Bill Wight Marinades

8/10/2019 Bill Wight Marinades

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* Export ed f r om Mast erCook *

! ! ! Read Me!

Reci pe By : Bi l l Wi ghtServi ng Si ze : 1 Prepar at i on Ti me : 0: 00

Categori es : I nf or mat i on *Mari nades

Amount Measur e I ngredi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

***I nf or mat i on***

The r eci pes i n t hi s col l ect i on were col l ect ed, cor r ect ed, edi t ed andcat egor i zed by Bi l l Wi ght .

You may r edi st r i but e t hi s col l ect i on i n any f orm as l ong as t hi s messagei s i ncl uded.

For comment s or suggest i ons, emai l me at : Bi l l _Wi ght _CA@yahoo. com

Some answers t o f r equent l y asked quest i ons about my reci pe col l ect i on:

I not i ce that you have edi t ed and corr ected many of t he reci pe ar chi vesyou have on your page. What di d you edi t out and cor r ect ?

Many of t he reci pes i n t hi s col l ect i on wer e t yped, f or mat t ed and postedi n t he l at e 1980' s and ear l y 1990' s t o var i ous bul l et i n boar ds bef or e t heI nt ernet came i nt o bei ng. These r eci pes wer e of t en f ormat t ed f or ar eci pe management pr ogr amcal l ed Meal Mast er . Dur i ng t he years, t her eci pes have been posted and repost ed to var i ous mai l i ng l i st s andnewsgr oups on t he I nt er net . They of t en pi ck up er r ors dur i ngr ef ormat t i ng and r epost i ng. I have al so conver t ed many of t hese r eci pes

f r om Web page f ormat and Meal Mast er f ormat t o Mast erCook f ormat . Thi sconver si on pr ocess of t en i nt r oduces er r or s i nt o t he r eci pe. I haveat t empt ed t o cor r ect t he conver si on err ors . I have al so r emoved t henames of t he peopl e who t yped, f ormat t ed and post ed t hese r eci pes. Ihave kept t he r eci pe aut hor or cr eat or where known. I have al so removeddupl i cat e reci pes and I have at t empted t o make some sense out of t her eci pes cat egor i es.

I not i ce t hat you have r emoved al l t he nut r i t i on dat a f r om t he r eci pes i nyour col l ect i on. Why di d you do t hi s?

Si nce many of t he reci pes i n t hi s archi ve were typed and f ormat t edsever al year s ago and t hey of t en cont ai n conf l i ct i ng nut r i t i on

i nf or mat i on, I have deci ded t o st r i p out t he nut r i t i onal dat a f r om al lt he r eci pes I edi t . I f you have a cur r ent ver si on of Mast er Cook ( 6. 0) i twi l l cal cul at e nut r i t i onal dat a mor e accur at el y than t he ol der ver si ons.So af t er you i mpor t t he r eci pes i nt o your copy of Master Cook, you wi l lhave up- t o- dat e nut r i t i onal dat a avai l abl e. I f nut r i t i onal dat a i si mport ant t o you, make sure t hat t he ser vi ng si ze l ooks reasonabl e. Manyr eci pes have a ser vi ng si ze set t o t he Mast er Cook def aul t set t i ng of ' 1' .So nut r i t i onal dat a woul d assume the ent i r e reci pe i s one ser vi ng andr epor t t he dat a i ncor r ectl y. I have t i r ed, as I edi t ed t he r eci pes, t o


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cor r ect t he ser vi ng si ze i f i t was set t o "1" t o a r easonabl e ser vi ngsi ze based on t he reci pes i ngr edi ent amount s.

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! Mari nade Reci pe I nf ormat i on

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : *Mar i nades I nf o

Amount Measure I ngr edi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

***I nf or mat i on***

Most meat mar i nades wi l l have thr ee part s:

An oi l , l i ke ol i ve, nut or veget abl eAn aci d, l i ke vi negar , l emon or l i me j ui ce or a wi neA f l avor component , l i ke gar l i c, her bs, sugar , soy sauce.

Some of t he r eci pes i n t hi s col l ect i on ar e f or a mar i nade and t hepreparat i on and cooki ng of t he meat i t em. Many of t hese mar i nades can beused f or ot her meat i t ems t han j ust t he one speci f i ed i n t he reci pe.Experi ment .

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Achi ote Mar i nade/ Mop

Reci pe By : Kur t LucasServi ng Si ze : 1 Prepar at i on Ti me : 0: 10Categor i es : Barbeque *Mar i nades

For Por k

Amount Measure I ngredi ent - - Preparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

2 cups ci der vi negar24 ounces beer4 t abl espoons achi ote paste

2 t abl espoons bl ack pepper1 t abl espoon gr anul at ed gar l i c3 t abl espoons pequi n pepper f l akes2 t abl espoons dry must ard

1/ 4 cup ground New Mexi can chi l e1 t abl espoon oregano1 t abl espoon cumi n seed - - r oast ed and gr ound4 t abl espoons Trappeys Mexi - pep or Tabasco or?2 t abl espoons kosher sal t


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Mi x al l i ngr edi ent s i n a non r eact i ve bowl . Use as a mar i nade or mop.

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Adobe - Mexi can Smoked Chi l i Mar i nade

Reci pe By :Servi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categori es : *Mar i nades For Por k


3 or anges - - j ui ce of

l i me - - j ui ce of2 chi pot l e chi l es - - ( canned)chopped

3 cent i l i t er s gar l i c - - f i nel y chopped2 t easpoons oregano - - cr ushed1 t easpoon cumi n seeds1 t easpoon bl ack pepper2 t abl espoons wi ne vi negar1 teaspoon sal t

Combi ne or ange and l i me j ui ces, chi l es gar l i c, oregano, cumi n, bl ackpepper , vi negar and sal t i n bl ender .

Pur ee unt i l smoot h. Makes enough mar i nade f or l l / 2 t o 2 pounds meat orchi cken. Do you get t he Ti mes.

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* Export ed f r om MasterCook *

Adobo

Reci pe By :

Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categori es : *Mar i nades For Por k


8 cl oves gar l i c - - unpeel ed4 dr i ed chi l es anchos st emmed - - seeded, devei ned

- - about 2 ounces


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6 dr i ed chi l es guaj i l l os st emmed - - seeded,devei ned

- - about 1 1/ 2 ounces1 1/ 2 i nch st i ci nnamon about 1/ 2 t gr ound1 cl ove - - or a pi nch gr ound

10 bl ack peppercorns scant 1/ 4 t gr ound

2 l arge bay l eaves br oken up1/ 8 t easpoon cumi n seed - - or 1/ 8 t gr ound1/ 2 t easpoon dri ed oregano1/ 2 t easpoon dri ed t hyme

1 1/ 2 t easpoons sal t1/ 4 cup ci der vi negar

Toast i ng t he chi l es and gar l i c. Roast t he gar l i c cl oves on a gr i ddl e orheavy ski l l et over medi um heat , t ur ni ng f r equent l y, unt i l bl ackened i nspot s and VERY sof t , about 15 mi nut es. Remove, cool , ski n and r oughl ychop. Whi l e t he gar l i c i s roast i ng, t ear t he chi l es i nt o f l at pi eces andt oast t hem a f ew at a t i me: Use a met al spat ul a to pr ess t hem f i r ml yagai nst t he hot sur f ace f or a f ew seconds, unt i l t hey bl i st er , crackl e

and change col or , t hen f l i p t hem over and pr ess t hem f l at t o t oast t heot her si de. Soaki ng t he dr i ed chi l es.

Br eak the chi l es i nt o a smal l bowl , cover wi t h boi l i ng wat er , wei ght wi t ha pl ate t o keep submerged and soak 30 mi nut es. Dr ai n, t ear i nt o smal l erpi eces, pl ace i n a bl ender j ar and add t he gar l i c.

Fi ni shi ng t he Adobo. I n a mor t ar or spi ce gr i nder , pul ver i ze t heci nnamon, cl oves, peppercorns, bay l eaves and cumi n. Add t he chi l esal ong wi t h t he oregano, t hyme, sal t , vi negar and 3 Tb water . Wi t h a l ongseri es of bl ender pul ses, r educe t he mi xtur e to a past e.

Run t he bl ender f or a f ew seconds unt i l t he mi xtur e cl ogs, t hen scr ape

down t he si des wi t h a spatul a and st i r ; r epeat a dozen t i mes or moreunt i l t he mi xtur e i s smooth. Don' t add wat er unl ess absol ut el y necessaryor t hi s mar i nat i ng past e won' t do i t s j ob wel l . St r ai n t he past e t hr ougha medi um- mesh si eve i nt o a non- cor r osi ve cont ai ner wi t h a t i ght - f i t t i ngl i d. Cover and r ef r i ger at e. Consi der at i ons: Af t er soaki ng t he chi l es,t hey can be put t hr ough a f ol ey f ood mi l l t o remove the ski ns and t heseeds. Add t hi s pur ee al ong wi t h t he garl i c t o t he smal l bl ender j ar andpr oceed.

I f t hi s i s done, and t he mi xt ur e i s put t oget her i n a smal l bl ender j ar ,and pul sed, scr aped down, and mi xed ver y wel l t he f i nal si evi ng can beel i mi nat ed. Al l of t he chi l es can be Ancho or Guaj i l l o. You cansubst i t ut e 3 1/ 2 ounces of Cal i f orni a or New Mexi can chi l es f or t he above

chi l es but t he f l avor wi l l be l i ght .

Adobo wi t h powdered chi l es: For a darker , st r onger t ast i ng adobo madewi t hout t he t edi ous ser i es of bl ender r uns, r oast t he chi l es and gar l i cas di r ect ed above, t hen pul ver i ze t he chi l es wi t h t he ci nnamon, cl oves,pepper , bay l eaves and cumi n i n sever al bat ches i n a spi ce gr i nder ; si f tt hrough a medi um- mesh si eve. Ski n t he gar l i c and mash i t t o a smoot hpaste. Mi x wi t h t he powder ed chi l e mi xt ur e, oregano, t hyme, sal t ,vi negar and 6 Tb water . St ore as di r ected above.


