Marinades

Posted by Stephanie Meyer on Jun 1, 2009 at 10:52am

 

 

 

 

 

 

 

 

 

 

 

 

 

Remember when everyone thought marinades tenderized meat?  Ah well, they don’t (just like browning meat doesn’t “seal in the juices” – but I digress…).  Marinades do however add tons of flavor – to meat and vegetables – and are therefore my current obsession.  Just last week I marinated shrimp and fish for a citrus-y kick to kebabs; seitan for a non-meat barbecue sandwich; chicken for spicy fajitas; steak for Korean bulgogi; and last night, cubes of pork tenderloin for zesty Greek souvlaki.  Tonight I’m back to something citrus-y for salmon steaks.

Since I get bored very easily, I just make up marinades, depending on what I’m hungry for – I follow a basic formula of 1 Tbsp. olive oil to 1-2 Tbsp. of citrus juice, vinegar, or wine.  Add garlic, onions, soy sauce, sugar, herbs, or salt to taste.  (As far as I can tell, it’s pretty impossible to mess up a marinade.)  I pour the mixture into a large Ziploc bag, add a pound or so of protein or vegetables, and marinate for anywhere from 30 minutes to 2 hours (depends on how much time I have).  Drain, toss the marinade, and grill away.  You can get more depth of flavor with the addition of spice rubs and glazes, and I sometimes do, but for day-to-day fast flavor, it’s hard to beat the tasty punch of an easy marinade.

Some quick, broad combos below.  All the suggestions are great for chicken, steak, fish, vegetables, tofu, or seitan.  Sometimes I marinate whole pieces, sometimes cubed and threaded on skewers for kebabs.  I always start with olive oil, as well as generous salt and pepper (unless using soy sauce), then add the following simple combinations – see what jumps out at you:

Greek flavors: red wine or lemon juice, dried oregano, minced garlic (also olive paste, minced fresh mint or dill)
Asian flavors: rice vinegar, soy sauce, brown sugar, minced garlic, chopped scallions (also bean paste, fish sauce, curry paste)
Italian flavors: balsamic vinegar, fresh rosemary, dried oregano, minced garlic
Indian flavors: yogurt, curry powder or garam masala, minced garlic, minced mint (also chutney, grated lime peel, minced ginger)
Mexican flavors: lemon or lime juice, cumin, oregano, minced jalapenos, minced garlic (also splash of enchilada sauce or salsa)
Caribbean flavors: pineapple or citrus juice, honey, minced ginger, minced garlic, minced jalapenos
French flavors: white wine, Dijon mustard, minced fresh tarragon or dill, minced shallots or garlic

You get the idea.  Exp-marinate away!


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Older Comments

  1. By SML on June 1, 2009 at 12:59PM

    Yes yes, definitely cilantro - I personally hate cilantro, so don't use it (and forget to include it for others!), but of course most people love it and should use it in all things Mexican!

    And big yes on the habanero and spices as well, good one. Thanks!

  2. By Arthur on June 1, 2009 at 11:25AM

    hmm brown sugar. i'll try that in my asian marinade.

    On the mexican, I'd suggest using cilantro instead of oregano (i've read cilantro referred to as mexican oregano once or twice.).

    And for the Caribbean, I'd definitely try habanero (or scotch bonnet) instead of jalapeno, although super hot, it has an excellent flavor. Also traditional additions would be allspice, nutmeg and a touch of cinamon.