Marinating Recipes

[Jenga019]

Does anyone have any good marinating recipes? FI loves to grill now so we are always looking for new things to grill. Thanks!

[Hello Kitty]

I made some seasame beef that was really good!

I marinated some beef (can't remember the cut) cut across the grain in strips overnight in: sesame oil, soy sauce, garlic, and a little brown sugar. We put it on skewers and grilled it quickly .

[tlew12778]

I got these off ivillage:

Teriyaki Marinade

1/3 cup water
1/3 cup brown sugar
1/3 cup soy sauce
1 teaspoon crushed garlic
1/2 teaspoon ground cinnamon

Mix all in bowl and pour over steak. Chill 4 hours or overnight.

Pineapple Marinade

Used on chicken

1/4 cup brown sugar
1 teaspoon garlic
1 tablespoon dry mustard
1/2 cup cider vinegar
4 cups pineapple juice

Mix and pour over chicken, marinate overnight.

Garlic-Wine Marinade

1/4 C. balsamic vinegar
1/4 C. Marsala wine
2 T. fresh lemon juice
2 T. chopped fresh oregano
2 T. chopped fresh basil
2 garlic cloves, minced

Mix together and pour over meat, marinate over night.

Rosemary-Thyme Marinade

1/2 C. olive oil
1/4 C. lemon juice
2 garlic cloves, pressed
2 tsp. thyme
2 tsp. rosemary
1/2 tsp. lemon zest

Mix together and pour over meat, marinate a least 4 hours.

Exported from MasterCook

Sweet Balsamic and Red Onion Marinade

2 Tablespoons finely chopped red onion
1 teaspoon sugar
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon pepper
3 Tablespoons balsamic vinegar
2 Tablespoons water
1 Tablespoon vegetable or walnut oil

1. In small bowl, combine all ingredients. With wire whisk, beat until smooth and sugar is dissolved.
2. Pour mixture over slightly steamed and cooled asparagus spears, or sliced fresh tomatoes or cucumbers.
Let stand at room temperature for 15 minutes to marinate before serving.


Chicken Marinade

1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper to taste
6 boneless, skinless chicken breast halves

Mix all but chicken in a jar, placed washed chicken in ziploc bag and pour marinade over. Chill at least 6 hours or over night.

[lawyerlee]

One of my favorites is marinating chicken breasts in bottled Italian dressing. It's really good and so easy. :)

[paiger]

I'm having friends over for Pork Tenderloin, and I was wondering if anyone had a tried and true marinade that would be good.

~ should we grill it or bake it? i've baked/roasted in oven one before, and it was yummy. however, it sure is hot to be using the oven that long. ~

[laura]

I'm having friends over for Pork Tenderloin, and I was wondering if anyone had a tried and true marinade that would be good.

~ should we grill it or bake it? i've baked/roasted in oven one before, and it was yummy. however, it sure is hot to be using the oven that long. ~

Pork tenderloin - is that like a pork roast? My apologies, I almost never cook pork, and if I do, it's chops. In any case, if it is, you could always do something in the crock pot. Unless you're having friends over tonight - that would be a problem.

[bookworm]

I'm having friends over for Pork Tenderloin, and I was wondering if anyone had a tried and true marinade that would be good.


This isn't a marinade, but it's my favorite prep for a pork tenderloin

Pork Tenderloin Studded with Rosemary and Garlic
2 tablespoons finely chopped fresh rosemary
4 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Preheat oven to 475°.
Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork.
Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.

Yield: 4 servings (serving size: 3 ounces)

NUTRITION PER SERVING
CALORIES 147 (26% from fat); FAT 4.2g (sat 1.4g, mono 1.6g, poly 0.4g); PROTEIN 24.2g; CARB 1.5g; FIBER 0.1g; CHOL 67mg; IRON 1.6mg; SODIUM 342mg; CALC 23mg;


If you marinate, I think the grill adds great flavor.

[Missy2U]

I'm having friends over for Pork Tenderloin, and I was wondering if anyone had a tried and true marinade that would be good.

~ should we grill it or bake it? i've baked/roasted in oven one before, and it was yummy. however, it sure is hot to be using the oven that long. ~

When we do pork tenderloin, we always marinate it in teriyaki sauce (overnight) then grill it. It cooks so fast and is so easy, we have it a couple times a month.

