Make slits in the turkey to allow
the chile oil marinade to penetrate.
Not exact matches
A liquid
marinade consists of seasonings such as herbs and spices — including
chile — for flavor, an
oil, and an acid like wine, beer, vinegar, citrus juice, or yogurt.
Orange Chile
Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pep
Oil Marinade: 6 cascabel
chiles, stems and seeds removed, or substitute 2 of the
chiles above 1/4 cup chopped onions 1/2 cup vegetable
oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pep
oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper
Smoky
Chile Marinade 4 dried chipotle
chiles 1 cup hot water 8 cloves garlic 1/2 cup chopped onion 1⁄3 cup olive
oil 1/2 cup dry red wine 2 tablespoons red wine vinegar 2 teaspoons Dijon - style mustard 2 teaspoons brown sugar 2 teaspoons ground
chile de arbol or other ground hot
chiles 1 teaspoon Worcestershire sauce The Venison 4 venison steaks or substitute beef steaks, 1 inch thick
Cayenne - Infused Meat
Marinade 1 teaspoon cumin seeds 1⁄3 cup olive
oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne
chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive
oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat
Marinade, above
To make the
marinade, combine the vinegar,
oil,
chile, ginger, cardamom, cinnamon, turmeric, and black pepper in a non-reactive bowl.
Smoked Mexican Turkey with Orange Chile
Oil Marinade Here's a double Mexican influence — turkeys as well as
chiles are native to the Americas.
In a bowl, combine the
oil, rice wine, lime juice,
chile, and ginger to make a
marinade.
In fact, I found an easy mixture of
chile - plussed ras added to olive
oil and vinegar made for a great salad dressing or
marinade.
Cayenne - Infused Meat
Marinade 1 teaspoon cumin seeds 1⁄3 cup olive
oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne
chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper
Devil
Marinade 2/3 cup dry red wine such as Chianti 1/3 cup olive
oil 2 tablespoons lemon juice, fresh preferred 11/2 tablespoons finely chopped fresh rosemary or 11/2 teaspoons dried 11/2 tablespoons finely chopped fresh sage or 11/2 teaspoons dried 2 teaspoons crushed red
chile, pequin for hot, New Mexican for mild 2 cloves garlic 1/4 teaspoon salt
For the
Marinade: 1/4 cup chopped parsley 2 garlic cloves, minced 1 habanero
chile, finely chopped 2 tablespoons white vinegar 2 tablespoons canola or olive
oil Freshly ground pepper, to taste 1 pound beef stew meat, cut into bite - size pieces
Marinade: 3/4 cup soy sauce 1/4 cup apple cider vinegar (or white vinegar) 1/4 cup olive
oil 4 large cloves garlic, minced 1/4 cup chopped cilantro 1 tablespoon ground cumin 1 tablespoon ground
chile powder (I used ancho) 1 teaspoon ground cayenne pepper (optional) 2 limes, sliced into half - moons 1 jalapeño, stem removed, sliced in half