{"id":1256,"date":"2020-04-19T14:06:45","date_gmt":"2020-04-19T19:06:45","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=1256"},"modified":"2020-06-08T10:08:13","modified_gmt":"2020-06-08T15:08:13","slug":"marinade-me","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2020\/04\/19\/marinade-me\/","title":{"rendered":"Marinade Me!"},"content":{"rendered":"<h2 class=\"has-vivid-cyan-blue-color has-text-color wp-block-heading\"><strong><em>As seen on Twin Cities Live!<\/em><\/strong><\/h2><h2 class=\"wp-block-heading\"><strong>Mexican Marinade<\/strong><\/h2><p><strong>Yield:<\/strong> Marinade for 1-pound meat, meat substitute or vegetable<\/p><h4 class=\"wp-block-heading\">Ingredients<\/h4><ul class=\"wp-block-list\"><li>1 cup olive oil<\/li><li>1 garlic clove, peeled and sliced<\/li><li>1 chipotle pepper in adobo sauce <em>(less or more for desired heat)(if you want it hotter, dice it up!)<\/em><\/li><li>1 teaspoon Mexican oregano<\/li><li>Zest of \u00bd of an orange<\/li><li>Juice of \u00bd of an orange<\/li><li>1 bay leaf<\/li><\/ul><h4 class=\"wp-block-heading\">Method<\/h4><ol class=\"wp-block-list\" type=\"1\"><li>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.<\/li><li>Pour over product you want to marinate for a minimum of 2 hours, maximum 24 hours.<\/li><li>Remove from marinade prior to cooking.<\/li><\/ol><p><em>*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! &nbsp;<\/em><\/p><p>Enjoy!<\/p><h2 class=\"wp-block-heading\">Southeast Asian Marinade<\/h2><p><strong>Yield:<\/strong> Marinade for 1-pound meat, meat substitute or vegetable<\/p><h4 class=\"wp-block-heading\">Ingredients<\/h4><ul class=\"wp-block-list\"><li>1 cup canola oil<\/li><li>Juice of \u00bd lime<\/li><li>\u00bd-inch ginger, sliced or zested<\/li><li>1 garlic clove, peeled and sliced<\/li><li>1-2 Thai chiles sliced<\/li><li>1\/8-1\/4 teaspoon fish sauce<\/li><li>\u00bc teaspoon sesame oil<\/li><li>\u00bc cup soy sauce<\/li><li>\u00bd teaspoon sugar<\/li><li>1 clove star anise<\/li><\/ul><h4 class=\"wp-block-heading\">Method<\/h4><ol class=\"wp-block-list\" type=\"1\"><li>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.<\/li><li>Pour over product you want to marinate for a minimum of 2 hours, maximum 24 hours.<\/li><li>Remove from marinade prior to cooking.<\/li><\/ol><p><em>*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! \u00a0<\/em><\/p><p>RECIPE SUGGESTION:  <a href=\"https:\/\/jessicatijerina.com\/index.php\/2020\/06\/08\/southeast-asian-inspired-rice-bowl\/\">Southeast Asian Rice Bowl<\/a><\/p><p>Enjoy!<\/p><h2 class=\"wp-block-heading\">Italian Marinade<\/h2><p><strong>Yield:<\/strong> Marinade for 1-pound meat, meat substitute or vegetable<\/p><h4 class=\"wp-block-heading\">Ingredients<\/h4><ul class=\"wp-block-list\"><li>1 cup olive oil (I used garlic infused oil)<\/li><li>1\/4 cup (4 Tablespoons) red or white wine vinegar<\/li><li>Juice of 1 lemon<\/li><li>1 tablespoon fresh parsley<\/li><li>1 tablespoon fresh oregano<\/li><li>1 tablespoon fresh thyme<\/li><li>2 cloves garlic, sliced<\/li><\/ul><p>When I use it on pork I sub the vinegar for 2 tablespoons<em> <a href=\"https:\/\/grandfeteshop.com\/store\/\">Grande Fete Cherry Balsamic Vinegar<\/a><\/em> + 1\/4 teaspoon salt<\/p><h4 class=\"wp-block-heading\">Method<\/h4><ol class=\"wp-block-list\" type=\"1\"><li>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.