Recipes tagged with « Marinade »
Argentine Matambre Twist
A grilled beef hampe marinated with green pepper, garlic, and red wine vinegar, spiced with oregano and chili flakes. Modified quantities and steps for better flavor balance. Added smoked paprika and fresh thyme for depth. Marinated longer for tender bite. Cooked over direct high heat, spices sprinkled mid-grill to avoid burning. Rested briefly before cubing for finger-friendly serving with toothpicks. Substitutions include sherry vinegar and crushed red pepper. Technique focuses on sensory cues not just timers, addressing common mistakes like drying out or under-seasoning.
Buttermilk Mustard Marinade
A tangy marinade with a creamy buttermilk base thickened by Dijon mustard, pungent garlic, and fresh herbs. Scents of roasted garlic and sharp mustard build quickly over a few hours of refrigeration. Ideal for chicken, pork, or even firm fish, coating proteins in acid and spice to tenderize and season. Swapping cream for buttermilk optional. Salt and pepper adjust intensity. Marinate between 7 and 22 hours for best texture without breakdown. Garlic aroma signals readiness. Serve proteins grilled or pan-seared with a crisp crust.
Buttermilk Pork Chops
Pork chops soaked in spiced buttermilk with altered ratios and twists like smoked paprika and ground cumin substitute coriander. Marinated about 14 hours. Charred on hot grill about 6 minutes each side to medium-rare with tactile doneness cues. Rest before serving for juiciness. Practical methods for uneven chops and wet marinade disposal included.
Twisted Shish Taouk Marinade
A versatile marinade for chicken, blending creamy labneh and zesty lemon with roasted garlic and smoked paprika. Builds flavor slowly; tenderizes meat for grilling or pan-searing. Adjusts well under fridge timing tweaks. Garlic roasted instead of raw to soften pungency, introduces smoky undertone. Yogurt swapped with labneh for creaminess and stronger tang. Red pepper flakes add a subtle heat kick. Salt and pepper balance acidity. Use olive oil for moisture and sheen. Works for quick marination but best if rested overnight. Classic Middle Eastern twist with texture and depth.
Lamb Chops with Mint Gremolata
Lamb chops coated in a smoky turmeric and sweet smoked paprika marinade, grilled to sear edges while keeping tender inside. Fresh gremolata mezzes the palate, swapping mint for cilantro and lemon zest for lime for a brighter, sharper contrast. Garlic's softened by quick chopping, releases aroma without burning. Cooking times flex ±2 minutes depending on grill heat and chop thickness. Polenta optional but recommended for a creamy, smoky side. Oil can be grapeseed or avocado if olive not available. Salt early for seasoning depth. Visual cues like char marks and feel gauge doneness better than clock.
Giant Scallops Lemon Ginger
Marinate 15 scallops in a blend of lime juice and agave nectar with shallots and freshly grated turmeric. Heat oil (avocado), sear scallops quickly on each side. Reduce marinade in saucepan till syrupy. Drizzle sauce over scallops just before serving. Serve with quinoa and steamed greens. Gluten, dairy, nut and egg free. Total cook plus prep about 45 minutes.
Orange Chili BBQ Marinade
Citrus tang with a spicy twist. Reduced juice, more honey. Swap tomato paste for smoky chipotle sauce and chili powder for smoked paprika. Add fresh ginger for warmth. Uses a mix of bold flavors. Marinating time shortened to 6 hours. Works best on chicken breasts or firm tofu. Garlic and orange zest remain, but balanced with altered depths. A tangy-sweet-slightly smoky combo that packs a kick.