Marinades: Six Marinades from Martha Steward

Six marinades: Tangy: for lamb chops Japanese: for chicken or fish Deviled: for chicken, beef, turkey Buttermilk: for chicken, fish or other seafood Thai: for shrimp, scallops,and firm fish such as snapper, Indian: for chicken

Photo by Ellen P.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Ingredients

  • Six

    Marinades

  • Follow this formula for making marinades: In a small bowl, whisk together an acid (to tenderize); some oil or other liquid, such as buttermilk (to moisten); and assorted seasonings. These recipes make

  • Tangy

  • Use this to marinate lamb chops; grill over medium heat until seared outside, pink inside. Let stand, covered, 5 minutes.

  • 1/2

    cup olive oil

  • 1/4

    cup grainy mustard

  • 2

    tablespoons Worcestershire sauce

  • 2

    tablespoons red-wine vinegar

  • 2

    teaspoons dried thyme

  • Japanese

  • Besides chicken and fish, this marinade is good with steak, tofu, or vegetables. In place of the vinegar and sugar, try mirin, Japanese cooking wine.

  • 1/2

    cup canola oil

  • 1/4

    cup rice-wine vinegar

  • 3

    tablespoons soy sauce

  • 3

    tablespoons chopped fresh ginger or 1 teaspoon ground ginger

  • 2

    tablespoons sugar

  • Deviled

  • This spicy marinade might overwhelm delicate fish but is appropriate for just about everything else, including grilled turkey.

  • 1/2

    cup olive oil

  • 2

    tablespoons fresh lemon juice

  • 2

    tablespoons Dijon mustard

  • 1

    teaspoon red or green Tabasco sauce

  • 1/2

    teaspoon crushed red pepper

  • Buttermilk

  • Instead of dill, try finely chopped chives. Or substitute limes for the lemons. Use with chicken, fish, or other seafood.

  • 1/2

    cup buttermilk

  • 2

    tablespoons chopped fresh dill

  • 2

    tablespoons fresh lemon juice

  • 1

    tablespoon grated lemon zest

  • 2

    tablespoons chopped garlic (3 cloves)

  • Thai

  • This vibrant marinade goes well with shrimp, scallops, and firm-fleshed fish, such as red snapper.

  • 1/2

    cup unsweetened coconut milk

  • 1/4

    cup coarsely grated shallot (1 shallot)

  • 2

    tablespoons fresh lime juice

  • 2

    tablespoons chopped fresh cilantro

  • 1/2

    teaspoon chili paste

  • Indian

  • The yogurt helps keep chicken especially moist; add chopped fresh cilantro and ginger for deeper flavor.

  • 1/2

    cup plain whole-milk yogurt

  • 2

    tablespoons canola oil

  • 1

    teaspoon ground cumin

  • 1

    teaspoon ground turmeric

  • 1/2

    teaspoon ground coriander

  • From Everyday Food, July/August 2003

Directions

See each marinades with specific directions

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