It’s your turn to cook!

Marinades break down the meat making it tender and tasty. An effective marinade requires acid (vinegar, citrus, etc) and spices (salt, pepper, herbs, spices, etc). You can easily create your own marinade with your favorite flavors.

With pork, sweet and fruity marinades are really good.
With beef, salty/spicy/tangny is the way to go.
With chicken, there are no rules!!!

Here’s one of my successful experiments:

Ingredients:

• 3 tablespoons olive oil
• 2 teaspoons sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon Triple Sec Liqueur
• 2 tablespoons balsamic vinegar
• 1 cup orange juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 lime (zest and juice)
• 1 or 2 cloves of garlic
• hanful of minced mint
• 1 tablespoon Dijon mustard

Mix liquid ingredients in bowl. Add salt, pepper, lime zest and juice. Add fresh miced mint. Mix in mustard.

To turbo-marinate, poke holes in meat with a fork and leave on the counter for 1 to 4 hours. For more than 4 hours, put covered marinated meat in the fridge. The longer it marinates, the tastier the meat gets !

Another marination trick… instead of putting the meat and marinade in a bowl, you can put it all in a big Ziploc-type bag. Using a bad allows you to marinate more meat with less marinade (greater coverage).

Print Page

Go Back