Marinade recipes

The Rocky

Tuesday, May 13, 2008

Ellen Jaskol / The Rocky

Very Cherry Marinade fires up grilled pork.

Hans' Spicy-Sweet Beef Marinade

Makes about 3/4 cup

2 tablespoons soy sauce

1/3 cup maple syrup

1 tablespoon sesame oil

1 teaspoon vanilla extract

2 tablespoons rice vinegar

1/2 teaspoon cayenne pepper (start with 1/4 teaspoon and add more if desired)

1/2 teaspoon coriander seed

1/4 teaspoon dried marjoram

1/4 teaspoon dried chives

* Combine all ingredients in a bowl and mix well. Taste and adjust seasonings.

* Tenderize beef by stabbing all over with a fork on both sides.

* Submerge meat in marinade, cover bowl with plastic and refrigerate. Occasionally turn meat to get maximum absorption.

* Cook on a gas or charcoal grill to desired temperature.

* To use the leftover marinade as a sauce on the steak, bring it to a rolling boil for at least five minutes and serve.

* Substitutions: White or cider vinegar can replace rice vinegar.

* This marinade also works well with chicken thighs, pork tenderloin and turkey breast.

Nutritional information per serving: 70 cal., 2 g fat (0 sat.), 0 chol., 11 g carb., 0 pro., 0 fiber, 340 mg sodium

Italian Vegetable Marinade

Makes about 1 cup

3 cloves garlic, finely minced

Zest from one lemon

Juice of one lemon

1/2 cup extra-virgin olive oil

1 teaspoon parsley

1 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon fresh chives

Veggies: Tomatoes, eggplant, mushrooms, zucchini, potatoes

* Mix all ingredients or puree in food processor or blender for a few seconds.

* Marinate eggplant slices, whole cremini mushrooms, halved tomatoes and zucchini before grilling as a side dish or for sandwiches.

* For potato kebab side dish: Boil, until tender, four small red potatoes for each person.

* Cool. Soak in marinade for 15 minutes to three hours.

* Cut potatoes in half and place on skewer. Grill on both sides until golden brown.

* This marinade also works well with chicken and shrimp.

Nutritional information per serving: 168 cal., 18 g fat (2 g sat.), 0 chol., 3 g carb., 0 pro., 0 fiber, 195 mg sodium

Southeast Asian Seafood Marinade

Makes 3/4 cup

1/2 cup canned coconut milk

2 tablespoons peanut oil

Juice of one large lime

1/4 teaspoon ground lemon grass (optional)

1/4 teaspoon basil

1/4 to 1/3 teaspoon curry powder

1 teaspoon salt

1 tablespoon sugar

1/4 teaspoon cayenne pepper

1 teaspoon zest from clementine or orange

* Combine all ingredients in a bowl.

* Leave juiced lime halves in the marinade for extra flavor and pucker.

* Add sea scallops and medium shrimp (and/or chunks of firm fish).

* Marinate seafood for up to an hour and then put on bamboo or metal skewers and grill.

* Plain regular yogurt or light coconut milk can substitute for coconut milk. Lemon juice can replace lime juice.

* Note: Place leftover marinade in a saucepan, bring to a boil and cook a bag of baby spinach in it as a side dish.

Nutritional information per serving: 100 cal., 9 g fat (5 g sat.), 0 chol., 5 g carb., 1 g pro., 1 g fiber, 391 mg sodium

Very Cherry Pork Marinade

Makes about 1 cup

3/4 cup to 1 cup cherry "juice," drained from canned pitted red tart cherries in water

1 large sprig of fresh rosemary, de-stemmed

2 tablespoons peanut oil

11/2 teaspoons salt

1 tablespoon finely minced fresh garlic

2 teaspoons dry mustard powder

1 teaspoon freshly ground black pepper

* Trim pork of fat and cut in chunks.

* Combine all marinade ingredients in a bowl and mix well.

* Add pork, coating all surfaces.

* Cover with plastic wrap and refrigerate.

* Marinate pork for at least an hour; soak it overnight for deeper flavor. Place pork on metal or bamboo skewers.

* You can add mushrooms, pineapple, bell pepper or grape tomatoes, if desired.

* Substitutions: Bottled cherry juice or cherry-juice blend may be used. For a change of taste, substitute an equal amount of dry sherry or port. Dried rosemary may be substituted for fresh, but use less. Vegetable or olive oil may be used for the peanut oil. Prepared mustard can replace the powdered mustard. You can use fresh pie cherries instead of canned.

* Add any leftover cherries to the leftover marinade, which can be brought to a rolling boil for five minutes and served as a sauce over the pork.

* To make a quick dessert, pour the drained cherries into the pie plate, sprinkle them generously with sugar and top them with boxed cornbread batter enhanced with a little peanut oil, maple syrup, vanilla extract and an extra egg.

* Top the warm dessert with vanilla ice cream or mascarpone cheese.

Nutritional information per serving: 65 cal., 4 g fat (1 g sat), 0 chol., 6 g carb., 0 pro., 0 fiber, 583 mg sodium