<em> &nbsp;<\/em><\/li><\/ol><p><em>*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.<\/em><\/p><h2 class=\"wp-block-heading\">Opa!&nbsp; Greek Marinade<\/h2><p><strong>Yield:<\/strong> Marinade for 1-pound meat, meat substitute or vegetable<\/p><h4 class=\"wp-block-heading\">Ingredients<\/h4><ul class=\"wp-block-list\"><li>1 cup plain Greek yogurt<\/li><li>1\/4 cup white wine vinegar<\/li><li>1 tablespoon olive oil<\/li><li>1 tablespoon oregano<\/li><li>3 cloves garlic, peeled and diced if shaking in a jar, or left whole if pulsing in a processor<\/li><li>Zest of \u00bd lemon<\/li><li>Juice of 1 lemon<\/li><li>1\/2 lemon sliced, set aside<\/li><\/ul><h4 class=\"wp-block-heading\">Method<\/h4><ol class=\"wp-block-list\" type=\"1\"><li>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.<\/li><\/ol><p><em>*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.<\/em><\/p><h2 class=\"wp-block-heading\">Indian Curry Marinade<\/h2><p><strong>Yield:<\/strong> Marinade for 1-pound meat, meat substitute or vegetable<\/p><h4 class=\"wp-block-heading\">Ingredients<\/h4><ul class=\"wp-block-list\"><li>1 cup coconut milk<\/li><li>Juice of \u00bd lime<\/li><li>1 tablespoon fresh cilantro<\/li><li>2 cloves garlic, sliced<\/li><li>\u00bd teaspoon turmeric<\/li><li>\u00bc teaspoon cayenne<\/li><li>\u00bd teaspoon freshly grated ginger<\/li><li>1 teaspoon maple syrup <em>(I used Iron <a href=\"https:\/\/ironshoefarm.com\/\">Shoe Farms<\/a> maple syrup)<\/em><\/li><li>1 teaspoon <em>Tijerina\u2019s Garam Masala Spice Blend<\/em><\/li><li>Kosher salt to taste<\/li><\/ul><h4 class=\"wp-block-heading\">Method<\/h4><ol class=\"wp-block-list\" type=\"1\"><li>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.<\/li><\/ol><p><em>*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<\/em> an additional tablespoon of coconut milk prior to marinading.<\/p><h2 class=\"wp-block-heading\">Jamaican Jerk Caribbean Marinade<\/h2><p><a href=\"https:\/\/jessicatijerina.com\/index.php\/2020\/03\/23\/jamaican-jerk-chicken-negril-street-food\/\">Full recipe for Jerk Chicken from my travels to Negril<\/a><\/p><p><strong>Yield:<\/strong> Marinade for 1-pound meat, meat substitute or vegetable<\/p><h4 class=\"wp-block-heading\">Ingredients<\/h4><div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\"><ul class=\"wp-block-list\"><li><em>1 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)<\/em><\/li><li><em>2 teaspoons fresh thyme<\/em><\/li><li><em>2 teaspoons ground allspice<\/em><\/li><li><em>2 cloves garlic, chopped<\/em><\/li><li><em>\u00bd medium onion, chopped<\/em><\/li><li><em>1 teaspoon <a href=\"https:\/\/ironshoefarm.com\/\">Iron Shoe Farms<\/a> maple syrup (sub brown sugar)<\/em><\/li><li><em>1 teaspoon fresh ground black pepper<\/em><\/li><li><em>1 teaspoon ground cinnamon<\/em><\/li><li><em>1 teaspoon ground nutmeg<\/em><\/li><li><em>1 teaspoon fresh grated or sliced ginger<\/em><\/li><li>\u00bd cup olive oil<\/li><li>\u00bc cup maggi sauce (Sub: soy sauce)<\/li><li>Juice of one lime<\/li><li>\u00bc cup orange juice or juice of \u00bd orange<\/li><li>\u00bc &nbsp;cup white vinegar<\/li><li>1 &nbsp;cup green onion, both green and white parts<em> (reserve a bit for garnish for the final meal. Makes it fancy!)