Marinades (CItrus; Vinaigrette; and Wine)

By á-47

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.

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.