Recipe: Jerk Marinade


As a follow up to my posting on Marinades, I thought I would share the below marinade recipe sourced from Bon Appetite. I also included the “formula to a good marinade” below.

Enjoy!

****

Jerk Marinade

Makes about 1 cup, enough to marinate 2 lb. of chicken (skin-on thighs, legs, or wings) or pork (chops, loin, or boneless shoulder)

Ingredients:

  • 6 Tbsp. vegetable oil, divided
  • 1/4 cup fresh lime juice
  • 4 scallions, coarsely chopped
  • 4 Scotch bonnet or habanero chiles, stemmed, seeded, coarsely chopped
  • 3 garlic cloves, roughly chopped
  • 2 Tbsp. fresh thyme
  • 1 Tbsp. fresh minced peeled fresh ginger
  • 1 Tbsp. (packed) dark brown sugar
  • 2 tsp. allspice berries
  • 1 tsp. kosher salt puls more
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. distilled white vinegar
Ingredient information: Habaneros and Scotch bonnets – extremely hot chiles – are available at better supermarkets and at Latin markets.
Directions:
  • Puree 4 Tbsp. oil and the next 10 ingredients in a food processor until smooth.
  • Transfer 1/4 cup marinade to a small bowl and make sauce…
  • Whisk in vinegar and remaining 2 Tbsp. oil and season to taste with salt.
  • Refrigerate sauce.
  • Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade.
  • Cover and chill for at least 3 hours or overnight.
  • Remove meat from marinade, pat dry, and grill.
The finish:
Spoon reserved sauce over grilled meat.

source: Bon Appetite, July 2011

*****

“Marinade Math”

+ Acid (citrus juice, vinegar, or wine tenderizes and focuses the flavors)

+ Salt (Kosher salt – or soy or fish sauce – allows seasonings to penetrate)

+ Alliums (garlic, shallots, or onions are a must for a muscular marinade)

+ Sugars and & Syrups (Used judiciously, sweetness balances all the flavors)

+ Chiles (where there’s smoke there should be fire)

+ Herbs (fresh, summery herbs – like cilantro, oregano, and basil – work better than dried)

source: Bon Appetite, July 2011

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Recipe: Sweet, Salty, and Sour Marinade


As a follow up to my posting on Marinades, I thought I would share the below marinade recipe sourced from Bon Appetite.  It uses some rarer ingredients so this may not work for all families.  I also included the “formula to a good marinade” below.

Enjoy!

****

Sweet, Salty, and Sour Marinade

Makes about 1 cup, enough to marinate 2 lb. of pork (tenderloin or chops) or fish (oily or white-fleshed; shrimp or scallops)

Ingredients:

  • 3 oz. palm sugar, chopped, or 6.5 Tbsp. light brown sugar
  • 1/2 cup fresh lime juice
  • 1/2 cup fish sauce (such as nam pla or nuoc nam)
  • 1/2 cup coarsely chopped fresh cilantro [I use chopped cilantro cubes in the freezer section at Trader Joes)
  • 2 TBsp. chopped peeled fresh ginger [You can use jarred Ginger, or I use ginger powder these days too)
  • 4 red Thai chiles or 6 Fresno chiles, thinly sliced
  • 3 Tbsp. minced lemongrass (from peeled bottom 4″ of 2 large stalks)
Ingredient information:  palm sugar is available at Indian and Asian markets.  Fish sauce is sold at Asian markets and better supermarkets.

Directions:

  • Stir palm sugar and 3 Tbsp. water in a small sauce pan over low heat until sugar is dissolved.  Remove from heat.
  • Combine lime juice, fish sauce, and 3 Tbsp. water in a medium bowl.  Whisk in 1/3 cup palm sugar syrup (reserve remaining syrup for glaze).
  • Stir in cilantro, ginger, chiles, and lemongrass.
  • Put pork or seafood in a glass, stainless-steel, or ceramic dish.  Toss with marinade.
  • Cover and chill for at least 3 hours or overnight.
  • Remove pork or seafood from marinade, pat dry, and grill.
The finish:
Simmer marinade and reserved palm sugar syrup n a small saucepan until reduced to 3/4 cup.  Brush glaze onto meat or fish during the last few minutes of grilling.

source:  Bon Appetite, July 2011

*****

“Marinade Math”

+ Acid (citrus juice, vinegar, or wine tenderizes and focuses the flavors)

+ Salt (Kosher salt – or soy or fish sauce – allows seasonings to penetrate)

+ Alliums (garlic, shallots, or onions are a must for a muscular marinade)

+ Sugars and & Syrups (Used judiciously, sweetness balances all the flavors)

+ Chiles (where there’s smoke there should be fire)

+ Herbs (fresh, summery herbs – like cilantro, oregano, and basil – work better than dried)

source:  Bon Appetite, July 2011


Recipe: The trick to a good marinade; Mojo Marinade


I was going through an old Bon Appetit magazine on a recent flight and I came across a great series on marinades – essentially including a number of great marinade ideas that you can use to marinade meat in for 3+ hours or overnight, while reserving 2/3 of the creation as a sauce after the meat is grilled.

