Perfect Marinating

By Peggie

Ingredients

• Eastern:
• For following marinades: Combine all ingredients until well blended. Make double batches and keep covered in fridge four up to two weeks.
• *Tip: Brush extra marinade on as food grills, but never add in last 5 minutes of cooking. Use enough to completely cover food. Pierce meat all over with fork to help absorb marinade.
•  1/3 cup lime juice
•  3 tbsp Soya sauce
•  2 tbsp each hoisin & Tabasco sauce
•  2 tbsp each grated fresh gingerroot & chopped cilantro
• Country French:
•  1/2 cup orange juice
•  1/3 cup white wine vinegar
•  2 tbsp olive oil
•  1 tbsp Dijon mustard
•  1/4 cup chopped fresh tarragon
•  1/2 tsp cracked black pepper
• Southwestern:
•  1 can (12oz) beer
•  1/2 cup spicy tomato juice
•  2 tbsp grated onion
•  1 tbsp Worcestershire sauce
•  1 tbsp. Each chopped fresh oregano and thyme or 1 tsp each dried
• Lemon Garlic:
•  1/3 cup lemon juice
•  3 tbsp olive oil
•  3 scallions, minced
•  2 garlic cloves, minced
•  1 tsp grated lemon peel
•  1/2 tsp each cracked black pepper & salt
• Teriyaki:
•  1/3 cup light colored Soya sauce
•  2 tbsp rice vinegar or lemon juice
•  2 tbsp sugar
•  1 tsp each minced fresh ginger & garlic
• Hot & Spicy:
•  1/3 cup bottled hot salsa
•  2 tbsp red wine vinegar
•  2 tsp Dijon mustard
•  2 tsp Worcestershire sauce
•  1/4 tsp black pepper
•  1/4 tsp hot pepper sauce or flakes

Preparation

Step 1

Since all marinades contain an acid, foods must be removed from marinade before they disintegrate.

FOOD TIME:
Fish 15-20 minutes
Shellfish 25-30 minutes
Boneless, skinless chicken 20-40 minutes
Poultry (with bone) 1-3 hours
Beef (tender cuts need less time) 3-24 hours
Pork 3-24 hours
Lamb 3-24 hours
Veal 3-24 hours
Vegetables 1-2 hours