By Eileen Goltz
Marinades add flavor and tenderness to
any meat, poultry or fish. You can actually buy
less expensive cuts of meat and make them moist and tender
with just a little dash of this and dollop of that. For those
unfamiliar with the term, a marinade is a seasoned
liquid in which foods such as meat, fish and
vegetables are soaked (marinated) in order to absorb flavor and, in
some instances, to be tenderized. Most marinades contain an acid
(lemon juice, vinegar or wine) and herbs or
spices. The acid ingredient is especially
important for tough cuts of meat because it serves as a
tenderizer. Because most marinades contain acid ingredients, the
marinating should be done in a glass, ceramic or stainless-steel container
-- never in aluminum and never for more than
2 hours for chicken and over night for beef.
TIPS FOR MAKING THE MOST OF YOUR MARINADE
1. Make your own by combining one acidic ingredient, one herb and one
other flavoring, such as garlic, hot pepper sauce, Dijon mustard,
Worcestershire (for fish) or ginger.
2. Salt meat and poultry after grilling as salt draws juices out of meat.
3. Trim excess fat from meat and poultry before grilling to avoid flare-ups.
4. Use tongs to turn meat and poultry. Meat pierced with a fork will lose
5. Brush on thick or sweet sauces (ex. BBQ sauce) the last 15-20 minutes
6. Use two-thirds to one cup of marinade for every one to 1.5 pounds of
7. For a quick clean up use zipper-seal plastic bags to marinate in. You
generally need less marinade that way, and you can easily turn them to
distribute the marinade evenly.
8. Experiment with seasonings.
9. The longer you soak the meat or fish in marinade, the stronger the
flavorings will be.
10. Experts know that marinating raw meat or fish at room temperature
instead of in the refrigerator can prevent harmful bacteria from growing. If
you feel you must marinate at room
temperature, no longer than an hour immediately
before cooking is advisable.
11. If you want to use some of the marinade at the table as a sauce it's
to make extra and use a fresh marinade. Marinades that have had meat of
chicken soaking in them contain bacteria from the raw meat. It's possible to
boil used marinade to kill bacteria before reusing it, but you should know
that some types of bacteria produce toxins that don't go away no matter how
long you boil them.
12. Salad dressings, either regular or low-or no-calorie, often make good
(and easy) marinades.
13. To prevent burning or charring, do not baste your meat during the last 5
minutes of cooking.
SMOKED CHILI MARINADE (pareve)
|2/3 cup chopped
6 garlic cloves, minced
1 jalapeño chili, minced
1 teaspoon liquid smoke
1/2 cup white wine vinegar
1/2 cup fresh orange juice
|1 tablespoon grated
1/3 cup olive oil
1 teaspoon oregano
1 teaspoon ground cumin
2 tablespoon coarsely cracked black peppercorns
salt to taste
In a food processor or blender puree the
onion, garlic, and jalapeño. Add the vinegar,
orange juice, orange zest, oil, oregano, cumin and pepper and
process for 30 seconds... Season with salt
to taste. Makes 2 cups. This can be doubled or tripled. Meats can be
marinated up to 6 to 8 hours, chicken and poultry
up to 3 hours.
HONEY PEANUT CHICKEN MARINADE (pareve)
|1/2 cup honey
1/2 cup Dijon mustard
1/3 cup creamy peanut butter
1/8 cup rice wine vinegar
|1/3 cup soy sauce
2 tablespoon sesame oil
1 tablespoon ground allspice
Place all the ingredients in blender or
food processor. Cover and process for 1 minute.
Pour the marinade over the poultry in a shallow glass dish or
heavy plastic bag. Cover dish or seal bag
and refrigerate for up to 3 hours. Makes 1 1/2 cups marinade. This recipe
can be doubled or tripled.