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Adobo ( Mexi can Smoked Chi l e Mar i nade)

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categori es : *Mar i nades Spi ce Mi x

For Por k


3 or anges1 l i me

2 canned chi pot l e chi l i es - - or t o t ast e3 cl oves gar l i c - - ( 1 T)2 t easpoons dr i ed oregano

1/ 2 t easpoon cumi n seed1/ 2 t easpoon bl ack pepper

2 t abl espoons wi ne vi negar1/ 2 t easpoon sal t

Sour ce: FOODday, J ul y 9, ' 91 From: Val er i e Whi t t l e Thi s spi cy mari nadeowes i t s unusual f l avor t o t he chi pot l e, a smoked j al apeno chi l e.Chi pot l es ar e usual l y sol d canned i n t omat o paste. Look f or t hem atMexi can and Lat i n Amer i can market s. Adobo mar i nade goes par t i cul ar l ywel l wi t h por k.

J ui ce t he or anges and l i me. Fi nel y chop chi l i es and gar l i c. Pl aceci t r us j ui ces, chi l i es, gar l i c, or egano, cumi n, bl ack pepper , vi negar andsal t i n bl ender and pur ee unt i l smoot h.

Makes enough mar i nade f or 1 1/ 2 t o 2 pounds meat or chi cken.

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Al l - Pur pose Mar i nade

Reci pe By :Servi ng Si ze : 6 Prepar at i on Ti me : 0: 00Categor i es : Caj un Sauces

Mops & Rubs *Mar i nades

Amount Measur e I ngredi ent - - Pr eparat i on Method


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- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -3 cups dry whi t e wi ne

1/ 2 t easpoon cayenne pepper1 t abl espoon oni on powder

1/ 2 cup soy sauce1/ 2 t easpoon gar l i c powder

Mi x al l i ngr edi ent s t oget her . Mar i nat e t he meat ( beef , por k, chi cken, orgame) f or 3 to 6 hour s, t hen use t he mar i nade as a bast i ng sauce as t hemeat cooks on t he gr i l l .

From J ust i n Wi l son' s "Out door Cooki ng Wi t h I nsi de Hel p"

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Apr i cot Bast i ng Sauce

Reci pe By :Servi ng Si ze : 2 Prepar at i on Ti me : 0: 00Categori es : Baste *Mari nades


1/ 2 cup apr i cot j am 1/ 4 cup apr i cot s - - dr i ed, f i ne chop

1/ 4 cup dry whi t e wi ne1 t abl espoon honey

1 t easpoon Worcest ershi r e sauce

Heat al l i ngr edi ent s over l ow heat , st i r r i ng occasi onal l y, unt i l j am i smel t ed.

Makes about 1 cup of sauce.

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Ar gent i ne Mar i nade

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categori es : *Mar i nades

Amount Measur e I ngredi ent - - Preparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -


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1/ 2 t easpoon saf f r on t hr eads1/ 2 cup vi r gi n ol i ve oi l - - ( 1 20ml )1/ 2 cup whi t e wi ne vi negar - - ( 1 20 ml )

1 Spani sh oni on - - di ced2 gar l i c cl oves - - pr essed

1/ 4 cup parsl ey - - chopped

1 t easpoon t hyme1 t abl espoon l emon j ui cesal t & pepper

An Ar gent i ne asado or bar becue i s not aut hent i c wi t hout t hi s del i ci ousmar i nade cal l ed chi mi chur i . i t i s si mi l ar t o a mul t i spi ced vi nai gr et t eand i s gi ven an ear t hi er t one wi t h t he addi t i on of saf f r on.

I ser ve t hi s wi t h poul t r y or shel l f i sh and br ush i t on t op of gar l i cbr ead bef or e t oast i ng.

Powder t hr eads and st eep i n l emon j ui ce f or 20 mi nut es. Combi ne al li ngr edi ent s wi t h whi sk and st or e i n cover ed j ar .

Fr om"Wi l d About Saf f r on- - A Cont emporary Gui de t o an Anci ent Spi ce", byEl l en Szi t a. Publ i shed by Saf f r on Rose, 28 J ohn Gl enn Ci r cl e, Dal y Ci t y,Ca. , 94105. 1987.

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Ar gent i ni an Chi mi chur r i - St yl e Mar i nade

Reci pe By :Ser vi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egori es : *Mar i nades For Por k

Amount Measure I ngredi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

1/ 2 cup veget abl e oi l1/ 2 cup mal t vi negar1/ 4 cup water

2 t abl espoons f r esh par sl ey - - chopped3 l ar ge gar l i c cl oves - - mi nced1 t easpoon cayenne pepper

1 teaspoon sal t1 1/ 2 t easpoons f r esh oregano l eaves - - chpd.

1/ 2 t easpoon f r eshl y gr ound pepper

Combi ne al l i ngr edi ent s i n a gl ass j ar wi t h t i ght f i t t i ng l i d. Let st andat r oomt emper at ur e f or 24 hour s.

Makes about 1- 1/ 3 cups


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For beef and poul t r y.

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Asi an Bl ack Bean Mar i nade



2 t abl espoons bl ack bean sauce

1/ 2 t easpoon dry must ard2 t abl espoons dr y sher r y2 t abl espoons soy sauce1 t abl espoon sesame oi l

Combi ne al l i ngr edi ent s i n a bowl .

Makes about 1/ 2 cup

For poul t r y, por k, l amb

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Asi an St eak Mar i nade - Por t erhouse

Reci pe By :Ser vi ng Si ze : 4 Prepar at i on Ti me : 0: 00Cat egori es : For Beef *Mari nades


2 l ar ge por t er house st eaks about 1- t o- 1 1/ 4- l b- - eachf r eshl y gr ound bl ack pepper** *mari nade***

1 t abl espoon dar k soy sauce2 t abl espoons l i ght soy sauce2 t abl espoons oyst er sauce1 t abl espoon chi l i bean sauce or paste1 t abl espoon sugar


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1 t abl espoon f i sh sauce1 t abl espoon r i ce wi ne2 t easpoons sesame oi l

BRI NG THE STEAKS t o r oom t emperatur e. Spr i nkl e wi t h t he f r eshl y gr oundbl ack pepper .

I n a medi um- si zed bowl , mi x al l t he mar i nade i ngr edi ent s t ogether andspr ead t hi s evenl y over each si de of t he st eaks. Al l ow t o si t andmar i nat e at r oom t emper at ur e f or at l east 1 hour .

Appr oxi matel y 40 mi nutes bef ore you ar e ready t o cook, make a charcoalf i r e and, when t he coal s ar e ash whi t e, gr i l l t he st eaks on each si de f orabout 5- t o- 10 mi nut es, dependi ng on t hei r t hi ckness and your t aste.

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Bal sami c Dr essi ng

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categori es : Dr essi ngs *Mar i nades


3/ 4 cup ol i ve oi l1/ 4 cup bal sami c vi negar

1 shal l ot - - f i nel y chopped1/ 4 t easpoon sal t1/ 4 t easpoon f r eshl y gr ound pepper

Combi ne al l i ngr edi ent s i n a j ar . Cl ose t i ght l y, and shake vi gor ousl y.

Use on poul t r y.

Sour ce: Sout hern Li vi ng, November , 1995

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Barbados Seasoni n'

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : Rubs *Mar i nades


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- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -1 head gar l i c - - 10- 12 cl oves1 oni on - - coar sel y chopped3 chi ve bunches - - chopped

1 bel l pepper - - chopped1/ 2 r ed bel l pepper - - chopped1 cel er y st al k1 habanero peppers - - more t o t ast e,

- - seeded1 bunch par sl ey - - chopped

- 1 t abl espoon dr i ed1 bunch t hyme - - chopped

- 1 t abl espoon dr i ed1 bunch mar j oram - - chopped1 t abl espoon dr i ed

1/ 2 cup l i me j ui ce

Coar sel y pur ee the gar l i c, oni on, bel l pepper s, cel er y, chi l i pepper s,chi ves, her bs and l i me j ui ce i n a f ood pr ocessor or bl ender . Cor r ect t heseasoni ng wi t h sal t and pepper t o t ast e. Add l i me j ui ce.

Thi s can be r ubbed under t he ski n of a whol e chi cken, l ef t t o r est i n t heperf or at or f or 12- 24 hour s t hen r oasted. I t can al so be used t o mari natepor k, f i sh or shr i mp.

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Barbecued Por k St r i ps and Mar i nade

Reci pe By :Servi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categori es : For Por k *Mari nades

Bar beque


2 pounds bonel ess pork but t***mar i nade***

2 t abl espoons l i ght soy sauce2 t abl espoons Chi nese r i ce wi ne or dr y sherr y2 t abl espoons sugar1 t abl espoon mi nced garl i c1 t abl espoon brown bean sauce1 t abl espoon hoi si n sauce1 t abl espoon r ed bean curd1 t easpoon - - 5 spi ce powder


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***bast i ng l i qui d***3 t abl espoons mal t sugar or honey3 t abl espoons boi l i ng wat er

CUT THE PI ECE OF PORK BUTT i n hal f . Cut t he t wo hal ves i nto 3/ 4- i nchst r i ps. Put t he st r i ps i n a bowl wi t h t he mar i nade and mi x wel l t o coat

t hem t hor oughl y.

Mar i nat e at r oom t emper at ur e f or 3 hour s, or over ni ght i n ther ef r i ger at or . Remove t he por k f r om t he mar i nade and bast e t he st r i pswi t h t he mal t - sugar mi xtur e.

Use cur ved skewers ( avai l abl e i n Chi nese cookware shops and somer est aur ant - suppl y st or es) t o hang t he meat f r om t he t op shel f of t heoven over a l ar ge pan f i l l ed wi t h wat er t o a dept h of 1/ 4 i nch.

Roast t he pork at 350F f or 45 mi nut es, bast i ng occasi onal l y wi t h t he mal tsugar or honey. I ncr ease the heat t o 425F and r oast f or 20 mi nut es tof i ni sh t he por k.

