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BASICMOUTH
6/24/07 8:10 P
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for salmon (or chicken)
2 Cups soy sauce
2 Tbls vinegar
garlic, if you want, 1 tsp
Soak the salmon in the marinade, about 30 minutes. You can either bake it in the marinade or throw it on the grill. Either way, the soy and vinegar get really sweet tasting while it cooks. It's a Polynesian recipe I got from a friend of a friend. My whole family loves it.
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I use this one on beef
olive oil 3 tbs
lemon or lime juice 3 tbs
garlic 3 cloves
worchestershire sauce 1 tbs
salt and pepper to taste
cummin 1 tsp
cilantro 1 1/2 tbs dry or 1/4 cup fresh
I use this one for chicken
olive oil 3 tbs
sweet chili sauce 3 tbs
orange juice 3 tbs
salt and pepper to taste
garlice 3 cloves
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CHRISTYOAO
6/23/07 8:03 P
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Kraft just put out a dressing Light Asian Toasted Sesame and it is great on chicken. Just marinade for 5-6 hours in the refrigerator and throw it on the grill.
My family really enjoyed it!
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Try this recipe. It takes a little bit of time and has a lot of ingredients, but it is well worth it. Leftovers go great on a salad of lettuce, red onion, mandarin oranges, and pineapple. The leftover sauce is good as the dressing.
CARIBBEAN JERK CHICKEN
1 tbsp. ground allspice
1 tbsp. dried leaf thyme
1 1/2 tsp. cayenne pepper
1 1/2 tsp. black pepper
1 1/2 tsp. ground sage
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. sugar
1/4 c. olive oil
1/4 c. soy sauce
3/4 c. white vinegar
1/2 c. orange juice
1/4 c. fresh lime juice
1 Scotch Bonnet pepper
1 c. finely chopped white onion
3 green onions, finely chopped
4 (6-8 oz.) whole chicken breasts, skinned and boned
In medium sized bowl, combine the first 10 ingredients including the sugar. Mixing with wire whisk, slowly add olive oil, soy sauce, vinegar, orange and lime juices. Use rubber or plastic gloves to prepare hot pepper (jalapeno or serrano may be substituted). Avoid touching face or eyes! Add chopped pepper and chopped onions to marinade; mix well.
Spread 2 cups marinade in glass baking dish. Add chicken to coat in marinade. Cover and marinade at least 1 hour (overnight is best). Reserve 3/4 cup of marinade as a dipping sauce. On grill, cook chicken over medium to high heat 6 minutes each side. Baste with excess drained marinade.
Heat reserved marinade that has not touched chicken. Serve as a dipping sauce.
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We love to use some garlic in ours. For beef and chicken I pretty much use the same thing
minced Garlic
Worcheshire sauce
liquid smoke
redwine vinegar
olive oil
fresh ground pepper
rosemary
thyme
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| If you are grilling ribs (pork) soak overnight in mustard and liqued smoke. EXCEPTIONAL add any spices that you like (garlic powder, pepper, onion powder)
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| I am in the same boat. What I have been trying is to use up the little bits of salad dressing left in the bottles. Last night I mixed ceaser, balsamic vinigerette, and some roasted garlic dressing and marinated chicken breasts with it. It was great. Simple french dressing alone or combined with a vinigerette is good to. I haven't used much of the cream dressings. It keeps the refrig emptied of all the bottles too.
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ENSOLEILLE
6/14/07 8:41 A
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We received some marinades and grilling sauces from Stonewall Kitchen last Christmas, and my two favorites that I've used a lot are the maple chipotle bbq sauce (makes GREAT pulled pork!) and the ginger wasabi dipping sauce (fantastic for grilled pork, chicken, or tuna). I checked them out online to buy more, and they're a little expensive ($6.50/11oz), but they taste absolutely great.
http://www.stonewallkitchen.com
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REBECKI14
6/12/07 12:36 A
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Simple but super yummy!
1/4 cup extra virgin olive oil
1/2 cup balsamic vinegar
2 tsp rosemary
2 tsp parsley
Chop up herbs in food processor even if they are already dried and chopped. The finer they are, they more easy they will stick to the chicken once its on the grill.
Marinate at least 2 hours and up to 48 hours. It has amazing flavor!
Another one, it's called Amazing Chicken and it is amazing!
1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/4 cup brown sugar
1 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
Marinate for 8 hours, up to 24 hours.
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| That sounds great. I'll have to try it out! Thanks a bunch!
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RCARPENTER2
6/6/07 5:20 P
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This is one I use frequently:
Carne Asada Marinade
1/4 cup olive oil
1 packet Sweet 'N Low
3 Tbsp chopped garlic
1/2 cup rice wine vinegar
3 Tbsp ground cumin
1/8 tsp salt
2 tsp dried red pepper flakes
Pour it in a ziploc bag, add your meat, and let it marinate as long as you can.
I use this with both beef and chicken, and think it might work well with pork, also.
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| Hi y'all. It's summer time and I spend a lot, I mean every nightly meal cooking on the grill. And I'm exhausted with the marinades and seasonings I've been using and it's not even the 4th of July yet. Does any one have anything new out there? thanks!
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