I thought this would be a great combination with the Mama K Flat Meat recipe.   Also, most of these marinades can be mixed in the evening and you can marinade your meat overnight (the recipe below calls for an eight hour marinade, so it may be possible to mix the marinade the night before but don’t put in your meat until the AM).  So I thought this would be great for working mamas.

I’m going to give you the formula below, and a sample marinade to follow.   I will follow up with a series of other marinade recipes over the next several weeks.  Enjoy!!

*****

Essentially, the article says that all good marinades are built upon the same general formula:

+ Acid (citrus juice, vinegar, or wine tenderizes and focuses the flavors)

+ Salt (Kosher salt – or soy or fish sauce – allows seasonings to penetrate)

+ Alliums (garlic, shallots, or onions are a must for a muscular marinade)

+ Sugars and & Syrups (Used judiciously, sweetness balances all the flavors)

+ Chiles (where there’s smoke there should be fire)

+ Herbs (fresh, summery herbs – like cilantro, oregano, and basil – work better than dried)

*****

Mojo Marinade

Makes about 2.5 cups, enough to marinade 2 lb. of pork (tenderloin, shoulder, or bone-in-chops) or fish (firm, white-fleshed fish such as sea bass; shrimp or scallops).

Ingredients:

  • 1.5 cups fresh orange juice
  • 1/2 cup fresh lemon juice
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh oregano, coarsely chopped
  • 1/3 cup corn or vegetable oil
  • 10 garlic cloves, minced
  • 3 jalapenos, sliced into rounds
  • 1.5 tsp. kosher salt

Directions:

  • Combine all ingredients in a medium bowl and whisk until salt is dissolved.
  • Reserve 2/3 cup marinade for sauce.  Put pork or seafood in a glass, stainless-steel, or ceramic dish.  Toss with remaining marinade and cover.
  • Chill for 3 – 8 hours.
  • Remove pork or seafood from marinade, pat dry and grill.

source:  Bon Appetite, July 2011

Recipe: Schmidt Chicken


This recipe was submitted by a friend, Mama J from Seattle, WA. “OK, here is my recipe. I think it was published in a magazine WAY long time ago, but I don’t know which one or how to credit. We call it “Schmidt chicken” and it’s been a family favorite for 3 generations. We do this probably once a week. If you grill breasts and have leftovers, slicing them makes for a great addition to salad the next day. One recipe can make quite a bit of chicken, but if you have a crowd, you can just double it! Easy peasy.” Sounds amazing! Thank you Mama J!!!
Schmidt Chicken
Ingredients:
  • 1 cup apple cider vinegar
  • 1/2 cup vegetable oil
  • 1 Tbs seasoned salt
  • 1 tsp poultry seasoning
  • 1 egg
  • Chicken (can use any kind of chicken, bone-in, skin on, or bone-less skinless, light or dark meat)
Preparation:
Whisk together marinade. Turn on grill. Put chicken in marinade. Let stand for 5-10 minutes, at the most. Too much time in the marinade makes rubbery chicken. Grill chicken, dunking it in the marinade periodically as it cooks.
Prep time: 10 minutes
Cook time: 15 minutes

Enjoy!

Recipe: Marinated Flank Steak


This recipe was submitted by Mama N from Austin TX.    Sounds yummy, quick and easy.  Thank you!!!    It looks like there is some marinade time so you may want to start this in the morning or maybe the night before – or save for a weekend night when you have the luxury of time….  

“A wonderful flank steak on the grill that friends just love! It doesn’t take long to grill. This also works great when sliced and used for fajitas.” 

Makes 4 to 6 servings.

Ingredients:

  • 1/2 cup vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon-style prepared mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds flank steak

Directions

 
1.  In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic and ground black pepper. Mix together well. Place meat in a glass dish and pour marinade over meat, turning meat to coat thoroughly. Cover and refrigerate for 6 hours.

2.  Preheat an outdoor grill for medium high heat and lightly oil grate.

3.  Grill meat over medium high heat for 10 minutes per side or to desired doneness.

 

Prep time:  10 min

Cook time:  20 min

Printed from Allrecipes, Submitted by Connie DiPianta

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