Marinade Me!

As seen on Twin Cities Live!

Mexican Marinade

Yield: Marinade for 1-pound meat, meat substitute or vegetable

Ingredients

• 1 cup olive oil
• 1 garlic clove, peeled and sliced
• 1 chipotle pepper in adobo sauce (less or more for desired heat)(if you want it hotter, dice it up!)
• 1 teaspoon Mexican oregano
• Zest of ½ of an orange
• Juice of ½ of an orange
• 1 bay leaf

Method

1. Add all ingredients to a *jar with a tightly fitted lid and shake until well combined and oil and acid are emulsified. Oil and acid are not separated, and mixture is cloudy.
2. Pour over product you want to marinate for a minimum of 2 hours, maximum 24 hours.
3. Remove from marinade prior to cooking.

*You may pulse ingredients into a food processor or blender if you wish. The above recipe is the quick and simple version. If you process and make into a paste, the final product will be very spicy as you will have chopped up the chipotle pepper, which is spicy!  

Enjoy!

Southeast Asian Marinade

Yield: Marinade for 1-pound meat, meat substitute or vegetable

Ingredients

• 1 cup canola oil
• Juice of ½ lime
• ½-inch ginger, sliced or zested
• 1 garlic clove, peeled and sliced
• 1-2 Thai chiles sliced
• 1/8-1/4 teaspoon fish sauce
• ¼ teaspoon sesame oil
• ¼ cup soy sauce
• ½ teaspoon sugar
• 1 clove star anise

Method

1. Add all ingredients to a *jar with a tightly fitted lid and shake until well combined and oil and acid are emulsified. Oil and acid are not separated, and mixture is cloudy.
2. Pour over product you want to marinate for a minimum of 2 hours, maximum 24 hours.
3. Remove from marinade prior to cooking.

*You may pulse ingredients into a food processor or blender if you wish. The above recipe is the quick and simple version. If you process and make into a sauce, the final product will be very spicy as you will have minced and infused the chiles. Very spicy!  

RECIPE SUGGESTION: Southeast Asian Rice Bowl

Enjoy!

Italian Marinade

Yield: Marinade for 1-pound meat, meat substitute or vegetable

Ingredients

• 1 cup olive oil (I used garlic infused oil)
• 1/4 cup (4 Tablespoons) red or white wine vinegar
• Juice of 1 lemon
• 1 tablespoon fresh parsley
• 1 tablespoon fresh oregano
• 1 tablespoon fresh thyme
• 2 cloves garlic, sliced

When I use it on pork I sub the vinegar for 2 tablespoons Grande Fete Cherry Balsamic Vinegar + 1/4 teaspoon salt

Method

1. Add all ingredients to a *jar with a tightly fitted lid and shake until well combined and oil and acid are emulsified. Oil and acid are not separated, and mixture is cloudy. Or pulse in a food processor.  

*You may pulse ingredients into a food processor or blender if you wish. The above recipe is the quick and simple version. If you process and make into a paste, the final product will be very thick. You may want to add a tablespoon of additional oil.

Opa!  Greek Marinade

Yield: Marinade for 1-pound meat, meat substitute or vegetable

Ingredients

• 1 cup plain Greek yogurt
• 1/4 cup white wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon oregano
• 3 cloves garlic, peeled and diced if shaking in a jar, or left whole if pulsing in a processor
• Zest of ½ lemon
• Juice of 1 lemon
• 1/2 lemon sliced, set aside

Method

1. Add all ingredients to a *jar with a tightly fitted lid and shake until well combined and oil and acid are emulsified. Oil and acid are not separated, and mixture is cloudy. Or pulse in a food processor or blender.

*You may pulse ingredients into a food processor or blender if you wish. The above recipe is the quick and simple version. If you process and make into a paste, the final product will be very thick. You may want to add a tablespoon of additional oil.

Indian Curry Marinade

Yield: Marinade for 1-pound meat, meat substitute or vegetable

Ingredients

• 1 cup coconut milk
• Juice of ½ lime
• 1 tablespoon fresh cilantro
• 2 cloves garlic, sliced
• ½ teaspoon turmeric
• ¼ teaspoon cayenne
• ½ teaspoon freshly grated ginger
• 1 teaspoon maple syrup (I used Iron Shoe Farms maple syrup)
• 1 teaspoon Tijerina’s Garam Masala Spice Blend
• Kosher salt to taste

Method

1. Add all ingredients to a *jar with a tightly fitted lid and shake until well combined and oil and acid are emulsified. Oil and acid are not separated, and mixture is cloudy. Or pulse in a food processor.

*You may pulse ingredients into a food processor or blender if you wish. The above recipe is the quick and simple version. If you process and make into a paste, the final product will be very thick, almost fluffy from the fat in coconut milk. You may want to add an additional tablespoon of coconut milk prior to marinading.

Jamaican Jerk Caribbean Marinade

Full recipe for Jerk Chicken from my travels to Negril

Yield: Marinade for 1-pound meat, meat substitute or vegetable

Ingredients

Method

1. Add all ingredients to a food processor. Pulse until well combined.

Al Pastor Marinade

Yield: Marinade for 1-pound meat, meat substitute or vegetable

Ingredients

• 1 fresh pineapple or 1 can diced or sliced pineapple, juiced reserved
• ½ cup white vinegar
• 1 cup oil
• 2 tablespoons chile paste
• 2 cloves garlic, peeled and minced
• ½ onion, peeled and minced
• OR in place of chile paste, garlic and onion use the recipe below
• 1 chipotle pepper in adobo sauce
• 2 teaspoons ground guajillo pepper
• 2 teaspoons ancho pepper
• 4 cloves garlic, peeled
• ½ onion, peeled
• ¼ cup pineapple juice
• 1 tablespoon oregano
• 1 tablespoon paprika
• 1 tablespoon smoked paprika
• 1 tablespoon salt

Method

1. Add all ingredients to a food processor or the like and pulse until blended.

Coffee Marinade

Yield: Marinade for 1-pound meat, meat substitute or vegetable

Ingredients

• 1 cup prepared coffee, cooled
• ¼ cup soy
• ¼ cup molasses
• ¼ onion, peeled and diced
• 1/3 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 3 garlic cloves, minced
• 1 teaspoon thyme, dried or 1 tablespoon fresh
• ½ teaspoon fresh cracked black pepper

Method

1. Add all ingredients to a food processor or the like and pulse until blended.