CRANBERRY MARINADE (pareve)
|1/2 cup dried cranberries
1 1 inch piece peeled ginger root
3 cloves garlic
1 small Serrano chili or 1 tablespoon chopped green chilies
|1/3 cup vegetable oil
1/4 cup lime juice
3 tablespoons soy sauce
1/2 teaspoon salt
Place all ingredients in blender or food
processor. Cover and process for 1
minute. Pour the marinade over beef or poultry in a shallow glass dish or
heavy plastic bag. Cover dish or seal bag and refrigerate for up to 3 hours
for chicken and 6 hours for beef while marinating. Makes about 1 1/4 cups.
This recipe can be doubled or tripled.
COLA MARINADE (pareve)
|12 ounce can cola
1/2 cup orange juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
|1/2 teaspoon pepper
1/2 teaspoon paprika
salt to taste
1 bay leaf
Combine all the ingredients in a glass
bowl and combine. The cola will lose most of its
carbonation but that's OK. Pour the marinade over beef or
poultry in a shallow glass dish or heavy plastic bag. Cover dish or
and refrigerate for up to 3 hours for chicken and 6 hours for beef while
marinating. Makes about 2 cups. This recipe can be doubled or tripled.
ORIENTAL MARINADE (pareve)
|1/2 cup peanut oil
1/4 cup soy sauce
1/2 cup red wine
2 teaspoons catsup
|2 teaspoons candied
2 teaspoons garlic
1 teaspoon curry powder
Combine ingredients in a glass bowl and
mix well. Pour the marinade over
beef or poultry in a shallow glass dish or heavy plastic bag. Cover dish or
seal bag and refrigerate for up to 4 hours while marinating. Makes about 1
1/4 cups. This recipe can be doubled or tripled. Cover and chill for 4 to 6
hours. Use as a marinade for beef or chicken.
LEMON GARLIC AND WINE MARINADE (pareve)
|2/3 cup dry white wine
1/4 cup fresh lemon juice
1/3 cup olive oil
3 medium cloves garlic, smashed
|2 tablespoons minced
fresh, or 1-1/2 teaspoon dried herb of choice
Grated rind of 1 lemon
Combine all ingredients in a small bowl.
Pour the marinade over fish or
poultry in a shallow glass dish or heavy plastic bag. Cover dish or seal bag
and refrigerate for up to 3 hours while marinating. Makes about 1-1/4 cups.
This recipe can be doubled or tripled.
CITRUS MARINADE AND SALSA FOR CHICKEN OR FISH (pareve)
|1/2 cup lemon juice
1/4 cup white wine
1/4 cup olive oil
1 teaspoon dried oregano, crushed
1/2 teaspoon garlic salt
|2 medium tomatoes,
peeled, seeded and chopped
2 green onion, sliced
1/2 cup sliced black olives
2 tablespoon parsley
2 tablespoon slivered almonds
In a bowl combine the lemon juice, wine,
oil, oregano, and garlic salt. Set
aside 1/4 cup. Pour the remaining marinade into a plastic bag in a
bowl; add the chicken or fish. Close bag; chill for 1 hour, turning once.
salsa, combine the reserved marinade, tomato, green onion, olives and
parsley, Cover; chill till serving time.
Drain chicken or fish, reserving marinade.
Grill till chicken is tender and fish is flaky, turning and brushing
often with the marinade. Just before serving add the almonds to the
salsa and serve the salsa with the chicken or fish. Makes 1 cup marinade and
1/2 to 2 cups of salsa. This recipe can be doubled or tripled.
BEER MARINADE FOR BEEF (pareve)
|2 cans Beer (12 oz or 10 oz cans)
1/2 cup olive oil
1 tablespoon wine vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
|2 teaspoon salt
1 teaspoon ground cayenne pepper
1 tablespoon prepared horseradish
2 tablespoon lemon juice
Combine all the ingredients in a large
bowl. The beer will loose some of its
foam but that's OK. Pour the marinade over your choice of meat in a shallow
glass dish or heavy resealable plastic bag. Cover dish or seal bag and
refrigerate for up to 6 hours while marinating. Makes about 1-1/4 cups.
This recipe can be doubled or tripled. Makes approx. 3 cups of marinade.
Goltz, a professional chef and caterer, is the author of the new
cookbook, Perfectly Pareve.
© Eileen Goltz 2002