<\/em><\/li><\/ul><\/div><\/div><p>M<strong>ethod<\/strong><\/p><ol class=\"wp-block-list\" type=\"1\"><li>Add all ingredients to a food processor. Pulse until well combined.<\/li><\/ol><h2 class=\"wp-block-heading\">Al Pastor Marinade<\/h2><p><strong>Yield:<\/strong> Marinade for 1-pound meat, meat substitute or vegetable<\/p><h4 class=\"wp-block-heading\">Ingredients<\/h4><ul class=\"wp-block-list\"><li>1 fresh pineapple or 1 can diced or sliced pineapple, juiced reserved<\/li><li>\u00bd cup white vinegar<\/li><li>1 cup oil<\/li><li>2 tablespoons chile paste<\/li><li>2 cloves garlic, peeled and minced<\/li><li>\u00bd onion, peeled and minced<\/li><li><em><strong>OR in place of chile paste, garlic and onion use the recipe below<\/strong><\/em><\/li><li><em>1 chipotle pepper in adobo sauce<\/em><\/li><li><em>2 teaspoons ground guajillo pepper<\/em><\/li><li><em>2 teaspoons ancho pepper<\/em><\/li><li><em>4 cloves garlic, peeled<\/em><\/li><li><em>\u00bd onion, peeled<\/em><\/li><li><em>\u00bc cup pineapple juice<\/em><\/li><li><em>1 tablespoon oregano<\/em><\/li><li><em>1 tablespoon paprika<\/em><\/li><li><em>1 tablespoon smoked paprika<\/em><\/li><li><em>1 tablespoon salt<\/em><\/li><\/ul><p>M<strong>ethod<\/strong><\/p><ol class=\"wp-block-list\" type=\"1\"><li>Add all ingredients to a food processor or the like and pulse until blended.<\/li><\/ol><h2 class=\"wp-block-heading\">Coffee Marinade<\/h2><p><strong>Yield:<\/strong> Marinade for 1-pound meat, meat substitute or vegetable<\/p><h4 class=\"wp-block-heading\">Ingredients<\/h4><ul class=\"wp-block-list\"><li>1&nbsp;cup&nbsp;prepared coffee, cooled<\/li><li>\u00bc cup soy<\/li><li>\u00bc cup molasses<\/li><li>\u00bc onion, peeled and diced<\/li><li>1\/3 cup balsamic vinegar<\/li><li>1 tablespoon Dijon mustard<\/li><li>3&nbsp;garlic cloves,&nbsp;minced<\/li><li>1&nbsp;teaspoon thyme, dried  or 1 tablespoon fresh<\/li><li>\u00bd teaspoon fresh cracked black pepper<\/li><\/ul><h4 class=\"wp-block-heading\">M<strong>ethod<\/strong><\/h4><ol class=\"wp-block-list\" type=\"1\"><li>Add all ingredients to a food processor or the like and pulse until blended.<\/li><\/ol>","protected":false},"excerpt":{"rendered":"<p>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<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[1002,1021,1013,1012,1011,1014,1016,1001],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-asian-marinade","8":"tag-coffee-marinade","9":"tag-dried-herbs","10":"tag-fresh-herbs","11":"tag-greek-marinade","12":"tag-italian-marinade","13":"tag-jamaican-jerk-marinade","14":"tag-mexican-marinade"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=1256"}],"version-history":[{"count":10,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1256\/revisions"}],"predecessor-version":[{"id":1526,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1256\/revisions\/1526"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=1256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=1256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=1256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}