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

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

Preparation

Step 1

See each marinades with specific directions