Not exact matches
Cooking Tri-tip — a triangular chunk of bottom sirloin that most of the country ignores — they use a simple
marinade, mop and sauce comprised of virgin olive
oil, balsamic or cider vinegar, and finely chopped fresh
garlic, which is brushed onto the meat while on the grill, using long rosemary branches tied together like a short broom.
Start by whisking together a quick
marinade (mine is Japanese inspired, with soy sauce, teriyaki, sesame
oil, rice vinegar, honey, ginger and
garlic) and pour it over the tuna steaks.
Directions The
marinade In a medium sauce pan, heat the
oil, add
garlic, ginger and jalepeno, saute on medium heat 7 minutes, being careful not to burn the
garlic.
Prepare the
marinade by mixing 2 tablespoons coconut aminos, 1 tablespoon sesame
oil, fish sauce (if using), ginger, and 1/2 teaspoon
garlic in bowl.
Of course,
garlic, lemon, and olive
oil are also important ingredients in souvlaki
marinade..
In a large mixing bowl, whisk together the olive
oil, vinegar, Worcestershire,
garlic, salt and a few grinds of black pepper for the
marinade.
Fajita
Marinade 1 tsp chili powder 1/2 tsp cumin 1/2 tsp chipotle chili powder (reduce or omit this if you don't like it too hot) 1/2 tsp onion powder 1/4 tsp
garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp vegetable
oil
I love to grill vegetables tossed in a simple dressing or
marinade of balsamic vinegar, olive
oil and
garlic.
For the
marinade: 2 tablespoons soy sauce (or tamari) 4 cloves
garlic, smashed 1/2 cup veggie broth 2 tablespoons white balsalmic vinegar (or 1 tablespoon regular balsamic) 3 tablespoons fresh lemon juice 1/4 cup fresh thyme, leaves whole, soft stems roughly chopped 2 tablespoons olive
oil
Prepare chicken
marinade by mixing together the 1/4 c. balsamic vinegar, olive
oil,
garlic, salt and pepper.
For
marinade, in a small bowl, stir together lime juice, chili powder,
oil,
garlic, cumin, cinnamon, hot pepper sauce, and salt; pour over chops.
Marinade: 1/4 cup chopped shallot 1 clove
garlic 1 teaspoon agave syrup A few dashes fresh black pepper 1 tablespoon soy sauce 1 tablespoon peanut
oil (or canola
oil) 2 tablespoons sliced lemon grass Juice of one lime
The unique sweet
marinade has the perfect balance of soy,
garlic, and a little sesame
oil.
Marinade ingredients: 1 bunch fresh cilantro / 6 cloves
garlic / 1 T black peppercorns / 3 T Oyster sauce / 2 T soy sauce / 2 T vegetable
oil
Directions for chicken
marinade: Put the washed bunch of cilantro, including stems and roots, into food processor with
garlic and peppercorns / Process until finely chopped / Add oyster sauce, soy sauce and
oil / Process until combined / Place chicken in shallow glass baking dish / Brush all over with
marinade / Cover with plastic wrap / Marinate at least 1 hour or overnight in refrigerator.
Marinade (adapted from The Raw 50) 1 cup olive
oil 2 tablespoons coconut
oil 1 red bell pepper — chopped juice of 2 limes 2 tablespoons grated ginger 2 teaspoons minced
garlic salt — to taste 1 cup fresh cilantro
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
The most popular
marinade is made up of equal quantities of tomato ketchup and vegetable
oil (enough of these two to cover all of the meat), a finely chopped onion, crushed
garlic (a little, just enough for the flavor from the
garlic to blend into the overall taste, but not enough to be a distinct taste), chopped red chillies (enough for a spicy tang), and some sugar (not more than a tablespoon).
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
Another variation of this
marinade — made by those who are more health - conscious, such as cooks in upmarket restaurants — eliminates the
oil and introduces Sprite (the soft drink): it consists of tomato ketchup, lime juice, Sprite, soy sauce (in a respective ratio of 5:3:3:2) and a bit of crushed
garlic.
Combine olive
oil,
garlic, lemon juice and thyme as a
marinade and pour over the prawns in a shallow dish.
To make the
marinade, combine the beer, sugar,
oil, soy sauce,
garlic, cayenne, vinegar, and black pepper in a non-reactive bowl.
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced
garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive
oil pinch of nutmeg sea salt to taste citrus pepper to taste
Marinade: 1/3 cup olive
oil Juice of 3 limes (or 2 large lemons) 1 jalapeño pepper, seeded 2 peeled
garlic cloves 1/4 cup loosely - packed fresh cilantro leaves 1 teaspoon freshly ground black pepper 4 tablespoons grated fresh ginger 1/2 cup unsweetened coconut milk
1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small
garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving
marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive
oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4 cup fresh flat - leaf parsley leaves
A whole head of
garlic goes into making this spicy herb sauce, which can be used as a
marinade, sauce, or thinned out with more
oil and lemon for a salad dressing.
directions For the
Marinade: In a large zip - top bag, add 6 tablespoons of olive
oil, chicken thighs, jalapeno, smashed
garlic, and lemon peel.
