Marinade – Kristen's Recipes

Chermoula Herb Sauce

May 29, 2023 Kristen

Chermoula Herb Sauce

1 tsp. cumin seeds, toasted

1 tsp. coriander seeds, toasted

1 cup cilantro (small stems ok)

1 cup Italian parsley (or sub more cilantro)

1 tsp. fresh ginger (a thin slice about the size of a quarter)

1 tsp. fresh thyme (optional)

2 garlic cloves

½ cup olive oil

Zest from 1/2 lemon (about 1-2 tsp)

2 T. lemon juice

1/4 tsp. aleppo chili flakes -add more for more heat

1/4 tsp. salt, adding ¼- 3/4 tsp. more if using as a marinade

Toast seeds in a dry skillet over medium heat, stirring until fragrant and golden. Add all ingredients to a food processor and pulse until well combined, but not too smooth. Keep in an air tight container for up to 4 days in the fridge.

Moroccan Chermoula

December 26, 2022 Kristen

Moroccan Chermoula

Chermoula is used as a marinade, a seasoning rub but also as a sauce or condiment served on the side. With that in mind, you can use it to:

marinate raw meat, fish, poultry or vegetables;

baste ingredients as they cook;

lift a sauce in a stew or tagine by adding it to simmering cooking liquids;

serve alongside grilled vegetables or fish or meat, a bit like a chimichurri or a sauce vierge.

The best chermoula is made using a pestle and mortar after first chopping all ingredients to release their oils. However, for a large batch or if you don’t have the magic mortar, a blender or food processor will do. In that case, you might need to add some olive oil or tiny bit of water to help with blending.

3 cups fresh coriander (cilantro), – roughly chopped,

1 cup fresh flat leaf parsley, – roughly chopped, leaves only

6 to 8 cloves garlic, – peeled and roughly chopped

1 tsp salt

1 T. ground cumin

1 T. sweet paprika, – powder or paste

1/4 cup extra virgin olive oil

2 T. water – optional not needed if using a pestle and mortar

Optional ingredients depending on recipes

1 T. tomato paste – (double it for a red chermoula)

5 T. lemon juice, – freshly squeezed

1 tsp harissa paste, – or to taste

1/2 tsp ground black pepper

1 tsp ground ginger

1 tsp ground turmeric – (for a yellow chermoula)

1 small preserved lemon, seeds removed – (for a lemony chermoula)

Roughly chop the herbs and crush the garlic, then follow one of the methods below.

Using a Food Processor: Place the herbs and the rest of the ingredients in the blend. Give a few pulses until you are satisfied with the texture. To help with blending, you can thin the mixture with a few T. of olive oil, water or a mix of the two.

Using a Mortar and Pestle (Mehraz): Start by pounding garlic and salt. Add the chopped herbs and spices in batches and pound until you are happy with the texture. Note: It is important to chop the herbs properly before crushing them with the pestle, otherwise you will end up with a stringy chermoula.

Use immediately or store in a jam jar or similar sealed container. If the paste is quite thick, you could top it off with olive oil. Keep in the fridge for up to a week.

Make a Marinade

August 13, 2021 Kristen

Make a Marinade

⅓ cup vinegar:

Rice wine vinegar

Apple cider vinegar

Balsamic vinegar

½ cup soy sauce

2 T. liquid sweetener:

Honey

Maple syrup

Agave nectar

2 T. Dijon mustard

4 garlic cloves, minced

2 tsp. Italian seasoning

½ tsp. freshly ground black pepper

¼ cup oil:

Olive oil

Avocado oil

Canola oil

In a bowl, whisk together the vinegar, soy sauce, sweetener, mustard, garlic, Italian seasoning, and pepper. Slowly whisk in the oil to emulsify and combine. Alternatively, shake all the ingredients together in a jar with a tight-fitting lid. 2 Pour into a shallow dish and add your desired protein or vegetables, turning to coat. 3 For beef, chicken, vegetables, or tofu, marinate for at least an hour but not more than 24 hours. For fish, marinate for at least 30 minutes but not more than 2 hours. This recipe will make enough marinade for 4 to 6 portions of protein, tofu, or vegetables.