When t he por k i s cool enough t o handl e, cut i t i nt o 1/ 2- i nch sl i ces.Ar r ange t he pork sl i ces on a pl at t er. Ser ves 4 t o 6 as a mai n cour seaccompani ed by vegetabl es, 8 to 10 as an appet i zer .

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Basi c Barbeque Sauce - Mar i nade

Reci pe By :Ser vi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egori es : *Mar i nades Di ps

Bar beque


1 part a- 1 sauce1 part f avor i t e barbeque sauce1 par t honey

Thi s qui ck bar beque sauce i s used t o bast e meat or poul t r y dur i ng

br oi l i ng or bar bequi ng. Di l ut e wi t h appr opr i at e whi t e or r ed wi ne f ormari nat i ng st eaks or ot her meat s.

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Basi c Beef Mar i nade

Reci pe By : J i m Tar ant i no "Mar i nades"Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : Barbeque *Mar i nades

For Beef For The Gr i l l


1/ 4 cup sher r y vi negar or r ed wi ne vi negar1/ 2 cup dry r ed wi ne

2 t abl espoons soy sauce1 t abl espoon Worcest ershi r e sauce1 teaspoon sugar

1/ 2 cup ol i ve oi l2 cl oves gar l i c - - s l i ced2 t abl espoons par sl ey - - f r esh, chopped2 t abl espoons f r esh herb combo: r osemary - - t arr agon, t hyme

1/ 8 t easpoon bl ack pepper t o t ast e

Combi ne the vi negar , wi ne, soy sauce, Worcest ershi r e sauce, and sugar i na non- r eact i ve mi xi ng bowl . Whi sk i n ol i ve oi l a l i t t l e at a t i me. Addt he pepper , pars l ey and her bs.

For beef st eaks mari nat e f or 6 t o 8 hour s. For r oast s, 10 t o 12 hour s.

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Basi c Chi cken Mar i nade

Reci pe By : J i m Tar ant i no "Mar i nades"Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : *Mar i nades Barbeque

For Poul t r y For The Gr i l l


1/ 2 cup f r esh orange j ui ce1/ 4 cup f r esh l emon j ui ce

1 t easpoon Di j on- st yl e must ard1 t easpoon Worcest ershi r e sauce

1/ 4 cup canol a oi l3 cl oves gar l i c - - mi nced

1/ 4 cup f r esh par sl ey - - chopped1 t easpoon dr i ed oregano - - cr ushed

1/ 8 t easpoon kosher sal t t o t ast e1/ 8 t easpoon bl ack pepper t o t ast e


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Combi ne t he orange and l emon j ui ce, must ard, and Worcest ershi r e sauce i na gl ass bowl .

Whi sk i n t he oi l a l i t t l e at a t i me. Add r emai ni ng i ngr edi ent s.

Chi cken br east s shoul d mar i nate 3 t o 4 hour s. Wi ngs 4 t o 6 hour s.

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Basi c Li qui d Game Mar i nade

Reci pe By :Servi ng Si ze : 6 Prepar at i on Ti me : 0: 00Cat egor i es : *Mar i nades For The Gr i l l


2 medi um car r ot s - - peel ed and chopped1/ 2 l arge yel l ow oni on - - peel ed, chopped

1 shal l ot - - peel ed and chopped1 t abl espoon ol i ve oi l2 1/ 2 cups hear t y r ed wi ne

1/ 4 cup r ed wi ne vi negar2 whol e bay l eaves3 par sl ey st al ks8 whol e j uni per ber r i es1 t easpoon sea sal t or kosher sal t

6 whol e bl ack peppercor ns

Saut chopped veget abl es. i n ol i ve oi l i n a non- r eact i ve pan unt i ll i ght l y br owned.

Add r emai ni ng i ngr edi ent s and br i ng t o a boi l . Reduce heat and si mmerf or 10 mi nut es.

Cool bef or e usi ng.

Mar i nade may be made ahead and ref r i ger at ed f or 1 to 2 weeks.

Hei dy Haughy Cusi k wr i t i ng i n t he San Fr anci sco Chr oni cl e, 12/ 18/ 91.

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Bast i ng Sauce For Roast


15/170

Reci pe By :Servi ng Si ze : 12 Prepar at i on Ti me : 0: 00Categori es : *Mar i nades For Beef


- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -12 pounds chuck or arm r oast1/ 2 t easpoon gar l i c sal t

2 t easpoons cel er y sal t1 t easpoon pepper2 t abl espoons vi negar2 t easpoons dry must ard2 t easpoons oni on sal t2 t easpoons sal t2 t abl espoons mayonnai se2 t abl espoons ki t chen bouquet

Pl ace unseasoned Roast i n Roast er wi t h 1 i nch water .

Cover and cook 3- 4 hour s dependi ng on si ze of r oast . Add sauce andbast e.

Cont i nue t o cook cover ed unt i l t ender . Thi cken l i qui d wi t h f l our .

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BBQ Fl ank St eak

Reci pe By :Ser vi ng Si ze : 6 Prepar at i on Ti me : 0: 00Cat egori es : For Beef *Mari nades

Barbeque For The Gr i l l


***pi cni cs and par t i es***2 t abl espoons must ard - - dr y

1/ 2 t easpoon sal t1/ 4 t easpoon pepper

1/ 4 cup br own sugar - - packed2 t abl espoons soy sauce2 t abl espoons ol i ve oi l1 gar l i c cl ove - - chopped

1/ 3 cup l emon j ui ce2 f l ank st eaks


16/170

Whi sk t ogether f i r st 8 i ngr edi ent i n bowl t o make bast i ng sauce pl acef l ank steaks i n shal l ow pan ( f l ank steaks ar e best i f t hey ar e t ender i zedf i r s t ) .

Pour sauce over st eaks cover i ng t hem wel l cover and r ef r i ger at e f or atl east 2 hr s r emove st eaks f r om bast i ng sauce and cook t hem over gr i l l f or

about 3- 5 mi n per si de baste wi t h addi t i onal sauce as desi r ed.

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Bear ' s Br i sket Mari nade

Reci pe By : BearServi ng Si ze : 1 Prepar at i on Ti me : 0: 00

Categori es : *Mar i nades For Beef


1/ 2 cup Worcest ershi r e sauce1/ 4 cup soy sauce

1 cup appl e ci der vi negar1/ 2 cup ol i ve oi l

1 t abl espoon gar l i c powder1 t abl espoon oni on powder2 t abl espoons sal t

12 ounces beer1 t abl espoon pepper

1/ 4 cup bl ue f r ont barbecue sauce1/ 4 cup key l i me j ui ce1/ 2 t abl espoon t hyme1/ 2 cup appl e j ui ce1/ 4 cup Texas Pete

Bl enda da pi ssa out a i t .

I made a smal l sl i t i n the cryo vac pour ed t he mar i nade i n and 100 mi l ean >hour t aped i t shut .

Capi l l ar y act i on di st r i but ed t he mar i nade al l ar ound >t he br i sket , t hi swor ked *r eal l y* wel l .

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Beef And Fr ui t Kabobs


17/170

Reci pe By :Servi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categori es : For Beef *Mari nades

For The Gr i l l

Amount Measur e I ngredi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -1 1/ 2 pounds si r l oi n st eak - - bonel ess, cut 1"

- - thi ck***Mari nade***

1 cup pl ai n yogur t2 t easpoons f r esh l emon j ui ce1 1/ 2 t easpoons cur r y powder

1/ 4 t easpoon ground r ed pepper1 r i pe mango - - peel , cut i nt o 3/ 4"

- - pi eces

Par t i al l y f r eeze beef t o f i r m; sl i ce i nt o 1/ 8" t hi ck st r i ps. Combi ne

yogur t , l emon j ui ce, cur r y and r ed pepper . Pl ace beef st r i ps andmari nade i n pl ast i c bag, t ur ni ng t o coat . Cl ose bag secur el y andmar i nat e i n r ef r i ger at or 30 mi nut es, t ur ni ng occasi onal l y. Meanwhi l e,soak 12" bamboo skewers i n water . Peel mango and cut i nt o 3/ 4" pi eces.Remove beef f r om mar i nade; di scar d mar i nade. Thr ead equal amount of beefst r i ps ( weavi ng back and f or t h) and mango pi eces on each skewer . Pl acekabobs on gr i d over medi um coal s. Gr i l l 4- 5 mi nut es, t ur ni ng once.Season wi t h sal t t o taste.

NOTE: Peaches, nectar i nes, pl ums or pi neappl e may be subst i t ut ed f ormango. Peel and cut f r ui t i nt o 3/ 4" pi eces. Or , i f doubl i ng t he r eci pe,t r y usi ng di f f er ent f rui t s .

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Beef Mar i nade For Chuck Roast and Fl ank St eak

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : Sauces *Mar i nades



1/ 3 cup wi ne vi negar1/ 4 cup ket chup

2 t abl espoons soy sauce1 t easpoon sal t - - ( opt i onal )2 t easpoons Worcest ershi r e sauce1 t easpoon prepared must ard


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1/ 4 t easpoon gar l i c powder1/ 4 t easpoon pepper

Combi ne mar i nate i ngr edi ent s i n a gl ass measur i ng cup. Whi sk unt i lbl ended. Pour over meat and cover f or and r ef r i gerat e f or about 6 hour s.Good f or chuck r oast , f l ank st eak or et c.

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Beef Sat ay Mar i nade

Reci pe By : Ri char d TheadServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : Barbeque *Mari nades



one l emon - - j ui ce of2 cl oves gar l i c - - crushed1 t abl espoon brown sugar

1/ 3 cup soy sauce2 t easpoons peanut oi l

1/ 2 t easpoon bl ack pepper1/ 2 t easpoon r ed pepper f l akes1/ 4 cup coconut mi l k

1 t easpoon sesame oi l

1 t abl espoon nuoc namMar i nat e t hi nl y sl i ced meat ( l i ke f l ank) f or sever al hour s.

Put on skewers and gr i l l over hot coal s unt i l br owned. Goes wel l wi t hhot must ard, peanut sauce or nuoc cham ( t hat ' s cham- - not nam) .