[Taurus]

I was going to post on this topic but then dug up this old thread--does anyone have any more recipes to add? I'm looking for tried-and-true chicken or beef marinade recipes (or glaze recipes) that are easy to make and great for grilling. I don't like using store-bought marinades, dressings, glazes, etc. as they are usually very high in sugar and/or sodium and never taste as good as homemade.

Here's one that has been a favorite in my family for years. My mom originally found it in Sunset magazine. It is delicious!

BBQ Flank Steak Marinade

¼ cup soy sauce (I use low-sodium)
3 T. honey
2 T. vinegar
½ t. garlic powder
½ t. ground ginger
¾ cup oil
1 green onion, finely chopped

Mix ingredients and pour over a 1.5 lb. flank steak in a large Ziploc bag. Marinate at least 4 hours but overnight if possible.

[Missy2U]

Ok, you're going to laugh at me, but seriously - this is not a joke. My dad learned this from family friends many moons ago, and it's been a family staple for forty years now.

Take a flank steak and put it in a glass bowl. Pour one bottle of Wishbone French Dressing over it, put it in the fridge and let it marinate for about 12 hours. Turn it every once in awhile. Grill to rare/medium rare, slice thinly against the grain, eat.

Seriously, this is really, really good. And it doesn't get much easier than dumping a bottle of dressing on a hunk of beef. :D

[Adaya]

Ok, you're going to laugh at me, but seriously - this is not a joke. My dad learned this from family friends many moons ago, and it's been a family staple for forty years now.

Take a flank steak and put it in a glass bowl. Pour one bottle of Wishbone French Dressing over it, put it in the fridge and let it marinate for about 12 hours. Turn it every once in awhile. Grill to rare/medium rare, slice thinly against the grain, eat.

Seriously, this is really, really good. And it doesn't get much easier than dumping a bottle of dressing on a hunk of beef. :D

But wait, why did my family do the same thing!! :D It's so good too. I still use French or Catalina dressing to marinate flank steak. Heck, I might be doing it this week.

[hockeybrat]

I'm having friends over for Pork Tenderloin, and I was wondering if anyone had a tried and true marinade that would be good.

~ should we grill it or bake it? i've baked/roasted in oven one before, and it was yummy. however, it sure is hot to be using the oven that long. ~

I did a really simple marinade for my pork tenderloin. I chopped up a few cloves of garlic and some rosemary and I added that to the pork after salt and pepper. Then I drizzled it with olive oil and wrapped the whole thing up in plastic wrap for a few hours in the fridge.

Here is the basic recipe that I followed but I added the garlic for more flavor.

Pork Tenderloin:
1 (1 1/2 to 2-pound) pork tenderloin
Olive oil
Salt
Freshly ground pepper
1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish
Risotto:
1-ounce dried mushrooms
1 cup boiling water
3 tablespoons olive oil
1 shallot, minced
1 cup Arborio rice
1 cup chicken stock, heated
1/2 cup dry white wine
Few pinches salt
2 tablespoons butter
1/2 cup grated pecorino romano
2 tablespoons chopped fresh parsley leaves



Tenderloin:
Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
Preheat oven to 375 degrees F.

Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.

Risotto:
Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.

Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.


From FoodTV's Good Deal with Dave Lieberman

[hockeybrat]

Beef marinade

Soy sauce
garlic
Shao Xing cooking wine or even some beer
a little bit of maple syrup for some sweetness

I ususally use this for my London Broils. For more flavor, sometimes I'll add some dried chile flakes too.

As far as amounts, I don't usually measure but I think I use more soy than beer and the syrup is just a little bit for flavor. I mix everything in a large zip bag and then I throw the meat in and usually marinate overnight.

[vwinkel]

I can't seem to marinate my steaks any other way because DH always wants this one:

1/3 cup brown sugar
1/3 cup soy sauce
1/3 cup worschestshire sauce (sp?)
3 cloves garlic crushed (or a scoop out of the jar-o-garlic we keep in the fridge ;) )

[andrew&shannah]

We use this one for flank steak a lot (from RR):
3 cloves garlic, finely chopped
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning)
1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin
2 teaspoon hot sauce – eyeball it
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar, 2 splashes
1/3 cup extra-virgin olive oil

And this one for almost any other steak:
Ingredients:
½ cup balsamic vinegar
¼ cup chili sauce
2 Tbsp packed brown sugar
2 Tbsp olive oil
2 tsp chopped roasted garlic
½ tsp Italian seasoning
¼ tsp salt
¼ tsp coarse ground pepper

[Taurus]

vwinkel - Last week for St. Patrick's Day I made a flank steak marinade I had seen on TV: It is just like yours but with a bottle of Guinness beer instead of the Worcestershire sauce. It was quite good!

