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Coating meat with flour seals in juices and flavor. Put flour, salt and pepper into a plastic bag - add stewing beef - seal bag and shake well to coat. If necessary, do it batches.
9 oz all-purpose whole-wheat flour, >2 ts baking powder, >2 tb soft margarine or butter or substitute, >2 ts dry mustard, >2 oz sharp cheddar, >milk. Mix dry ingredients and enough milk to keep moist; roll and cut out rounds; brush with milk and top with breadcrumbs.
Fruity ingredients are most often combined with white meats like pork, chicken and lamb. Very popular in N. African dishes.
Long-grained rice is the cheapest and most widely available types of rice. Basmati has more slender grains and is mor expensive. Rice, especially basmati, should be washed thoroughly under cold water before use.
Zippered plastic bags are great for mess-free marinating.
Salt is usually omitted from a marinade because it tends to draw out the juices of uncooked meat and seafood. For best results, add salt after the food has been grilled.
Always marinate food in a nonmetal container. Acidic marinades can react with some metals, imparting an off-falvor taste to the food.
Garam masala is a blend of ground spices common in the North Indian and Pakistani cuisine. The term means "hot (or warm) spice." There are many variants: most traditional mixes use just cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods. Commercial mixtures may include less expensive spices asuch as dried red chili peppers, garlic, ginger, sesame, mustard seeds, turmeric, coriander, and fennel. Whole spices keep fresh much longer, and can be ground when needed using a mortar and pestle or coffee grinder.
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OVERVIEW
Marinades can be used for meat that will be BBQ'd, roasted, broiled, baked and steamed. Plump breasts can be covered by plastic or wax paper and flattened with a mallet for sautéing. Dry rubs can be placed under skin and the skin can be removed before eating. If steaming or slow-cooking in a pot, browning the meat in a pan or skillet for 4 minutes seals in the flavors. It doesn't take very much broth when slow-cooking, but make sure the lid is on tight.
The optimal marinade procedure is to combine marinade ingredients in a plastic bag; add chicken and refrigerate for 2 hours or more. Broil or BBQ on low for about 10 minutes each side or Bake chicken at 350° until cooked.
MARINADE: 2 Granny Smith apples-cored-quartered, >1 onion-wedges, >1 bunch thyme, >1/4 ts allspice, >½ c chicken broth or apple cider/juice.
MARINADE: 6 oz mild goat cheese, >½ c onion-finely chopped, >2 garlic cloves-chopped, >1/4 c grated Parmesan, >1 egg yolk, >1 tb rosemary.
DIRECTIONS: Mix ingredients. Slide fingertips between chicken skin and meat, leaving skin attached at edges. Spoon cheese mixture under skin. Brush with olive oil. Bake (about 40 minutes).
OPTIONS: This base also goes nicely with pears and dried figs on the side of baked chicken, and served over rice.
MARINADE: 2 garlic cloves-chopped, >3 scallions, >½ ts cumin, >½ ts turmeric, >1 ts coriander, >2 ts ginger, >1/4 c lime juice, >½ c coconut milk, >green chilis to taste
MARINADE: 1 c chicken broth or apple cider, >½ c orange juice concentrate, 2 tb br sugar or substitute, >2 tb apple cider vinegar, >1 tb lemon juice, >1 ts rosemary, 1/4 ts ginger, >flour or arrowroot tothicken.
OPTIONS: 1) add 2 tb Cointreau or Grand Marnier or Brandy to marinade; ½ c died cranberries.
MARINADE: 1/3 c lemon juice, >1 bunch rosemary, >1/4 c chicken broth, >½ ts soy or tamari, >1 ts br sugar or molasses.
OPTIONS: 1) add 2 tb Cointreau or Brandy to marinade 2) no lemons? Try 1 tb lemon curd.
MARINADE: 1½ c coconut milk, >2 tb Thai green or red curry paste or curry powder, >2 tb garlic paste or 2 garlic clove-chopped, >2 tb Thai fish sauce or dark soy or tamari, >½ c basil or 2 tb paste, >3 tb lime juice.
MARINADE: 1½ c yogurt, >1 c veg or chicken broth, >2 ts turmeric, 1 ts cinnamon, >2 tb cilantro.
