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such as one with Worcestershire sauce
or strong herbs.
On the other hand, a tender cut of
beef can be extremely elegant with a
subtle basting of a citrus marinade.
While overcooking meat, fowl or
fish on the grill can turn perfectly
done into a perfect piece of shoe
leather, it's difficult to ruin a food on
the grill with a sauce or marinade,
except if it's marinated too long.
Because many marinades contain
muscle- or tissue-dissolving acids, such
as vinegar or lemon, if foods are left
too long in a marinade with these
ingredients, the marinade can actually
begin to "cook" or cure the food.
Additionally, once a food has been
placed on the grill, the marinade is
usually disposed of That's because any
raw juices from meat, poultry or fish
can contaminate a marinade or sauce.
A marinade can, however, be cooked
to boiling, later, and used as a sauce.
There is a general rule of thumb for
determining how long a food should
marinate before grilling. It has to do
with the type and thickness of the
food that's marinated.
Different foods require different
marinating times. Fish fillets and
boneless chicken, for example, need
only marinate 30 minutes to a maxi-
mum of several hours. Tender meats
need 2-3 hours of marinating time
and tough cuts of meats, large roasts
and meats with bones can be marinat-
ed overnight or up to two days.
Avoid marinating food in alu-
minum pans — aluminum can impart
a metallic taste to food.
For 10 fast and fabulous ways to
add pizzazz to your poultry, fish or
meat, read on. And while you're at it,
experiment with altering the recipes to
suit your particular tastes. Like your
marinades on the sweet side? Add
sugar or honey. Can't eat salt? Leave it
out, substituting lemon juice or hot
red pepper sauce.
Keep in mind that these recipes are
simply guides, for you can go on
whatever culinary journey you dare!
That's a freedom to celebrate.
LOUISIANA BLACKENING
SEASONING
2 T. paprika
1 t. ground dried oregano
1 t. ground dried thyme
1/2 - 1 t. cayenne pepper
1/2 t. finely ground black pepper
1/2 t. finely ground white pepper
1 t. kosher salt
1/2 t. granulated garlic
Mix together and store in an air-tight
How Much?
How much is enough? A food must
soak in a marinade for the utmost in
flavor and tenderizing qualities. A
quick guide: I-2cups per pound of
food is recommended.
container. Make enough for one
pound of meat, chicken or fish.
HONEY MUSTARD MARINADE
1 T. minced garlic
1 cup packed light brown sugar
1 cups honey
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
1 t. coarse ground black pepper.
Combine ingredients in the bowl of a
food processor and process until
smooth. Makes enough marinade for
2 pounds of anything.
JERK MARINADE
Some jerk seasonings are rubs. This
one is simplified marinade that still
imparts a strong flavor that screams
Jamaica.
2 cups minced onions
2 Scotch bonnet or habanero
chilies, seeded and minced (wear
rubber gloves)
Juice of 1 lime
2 T. allspice
1 T. powdered mustard (such as
Colmans)
2 bay leaves, crumbled
1 T. minced fresh garlic cloves
1 T., salt
2 t. sugar
2 t. dried thyme, crumbled
1 t. cinnamon
1/4 t. ground nutmeg
Combine all ingredients in the bowl
and mix well. Toss meats or vegetables
with the marinade. Makes enough
marinade for two pounds of meat or H
fish.
.
ASIAN MARINADE
If you like the combination of
sweet and savory, you'll love this mari-
nade. I like to marinate flank steak
and boneless chicken breasts in this. It
gives the food an almost Teriyaki-type
flavor.
1/4 cup red wine vinegar
1/4 cup vegetable oil
2 T. cup sesame oil
1/4 cup soy sauce
1/2 cup honey
1 T. red pepper sauce (Tabasco)
1/4 cup sesame seeds
1 T. granulated garlic