[KarenS]

For pork tenderloin on the grill ... we don't marinate it, but DH bastes it during the last part of cooking with the following:

1 small jar apricot jam
1/2 stick of butter
1 clove of garlic crushed
a couple of shakes of tabasco or other hot sauce

Melt all the ingredients together in a small sauce pot (do not let it boil) and then use it to baste your pork loin. You can also serve some with the sliced meat as a dipping sauce. It's really yummy and our family always asks for it when they come to visit.

Karen

[Missy2U]

Karen, I just talked with my husband - we're trying that this weekend thanks to you! It sounds fabulous - and very much like something his mom used to make (using chicken) but neither of them could remember the recipe! When I saw the apricot jam, something clicked, and when I read him the ingredients, he thought that was it.

Thanks, lady!! I now have a happy hubby! And when hubby is happy, the rest of us are happy! :D

[vwinkel]

Missy2U - If that isn't the recipe that your DH remembers, maybe it's this one (Russian Chicken) (http://www.constantchatter.com/showpost.php?p=498840&postcount=32). I never knew that so many people cooked chicken this way. This is my friend's DH's favorite recipe his mom used to make.

[Janey]

One of my favorites is marinating chicken breasts in bottled Italian dressing. It's really good and so easy. :)
This is my favorite marinade for flank steak, as well... but then I add in some red wine vinegar. I punch some holes in the steak with a fork, and let it marinade in a pyrex covered in saran overnight, turning twice.

I agree with other posters: "Bottle of dressing on hunk o' meat" is the easiest way to do it - and man is it ever good!

[designer]

ITA! Kraft has some really good dressings that work well as marinades! For steak or chicken.

[Missy2U]

Missy2U - If that isn't the recipe that your DH remembers, maybe it's this one (Russian Chicken) (http://www.constantchatter.com/showpost.php?p=498840&postcount=32). I never knew that so many people cooked chicken this way. This is my friend's DH's favorite recipe his mom used to make.

I just gave him and then his mom a call - he doesn't remember the dressing, but he said he could be wrong. His mother agrees that he's wrong - she remembers dressing from a bottle, but not the kind. :D Looks like he's going to get a mess of home cookin' this week - we're going to try a bunch of 'em!!

Thanks, everyone!

[Katy]

Over in the Chicken thread on WC, I learned to cook my chicken with ranch dressing. Oh.my.god! We use this all the time, especially for salads. It offers up a light flavor, but keeps things SO moist when you grill.

[soxgirlie]

*bumping*

Any other marinade recipes? Or even recommendations for yummy store bought marinades. :o

[EmilyZA]

I marinate sirloin tips in equal parts Coke, Italian Dressing, and Ketchup... it is so good, and so easy! I usually start marinating in the morning, and make it for dinner, but I'm sure overnight would be even better.

[Ohana]

I marinate boneless, skinless chicken thighs in equal parts beer (or sake), miso, soy sauce and brown sugar. It tastes best if you marinate it at least 8 hours.

[soxgirlie]

I marinate sirloin tips in equal parts Coke, Italian Dressing, and Ketchup... it is so good, and so easy! I usually start marinating in the morning, and make it for dinner, but I'm sure overnight would be even better.

EmilyZA is that the recipe from the New Bridge Cafe in Chelsea? They have the best steak tips! I had a version of their recipe years ago but had forgotten about it. I think your marinade is the same or very similar. I'm going to use it this week! Yummy!

[coquelicot]

Lately I've tried marinating chicken in pineapple juice. (Had to do something with all of those leftover cans after I made fruit salad once!) Gives the chicken a real citrus-y tang. Can't remember everything that I throw in there along with it--maybe some garlic, olive oil, salt, pepper, and paprika? Let it sit for a couple of hours, then bake. Haven't tried grilling it yet.

[diedra1027]

Favorite store bought: Stubbs Beef Marinade

Favorite Home Recipe: Beef Pepper Steak http://beef.allrecipes.com/az/BeefPepperSteak.asp

I also like Chicken in Italian Dressing :).

