Recipe of the Week
Ten Marinades For Summer
Courtesy of
Lois Winkle
All of these marinades may also be used for basting. Make extra, and set aside, to brush on while the food is cooking. Try them on your favorite meats, seafood, and vegetables.
For each marinade, simply combine all the ingredients, mix well, set aside some for basting, if desired, then pour the rest over the food to marinate. Also, try preparing the marinade a day ahead of time and storing it in the fridge to letthe flavors combine.
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Southwestern Marinade
1 cup salsa
1/2 cup lime juice
1/2 cup beer
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped fine
1-1/2 teaspoons ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
Olive Oil-Lemon Marinade
1 cup olive oil
Juice of three lemons
2 teaspoons lemon thyme, if available
1 teaspoon black pepper, or to taste
When basting, mix with the brush to keep the oil and lemon combined.
Hawaiian Marinade
2 cups pineapple juice
1/2 cup honey
2 tablespoon soy sauce
1/4 cup chopped green onion
2 cloves garlic, minced
Asian Fusion Marinade
1/2 cup light soy sauce
1/2 cup oyster sauce
1/4 cup rice vinegar
1/4 cup peanut oil
1/4 cup cilantro, chopped
4 cloves garlic, chopped
3 scallions, chopped (white and green parts)
1 tablespoon fresh ginger, grated
2 teaspoons sugar
1 chile pepper, chopped fine
Bloody Mary Marinade
3/4 cup V-8 or tomato juice
1/4 cup vodka
1 teaspoon prepared horseradish
1 teaspoon lemon juice
1/2 teaspoon soy sauce
1/2 teaspoon hot pepper sauce, or to taste
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Italian Marinade
2 cloves garlic, minced
1/2 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons fresh basil, chopped
Orange Spice Marinade
1 cup olive oil
1/2 teaspoon cinnamon
1/2 cup red wine vinegar
2 tablespoons lemon juice
1/4 cup grated orange rind
1 scallion, chopped (white and green parts)
1/4 teaspoon ground clove
Dill & Scallion Marinade
1/2 cup scallions, chopped (white and green parts)
1/2 cup fresh dill, chopped fine
1/3 cup olive oil
4 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
Raspberry Peppercorn Marinade
4 cups raspberry puree
1 cup honey
1/4 cup black peppercorns, crushed
1 small onlion, minced
2 cloves garlic, minced fine
1/2 cup fresh parsely, chopped
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
Lemon- Apricot Marinade
1/2 cup apricot preserves
1/4 cup pitted green olives, chopped
3 tablespoons fresh lemon juice
1 tablespoon lemon rind, grated
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
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