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Achiote Marinade
*note: May be purchased at Mexican specialty products stores or in the Mexican food section of some groceries.
Mix the marinade ingredients together. Marinate chicken, pork, fish, or seafood from 3 hours to overnight.
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Achiote Marinade and Barbecue Sauce For Beef
Marinade: Combine marinade ingredients.
Makes enough for 2 pounds of beef.
To use: Toss paper-thin slices (1 inch by 3 to 4 inches) of beef sirloin with the marinade in a nonmetallic bowl. Refrigerate 6 to 8 hours or overnight. Drain meat, reserving 3/4 cup of the marinade. Thread meat on bamboo skewers.
Sauce: Remove and discard seeds from pasilla chile. Coarsely chop chile and cover with boiling water. Soak for 20 to 30 minutes. Drain, and put in a food processor with achiote paste and olive oil. Puree. Add the 3/4 cup marinade and blend until smooth.
To use: Brush on skewers of meat. Broil or grill until meat is done, about 5 minutes, basting with marinade several times. Brush again before serving.
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Achiote Marinade Mop
Mix all ingredients in a non reactive bowl. Use as a marinade or mop.
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Adobo Marinade
Blend cumin, garlic and lime juice until smooth. Taste and season with pepper. Marinade fish (chicken or meat) in the refrigerator for 1 hour.
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Alehouse Steak Marinade
In small bowl, combine all ingredients. Place meat of choice in shallow dish or pie plate and add marinade, turning to coat. Cover and refrigerate 4 hours or overnight, turning occasionally. Meat and marinade also may be placed in a heavy-duty sealable plastic bag and refrigerated.
Makes about 2 cups, enough to marinate 2 -2 1/2 pounds of beef.
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Alfredos Barbecue Fish Marinade
Marinate fish for at least one hour before cooking. Serves 30.
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All Purpose Marinade
Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill.
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All Purpose Marinade (Moore)
Combine all ingredients in a nonreactive bowl. Use immediately or store in an airtight container in the refrigerator for up to 24 hours.
COOKSNOTES: Moore marinades the beef brisket for up to 24 hours before cooking. The marinade recipe is a good all-purpose marinade that can be used for chicken, beef and pork.
The purpose of a marinade is twofold, says Moore. One is to cleanse and open the pores of the meat to receive the flavorings of the marinade or dry rub. Then the marinade\'s citric juices can break down the connective tissues and tenderize the meat.
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Asian Black Bean Marinade
Combine all ingredients in a bowl. Makes about 1/2 cup
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Asian Marinade (for Fish)
Marinate fish for 30 minutes, turning after 15 minutes. Then grill for about 8 minutes.
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Avery Island Tabasco Country Marinade
In small bowl, whisk together wine, vinegar, hot pepper sauce, oil, honey, thyme and cumin. Stir in green onions and garlic. Place meat or poultry in shallow glass dish and add marinade, turning to coat. Cover and refrigerate, turning occasionally, 2-4 hours for beef or pork and 1-2 hours for poultry..
Makes about 1 1/4 cups, enough to marinate 1/12 pounds of beefsteak or pork tenderloin or 2 pounds bone-in chicken.
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Balsamic Marinade
Preheat the grill. Season the vegetables with 2 tablespoons of the olive oil, salt, and pepper. Place all the vegetables on the grill (except for the mushrooms) and grill for 2 minutes on each side. In a mixing bowl, whisk the olive oil, vinegar, shallots, garlic, and basil together. Season the marinade with salt an pepper. Remove the vegetables from the grill. In a glass souffle bowl, alternate layering the different vegetables. Pour the marinade over the vegetables and allow to marinate for 12 hours or overnight. Either serve the vegetables in the glass container or on a platter. Garnish with parsley.
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Basic Chicken Marinade
Combine the orange juice, lemon juice, mustard, and worcestershire in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the garlic, parsley, oregano, salt and pepper.
Makes about 1-1/2 cups.
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Basic Liquid Game Marinade
Saute chopped vegetables. in olive oil in a nonreactive pan until lightly browned.
Add remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes.
Cool before using.
Marinade may be made ahead and refrigerated for 1 to 2 weeks.
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Bbq Chicken Marinade
Mix all ingredients in deep dish or bowl..***
Amontillado sherry is best for this.. remember use only good sherry... not over salted cooking sherry.. if you cant drink it you shouldnt cook with it. This is enough for about 2 lb chicken which should marinate in this for several hours before it goes to the grill.. this can also be used as basting sauce but watch out for flare ups of oil on.
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Bear s Brisket Marinade
I made a small slit in the cryo vac poured the marinade in and 100 mile an hour taped it shut. Capillary action distributed the marinade all around the brisket, this worked *really* well. hot coals.
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Beef Fajita Marinade
Combine all ingredients in a large pan. Add beef fajitas then over and chill in refrigerator over night.
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Beef Marinade
Combine first 4 ingredients in a glass dish. Add steak or beef cubes and turn to coat with marinade. Marinate 20-30- minutes. Broil or grill.
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Beer Marinade for Beef
Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks.
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Berber Marinade
FINELY CHOP THE ONION. MINCE GARLIC AND GINGER. PLACE ONIONS, GARLIC, GINGER, PEPPERCORNS, RED PEPPER FLAKES, CORIANDER, CARDOMOM, FENUGREEK, CINNAMOM, CLOVES, ALLSPICE, SALT AND PAPRIKA IN A DRY SKILLET. COOK OVER MEDIUM HEAT FOR 3 TO 4 MINUTES, OR UNTIL SPICES ARE LIGHTLY TOASTED AND FRAGRANT. COMBINE ROASTED SPICES, OLIVE OIL AND LEMON JUICE IN BLENDER AND PUREE UNTIL SMOOTH. SPREAD PASTE ON MEAT AND MARINATE OVERNIGHT. WARNING!! A LITTLE OF THIS SPICY MIX GOES A LONG WAY. MAKES ENOUGH MARINADE FOR ABOUT 2 LBS. OF MEAT. (PORK, SIRLOIN STEAK, TUNA). NOTE:: FENUGREEK IS A RECTANGULAR SEED FOUND IN INDIAN OR MIDDLE EASTERN GROCERY STORES.
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