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Category: Marinades (Page 2 of 2)

Burger with Mushrooms and Peppers Recipe

Ingredients:
1 1/2 cup fresh mushrooms, finely chopped
3/4 cup green pepper, finely diced
3/4 cup peeled onion, minced
1 1/2 lb lean ground beef
2 1/2 teaspoon soy sauce

Instructions:

Put mushrooms, green pepper, onion, beef and soy sauce into a bowl.
Mix gently with hands. Shape into 6 one inch thick burgers.

Heat a heavy, 10″ skillet over high heat ( when drop of water skips across bottom of skillet it’s ready); place burgers in skillet so that they do not touch. Cook until done; turning only once.


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Marinated Rabbit Recipe

Ingredients:
Rabbit: 1 3 lb rabbit, fresh or frozen
1 teaspoon Salt
1/4 teaspoon Pepper
3 tablespoon olive oil

Marinade: 2 cups Red wine
2 cups Chicken broth
1 teaspoon Allspice
2 Bay leaves
1 teaspoon Thyme

Sauce: 12 Pickled cocktail onions (white onions, unsliced)
12 Stuffed olives, sliced
1/2 lb Fresh mushrooms, sliced
2 tablespoon Butter

Instructions:
Rabbit: Cut rabbit into serving pieces and rub with salt and pepper.

Put into a large bowl; add marinade. Refrigerate overnight.

Drain rabbit; DO NOT PAT DRY. Strain reserve marinade.

In a large cast iron fry pan over high heat quickly brown all sides of rabbit pieces in olive oil. When brown, pour in the reserve marinade and simmer over low heat for 1 hour or until tender.

Just before the rabbit is done, saute the onions, olives, and mushrooms in butter. Add to rabbit mixture.


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Spanish Style Marinated Ham Recipe

Ingredients:
15 lb fresh, uncured ham
Salt
4 cloves garlic; 3 cut in slivers, 1 minced
1 cup fresh lemon juice
1 cup fresh lime juice

Instructions:

Prepare ham the night before by trimming away some of the excess fat, but leave as much skin as possible. Salt the meat to taste; cut small slashes into the ham and wedge in the slivers of garlic. Mix a marinade of minced garlic, lemon and lime juice. Pour over meat, cover tightly with foil, and refrigerate overnight.

When ready to cook, heat the oven to 300F. Roast the meat about three hours, basting every half hour. Bring the center of the ham to 165F degrees (use a meat thermometer to check temperature).

Just before removing the ham from the oven, raise the heat to crisp the skin.

30 servings


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Lamb Chops Marinade Recipe

Ingredients:
Lamb loin chops
Four teaspoons olive oil
One tablespoon tarragon vinegar
One small sliced onion
One mashed clove of garlic
One broken up bay leaf
Twelve whole black peppers
Six cloves
1/4 teaspoon of salt
Two teaspoons of dried thyme
Strips of parsley and lemon peel

Instructions:

Mix olive oil, tarragon vinegar, onion, garlic, bay leaf, black peppers, cloves, salt, dried thyme, parsley and lemon peel.

Soak kidney lamb chops in this mixture for twelve hours and then broil.

Serves four.


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Balsamic Marinade Recipe

Ingredients:
A few splashes of balsamic vinegar
2 cloves garlic, minced
Sea salt and black pepper to cover all sides
Thyme (fresh or otherwise)

Instructions:

Rub the meat with all the ingredients. This is a wet rub, that will give a lot of flavor.

Leave the meat in the fridge for half an hour before cooking.

If you want to reach more meat faster, go ahead and add some olive oil to the mix (along with more of everything else), which will allow for a more traditional, liquid marinade.

Works for steak, pork, and chicken. Balsamic is one of the weaker vinegars.


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Greek Style Lamb Marinade Recipe

Ingredients:
3 cloves of garlic, minced
4-5 tbsp fresh oregano (or 2 tbsp dried), minced
2 tbsp parsley, minced
Grated zest from 1/2 a lemon, along with the juice
Extra virgin olive oil (enough to coat the lamb)

Instructions:

Mix the ingredients together. Salt and pepper the lamb, then slather the mixture all over it. Place in a bag or in plastic wrap inside the fridge for at least two hours.

Works with any lamb cut


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Chicken & Peppers Recipe

Ingredients:
3-4 Chicken Breast
2 Green or Red Bell Peppers
1/2 White Onion
Olive Oil
Garlic or Teriyaki sauce
Monterey Jack Cheese

Instructions:

Cut and cook pepper and onion in butter or oil until crisp tender with salt, pepper to taste, remove and set aside.

Sprinkle chicken with teriyaki sauce or garlic (salt or powder) both sides, brown in olive oil.

Pour peppers and onions over chicken and top with cheese.


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Crispy Chicken Cutlets Recipe

Ingredients:
6 chicken cutlets
1 cup mayonnaise
1/4 cup fresh lemon juice
2 garlic cloves, minced
2 scallions, chopped, including the firm green
Salt & Pepper to taste
Several sprigs fresh thyme, leaves only

Instructions:

Salt the cutlets lightly and rub the sale in on both sides. In a small bowl mix together the remaining ingredients. Spread the flavored mayonnaise over the chicken, coating both sides, and let it marinate for 2 hours.

Preheat the oven to 350 degrees F. Put the cutlets on a foil-lined baking sheet and bake for 20 to 30 minutes or until the outside is golden brown and crispy. If they’re not crispy, run them under the broiler.

Serves 6.


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