MARINADE: 1½ c yogurt or 2 c buttermilk, >½ c veg or chicken broth >2 ts turmeric, >1 tb cumin, >1 tb ginger, >1 tb garlic paste or 1 garlic clove-chopped, >1 tb paprika, >2 tb coriander, >¼ ts cayenne or chili powder, 2 tb lime juice.
OPTIONS: 1)add 1 tb garam masala or substitute 1 ts nutmeg & 1 ts cumin or cloves.
MARINADE: 2 tb chipolte chiles, >1 tb br sugar, >1 tb chili powder, >1 tb cider vinegar, >1 tb cumin, >2 tb tomato paste, 1/8 ts cinnamon.
DIRECTIONS: Mix ingredients. Slide fingertips between chicken skin and meat, leaving skin attached at edges. Spoon mix under skin. Brush with olive oil. Bake (about 40 minutes).
MARINADE: ½ c plum jam, >½ c chicken broth, >1 ts Chinese five-spice or >½ ts cinnamon & ½ ts ginger, >2 tb soy sauce or tamari, >1 ts dry mustard, >2 tb garlic-minced, >2 tb white vinegar, >2 ts lemon juice.
MARINADE: 1 tb pine nuts, >1 tb raisins, >2 c cream, >2 tb whiskey, >salt & pepper, >1 c brown sauce mix (found same aisle as bouillon cubes).
DIRECTIONS: Prepare and heat brwon sauce; set aside. Mix flour, salt and pepper, coat chicken. Brown chicken. Add pine nuts and raisins, toasting for 30 seconds; add whiskey and burn off alcohol for 1 minute. Add cream and simmer for about 30 minutes until liquid is reduced to 1 cup. Add brown sauce, simmer 1 minute, serve. Great with mashed potatoes!
MARINADE: ½ c apricot preserves, >4 whole black peppercorns, >1 tb cloves, 1 tb ginger, >½ ts curry powder, >2 tb molasses or maple syrup, >1 tb canola oil.
OPTIONS: substitute peach preserves for the apricot.
MARINADE: 3 c soy (low-sodium) sauce, >1½ c rice vinegar, >1/4 c orange concentrate, >6 oz pineapple, >1/4 c apple juice, >2 cloves-garlic-crushed, >1 ts ginger, 4 tb br sugar or substitute.
DIRECTIONS: Combine ingredients, bring to a boil, reduce heat and simmer until sauce has thickened, about 12 minutes.
MARINADE: 1 c ketchup, >1/4 cup water or beer, >1/4 cup vinegar, >1/4 cup brown sugar or substitute, >3 tb olive oil, >2 tb paprika, >1 tb chili powder, >2 cloves garlic-crushed, >1 ts cayenne.
DIRECTIONS: Combine ingredients, bring to a boil, reduce heat and simmer until sauce has thickened, about 12 minutes.
MARINADE: 2 c ketchup, >½ c cider vinegar, >½ c water, >1/4 c lemon juice, >3 tb Worcester sauce, >1/4 c lemon juice, >4 tb molasses or maple syrup, >1/4 c honey, >4 tb soy sauce or tamari, >2 tb Dijon mustard, >2 tb chili powder, >2 tb paprika, >2 tb garlic-crushed, >2 tb your favorite hot sauce, >1 tb horseradish (optional), >salt & pepper to taste.
DIRECTIONS: Combine ingredients, bring to a boil, reduce heat and simmer until sauce has thickened, about 12 minutes.
NOTE: We do not promote liquid smoke due to their phenolic and ether content.
MARINADE: 2 c ketchup, >1 oinion-chopped, >4 cloves garlic-crushed, >1 c water, >½ c cider vinegar, >1/4 c canola oil, >1/4 c Worcester sauce, >1/4 c lemon juice, > 1/3 c molasses or maple syrup, >1 tb chili powder, >1 tb cumin, >2 dashes your favorite hot sauce, >salt & pepper.
DIRECTIONS: Combine ingredients, bring to a boil, reduce heat and simmer until sauce has thickened, about 12 minutes.
OPTIONS: add 2 tb mole paste or 2 tb green chiles.