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Beef Wi t h Caper Sauce

Reci pe By :Ser vi ng Si ze : 12 Prepar at i on Ti me : 0: 00Categor i es : Sauces *Mar i nades


Amount Measure I ngredi ent - - Pr eparat i on Method


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- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -4 pounds beef eye of r ound r oast

1/ 4 cup r ed wi ne vi negar1/ 2 cup cooki ng oi l

2 t abl espoons cr ushed r osemary1/ 2 cup t omat o past e

2 t easpoons sal t1/ 4 cup i mpor t ed soy saucepepper t o t ast e- - - - - garni shes- - - - -caper saucegr een oni onspapr i kapar sl eyt omato r osesr ye bread

Pl ace r oast i n ut i l i t y di sh. Combi ne oi l , t omat o past e, soy sauce,vi negar, r osemar y, sal t and pepper ; pour over r oast , cover and mari nat e

i n t he r ef r i ger at or f or 2 hour s or over ni ght .

Remove r oast f r ommari nade; wi pe wi t h absorbent paper. Pl ace r oast , f atsi de up, on r ack i n open r oast i ng pan. Roast i n moderate oven ( 350F) 18t o 20 mi nut es per pound or t o an i nternal t emperatur e of 150F f or medi um-r are. Chi l l r oast and s l i ce.

Ar r ange sl i ces of col d r oast beef i n an over l appi ng pat t er n on a ser vi ngpl at t er; spoon caper sauce down cent er. Spr i nkl e wi t h papr i ka andgarni sh wi t h t omat o r oses, gr een oni ons and par sl ey. Serve wi t h r yebr ead.

NOTE: To serve as appet i zer , cut cooked roast beef i nt o cubes and serve

on smal l wooden pi cks i nser t ed i n cabbage head or f r ui t . Di p beef cubesi n Caper Sauce.

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Beer B- B- Q' d Fl ank St eak

Reci pe By :

Servi ng Si ze : 8 Prepar at i on Ti me : 0: 00Categor i es : For Beef *Mari nades



2 cans consomm2/ 3 cup soy sauce1/ 2 cup green oni on - - chopped


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6 t abl espoons l i me j ui ce4 t abl espoons brown sugar1 cl ove gar l i c - - crushed2 l ar ge f l ank st eaks2 cups beer

Combi ne f i r st 6 i ngr edi ent s and pour over st eaks i n a di sh. Pour beerover al l and l et mar i nade 24 hour s.

Gr i l l over medi um heat unt i l done t o your l i ki ng.

To serve, sl i ce t hi nl y acr oss t he grai n.

Sour ce: Eat on' s Gr eat Canadi an Reci pe Chal l enge 1993

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Beer Mar i nade For Beef

Reci pe By :Ser vi ng Si ze : 8 Prepar at i on Ti me : 0: 00Cat egori es : *Mar i nades For Beef

For The Gr i l l


2 12 oz cans beer

2 t easpoons sal t1/ 2 cup ol i ve oi l

1 t easpoon ground cayenne pepper1 t abl espoon wi ne vi negar1 t abl espoon pr epared horser adi sh1 t easpoon oni on powder2 t abl espoons l emon j ui ce1 t easpoon gar l i c powder

Mi x al l i ngr edi ent s t oget her and use as a mari nade.

Then use as a bast i ng sauce f or t he meat whi l e i t cooks.

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Beer - Be- Cued Chi cken- Per due


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Reci pe By :Servi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categor i es : *Mar i nades Barbeque



- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -- t he Perdue chi cken cookbook1 Per due chi cken - - hal ved1 can beer1 t abl espoon dar k mol asses1 t abl espoon oni on j ui ce2 t abl espoons l emon j ui ce

1/ 2 cup cat sup1 teaspoon sal t

Make sauce of beer , mol asses, oni on j ui ce, l emon j ui ce, cat sup and sal t .

Mari nat e chi cken i n sauce over ni ght . Cook on out door gr i l l appr oxi matel y

1 hour or unt i l done, t ur ni ng and bast i ng wi t h sauce ever y 10- 15 mi nut es.

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Berber Mar i nade

Reci pe By :Ser vi ng Si ze : 1 Prepar at i on Ti me : 0: 00

Categor i es : Sauces *Mar i nadesFor The Gr i l l


1 smal l oni on2 smal l cl oves gar l i c1 1" pi ece gi nger r oot2 t easpoons cr acked bl ack pepper corns1 t easpoon r ed pepper f l akes1 t easpoon cor i ander seeds1 t easpoon car damom gr ai ns1 t easpoon f enugr eek seeds - opt i onal

1/ 8 t easpoon ci nnamon1/ 8 t easpoon gr ound cl oves1/ 8 t easpoon gr ound al l spi ce

1 t abl espoon sal t or t o t ast e1/ 3 cup papr i ka1/ 2 cup ol i ve oi l

1 j ui ce of one l emon


22/170

Fi nel y chop t he oni on. Mi nce gar l i c and gi nger . Pl ace oni ons, gar l i c,gi nger , pepper cor ns, r ed pepper f l akes, cor i ander, car damom, f enugr eek,ci nnamon, cl oves, al l spi ce, sal t and papr i ka i n a dr y ski l l et . Cook overmedi um heat f or 3 t o 4 mi nut es, or unt i l spi ces ar e l i ght l y toast ed andf r agr ant .

Combi ne roast ed spi ces, ol i ve oi l and l emon j ui ce i n bl ender and pur eeunt i l smoot h. Spr ead past e on meat and mar i nate over ni ght . Warni ng! ! Al i t t l e of t hi s spi cy mi x goes a l ong way.

Makes enough mar i nade f or about 2 l bs. Of meat . ( por k, si r l oi n st eak,t una) . Not e: : f enugr eek i s a r ect angul ar seed f ound i n I ndi an or mi ddl eeast er n gr ocer y st or es.

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Bi g J ohn' s Mar i nade

Reci pe By : Ki p J onesServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : Barbeque *Mari nades

For The Gr i l l


1 1/ 4 cups sal ad oi l - - ol i ve oi l , or mi x- - of t wo

3/ 4 cup soy sauce2 1/ 4 t easpoons sal t

1/ 2 cup r ed wi ne vi negar1 t easpoon cr ushed gar l i c

3/ 4 cup Worcest ershi r e sauce2 t abl espoons dr y must ard1 t abl espoon f r esh ground bl ack pepper1 t easpoon dr i ed par sl ey f l akes

1/ 3 cup l emon j ui ce

Prepare thi s mar i nate at l east 6 hour s i n advance of use and al waysmar i nate meat f or 6 - 8 hour s or overni ght . Baste dur i ng t hegr i l l i ng/ smoki ng pr ocess. Mop i t on bef or e ser vi ng.

NOTES : I have been usi ng t hi s r eci pe f or many year s and I part i cul ar l yl i ke i t on London Br oi l ( cut 2 t o 2 1/ 2" t hi ck, gr i l l ed t o ver y r ar e) orgr i l l ed/ smoked chi ckens.

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Bl oody Mary Mar i nade

Reci pe By :

Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : *Mar i nades For The Gr i l l


3/ 4 cup v- 8 j ui ce1/ 4 cup vodka

1 t easpoon prepared horser adi sh1 t easpoon l emon j ui ce

1/ 2 t easpoon soy sauce1/ 8 t easpoon hot pepper sauce


Makes about 1 cup

For poul t r y, por k, f i sh

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Bourbon And Honey Smoke- Roast ed Por k Tender l oi n

Reci pe By :Servi ng Si ze : 6 Prepar at i on Ti me : 0: 00Categor i es : *Mar i nades For Por k

For The Gr i l l


** *mar i nade***1 cup ol i ve oi l

1/ 2 cup bour bon3 t abl espoons honey

1/ 2 cup l emon j ui ce

1 t abl espoon mi nced gar l i c1 1/ 2 t abl espoons f r esh gi nger r oot peel ed and gr ated

1/ 4 cup soy sauce1/ 2 cup t hi nl y sl i ced oni on

2 t abl espoons f r esh sage coar sel y chopped2 t easpoons pepper1 teaspoon sal t

***mai n di sh***3 por k t ender l oi ns


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***gr i l l i ng mat eri al s***char coal br i quet t es

6 wood chi ps - - ( up t o 8)- - pr ef er abl y- - f r ui t wood

Combi ne al l mari nade i ngr edi ent s; bl end wel l . The mar i nade f or t hi s di shcan be pr epared a day i n advance; mar i nat i ng shoul d go on f or 24 hour s.

Lay t he pork t ender l oi ns i n a cer ami c or gl ass di sh and pour mar i nadeover t hem. Tur n t he t ender l oi ns sever al t i mes dur i ng t he 24 hour s t hatt hey are mar i nat i ng i n t he r ef r i ger at or . When r eady t o cook, pat t hepor k dr y.

Preheat char coal i n an out door gr i l l and soak t he wood chi ps i n wat er f or30 mi nut es. Add t he chi ps to t he hot coal s. Roast t he pork evenl y f orabout 40 mi nut es, unt i l i t s i nt er nal t emper at ur e i s 165 F. I f por k i s tobe eat en hot , al l ow i t t o si t on t he edge of t he gr i l l f or 10 mi nut es orso af t er i t i s cooked so t hat t he j ui ces can be dr awn back i nt o the meat .

Good served ei t her hot or col d, accompani ed by a gr een tomato chutney.

Fr omSomepl ace Speci al r est aur ant i n McLean, VA. I n "The New Carr y- OutCui si ne" by Phyl l i s Meras wi t h Li nda Gl i ck Conway. Bost on: Hought onMi f f l i n Company, 1986. Pg. 130. I SBN 0- 395- 42504- 2.

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Bourbon Mar i nade



1/ 4 cup bour bon1/ 4 cup soy sauce1/ 4 cup Di j on must ard1/ 4 cup brown sugar

1 smal l oni on - - chopped f i ne1/ 4 t easpoon gar l i c powder1/ 2 t easpoon Worcest ershi r e sauce

Combi ne al l i ngr edi ent s i n a smal l bowl , mi x wel l and r ef r i ger at e.

Use t hi s mar i nade on al l t ypes of meat , chi cken, f i sh, veget abl es, et c.


