What is your favorite marinade?
My all time favorite marinade (for veggies) is olive oil and fish sauce. I know...sounds kinda weird, but I kid you not, give it a try. The fish sauce penetrates the veggies and as they cook, the fishy taste disappears and they practically melt in your mouth. Grilled Zucchini and red onion are my favorites.
Can anyone give up some suggestions for steak/chicken/veggie marianades??
Chicken: diced onions, chopped rosemary, cracked black pepper, salt, and the juice of one lemon. I love the combination.
Steak: if it's a "real" steak, then no marinade. For general beef marinating, I love Korean BBQ inspired flavors. Sugar, soy sauce, sesame oil, scallions, and some citrus or kiwi to help break down the meat.
Salmon: soy, maple syrup, minced fresh ginger, lime juice and zest.
Lamb, especially on the grill: red wine, soy, tamarind or vinegar, ground black and white peppercorns, ground mustard seed.
Shrimp or scallops: minced fresh ginger, lime juice and zest, cayenne pepper or ground fresh chiles.
I throw everything but the kitchen sink in my marinades and/or salad dressings to find a good balance between salt/sweet/sour/hot. I always start cooking the marinade by sauteeing onion in olive oil and then start adding stuff and tasting until I get the flavour I want. I marinaded some beef this past weekend in a concoction of sauteed onion & garlic, red wine, hoisin, hp, smoked sweet paprika, herbes de provence, balsamic, some raspberry jam that needed using up, white pepper and I think some grains of paradise too, which was actually stupid since their fragrance/flavour is so subtle that its wasted in a marinade. There was probably mustard in there too!
cilantro, chillies, garlic, lime, and salt.......all smashed up in the mortar and pestle. With chicken.
Love this post! :)
Yum, what great ideas so far! Here are three of my current favorite marinades.
For chicken: Fresh-squeezed lemon juice and olive oil. For a pound of chicken, I use about 1 lemon and 2-3 Tbsp oil; marinate for 10-30 minutes (but not too long; the lemon will eventually "cook" the chicken). This marinade keeps the chicken moist and juicy, even when I cut it in small chunks and broil it for a bit too long. This was a hit at my last party.
For zucchini: Balsamic vinegar (an affordable brand such as Fini) and olive oil. I drizzle the vinegar, then the oil, on pieces of zucchini, let them soak for 10-15 minutes, then grill, broil, or oven-roast.
For tuna: Lime juice, soy sauce, and honey. I don't have a recipe - I just mix until it tastes good, then let the tuna marinate for 10-15 minutes (not too long, because of the lime juice). Then I grill it or pan-saute it and serve it with steamed pea pods and brown rice.