Savory marinade for pork

Ingredients

1 cup dry white wine
3 lg cloves garlic, minced
2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp salt

How to prepare

Combine all ingredients. Pour over 6 lean boneless pork chops, at least 3/4″ thick (stab pork chops with a sharp knife several times). Marinate at least 2 hours. Grill or broil (or bake) pork chops, brushing with marinade during cooking. Serves 6.

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Marinated calamari

Ingredients

1 lb calamari, cleaned and trimmed red onion, sliced
1/2 cup celery, sliced
1/4 cup cilantro, chopped
6 tsp balsamic vinegar
1/4 cup olive oil salt & pepper
1 medium red pepper, sliced
1 medium bell pepper, sliced
3 cloves garlic
4 anchovy filets, chopped finely

How to prepare

Clean calamari and cook in salt water for approximately 45 minutes. Check for doneness. Cut in 1/2″ rings and leave tentacles whole. Place in a bowl. Make marinade of oil, vinegar, anchovies, garlic, salt and pepper. Add to calamari while still warm then add remaining ingredients. Check seasonings, then let marinate for several hours. Serves: 6

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The dreaded red menace marinade

Ingredients

3 chile, habanero, dried
1 tbsp orange zest, grated
1 cup raspberry vinegar
1 1/2 cup raspberries, unsweetened -fresh or frozen
1/3 cup orange juice

How to prepare

Combine the chiles, orange zest, and vinegar in a heavy non reactive pot and bring to a boil. Reduce the vinegar to 1/3 cup, strain, and discard the solids
return the vinegar to the saucepan. Puree the raspberries in a food processor fitted with a plastic dough blade. (a steel blade will crush the seeds, which will lend a bitter taste to the food.) Then strain. Add the raspberry puree to the vinegar and simmer over low heat for 20 minutes. Cool to room temperature and add the orange juice. The marinade will keep in the refrigerator in an airtight jar for 1 to 2 weeks. Yield: 1 1/2 cups.
Marinate shrimp for 2 to 3 hours; chicken breasts 4 to 6 hours. Yield: 6 servings

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Black and blue rub

Ingredients

1 tbsp black mustard seed
1 tbsp black pepper, cracked
1 tbsp ree pepper, ground
1 1/2 tsp dry mustard
1 tbsp salt
1 1/2 tsp ginger, ground
1/2 tsp black pepper, ground
1/2 tsp white pepper, ground
1/2 cup brown sugar, packed
1/4 cup sugar, granulated

How to prepare

Combine all the ingredients and grind into a powder. For use as an interesting alternative to ordinary rubs. Source: kansas city barbecue

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Caribbean seafood marinade

Ingredients

3 tbsp garlic, minced
1 tbsp ground cumin
1 tbsp fresh cilantro
1/4 tsp salt
juice of 4 limes, discard seeds
1/4 cup japanese rice vinegar
2 tbsp olive or canola oil
2 tbsp unsalted butter, melted

How to prepare

Combine all ingredients except butter. Marinade up to 2 lb of shrimp, swordfish or chicken for 2 to 3 hours. Baste with unsalted butter just before removing food from grill and serve with lime wedge. Allow 6 oz or 1-3rd lb fish or chicken per person. Serves: 4

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Marinade for tasty chicken

Ingredients

2 cup balsamic vinegar
1 tbsp crushed red pepper flakes
1/2 tsp oregano, dried
1/2 tsp sweet basil, dried
1 tsp salt 1/8 tsp black pepper
1 tbsp hungarian paprika
2 cup corn oil

How to prepare

Omitting the oil, combine all ingredients. Add the oil. Pour the mixture over to cover the chicken you are using in a glass bowl. Refrigerate overnight, stirring the marinade and turning chicken several times. May be grilled or broiled, basting often with marinade. Decorate with leaves of fresh basil at plate edges.

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Marinade and basting sauce for brisket of beef

Ingredients

3 cups dry red wine
3 tsp salt
1 cup olive oil
3 tbsp dijon mustard
2 tbsp wine vinegar
2 tbsp prepared horseradish
2 tsp onion powder

3 tbsp lime juice
1 tsp garlic powder
2 tsp ground cayenne pepper

How to prepare

Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. From justin wilson’s”outdoor cooking with inside helpinch
note: a few tbsp of the spice mix added to a few tbsp of tomato juice also makes an excellent marinade for pork.

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Marinated zucchini

Ingredients

4 1/2 lb zucchini, sliced 1 1/2″ thick
salt
olive oil for frying
black pepper to taste
a handful of fresh mint leaves plus mint for garnish
2 garlic cloves, thinly sliced
1 1/2 tbsp sugar
1/2 cup white wine vinegar

How to prepare

Sprinkle the zucchini with salt and set in the sun on a large. Flat wicker tray or screen for an hour, if possible, or leave in a colander. Rinse and dry the zucchini. Heat 3/4″ oil in a skillet and fry the zucchini over medium high heat until browned. Drain on paper towels. Reserve 3 tbsp of the cooking oil. Make a layer of zucchini in a serving dish. Grind black pepper over it and sprinkle with mint leaves. Repeat, using all the zucchini and mint leaves except for the garnish. In a small saucepan, boil the garlic, sugar and vinegar for 1 minute. Add the reserved oil and pour the mixture over the zucchini. Cover with plastic wrap and marinate in a cool place, unrefrigerated, for 2-3 days. Serve at room temp., Garnished with mint. Serves 6-8

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