINADE
LEMON MARINADE
PORK MARINADE
RED WINE MARINADE
SPICY HOT MARINADE
Hello, Barbecue Enthusiasts!
Marinades are a diverse combination of flavors that set the tone of your outdoor barbecue festivities.
For best results, use your marinade immediately after the ingredients have been combined. Place meats or vegetables in a zip-lock bag with the marinade, and remove as much air as possible before sealing and refrigerating.
You may want to prick the meat with a fork to allow the marinade to permeate deeply into the cut of steak, pork, or chicken.
Shrimp and vegetables may marinate for 15 minutes to 1 hour for best continued in part 2