Fabulous breaded chicken tenders start out with a simple
marinade: boneless skinless chicken breasts cut into strips, sea salt, freshly - ground black pepper,
garlic powder, lemon juice, and olive
oil.
2) Mix together soy, red pepper paste, rice wine,
oil, sugar, grated
garlic, grated ginger, pepper and
oil to make
marinade.
Prepare the first
marinade by mixing together 2 tablespoons of Kashmiri red chilli powder, juice of 1 lemon, ginger -
garlic paste and 2 tablepoons of
oil.
«I have come to enjoy salt - preserved citrus almost everywhere — in
marinades, soups and salads, to flavor a pot of beans, sautéed greens like spinach or chard, hummus, on bread with olive
oil and
garlic, with roasted pepper and olives, in couscous or rice pilaf, under the skin of a roast chicken or in the cavity of a fish,» he says.
To prepare the mojo
marinade, combine the
garlic, jalapeno, cilantro, lime juice, orange juice, vinegar, and olive
oil in the bowl of a food processor or blender.
To make the mojito
marinade, combine 2 tbsp coconut
oil, 1/4 cup coconut rum, mint, cilantro,
garlic, lime juice and zest in a small bowl.
Take all the other ingredients — olive
oil, fresh parsley, salt, pepper, sugar,
garlic paste, paprika, balsamic vinegar and lemon juice (or white vinegar)-- in a blender and blend to make a smooth
marinade.
Make your
marinade by blending balsamic vinegar,
oil, lemon, and
garlic.
Basque Barbecue Leg of Lamb Basque Barbecue Leg of Lamb 1 6 to 7 pound leg of lamb or 1 whole lamb
MARINADE: 4 tablespoons salt 1 teaspoon pepper 5 cloves garlic, put through press 1/2 salad oil or pure cottonseed oil 2 large lemons, juiced The day before, mix all marinade ingr
MARINADE: 4 tablespoons salt 1 teaspoon pepper 5 cloves
garlic, put through press 1/2 salad
oil or pure cottonseed
oil 2 large lemons, juiced The day before, mix all
marinade ingr
marinade ingredients.
To make the
marinade, place 4 of the cloves of
garlic, cilantro, salt, pepper, limes, orange, vinegar, olive
oil and jalapeno in the bowl of a food processor and pulse to make a paste.
Make your
marinade: in a blender or food processor, blend
oil, vinegar, lime juice, chipotle peppers, adobo sauce, coconut aminos, cumin, paprika, onion powder,
garlic powder, and cilantro.
Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame
oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili -
garlic sauce 1/2 cup green onion, chopped Combine the
marinade ingredients with the tofu in a zip - top plastic bag or glass dish.
This recipe uses Baron's Caribbean
Marinade (hot or mild) A great vegetarian dish with a bold taste Ingredients 14 oz extra firm tofu 1 1/2 cups Baron's International Kitchen Caribbean
Marinade (mild or hot jerk sauce) 8 oz fresh sweet onions 2 1/2 tablespoons fresh chopped
garlic 2 tablespoons fresh ginger, grated 1/3 cup fresh lime juice 3/4 teaspoon fresh lemon zest 2 tablespoons soy sauce 2 tablespoons olive
oil 3 tablespoons pure maple syrup 1 tablespoon dried thyme 2 teaspoons allspice 1 teaspoon nutmeg Preparation Drain the tofu and slice it into thick slabs (approximately 1/2 inch thick).
Chile Lime
Garlic Shrimp 1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4 cup oli
Garlic Shrimp 1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the
marinade: 1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves
garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4 cup oli
garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4 cup olive
oil
Marinade: * 2 Tablespoons
oil * 2 Tablespoons finely chopped fresh ginger (peeled) * 1 Tablespoon finely chopped
garlic * 1 Tablespoons finely chopped shallots or onion * 2 Tablespoons fish sauce * 1 Tablespoon gluten - free soy sauce or Bragg's liquid aminos
So I just came up with this super simple
marinade of olive
oil,
garlic, lime juice, salt and pepper, easy right?
Black Pepper Shrimp and Dipping Sauce serves 6 - 8 as an appetizer serves 4 as part of a main dish (see citrus
marinade for more details) 1/2 c fresh lemon juice 1/2 c olive
oil 1 1/2 t kosher salt 3 cloves
garlic
To make this flavorful lemon
garlic rosemary chicken
marinade, all you need is a few fresh ingredients, including lemon,
garlic, rosemary sprigs and a little olive
oil.
Make the
marinade by mixing together in a medium bowl the chili powder, cumin, paprika, onion and
garlic powders, salt, pepper, lime juice, and olive
oil.
Marinade 2 tablespoons Korean red pepper powder (gochugaru) 2 tablespoons Korean hot pepper paste (gochujang) 1 1/2 tablespoons minced
garlic 1 tablespoons finely grated ginger with the juice 1 tablespoon sugar 1 tablespoon corn syrup 2 tablespoons sesame
oil 2 tablespoons mirin wine (or sherry or white wine) 1/4 teaspoon ground black pepper
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head
garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower
oil (or any other neutral
oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the
marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
This olive
oil and
garlic marinade is simple, easy and it goes well with any kind of meat.