Mojo Marinade

July 5, 2021 Kristen

Mojo Marinade

5 garlic cloves minced

1 jalapeÃ±o very finely minced

1 handful fresh cilantro leaves about 3 T. finely chopped

1/2 teaspoon kosher salt adjust as desired

1/4 teaspoon freshly ground black pepper adjust as desired

2 limes juiced

1 orange juiced

2 T. white vinegar

1/2 C. olive oil

In a large bowl, combine the very finely minced garlic, jalapeÃ±o, cilantro, salt and pepper. Using a mortar and pestle or your hands, mash together and crush to make a paste. Scrape into a jar and then add the orange and lime juices, vinegar and oil. Shake really well to combine thoroughly. Use as a marinade for beef or chicken. Enjoy!

Coconut and Lemongrass Marinade

May 22, 2017 Kristen

Lemongrass contains citrol, the same flavor component that’s in lemon zest, and has a similarly citrus-like flavor and aroma that’s especially prized in Southeast Asian cuisines.

1 stalk lemongrass, ends trimmed, quartered
2 large shallots, peeled
3 red Fresno chiles or red jalapeÃ±os, stemmed
2 thick slices fresh ginger
2 garlic cloves, crushed
1 tsp. kosher salt
1 can (14 oz.) coconut milk
Juice and zest of 2 limes

Whirl lemongrass in a food processor until finely chopped. Add shallots, chiles, ginger, and garlic and whirl until minced. Put lemongrass mixture in a nonreactive baking dish and whisk in salt, coconut milk, and lime juice and zest. Add seafood and turn to coat.

Perfect Steak Marinade

November 9, 2013 Kristen

â…“ cup soy sauce

Â½ cup olive oil

â…“ cup fresh lemon juice

Â¼ cup Worcestershire sauce

1Â½ tablespoons garlic powder

3 tablespoons dried basil

1Â½ tablespoons dried parsley flakes

1 teaspoon ground white pepper

Â¼ teaspoon hot pepper sauce (optional)

1 teaspoon dried minced garlic (optional)

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.Â Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Korean BBQ Chicken Marinade

May 27, 2011 Kristen

1 C. white sugar

1 C. soy sauce

1 C. water

1 tsp. onion powder

1 tsp. ground ginger

1 T. lemon juice (optional)

4 tsp. hot chile paste (optional)

In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.Â Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Yield:

Calories:

Fat:

Fiber:

American Chicken Marinade

March 31, 2011 Kristen

1/2 C. Oil

1/2 C. Tomato juice

1/4 C. Parsley

1 tsp. Marjoram

1/2 tsp. Pepper

1/2 C. Onion, shredded on box grater

1/4 C. Lemon Juice

1 tsp. Crushed Thyme

1 tsp. Salt

1 clove Minced Garlic

Combine all ingredients & mix well. Makes 1 3/4 c enough for 3 – 4 lbs. meat. Marinate lamb, pork or chicken in fridge 4 – 6 hrs or overnight. Spoon over meat occasionally during this time.

Lemon Marinade for Fresh Mozzarella

June 2, 2010 Kristen

1 1/2 C. extra-virgin olive oil

1-2 inch x 1- inch strip of lemon peel (yellow part only)

1 garlic clove, minced

1 fresh bay leaf

1 sprig fresh rosemary

1 sprig fresh thyme

1 sprig fresh oregano

1/2 tsp. crushed red pepper

1/4 tsp. salt

1 pound mozzarella bocconcini or ciliegini, drained

In a small saucepan over low heat, warm the olive oil. Add the lemon peel, garlic, bay leaf, rosemary, thyme, oregano, crushed red pepper and salt and let steep for 3 to 5 minutes over low heat. Remove from heat and allow to completely cool. When cool, pour over the bocconcini and allow to marinate for 2 to 4 hours and up to 1 week before serving.

