Marinades (CItrus; Vinaigrette; and Wine)

By

CITRUS: fairly acidic, permeate and tenderize food quickly. These marinades work well for chicken or steak (marinade up to 2 hours)
VINAIGRETTE: Vinegar is agressive, temper with oil. Fort fish and vegetables, marinate 30 minutes - 2 hours. Chiken, steak & pork, up to 8 hours.
WINE: Great base for subtle marinades. Have softer flavor - use to highlight other flavors. Use a little oil to help carry flovors. Work well for hearty vegetables and meats. Marinate 30 minutes to overnight.

View complete recipe

Ingredients

  • CITRUS
  • Chipotle-Lime (flank steak or shrimp)
  • Juice and zest of 2 limes
  • 1 minced chipotle chile
  • 2 cloves minced garlic
  • pinch of salt
  • Orange-Cumin (cod or chicken breast)
  • juice and zest of 1 orange
  • 1 Tbsp. cumin
  • 1 tea. chile powder
  • 1 tea. garlic powder
  • pinch of salt
  • Lemon-Herb (salmon or chicken)
  • juice and zest of 1 lemon
  • 1 Tbsp. italian herb blend
  • 1 tea. pepper
  • pinch of salt
  • VINAIGRETTE (prok loin)
  • Garlic-Basalmic
  • 2 Tbsp. balsamic vinegar
  • 4 cloves minced garlic
  • pinch of salt
  • Spicy Hoisin (chicken tenders)
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. hoisin sauce
  • 1 Tbsp. oil
  • 1 tea. red pepper flakes
  • 1 tea. five-spice powder
  • Maple-soy (pork tenderloin or cod)
  • 2 Tbsp. soy sauce
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. maple syrup
  • WINE (sirloin steak and mushrooms)
  • Red wine rosemary
  • 1/4 cup red wine
  • 1 Tbsp. oil
  • pinch of salt
  • pinch of pepper
  • 1 large stem rosemary, chopped
  • White wine mustard (chicken thighs)
  • 1/4 cup dry white wine
  • 3 Tbsp. Dijon
  • 1 Tbsp. oil
  • pinch salt
  • pinch pepper

Preparation

Step 1

Blend together and put in ziplock bag. Marinate citrus up to 2 hours; vinaigrette up to 8 hours and wine 30 minutes to overnight.

View complete recipe