25/170

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Bour bon Mar i nade ( Al l - Pur pose)



1 car rot - - s l i ced1 oni on - - sl i ced1 cl ove gar l i c - - mi nced4 spr i gs par sl ey1 t abl espoon bl ack peppercorns - - cr acked

1 bay l eaf2 cups whi t e wi ne - - ( dr y)1/ 2 cup vi negar

4 cups wat er1/ 4 cup wi l d t ur key bour bon

Mi x al l i ngr edi ent s i n a l ar ge gl ass or ear t henwar e bowl unt i l wel lbl ended. Add meat t o mar i nade. Ref r i ger ate f or 8 hour s or over ni ght ,t ur ni ng 4 t i mes.

( Makes 6- 1/ 2 t o 7 cups)

Thi s makes enough t o mar i nate 6- 7 l bs of any bi g or smal l game meat .

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Bour bon Mar i nat i ng Or Bast i ng Sauce

Reci pe By : Edward Beat t yServi ng Si ze : 1 Prepar at i on Ti me : 0: 00

Categori es : *Mar i nades Appet i zersFor The Gr i l l


2 t abl espoons l ar d2 t abl espoons hot r ed chi l i powder2 t abl espoons mi l d r ed chi l i powder1 oni on - - f i nel y chopped


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1 t abl espoon mi nced gar l i c14 ounces t omat o pur ee

1/ 2 cup Worcest ershi r e sauce2 t abl espoons ci der vi negar

1/ 2 cup yel l ow must ard1/ 2 cup br own sugar - - f i r ml y packed

1/ 4 cup bour bon3 dr ops l i qui d smoke

Pl ace t he l ard i n a l arge, non r eact i ve saucepan and saut the oni on andgar l i c unt i l sof t , about 10 mi nut es. Add t he r emai ni ng i ngr edi ent s andcont i nue cooki ng f or about anot her 30 mi nut es. St i r f r equent l y t opr event sauce f r om bur ni ng. Al l ow t o r est f or at l east an hour bef or eusi ng.

Thi s i s a mar i nat i ng or bast i ng sauce. To mar i nate, coat t he meat wi t ht he sauce and l eave i n t he ref r i ger at or , cover ed, over ni ght , or about 8t o 12 hour s. Cont i nue t o bast e wi t h t he sauce as t he meat cooks. I t ' sNOT a t abl e sauce, but works best when cooked i nto t he meat . Best wi t h

por k or beef .

Makes about 2 cups.

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Br i sket Mari nade



1 t abl espoon gar l i c sal t1 t abl espoon pepper1 t easpoon oni on sal t

1/ 2 cup vi negar1/ 3 cup cat sup1/ 2 cup Worcest ershi r e sauce

Mar i nade br i sket ( app. 10 l bs. ) i n sauce f or 12 hour s pr i or t o cooki ng.

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Br ochet t e Di j on Fl amb

Reci pe By :Servi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categori es : Spi ce Mi x *Mari nades

For Lamb


4 gar l i c cl oves - - crushed1 t easpoon dr i ed t hyme2 t abl espoons l emon j ui ce

2/ 3 cup pl us 4 t bs. Dr ambui e1 cup Di j on must ard2 t abl espoons honey2 pounds chi cken - - 1 1/ 2 i nch cubes

sal t and pepper

I n saucepan, combi ne gar l i c, t hyme, l emon j ui ce and Dr ambui e. Cook over

medi um heat about 10 mi nut es unt i l r educed sl i ght l y. St i r i n must ard andhoney and si mmer f or a f ew mi nut es.

Spr i nkl e chi cken wi t h sal t and pepper and toss wi t h must ar d mi xtur e.Thread meat on skewer s and gr i l l or broi l 8 t o 10 mi nut es on each si de.Fl amb by heat i ng 4 t bs of Dr ambui e unt i l warm.

Li ght Dr ambui e and pour over meat . Thi s can al so be made wi t h an equalamount of l amb i nst ead of t he chi cken.

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Br uce' s Favori t e St eak Mari nade

Reci pe By :Ser vi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egori es : *Mar i nades For Beef


1/ 2 cup chi cken br oth

1/ 4 cup honey1/ 4 cup soy sauce

2 t abl espoons ketchup1/ 4 t easpoon gi nger

1 cent i l i t er gar l i c - - mi nced

1) Mi x hot chi cken broth ( can be OXO) wi t h honey and soy sauce i n a 1 cupmeasur e.


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2) Pour mi xt ur e i nto an 8x8x2 cake pan.

3) Mi x i n ket chup, gi nger and gar l i c.

4) Pl ace st eaks i n mar i nade at l east 2 hour s t ur ni ng occasi onal l y. Soakover ni ght i n t he f r i dge f or best r esul t s.

Note: Mar i nade may be kept i n t he f r i dge i n a seal ed cont ai ner f orseveral weeks.

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Caj un Mar i nade ( For I nj ect i on)

Reci pe By : Kur t LucasServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : Barbeque *Mari nades


2 t abl espoons Hungar i an papr i ka1 t abl espoon cayenne pepper1 t abl espoon bl ack pepper1 t abl espoon whi t e pepper1 t abl espoon granul ated gar l i c1 t abl espoon gr ound passi l l a chi l e

2 t easpoons dry must ard1 t easpoon r oast ed and ground cumi n

1/ 2 t easpoon t hyme1/ 2 t easpoon oregano

1 1/ 2 t abl espoons kosher sal t3 t abl espoons cayenne pepper sauce1 t abl espoon Worcest ershi r e sauce

1/ 4 cup ci der vi negar12 ounces chi cken st ock12 ounces beer

Pl ace t he dr y i ngr edi ent s i n a cl ean cof f ee gr i nder and gr i nd unt i l ver yf i ne. Pl ace t he l i qui d i ngr edi ent s i n a smal l saucepan and add t he

gr ound dr y i ngr edi ent s. Br i ng t o a boi l .

When i t comes t o a boi l , r emove f r om heat and l et cool compl etel y .Usi ng a syri nge wi t h a l ar ge needl e, i nj ect t he t ur key ever y i nch or so.

Do t hi s 24 hour s bef ore cooki ng. Af t er 24 hour s you can cook >t he t ur keyhow you l i ke, deep f r i ed, smoked, r oast ed, et c. I t hi nk t he deep f r ymethod i s best sui t ed f or t hi s mari nade.


29/170

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Cape Beauj ol ai s' s Fi ne Fi sh Mar i nade

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : *Mar i nades For Seaf ood And Fi sh

For Beef


1/ 2 cup dry whi t e wi ne1/ 2 cup soy sauce1/ 4 cup water

2 t abl espoons l i ght br own sugar1 smal l whi t e oni on - - mi nced1 smal l gar l i c cl ove - - crushed

1/ 8 t easpoon hot pepper sauce1/ 4 t easpoon f r eshl y gr ound pepper


Makes about 1- 1/ 2 cups

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Car i bou Mar i nade Rosemary & Gar l i c

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : Sauces *Mar i nades


1 cup wat er

10 peppercor ns1 smal l oni on - - quar t ered2 t easpoons r osemary l eaves1 cup dry r ed wi ne2 bay l eaves4 gar l i c cl oves



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Cascabel And Gr apef r ui t Sauce



24 dr i ed cascabel pepper see note3 cups water6 cl oves gar l i c4 cups f r esh gr apef r ui t j ui ce

1 cup f r esh orange j ui ce3 t easpoons al l spi ce - - ( J amai can)1 teaspoon sal t

: NOTE: Cascabel Pepper s, t hi s pepper i s smal l ( 1 1/ 2 i nch or so) , r oundand dar k br own. Thi s i s t he "l i t t l e r at t l es" pepper t hat comes f r om t heVer a Cr uz ar ea. Thi s pepper i s not el ongat ed, not bl ack, not f r om Sout hAmer i ca, and not r eal hot . Cascabel i s al so known as t he chi l i bol a.

METHOD: Remove st em and seed f r om chi l es. Wi t h a comal or bl ack i r onski l l et , or i n an oven at 250 degr ees, dr y roast chi l es f or 3 t o 4mi nut es. Shake once or t wi ce and do not al l ow t o bl acken. Add t o t hewater i n a covered pan and si mmer ver y l ow f or 20 mi nutes t o rehydr ate.

Al l ow t o cool .

SEE HI NT. Tast e t he chi l e wat er , and i f not bi t t er , add about 1/ 2 cupand t he chi l es t o a bl ender ( use pl ai n wat er i f bi t t er ) . Pur ee t oget herwi t h t he gar l i c and st r ai n. Add t he f r ui t j ui ces, al l spi ce, and sal t andmi x t oget her . :

HI NT: I f a ver y smooth sauce i s r equi r ed, pass t he r ehydr ated, coar sel ychopped, chi l es t hr ough a f ood mi l l , t hen pr oceed as above.

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Char - Br oi l ed Shr i mp

Reci pe By :Servi ng Si ze : 8 Prepar at i on Ti me : 0: 00Categor i es : For Seaf ood And Fi sh *Mar i nades


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3 pounds l arge f r esh shr i mp -peel ed and devei ned

wi t h t ai l s i nt act***Mari nade***1 cup ol i ve oi l

1/ 3 cup chopped f r esh parsl ey2 t abl espoons f r esh l emon j ui ce2 cl oves gar l i c - crushed1 teaspoon sal t

Combi ne ol i ve oi l and r emai ni ng i ngr edi ent s i n a 13 X 9 X 2 i nch baki ngdi sh; st i r wel l ; add shr i mp, st i r r i ng gent l y; cover and mar i nat e i nr ef r i ger at or f or at l east 8 hour s, st i r r i ng occasi onal l y.

Remove shr i mp f r ommari nade, usi ng a sl ot t ed spoon; r eser ve mar i nade;

pl ace shr i mp on wat er soaked skewer s; gr i l l over medi um hot coal s 3 t o 4mi nut es on each si de, bast i ng f r equent l y wi t h mari nade.

DO NOT OVER COOK.