The Lemon Marinade for Fresh Mozzarella

August 26, 2009 Kristen

1 1/2 cups extra-virgin olive oil

1-2 inch x 1- inch strip of lemon peel (yellow part only)

1 garlic clove, minced

1 fresh bay leaf

1 sprig fresh rosemary

1 sprig fresh thyme

1 sprig fresh oregano

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1 pound mozzarella bocconcini or ciliegini, drained

Basic Teriyaki Sauce

November 4, 2007 Kristen

1 C. Mirin

1/2 C. sake

1/2 C. dark soy sauce

Combine all ingredients. Bring to a boil in saucepan and simmer 10 minutes.Â Â Â Cool before using as a marinade.

Steak Marinade

March 17, 2007 Kristen

Steak Marinade

6 scallions, white and pale green parts only, thinly sliced

2 garlic cloves, minced

1/2 C. soy sauce

Juice from 2 limes

1 T. olive oil

1 T. light brown sugar

1 tsp. hot pepper sauce

1 tsp. toasted sesame oil

2 lb. beef hanger steak

Combine all of the ingredients for marinade in non-reactive bowl; blend together for a sweet, sour and salty taste. Place steaks and marinade in a strong resealable plastic bag; allow to marinate for 2 hours. Remove steaks, pat dry, and grill over moderate heat until medium-rare.

Cilantro Marinade

April 12, 2004 Kristen

1 1/2 T. peanut or canola oil
1 T. fresh lime juice
3 T. finely chopped peeled fresh ginger
1 T. finely chopped fresh lemongrass (or freshly grated lemon zest)
1-4 serrano chilis, stemmed, chopped, according to taste
1-3 cloves garlic, according to taste, smashed with the flat side of a wide knife blade or cleaver
1 1/2-2 tsp. dried red pepper flakes, according to taste
1 1/2 T. reduced-sodium soy sauce
1 1/2 T. fish sauce
1/2 cup rice vinegar
1 T. (packed) dark brown sugar
1/2 cup granulated sugar
1/3 cup each finely chopped fresh basil, mint and cilantro leaves

Make marinade in a blender, stopping occasionally to scrape down sides of blender with a rubber spatula after each step. Blend together until well mixed: oil, juice, ginger, lemongrass (or lemon zest), chili, garlic and red pepper flakes. Add soy sauce, fish sauce, vinegar and both sugars. Blend well. Gradually add basil, mint and cilantro leaves, scraping down sides of blender after adding each batch. Continue blending until mixture is smooth. If not using immediately, store in refrigerator, covered, up to 3 or 4 days. Before using refrigerated marinade, bring to room temperature. Makes about 3/4 cup, or enough marinade for 6 skinless boneless chicken breast cutlets.

Peppercorn-Cilantro Root Paste Marinade

April 11, 2004 Kristen

2 tsp. black peppercorns
5-6 large cloves garlic (or to taste), coarsely chopped, about 2 T.
3 T. coarsely chopped roots of fresh cilantro
2 tsp. fish sauce, plus additional 2-3 T.

Place peppercorns, garlic and cilantro roots in a blender, food processor, or a clean spice or coffee grinder. Mix on high speed until mixture turns into a paste-like mixture. Mix in 2 teaspoons of fish sauce. Store refrigerated, tightly covered, until ready to use or for up to 4 days. When ready to use as a marinade paste, turn paste into a large bowl and allow to come to room temperature. Mix in just enough additional fish sauce so paste is thin enough to spread on chicken. Use about 1 teaspoon paste per cutlet, spread marinade thinly on all sides of chicken. Cover and refrigerate overnight or at least 8 hours. Makes 2-3 tablespoons paste marinade, or enough to marinate 6 chicken cutlets.

Oriental Marinade

April 17, 2003 Kristen

1/4 C. peanut oil
1/4 C. low sodium soy sauce
1/2 C. red wine
2 T. catsup
2 T. finely minced ginger
2 T. pureed garlic
1 T. curry powder

Combine all ingredients and mix well. Cover and chill for 4-96 hours. Use as marinade on meat, poultry or fish.

