I'll share my recipes, if you'll share yours - July 8, 2010

16 years ago

Sauces and/or marinades!

I'm trying this one today on steaks. I think it can be used on just about any meat, and I just happen to have all the ingredients! I think if I put it in a jar, it should last in the fridge for a few days.

Best Steak Marinade in Existence

Allrecipes.com

RECIPE RATING:

________________________________________

PREP TIME 15 Min

READY IN 15 Min

Original recipe yield 1 1/3 cups

INGREDIENTS

â¢ 1/3 cup soy sauce

â¢ 1/2 cup olive oil

â¢ 1/3 cup fresh lemon juice

â¢ 1/4 cup Worcestershire sauce

â¢ 1 1/2 tablespoons garlic powder

â¢ 3 tablespoons dried basil

â¢ 1 1/2 tablespoons dried parsley flakes

â¢ 1 teaspoon ground white pepper

â¢ 1/4 teaspoon hot pepper sauce (optional)

â¢ 1 teaspoon dried minced garlic (optional)

DIRECTIONS

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

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Comments (6)

Jasdip
16 years ago
I'll give you 3!
Here's another one for steak, or just to brush on fish or chicken. Nice and citrusy.

Tarragon-Citrus Marinade Makes 1 cup

1/4 Cup Extra Virgin Olive Oil
1/4 Cup roughly chopped fresh Tarragon (I used Tarragon Flakes)
Zest and Juice of One Orange
Zest and Juice of One Lemon
2 Tablespoons Sherry Vinegar (I used Red Wine Vinegar)
2 Tsps Kosher Salt
2 Tsp Minced Garlic
1 Tsp Grated Ginger
1/2 Tsp Chili Powder
1/2 Tsp Freshly Ground Black Pepper

Wisk together in a medium bowl. Score flank steak, put in freezer bag, pour in marinade. 2-4 hrs in fridge overnite is better.

I make this one and it's delicous.
Roasted Chicken with Balsamic Vinegar

* 1/4 cup balsamic vinegar
* 2 tablespoons Dijon mustard
* 2 tablespoons fresh lemon juice
* 2 garlic cloves, chopped
* 2 tablespoons olive oil
* Salt and freshly ground black pepper
* 1 (4-pound) whole chicken, cut into pieces
* 1/2 cup low-salt chicken broth
* 1 teaspoon lemon zest
* 1 tablespoon chopped fresh parsley leaves

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish.

Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time.

Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

I've also made this one for Pork Tenderloin and we really like it as well.
Thai Tenderloins

2 pork tenderloins
1 tsp hot sauce or hot pepper flakes
1/4 cup orange juice
1/4 cup chopped fresh cilantro (I omit this as I can't stand the stuff. lol)
2 garlic cloves, minced
3 tbsp brown sugar
2 tbsp soy sauce
2 tbsp peanut butter
2 tsp grated fresh ginger
1/2 cup chicken stock

Combine marinating ingredients, except chicken stock.
Spoon over tenderloins. Marinate 1 hour at room temperature or in frig overnight. Remove meat and reserve marinade.

Place tenderloins on a foil-lined baking sheet or baking dish and roast at 375 degrees 30-35 minutes.

Combine reserved marinade with chicken stock and boil 2 minutes. Slice tenderloins and spoon sauce over. Serve with rice and asparagus.
nodakgal
16 years ago
I found this a few years ago now over at the Cooking forum. We used it for the first time for the 4th of July and grilling beef tenderloin steaks. Everyone loved it! (I didn't score the steaks for the tenderloin)

Black Diamond Marinade
2 tbsp oil
1/4 cup soy sauce
1/4 cup honey
2 tbsp brown sugar
2 tbsp vinegar
1 1/2 tsp ginger
garlic powder
black pepper
Score steak on both sides. Marinate 8-10 hours and grill.
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luckygardnr
Original Author
16 years ago
Wow, Jas, you're on a roll today! They look really great and are going into my to try file!
patti43
16 years ago
Joe's Crab Shack is a chain of restaurants. This is good with crab legs or just about any seafood. Bet it'd be good with cold chicken, too.

JOE'S CRAB SHACK MUSTARD SAUCE

1 tablespoon Colman's dry mustard, or more to taste
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon A-1 sauce
2 tablespoons each heavy cream and milk
Salt

Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute. Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in about 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving. Makes 1 cup.
patti43
16 years ago
That Thai Tenderloin is calling my name! Yum! I make a recipe similar to nodakgal's for pork. Bet it'd be great on chicken, too.
luckygardnr
Original Author
16 years ago
Well, I tried my marinade, and it was okay, but thought it needed more.....maybe some honey and sherry, etc. Probably I won't make it again. Too bad!

I'll share my recipes, if you'll share yours - July 8, 2010

Comments (6)

Jasdip

nodakgal

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I'll share my recipes, if you'll share yours - July 8, 2010

Comments (6)

Jasdip

nodakgal

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patti43

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