Magnificent Marinades

Ebony, June, 2000 by Charlotte Lyons

What's the best way to create flavor and, in some cases, tenderize meats? The answer, according to many top chefs and everyday cooks, is to use marinades--seasoned liquid substances that usually consist of vinegar, wine, citric juices, oils, herbs and spices.

Marinades can be used to enhance the flavor of meats, poultry and fish, with larger pieces requiring overnight soaking while smaller cuts only need to be submerged for a few hours. Additionally, particularly if you're cooking on the grill, you can use marinades to baste meats to keep them moist.

If you plan to use marinades, there are some important procedures you should follow. When marinating, always use a glass or a plastic container because it won't react to the acid in the marinade. Earthenware and metals other than stainless steel are not recommended because of their reactions to acids. Always store foods being marinated in the refrigerator, not at room temperature. Never save and reuse a marinade. If the marinade is to be used later for basting or served as a sauce, reserve a portion of it before adding the meat, poultry or fish. Marinade that has been in contact with uncooked meat, poultry or fish must be brought to a full, rolling boil before it can be used as a sauce.

If you follow this advice, you'll be on your way to a memorable taste experience.

Oriental Marinade

1/2 cup light soy sauce
1/2 cup honey
1/4 cup sherry
2 tablespoons rice vinegar
2 cloves garlic, thinly sliced
1-inch piece of ginger, peeled and cut
  in half
1/2 cup vegetable oil
1 small onion, thinly sliced

Combine soy sauce, honey, sherry, and vinegar; mix well. Add garlic and ginger. Stir in oil and onions. Pour marinade over beef or pork. Let marinate for 4 to 6 hours or overnight, turning occasionally.

Yields about 2 cups

Lemon-Herb Marinade

1/2 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup olive oil
1 tablespoon chopped fresh rosemary
  or (1/2 teaspoon dried)
1 tablespoon chopped fresh thyme
  or (1/2 teaspoon dried)
1 tablespoon chopped parsley
1 teaspoon grated lemon rind
2 cloves garlic, thinly sliced
Salt and pepper to taste

In glass bowl, combine lemon juice, wine, oil, rosemary, thyme, parsley, lemon rind and garlic. Season marinade with salt and pepper to taste. Try this marinade with lamp, chicken, veal, pork and fish.

Yields about 2 cups

Italian-Herb Garlic

1/2 cup fresh lemon juice
1/3 cup dry white wine
1/4 cup olive oil
3 cloves garlic, finely chopped
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
Salt and pepper to taste

In glass bowl, combine lemon juice, wine, oil, garlic, basil, oregano, thyme. Season the marinade with salt and pepper to taste. This marinade is good with vegetables, fish, shrimp, and chicken.

Yields about 1 cup

Easy Teriyaki Marinade

1 cup pineapple juice
1 cup soy sauce
1/2 cup packed brown sugar
1 teaspoon ground ginger
2 cloves garlic, thinly sliced
1 tablespoon sherry
1 tablespoon cornstarch
1/2 cup cold water

Combine pineapple juice, soy, sugar, ginger, garlic and sherry in a saucepan. Stir well and bring to a boil. Combine cornstarch and water in small bowl and stir into boiling sauce; simmer for 2 minutes. Let sauce cool to room temperature. Marinate meat in refrigerator for at least 2 hours or overnight. It can be used with beef, pork or chicken.

Yields 4 cups

Easy Spicy Marinade For Beef

1 cup Italian dressing
1/2 cup light soy sauce
1/4 cup red wine vinegar
1/4 cup finely chopped onion
2 tablespoons finely chopped green
  pepper
2 cloves garlic, finely chopped

Combine all ingredients in a glass bowl. Pour over meat. Marinate 6 to 8 hours, turning occasionally.

Yields about 2 cups

Dill Marinade For Fish

1/3 cup olive oil
2 tablespoons dry vermouth
1 clove garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons sliced green onion
2 tablespoons minced fresh dillweed
Salt and pepper to taste

Combine all the ingredients in a bowl until thoroughly mixed. Use for broiled fish. Spoon over fish and marinate for 15 to 30 minutes before cooking. Longer marinating would break down the texture of the fish.

Yields about 1/2 cup

Lime-Cilantro Marinade

1/3 cup fresh lime juice
1/4 cup olive oil
2 tablespoons chopped cilantro
1 clove garlic, minced
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon grated lime rind
1/2 teaspoon crushed red pepper
Salt and pepper to taste

Combine ingredients in a glass bowl and mix thoroughly until well-blended. This marinade is good on chicken, pork, fish and seafood.

Yields about 1 cup

Orange-Thyme Marinade

1/2 cup cider vinegar
1/3 cup frozen orange juice concentrate
1/4 cup light soy sauce
1/4 cup vegetable oil
4 cloves garlic, minced
1 tablespoon grated orange rind
1 tablespoon dried thyme
Dash cayenne pepper
2 tablespoons sliced green onions

Combine ingredients in a glass bowl and mix thoroughly. Marinade is used for pork, chicken or shrimp. Reserve remaining marinade for basting.

Yields about 1 1/4 cups

Tangy Orange Marinade

1/2 cup fresh orange juice
1/4 cup wine vinegar
1/4 cup olive oil
1 teaspoon grated orange rind
1 clove garlic, minced
1 tablespoon honey
Salt and pepper to taste