Oh Soy Good, BBQ Sauce

April 16, 2003 Kristen

2 T. finely minced onions
1 T. ground coriander
2 T. honey
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
3 T. fresh lemon juice
1/4 C. soy sauce

Combine all ingredients. This sauce can be used as a marinade, also. For a marinade, add meat and chill covered mixture overnight in refrigerator. The meat, especially thick pieces such as chicken breasts, can be partially precooked in microwave or conventional oven. Add the barbeque sauce after grilling is half done to prevent burning.

7-Up Steak Marinade

April 14, 2003 Kristen

1 (7 oz.) bottle diet 7-Up
1 T. lemon juice
1/4 C. finely chopped onion
1 clove garlic, minced
1 1/2 tsp. salt
1/4 c. salad oil

Combine all ingredients. Place steak in shallow dish and pour marinade over top. Cover and place in refrigerator for several hours or overnight. Turn steak once or twice to distribute marinade evenly. Brush steak with marinade several times during grilling. Makes about 1/2 C. marinade.

Moroccan Marinade

April 6, 2003 Kristen

2 T. paprika
2 tsp. ground ginger
1 1/2 tsp. turmeric
1/2 tsp. cayenne pepper
2 tsp. black pepper
1 T. minced garlic
1/4 C. lemon juice
1/2 C. olive oil
1/4 C. chopped, fresh mint
1/4 C. chopped cilantro

Add cubed chicken, fish or shrimp to marinade, let marinade for time appropriate to dish (seafood up to 2-3 hours, chicken up to overnight). Thread on kabobs and grill.

Mix & Match Marinade

April 5, 2003 Kristen

Choose 2 of:

2 T. Lemon juice, Vinegar (any kind), pineapple juice, apple juice, tomato juice, red wine, white wine or fresh squeezed orange juice

Then Add:

1 Clove minced Garlic, 2 T. chopped Green Onion, or 2 T. Grated Onion or Shallot
1 tsp. Dill, Basil, Oregano, Marjoram, Thyme, Chopped Ginger (or other herb to taste)
Dash of Cayenne Pepper, Liquid Smoke, Diced fresh hot peppers, Paprika, Mustard Powder, or Curry Powder

Shake well. Use as meat marinade, sauce, or dressing.

Middle Eastern Marinade

April 4, 2003 Kristen

4 cloves garlic
1 small onion, chopped
1 T. paprika
1 tsp. cinnamon
1 tsp. turmeric
1/2 tsp. cardamom
1/4 tsp. cayenne pepper
1 tsp. freshly ground black pepper
1/4 C. lemon juice
1 C. plain yogurt

Mix all ingredients and use as marinade for chicken.

Wild Cranberry-Fruit Marinade

March 27, 2003 Kristen

1/4 C. Apple cider vinegar
Handful Fresh Cranberries
2 T. Pineapple Juice
2 T. Orange Juice
2 tsp. Grated Horseradish
2 tsp. Fresh orange peel
Artificial Sweetener, to taste

Mix all ingredients in a food processor, add water if necessary for desired consistency, shake well.

Tequila Lime Marinade

March 22, 2003 Kristen

1/4 C. Tequila
1 small onion, diced
1 small bunch chopped parsley (about 2T. Chopped)
1 tsp. red pepper flakes
1/8 C. Lime or lemon juice
1/2 tsp cracked pepper

Mix all ingredients and add meat to marinade. Allow to set at least 30m in refrigerator.

Tasty Chicken Marinade

March 21, 2003 Kristen

1/2 C. Balsamic vinegar
6 Fresh basil leaves, rolled up like a cigar and sliced into thin shreds
1/4 C. Fresh cilantro
1/4 C. fresh parsley (Italian kind)
1/8 tsp. black pepper
1 1/2 tsp. minced garlic
1/4 Onion chopped
Mrs. Dash or other salt-free blend of choice, to taste

Mix all ingredients in a blender or food processor. Liberally coat chicken with mixture and allow to rest in fridge for at least an hour before baking or grilling.