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Chi cken Br east s I n Raspberr y Mar i nade

Reci pe By :Servi ng Si ze : 4 Prepar at i on Ti me : 0: 00Cat egor i es : *Mar i nades For Poul t r y


4 bonel ess ski nl ess chi ckenbr east hal ves

1 cup ext r a vi r gi n ol i ve oi l1/ 4 cup r ed wi ne vi negar

1 or ange zest - - j ul i enne1 t easpoon t hyme

1 teaspoon sage1/ 2 cup shal l ot s - - f i nel y chopped

1 cup whol e f r esh r aspberr i es1 cup orange sect i ons

Mar i nat e t he chi cken br east s i n a mi xtur e of al l i ngr edi ent s except f ort he orange sect i ons f or t wo hour s. Remove f r om t he mar i nade and ovenr oast t he br east s at 350F f or 10 mi nut es on each si de, or unt i l done.


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Remove to a servi ng pl at t er and degl aze the roast i ng pan wi t h t hemar i nade.

Tr ansf er t he mar i nade t o a sauce pan and r educe t o t hi cken sl i ght l y.Fi ni sh t he sauce wi t h 1 cup orange sect i ons. Serve wi t h t he r educedr aspberr y mar i nade sauce.

Reci pe By : Pompei an Ol i ve Oi l ( Bon Appet i t )

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Chi cken Mar i nade

Reci pe By :

Servi ng Si ze : 5 Prepar at i on Ti me : 0: 00Cat egor i es : *Mar i nades For Poul t r y


1 t easpoon f i ne sl i ced f r esh gi nger1/ 4 cup l emon j ui ce1/ 4 cup ol i ve oi l

1 green oni on - - chopped2 cl oves gar l i c2 t abl espoons brown sugar

1/ 4 cup soy sauce

Combi ne mari nade i ngr edi ent s. Pl ace i n gl ass bowl or di sh t hat wi l l hol dchi cken i n si ngl e l ayer . Add chi cken; l et mar i nat e a mi ni mum of 4 hour s,t ur ni ng occasi onal l y.

May be l ef t i n f r i dge, cover ed over ni ght . Remove chi cken f r ommar i nade.Gr i l l chi cken on bar becue, bast i ng wi t h mar i nade at i nt er val s, or bake 30t o 45 mi nut es i n 350 F degr ee oven or unt i l cooked thr ough.

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Chi cken Wi ngs Wi t h Thr ee Di f f erent Mar i nades

Reci pe By :Servi ng Si ze : 24 Prepar at i on Ti me : 0: 00Cat egor i es : *Mar i nades For Poul t r y

Amount Measure I ngredi ent - - Preparat i on Method


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- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -1 r eci pe cal l s f or 12

chi cken wi ngs - - cut i n 1/ 2***ter i yaki ***

1/ 4 cup soy sauce - - can use l i t e1/ 4 cup dry whi t e wi ne

2 t abl espoons sugar1/ 2 t easpoon gi nger r oot - - f r eshl y gr at ed1 cl ove gar l i c - - mi nced

***or ange bar - b- que***1/ 3 cup chi l i sauce1/ 4 cup or ange mar mal ade

1 t abl espoon r ed wi ne vi negar1 1/ 2 t easpoons Worcest ershi r e sauce

1/ 2 t easpoon prepared must ard1/ 4 t easpoon gar l i c powder

** *sweet and sour ** *1/ 2 cup water1/ 4 cup oi l

3/ 4 cup sugar1/ 4 cup ket chup1/ 4 cup vi negar

1 t easpoon gar l i c sal t1/ 2 t easpoon chi cken- f l avor boui l l on

FOR ALL THREE RECI PES: Cut each chi cken wi ng i n hal f ; pl ace i n l arger eseal abl e pl ast i c bag. At one f l avor mar i nade per bag, add al l t hei ngr edi ent s and seal bag. Tur n bag maki ng sure al l t he wi ngs ar e coat ed.Ref r i gerate up t o 24 hour s, but pr ef erabl y more t han 4. Tur n bagoccasi onal l y.

Heat oven t o 375F. Dr ai n t he wi ngs, r eser vi ng t he mar i nade. Pl ace on

br oi l er pan and bake 1 hour or unt i l chi cken i s no l onger pi nk, bast i ngwi t h mar i nade at 15 mi nut e i nter val s. DI SCARD ANY REMAI NI NG MARI NADE.Serve war m.

Makes 24.

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Chi l e Pepper J amai can J erk Mar i nade

Reci pe By :Servi ng Si ze : 2 Prepar at i on Ti me : 0: 00Categor i es : *Mar i nades


1/ 4 cup pi ment o ber r i es - - ( al l spi ce)


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2 t abl espoons chopped gi nger - - J amai canpr ef er r ed

3 scot ch bonnet chi l es - -st ems

1 t easpoon ground ci nnamon - - and seedsr emoved - - c

10 green oni ons - - chopped1 t abl espoon ground bl ack pepper1/ 2 cup chopped oni on1/ 4 cup veget abl e oi l

3 t abl espoons gar l i c - - chopped1/ 4 cup l i me j ui ce

4 bay l eaves - - cr ushed

Roast t he pi ment o ber r i es i n a dr y ski l l et unt i l t hey ar e f r agr ant , about2 mi nut es. Remove and cr ush t hemt o a powder i n a mort ar or spi ce mi l l .

Pl ace al l t he i ngr edi ent s i n a bl ender or f ood pr ocessor and pur ee tomake a sauce. St or e i n t he r ef r i ger at or ; i t wi l l keep f or a mont h or

more.

Sour ce: "Heat Wave! The Best of Chi l e Pepper Magazi ne", by Dave DeWi t tand Nancy Ger l ach, 1995. The Cr ossi ng Press.

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Chi nese Dr y Mar i nade



3 t abl espoons brown sugar1 teaspoon sal t

3/ 4 t easpoon ground t urmer i c1/ 4 t easpoon dry must ard

1 1/ 2 t easpoons papr i ka3/ 4 t easpoon monosodi um gl utamat e

1/ 4 t easpoon cel ery seed

Combi ne i ngr edi ent s and use f or mar i nade f or spar e r i bs and pork.

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Chi nese Mar i nat ed Meat

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00

Categori es : Spi ce Mi x *Mari nadesFor Beef


** *mar i nade***1/ 4 cup dr y sher r y - - ( cooki ng sher r y

- - wi l l- - do)

2 t abl espoons l i ght soy sauce1/ 4 cup dar k soy sauce

2 1/ 2 t easpoons sugar1/ 4 cup hoi si n sauce

1 t easpoon cur r y powder1/ 4 cup pi neappl e j ui ce - - unsweet ened ( or use- - t he j ui ce f r om t he- - can of pi neappl e- - chunks)

1/ 2 t easpoon whi t e pepper2 t abl espoons gi nger r oot - - cut i nt o t hi n

- - ( 1/ 8- i nch) s l i ces*** meat skewers* **

1 1/ 2 pounds si r l oi n t i p12 ounces pi neappl e chunks

Combi ne t he i ngr edi ent s f or t he mar i nade; st i r wel l .

Cut meat i nt o bi t e- si ze chunks and pl ace on skewers wi t h 2 or 3 chunks ofpi neappl e i n between t he meat pi eces. Mar i nate t he skewers over ni ght , i na cover ed cont ai ner , i n t he ref r i ger at or .

To cook, broi l t he meat f or about 10 mi nut es ( depends on t he si ze of t hechunks) . When t he weat her permi t s, gr i l l i ng i t out doors on skewers i seven bet t er .

NOTES:

* Br oi l ed beef i n a Chi nese mar i nade - - Af t er f r equent i ng a l ocal Chi neser est aur ant , I f i nal l y asked f or t he reci pe f or t he mar i nade f or t he meat

t hat came on skewers on t he pu pu pl at t er. I was gi ven a l i st ofi ngr edi ent s wi t h i nstr ucti ons l i ke "heavy on t hi s, l i ght on t hi s". Idevi sed my own amount s f r om t hi s l i st . I served i t t o my f ami l y and t heyenj oyed i t , so I f eel conf i dent sendi ng i t t o mod. r eci pes.

* You may need t o doubl e t he mar i nade r eci pe. I use a Tupperwarecont ai ner made especi al l y f or mar i nat i ng. Any cont ai ner wi l l do, buti t ' s t ough havi ng t o t ur n over al l t hose skewer s.


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* The hoi si n sauce, gi nger r oot and l i ght soy sauce shoul d be avai l abl ei n any good gr ocer y st ore. Comment s, r evi si ons and/ or addi t i ons wi l l beappr eci at ed.

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Chi nese Red Mar i nade For Pork

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categori es : *Mar i nades For Por k

For The Gr i l l

Amount Measure I ngr edi ent - - Pr eparat i on Method

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -1 gar l i c cl ove - - crushed1/ 2 t easpoon f r eshl y gr ound pepper1/ 2 t easpoon f i nel y gr at ed gi nger r oot

4 t easpoons soy sauce4 t easpoons honey4 t easpoons dr y sher r y

1/ 2 t easpoon f i ve- spi ce powder4 t easpoons chi l i sauce


Makes about 3/ 4 cup

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Ci t r us Mar i nade And Sal sa ( For Chi cken Or Fi sh)

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categori es : Sal sas *Mari nades



1/ 4 cup l emon j ui ce2 t abl espoons dr y sher r y2 t abl espoons ol i ve oi l or cooki ng oi l

1/ 2 t easpoon dr i ed oregano - - cr ushed1/ 4 t easpoon gar l i c sal t


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1 medi um t omato - - peel ed, seeded andchopped

1 gr een oni on - - sl i ced1/ 4 cup sl i ced pi t t ed r i pe ol i ves

1 t abl espoon sni pped parsl ey1 t abl espoon sl i ver ed al monds

For mar i nade, i n a 1- cup measur e combi ne l emon j ui ce, sher r y, oi l ,or egano, and gar l i c sal t . Set asi de 2 t abl espoons. Pour r emai ni ng i nt oa pl ast i c bag i n a bowl ; add chi cken or f i sh. Cl ose bag; chi l l 1 hour ,t ur ni ng once.