[EmilyZA]

EmilyZA is that the recipe from the New Bridge Cafe in Chelsea? They have the best steak tips! I had a version of their recipe years ago but had forgotten about it. I think your marinade is the same or very similar. I'm going to use it this week! Yummy!
I'm not sure, I've never even heard of New Bridge! My mom got the recipe froma former co-worker. Where in Chelsea is New Bridge? Whenever I think of steak tips in Chelsea, I instantly think of Floramo's!

[paiger]

Well, I totally forgot I asked for that Pork Tenderloin marinade!! I guess I didn't serve it :o!!


Now, I looking for two vegetable marinades. I've subscribed so I don't forget ;).

1. I need one for Squash and Zucchini that could be grilled or cooked in a skillet.

2. The other is for cold, steamed asparagus. Normally, I use a Garlic-Lemon-EVOO concoction that is really good. It has thyme and basil in it, too. However, I've already served that. Does anyone have a good marinade/sauce to toss asparagus in?

[TriSigmaNC]

Eric always just does simple concoctions of garlic and olive oil. When we do any asian dish and do veggies he uses lemon, soy, garlic and salt and pepper to taste. Easy things in a pan or on a grill.

[myshel]

I was wondering if anyone had recipes for different types of marinades? I usually just buy the bottled kind, but am trying to come up with something different for grilling season. I'd be interested in any type of marinade for chicken, pork, or beef.

[thedoorchick]

This is one of my favorites. It's intended for flank steak but it would probably work nicely with pork as well.

1/4 cup bourbon
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup green onions
1/4 cup dijon mustard
1/2 tsp black pepper
1/4 tsp worcestershire sauce

Marinate 8 hours or overnight. While the steak is on the grill, boil the marinade for a minute or two and thicken with cornstarch. Makes a great sauce.

[myshel]

Thanks, thedoorchick! That sounds really good.

Since I didn't get too much of a response initially, I decided to go with this thrown together marinade for steak:

2 bottles Leinie's Honey Wiess Beer
Many liberal dashes of Lea and Perrins
Many liberal dashes of Montreal Spicy Steak seasoning

We'll see how it tastes.

[Sadie]

I use this for chicken, and it is so good. You don't have to let it marinate very long, maybe 30 minutes, and the chicken is so flavorful.

1/2 cup olive oil
4 garlic cloves
1/4 cup fresh lemon juice (usually takes 2-3 lemons)
1 tbsp. Worcestershire
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried oregano

[mgrace]

I know it isn't a recipe, but I use Newman's Own Italian Dressing a lot. It's really good with chicken.

I also tend to throw stuff together--olive oil, pepper, lime juice or orange juice.

[tlew12778]

Here's a previous thread (http://www.constantchatter.com/forum/showthread.php?t=3550&highlight=marinating) on this topic.

[IrishEyes]

I love Tyler Florence's mojo marinade for skirt or flank steak. Great for fajitas!

Mojo Marinade
1 orange, juice of
2 limes, juice of
4 tablespoons olive oil
2-3 garlic cloves, roughly chopped
3 chipotle chiles in adobo
1 teaspoon ground cumin
3 tablespoons fresh cilantro, roughly chopped
1 teaspoon salt
2 1/4 lbs skirt steaks or flank steaks, fat trimmed

Mojo Marinade: In an immersion blender, add first 8 ingredients and puree the marinade. Transfer to a re-sealable plastic bag and add steak. Seal and shake to coat. Refrigerate the beef for 2 to 4 hours, but no more than 4 hours.

[lilmomma]

I like very very teriyaki by soy vay at trader joes. Yummy! I use it on all meat and fish. Also good with tofu. I put two boxes of thawed frozen spinach on the bottom o a baking dish. (Squeeze out the excess water.) Put a pound of tilapia filets on top. Put equal parts of marinade and water and let it sit about 30 minutes. Then bake at 350 til fish cooked through. Serve over rice.

[vwinkel]

Check out this thread, Marinating Recipes (http://www.constantchatter.com/forum/showthread.php?t=3550&highlight=marinade)

[Cali*Girl]

I know this thread is quite old, but I'm interested in to know how long you marinate steak for and if you can use any beer (I know someone mentioned Guiness).

Thanks!