Liven Up Your Meals with Marinades!
By Brenda Hyde
Fresh herbs are perfect for marinades; adding a freshness
to any meat or seafood. Remember to be safe and discard
the marinade after it has been used. You can double the recipes
and use half for marinade and half for basting. Some recipes
do allow you to boil the used marinade and then use it as a baste.
Always go with discarding if you are unsure! It's better to be
safe than take a chance on making your family or guests ill.
Citrus Pork Marinade
Ingredients:
1 cup salsa
1/2 cup lime juice
1/2 cup beer (or water)
2 cloves garlic, minced
1 tablespoon snipped cilantro
1 1/2 tsp. ground cumin
1/4 tsp. ground red pepper
1/4 tsp. black pepper
Combine ingredients, pour over pork and refrigerate
for 3-4 hours before cooking. Enough for about 1 1/2
pounds.
Hawaiian Beef Marinade
Ingredients:
2 cups pineapple juice
1/2 cup honey
2 tablespoon soy sauce
1/4 cup chopped green onion
2 cloves garlic, minced
Blend ingredients and marinate steak whole or cut into
cubes for kabobs in refrigerator for 1-3 hours. Enough
for 2-3 pounds of meat.
Herb Marinade for Shrimp
Ingredients:
1/4 cup olive oil
2 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon thinly sliced fresh basil
1 tablespoon minced fresh parsley
1 tsp. finely chopped fresh oregano
pinch crushed red pepper flakes
Blend all, add one pound of shrimp and
marinate for at least 3 hours in the refrigerator.
Kebob Marinade
Ingredients:
Juice of two lemons
1/4 cup olive oil
2 tablespoons grated onion
2 tablespoons ground chili peppers
1 tsp. coriander
1 tsp. ground ginger
1 clove garlic, crushed
1 tsp. turmeric
dash of salt
Mix together all ingredients. This will marinate about
3 pounds of kabob beef. Place in marinade for about
8 hours in refrigerator.
Greek Marinade
Ingredients:
4 tablespoons olive oil
1 tablespoon prepared mustard
1/2 cup lemon juice
2 cloves garlic, minced
1 tsp. dried oregano or 2 tsp. fresh
Combine and pour over thin boneless pork slices. Marinate
in refrigerator 1-8 hours. Grill or roast meat.
Spicy Beef Marinade
Ingredients:
1/2 cup picante sauce
1/3 cup red wine vinegar
1/4 cup oil
1 tablespoon fresh cilantro, snipped
1 clove crushed garlic
1/8 tsp. black pepper
Pour marinade over cooked sliced beef. Marinate
for 4-24 hours in refrigerator. Use in salad, for pita sandwiches
or in tortillas. Enough for 1 pound.
Balsamic Seafood Marinade
Ingredients:
1/3 cup balsamic vinegar
1/3 cup wine or herb vinegar
1/2 cup chopped fresh basil leaves
1 tablespoon minced garlic
1 tablespoon fresh tarragon, chopped
2-4 tsps. hot pepper sauce
1/2 cup oil
In blender combine vinegars, basil, garlic, tarragon
and hot pepper sauce. Process until all is finely
chopped. Add oil slowly in a steady stream until
it is well-blended. Cover and chill until ready to
use. This is enough for about 3 pounds of fish
fillets or steaks. Marinate in refrigerator for one
hour, turning every 15 minutes.
About the author:
Brenda Hyde is editor of Old Fashioned Living, a freelance writer,
cook, gardener and Mom. Growing and using herbs has become one of
her favorite things.