For sal sa, combi ne the 2 t abl espoons mar i nade, t omato, gr een oni on,ol i ves, par sl ey, and al monds. Cover ; chi l l t i l l ser vi ng t i me.

Dr ai n chi cken or f i sh, r eser vi ng mar i nade. Gr i l l t i l l chi cken i s t enderand f i sh i s f l aky, t ur ni ng and br ushi ng of t en wi t h t he mar i nade. Ser vewi t h chi l l ed sal sa and avocado sl i ces, i f desi r ed.

Makes 4 servi ngs.

SOURCE: BETTER HOMES AND GARDENS, J ul y 1993

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Ci t r us- Her b- Gi nger Mar i nade f or Fi sh and Seaf ood

Reci pe By : Bi l l Wi ghtServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : *Mar i nades For Seaf ood And Fi sh


1/ 4 cup ol i ve oi l1/ 4 cup pl um wi ne

2 t abl espoons l emon j ui ce2 t abl espoons l i me j ui ce2 t abl espoons orange j ui ce2 t abl espoons ci l ant r o, f r esh1 t easpoon t hyme - - cr umbl ed

1 bay l eaf , f r esh - - chopped1 cl ove gar l i c

1/ 4 t easpoon sal t1/ 4 t easpoon whi t e pepper

1 spr i ng r osemar y, f r esh

Combi ne al l t he i ngr endi ent s i n the bowl of a bl ender and pur ee t oget her .

Let mari nade st and f or at l east one hour so t he f l avors can mi ngl e.


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Mar i nat e f i sh or shr i mp f or 1 t o 2 hour s i n r ef r i ger at or bef or e gr i l l i ng.

Thi s mar i nade i s good f or shr i mp, scal l ops and whi t e- f l eshed f i sh.

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Cof f ee Li queur Zest y Seaf ood Mar i nade/ Sauce



1 t abl espoon cof f ee l i queur

1/ 4 cup l emon j ui ce1/ 4 cup oni on - - f i nel y chopped1/ 4 t easpoon hot pepper sauce or more1/ 2 t easpoon honey1/ 8 t easpoon gi nger r oot - - gr at ed1/ 4 cup l i me j ui ce1/ 4 cup veget abl e oi l

1 t easpoon Worcest ershi r e sauce1/ 2 t easpoon di l l weed1/ 4 t easpoon whi t e pepper

Shake al l i ngr edi ent s t oget her wel l i n cover ed j ar . Let st and 1 hour orl onger t o bl end f l avor s.

Shake wel l bef or e usi ng. Pour over f i sh and mar i nat e 30 mi nut es. Gr i l lf i sh, bast i ng of t en. .

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Cur r y Mar i nade



2 t abl espoons saf f l ower oi l1/ 4 cup dry whi t e wi ne1/ 2 a l emon - - j ui ce of


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1 t abl espoon soy sauce2 t abl espoons shal l ot - - mi nced2 t easpoons cur r y powder

Combi ne al l t he i ngr edi ent s i n a cont ai ner . Swi r l of t en when br ushi ngover f oods t o pr event separ at i on.

Use t o mar i nat e cubed t empeh f or 1 hour .

Or br ush over gr i l l i ng eggpl ant , oni ons or pot at oes. ( To gr i l l pot at oes,t ry parboi l i ng t hem f i rs t ) .

Nava At l as, "Veget ar i an Cel ebr at i ons"

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Dad' s Mushr oom Mast erpi ece

Reci pe By :Ser vi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categor i es : For Seaf ood And Fi sh *Mar i nades


4 6 oz. t r out st eakssal t- - - - - mushr oom sauce- - - - -

2 cups f r esh mushr ooms - - chopped1/ 4 cup chopped oni on

1 t abl espoon Di j on must ard1/ 4 cup sour cream - - ( dai r y)

1 t abl espoon al l - pur pose f l our1/ 4 t easpoon sal t

2 t abl espoons but t er1/ 3 cup mi l k

1 t abl espoon whi t e wi ne1/ 8 t easpoon pepper

1- 2 cups of water ar e needed t o st eam t he f i l l et s, dependi ng on t he panused. For each cup, add 1 t abl espoon of sal t and st i r . St eamt he

f i l l et s f or 9- 10 mi nut es or unt i l t hey f l ake easi l y when t est ed wi t h afo rk .

I n a smal l saucepan, cook and st i r mushrooms and oni on i n but t er overmedi um heat unt i l t he oni on i s tender , about 5 mi nut es. St i r i n f l our ,sal t and pepper . Bl end i n mi l k. Cook over medi um heat , st i r r i ngconst ant l y, unt i l t hi ckened, about 3 mi nut es. Remove f r om heat and st i ri n sour cr eam, must ard and wi ne. Pour t he sauce over t he st eamed f i l l etsand serve.


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Serve wi t h a spi nach sal ad wi t h a sweet / sour dr essi ng, a mi x of wi l d andl ong gr ai n r i ce, f r esh French br ead, and or ange sher bet f or dessert .

Serves 4.

( Adapt ed f r oma r eci pe i n "Cl eani ng and Cooki ng Fi sh" , Bashl i ne, Gol denPress, 1982)

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Daddy' s Shi shkabob Mar i nade

Reci pe By :

Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categori es : *Mar i nades For Beef


1 cup oi l3/ 4 cup wi ne vi negar

1 t abl espoon gar l i c sal t1/ 4 cup Worcest ershi r e sauce

1 t abl espoon sal t1/ 4 cup sugar

1 t abl espoon bl ack pepper

Mi x above i ngr edi ent s t ogether i n a l arge cont ai ner and mar i nadeShi shkabob i ngr edi ent s f or a mi ni mum of 24 t o 48 hour s i n t heref r i gerat or .

Turn occasi onal l y t o i nsure t hat t he l i qui d i s di st r i but ed t hroughout .Use oni ons, f r esh mushrooms, gr een peppers, t omatoes, beef cubes, etc.

*I ser ve t hi s wi t h consomm r i ce, a gr een sal ad and French br ead.

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Dan' s Chi cken Mar i nade

Reci pe By : Dan Gi l lServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : Barbeque *Mar i nades

For Poul t r y


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- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -gi nger al evi negargi nger

gar l i c powdersal tt ur mer i chot saucecayenne powderol d bay seasoni ng

For chi cken, I use a mar i nade and mop based on gi nger al e and vi negarwi t h gi nger , gar l i c powder , sal t , t ur mer i c, hot sauce, cayenne powder ,and Ol d Bay f or f l avor . These ar e my st andard and f avor i t e spi ces but Ial so l ook t hr ough t he cabi net t o see i f anythi ng el se sounds good at t het i me.

No measur ement s - I j ust pour i n what I t hi nk i s r i ght f or t he amount ofchi cken. When t he mi xtur e passes the smel l and t ast e t est , I dump i n t hechi cken. Af t er t he chi cken has mar i nat ed, I boi l t he l i qui d ( f or saf et y)and use i t as a mop.

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Deer J erky Mar i nade

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : *Mar i nades


3 pounds deer meat - - t hi nl y sl i ced3/ 4 cup wi ne - - dr y1/ 3 cup l emon j ui ce1/ 4 cup oni on - - mi nced1/ 4 cup brown sugar

2 t easpoons l i qui d smoke

1 t easpoon seasoned sal t1/ 4 t easpoon pepper

3 bay l eaves

Mar i nade deer meat f or 24 hour s i n the mar i nade mi xt ur e, covered, i n acol d par t of t he r ef r i ger at or . Tur n meat several t i mes. Remove meat ,spreadi ng out t o br i ng t o r oomt emp.


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Pl ace on greased r acks i n a smoker and smoke at a l ow heat ( 160- 190degr ees) f or 5 t o 7 hour s, unt i l meat becomes sl i ght l y t r ansl ucent anddar kl y r ed, near bl ack. St or e i n pl ast i c bags i n r ef r i ger at or .

Reci pe date: 12/ 10/ 87

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Deer Mar i nade


Amount Measure I ngr edi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -1 l emon - - j ui ce of

1/ 2 cup vi negar - - wi ne1/ 4 t easpoon t arr agon

2 oni ons - - sl i ced1 t easpoon chi l i powder

1/ 2 cup water2 t easpoons sal t2 bay l eaves

1/ 4 t easpoon pepper - - bl ack1/ 2 cup t omat o cat sup

1 gar l i c cl ove - - crushed

Mi x i ngr edi ent s i n a l arge bowl . Pl ace meat t herei n and t ur n sever alt i mes. Cover . Mar i nade f or f r om2 hour s t o 48 hour s, dependent uponyour assessment of t enderness and f l avor . Save mari nade f or soups,gr avi es, or l at er use wi t h anot her meat .

Hugg' s Not e: The use of chi l i powder i s quest i onabl e (unl ess you ar e aTexan, when i t becomes basi c.

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Di j on Bour bon Mar i nade

Reci pe By : Char l ot t e' s Gar densServi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categor i es : Sauces *Mar i nades


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1/ 4 cup bour bon1/ 4 cup l ow sodi um soy sauce1/ 4 cup Di j on must ard1/ 4 t easpoon Worcest ershi r e sauce

1/ 4 cup dark br own sugar - - f i r ml y packed6 pearl oni ons - - mi nced1 teaspoon sal t

1/ 2 t easpoon whi t e pepper - - or t o t ast e

Whi sk toget her al l i ngr edi ent s maki ng sur e t he sugar has di ssol ved. I tworks best i f you use a gl ass bowl .

SOURCE Charl ot t e' s Gardens, ht t p: / / www. charl ot t esgar dens. vi neyard. net /Vi neyard Haven, Mass. Emai l : CRHul l @aol . com SPECI ALI ZES I N J ams, Frui tand J al apeno Pepper, and i n Frui t Fl avored Must ard: Lemon Di l l Di j on;Raspberr y Di j on; Or ange Tar r agon Di j on.

Notes: MAKES 1 CUP. Thi s i s an i ncr edi bl e mar i nade f or Lamb, pork,chi cken or beef . Mar i nat e t he meat i n t he r ef r i ger at or over ni ght , usi ngt he remai nder t o bast e wi t h dur i ng cooki ng.

