Marinades: Six Marinades from Martha Steward
By emp1438
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
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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
Details
Preparation
Step 1
See each marinades with specific directions
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