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Food & Wine Ground >> Marinades POST THEM!


1/1/08 5:15 PM
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biglove1973
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Edited: 01-Jan-08
Member Since: 02/12/2007
Posts: 1267
 
I've grown tired of teriyaki and jerk. I need some new marinades, mostly for chicken. I know you got em, pretty please post them...
1/1/08 9:06 PM
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Kevin Curtis
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Edited: 01-Jan-08
Member Since: 07/17/2001
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1/2 cup soy sauce 1/4 cup wine 1/6 cup Sriracha sauce ("red rooster" sauce) 1/2 teaspoon toasted sesame oil 1 clove garlic 1/3 cup brown sugar
1/1/08 11:55 PM
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samichlaus
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Edited: 01-Jan-08
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This is a take off on Alton Brown's Kebab marinade... 3 pounds boneless beef sirloin 10 cloves garlic 3 shallots 2 teaspoons smoked paprika(gotta be smoked!) 1 teaspoon ground turmeric 1 tbl ground cumin 1 tbl kosher salt 1 tsp freshly ground black pepper 1/3 cup red wine vinegar 1/2 cup olive oil Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside. In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil. Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 4 hours.
1/5/08 4:05 AM
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Jacob Lamb
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Edited: 05-Jan-08
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1/6/08 2:56 AM
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FCTV808
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Edited: 06-Jan-08
Member Since: 10/01/2003
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miso chicken. see ramen thread.
1/7/08 10:18 AM
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Kevin Curtis
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Edited: 07-Jan-08
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^^ Got a page number? There's 59 pages... FRAT!
1/7/08 10:50 AM
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bigwilly
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Edited: 07-Jan-08
Member Since: 01/01/2001
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here's the recipe, i have it in my doc's BBQ MISO CHICKEN, 5LBS BONELESS SKINLESS CHICKEN THIGHS, 1/2c japanese white miso, 1/2c soy sauce, 1/2c white sugar, 1c beer, mix ingredients together into sauce and then mix and massage through chicken, cover and let it soak in overnight or at least 5hrs in refrigerator, then DO YOUR MAGIC! i think the miso is a really nice touch.
1/10/08 10:49 AM
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MikeZev
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Edited: 10-Jan-08
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dude, i have 2 large asian markets close to me and i cant fuggin find the white miso!
1/10/08 11:15 AM
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bigwilly
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Edited: 10-Jan-08
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it will work with the red or brown miso, also, you could sub sake or regular wine for the beer, i gonna try plum wine and reduce the sugar just a tad
1/10/08 11:54 AM
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alxholic
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Edited: 10-Jan-08
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can you post a pic of what the container looks like?
1/10/08 12:04 PM
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bigwilly
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Edited: 10-Jan-08
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normally you will find miso paste in a plastic tub or a plastic pouch, make sure you use the paste http://www.asianfoodgrocer.com/index.asp?PageAction=VIEWCATS&Category=1099&gclid=CIKTmqmS7JACFSoWiQodRhvKbQ
1/10/08 2:22 PM
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FCTV808
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Edited: 10-Jan-08
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it really is wonderful.
4/3/08 9:52 AM
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Grappula
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Edited: Apr 3 2008 12:00A
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sounds yummy.
4/3/08 4:20 PM
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alpo
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Edited: Apr 3 2008 12:00A
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I usually just make them up or buy premade ones.

If you regularly chop vegetables, don't throw away the extra stuff right away. I always set aside some, especially onion, for marinades.


A real easy one is light olive oil, worcestershire, salt, pepper, onion powder, garlic powder, paprika, apple cider vinegar and a little water.

Ketchup or V8 can also be used for a southwest or Mexican style marinade. Just mix it with some pepper, garlic, onion, cumin and chili powder.

One secret of mine is I always keep cans of juice on hand. Yes, those little 4 ounce cans made for kids or whatever. They last for years in the pantry. So you can just crack open a pineapple one, for example, add some brown sugar, lots of black pepper, soy sauce and garlic and you have a pork marinade.
6/29/08 5:21 PM
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bruddahoodaman
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cuban mojo is pretty good.
6/29/08 6:04 PM
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samichlaus
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Chimichurri Marinade:

6 cloves garlic

3 fresh bay leaves

2 jalapeno peppers, coarsely chopped

1 tablespoon kosher salt

1/2 cup white wine vinegar

1 tablespoon ancho chile powder

1/2 cup finely chopped cilantro

1/2 cup finely chopped flat-leaf parsley

1/4 cup finely chopped oregano leaves

3/4 cup olive oil

Place all the ingredients in a food processor and process until smooth.

Soak your steaks for 2-5 hours. Then grill on high heat.
6/29/08 7:21 PM
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TheAncestors
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Member Since: 5/30/08
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Dak Jim (Korean chicken stew)

3lb chicken
quarter cup of light soy sauce
2 tbsp sesame oil
1 tbsp finely chopped garlic
half tsp chilli powder
3 spring onions, very finely chopped
quarter tsp salt

Hack the bird into obliging chunks then chuck everything into the one large, heavy pot. Mix well, cover and leave at room temperature for two hours. Then put on a low heat and cook, covered, until tender. Serve with rice and 'kim chi' if you can find it.
This is a very nice recipe, very simple, very tasty. Make sure that meat is on the bone! None of this breast milarkey.
10/29/08 10:18 PM
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MOFuKA
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Member Since: 4/1/05
Posts: 1060
BBQ Marinade: Guam Steez

Soysauce
Onions
Lemon
Vinegar
SnP
Garlic Power

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