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Dogzi l l a' s Bar becue Mar i nade

Reci pe By : Dogzi l l aServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : Barbeque *Mari nades


2 cups water1/ 2 cup Worcest ershi r e sauce1/ 4 cup soy sauce

1 l arge pi nch Hungar i an papr i ka1 l arge pi nch gar l i c powder1 l arge pi nch oni on powder3 medi um spr i nkl es bl ack pepper

3 medi um spr i nkl es t hyme3 medi um spr i nkl es chi l i powder

I f orget who, but someone, a whi l e back, ment i oned t hat Hungari an Papr i kawas ( i s) much bet t er t han t he gr ocer y st or e var i et y. Wel l , I went t o t hel ocal f ar mer s' mar ket , got some bona- f i de Hungar i an Papr i ka, and t r i ed i tout . I t i s VERY GOOD.


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I made some mar i nade f or a pork shoul der usi ng 2c water , 1/ 2 cWorcest er shi r e sauce, 1/ 4 c soy sauce, and l ar ge "pi nches" of t hepapr i ka, gar l i c powder , and oni on powder . I al so added a f ew medi umspr i nkl es of bl ack pepper , t hyme, and chi l i powder . I br ought i t t o aboi l bef ore usi ng i t as mar i nade, and t he aroma was f ant ast i c. The REALpapr i ka makes a bi g di f f erence. I t al so wor ks good i n r ubs f or chi cken

or por k chops.

ps I boi l ed t he mari nade agai n af t er put t i ng t he por k shoul der i n t hesmoker and used i t as a bast e. Worked out r eal good.

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Don Wal l ace' s Br i sket Mar i nade

Reci pe By : Don Wal l aceServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : Barbeque *Mar i nades

For Beef


2 cans Dr Pepper1/ 4 t easpoon Lawr y' s seasoni ng sal t

r est aur ant st yl e gr ound pepper2 beef boui l l on cubes - - di ssol ved i n wat er4 cl oves mi nced garl i c

Worcest ershi r e sauce1 t abl espoon l emon or l i me j ui ce1 bot t l e bar becue sauce

1/ 4 t easpoon meat t ender i zer

Mi x al l t oget her wel l , mar i nade br i sket i n l ar ge r oast er t ype panover ni ght or bet t er yet , f or t wo( 2) days.

Smoke t o your own desi r e. I Q f or about 10- 14 hours on my New Br aunf el sBl ack Di amond and then f or about 12 more hour s i n t he oven( cover ed) at150- 175 F. Cut s l i ke but t er when r eady.

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Dr y Mar i nade For Pork And Beef

Reci pe By :


45/170

Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categori es : *Mar i nades For Por k


3 t easpoons brown sugar

1 1/ 2 t easpoons papr i ka1 teaspoon sal t3/ 4 t easpoon monosodi um gl utamate3/ 4 t easpoon ground t urmer i c1/ 4 t easpoon cel ery seed1/ 4 t easpoon dry must ard

Combi ne i ngr edi ent s and use f or mar i nade f or spare r i bs and pork.

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Dr y Rub Spi ce Mar i nade



1/ 4 cup kosher sal t2 t abl espoons gar l i c powder

1 t abl espoon dri ed t hyme2 t easpoons ground bl ack pepper

1/ 4 cup granul ated or brown sugar2 t abl espoons papr i ka2 t easpoons cayenne pepper

Combi ne al l i ngr edi ent s, bl endi ng t hor oughl y. I f r eser vi ng f or l at eruse, st or e i n a t i ght l y capped j ar . To use, spr i nkl e heavi l y over al lsi des of meat and r ub i n wel l wi t h f i ngers . Let meat st and at r oomt emper at ur e f or t wo hour s, or l i ght l y cover ed over ni ght i n t her ef r i ger at or . Spr i nkl e meat agai n l i ght l y bef or e gr i l l i ng, br oi l i ng orbaki ng. Thi s r eci pe makes enough f or 3- 4 pounds sparer i bs. Mi xtur e i sal so good on poul t r y.

Keeps i ndef i ni t el y i n t i ght l y capped j ar . Not e f r om t he cook: " Thesecr et of a good dr y r ub i s equal pr opor t i ons of kosher sal t and sugar .

The sal t draws j ui ces t o t he sur f ace of t he meat ; t he sugar dr i nks t hosej ui ces up, maki ng a l ovel y, l i ght , potent l y seasoned gl aze on t he meat .These ar e t he her b bot t l es cl osest t o my hands, i f you have ot her st uf fhandy, add i t as you wi sh: gr ound gi nger , or dr y must ard; r ed pepperf l akes, or oni on powder . Cust omi ze i t any way you wi l l . "


46/170

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East I ndi an Shr i mp I n A Tandoor i Mari nade



4 pounds shr i mp medi um - - shel l ,devei ned

16 ounces pl ai n yogur t6 t abl espoons f r esh l emon j ui ce

1 1/ 4 t easpoons cayenne1 1/ 4 t easpoons pepper1 1/ 4 t easpoons t ur mer i c1 1/ 4 t easpoons curr y powder4 t easpoons papr i ka

1/ 2 t easpoon sal t2 t easpoons gar l i c - - f i nel y mi nced2 t easpoons gi nger r oot - - mi nced

Thread shr i mp on 8 10 i nch skewer s and l ay on a j el l y r ol l sheet or anypan t hat wi l l hol d t hem i n one l ayer . Mar i nat e shr i mp: I n a smal l bowl ,mi x al l i ngr edi ent s wel l and spoon over skewered shr i mp, covercompl et el y. Sl i p i nt o a pl ast i c bag and r ef r i ger at e f or at l east 6

hour s.

Gr i l l shr i mp: Gr i l l skewer ed shr i mp over ashed coal s f or 3- 4 mi n. Tur nand cont i nue cooki ng 3 mi n. more unt i l done. serve i mmedi atel y wi t hl emon wedges and oni on sl i ces.

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Edi e Acsel l ' s Mar i nade



f or beef - - poul t r y, pork, f i sh


47/170

3 gar l i c cl oves - - mi nced1/ 2 cup saf f l ower oi l1/ 2 cup t omato j ui ce1/ 2 cup soy sauce1/ 2 cup brown sugar1/ 2 t easpoon f r eshl y gr ound pepper

veg' s


Makes about 2 cups.

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Faj i t a Chi cken Wi ngs - 1

Reci pe By :Servi ng Si ze : 24 Prepar at i on Ti me : 0: 00Categori es : Appet i zers *Mar i nades



12 chi cken wi ngs - - t i ps r emoved- - - - - mar i nade- - - - -

1/ 4 cup l i me j ui ce2 t abl espoons oi l

3 t abl espoons f r esh ci l ant r o - - chopped1 gar l i c cl ove - - mi nced1 t easpoon cumi n

1/ 2 t easpoon sal t1/ 2 t easpoon dr i ed oregano l eaves1/ 4 t easpoon cr ushed r ed pepper f l akes

Cut each wi ng i n hal f ; pl ace i n l ar ge r eseal abl e bag. Add al l mar i nadei ngr edi ent s; seal bag. Tur n bag t o coat wi ngs. Ref r i ger at e at l east 4hour s, up t o 24 hour s, t ur ni ng bag occasi onal l y.

Heat oven t o 375F. Dr ai n chi cken, r eser vi ng mar i nade. Pl ace chi cken onbr oi l er pan. Bake 45- 60 mi nut es, br ushi ng occasi onal l y wi t h mari nade.

Di scar d any remai ni ng mar i nade.

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Faj i t a Chi cken Wi ngs - 2

Reci pe By :Servi ng Si ze : 24 Prepar at i on Ti me : 0: 00Categori es : Appet i zers *Mari nades



12 chi cken wi ngs - - t i ps r emoved1/ 4 cup l i me j ui ce

2 t abl espoons oi l3 t abl espoons f r esh ci l ant r o - - chopped1 cl ove gar l i c - - chopped1 t easpoon cumi n

1/ 2 t easpoon sal t1/ 2 t easpoon dr i ed oregano l eaves1/ 4 t easpoon cr ushed r ed pepper f l akes

Cut each wi ng i n hal f ; pl ace i n l ar ge r eseal abl e bag. Add al l mar i nadei ngr edi ent s; seal bag. Tur n bag t o coat wi ngs. Ref r i ger at e at l east 4hour s, up t o 24 hour s, t ur ni ng bag occasi onal l y.

Heat oven t o 375F. Dr ai n chi cken, r eser vi ng mar i nade. Pl ace chi cken onbr oi l er pan. Bake 45- 60 mi nut es, br ushi ng occasi onal l y wi t h mari nade.Di scar d any remai ni ng mar i nade.

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Faj i t a Mar i nade

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categori es : *Mar i nades For Beef

Mexi can For The Gr i l l


- - - - - l i qui d i ngredi ent s - - - - -1 cup f r esh orange j ui ce

1/ 2 cup veget abl e oi l1/ 4 cup r ed wi ne- vi negar1/ 4 cup f r esh l i me j ui ce

1 t easpoon seasoni ng mi x ( bel ow)1 mi nced garl i c cl ove

- - - - - seasoni ng- - - - -6 t abl espoons sal t1 1/ 2 t easpoons ground pepper1 1/ 3 t easpoons chi l i powder


49/170

3/ 4 t easpoon gar l i c powder3/ 4 t easpoon cumi n

Mi x and st ore i n j ar. Use as needed. Thi s was i n Bon Appet i t magazi neMar ch; 1986: Mar i nade 2 l b. ski r t st eak i n r ef r i ger at or over ni ght .

Probabl y other beef cut can al so be used. The mar i nade i s ver y good.

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Faj i t a Mari nade - Car l sbad NMReci pe By : Bi l l Wi ghtServi ng Si ze : 8 Prepar at i on Ti me : 0: 00

Categor i es : Mexi can *Mar i nadesFor Beef For The Gr i l l


4 pounds t r i - t i p or ski r t steak, sl i ced 1/ 4" t hi ck6 l i mes, j ui ce of6 f r esh j al apenos4 t abl espoons Mexi can o

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Bill Wight Marinades

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