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Fruity ingredients are most often combined with white meats like pork, chicken and lamb. Very popular in N. African dishes.
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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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: 3 ripe plums-sliced, 1 lg apple-peeled-sliced, ½ c apple cider or juice or concentrate, 2 tb molasses or maple syrup, 2 ts arrowroot or cornstarch. Cook pork 5 minutes. Turn, add ingredients, simmer 10 minutes until fruit is tender.
MARINADE: ½ c apricot preserves, 4 whole black peppercorns, 1 tb cloves, 1 tb Dijon mustard, 1 tb ginger, ½ ts curry powder, 2 tb molasses or honney 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, ¼ c orange concentrate, 6 oz pineapple, ¼ c apple juice, 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 can (12 oz) frozen lemonade-thawed, ½ c fresh basil or 2½ tb dred, ¼ c olive oil. Mix.
OPTIONS: Try adding a few dashes of your favorite sweet bbq sauce.
MARINADE: 1 c ketchup, ¼ cup water or beer, ¼ cup vinegar, ¼ 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, ¼ c lemon juice, 3 tb Worcester sauce, ¼ c lemon juice, 4 tb molasses or maple syrup, ¼ 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, ¼ c Worcester sauce, ¼ c lemon juice, 1/3 c molasses or maple syrup, 1 tb cumin, 2 dashes your favorite hot sauce, 1 tb chili powder (or more), salt & pepper to taste.
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.
MARINADE: 1 cup peanut butter, ½ c brewed black tea, 2 tb orange concentrate, 3 tb sesame oil, 3 tb honey or molasses, 2 tb soy sauce, 2 tb rice or white vinegar, 1 tb ginger, 1 tb garlic. Cook pork for 5 minutes. Turn and add sauce. Cook another 5 minutes. Serve over egg noodles.
MARINADE: 1 c teriyaki sauce, 1 ts molasses or maple syrup, 4-6 garlic cloves-crushed, 2 tb Worcester sauce, ½ ts ginger.
MARINADE: 1½ c frozen dark sweet cherries or raspberries, ½ c sweet & sour sauce (¼ c white or rice vinegar, 4 tb br sugar or rice syrup, 1 tb ketchup, 2 ts soy sauce, 2 tb mustard, 1 tb pineapple or orange juice, 1 tb cornstarch or arrowroot), 1 yellow bell pepper sliced. Saute peppers and pork until no longer pink; stir in cherries and sauce, cook until heated.