Absolutely Ultimate Marinade Recipes

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THE ONLY MARINADE YOU'LL EVER NEED



The Only Marinade You'll Ever Need image

If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean.

Provided by Steven Raichlen

Categories     Sauce     Herb     Marinate     Backyard BBQ     Summer     Tailgating

Yield Makes 1 cup

Number Of Ingredients 9

1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea), or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
1/2 cup extra virgin olive oil

Steps:

  • Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

ULTIMATE EASY MARINADE



Ultimate Easy Marinade image

You'll have them begging for more with this quick and easy marinade. Make copies of the recipe. Everyone you "treat" will ask for it!

Provided by Gerald Norman

Categories     Chicken

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 6

1/2 cup Worcestershire sauce
1 cup Italian dressing
1 cup barbecue sauce
2 tablespoons garlic pepper seasoning
1 tablespoon meat tenderizer
2 lbs pork chops or 2 lbs boneless chicken

Steps:

  • Tenderize meat with fork.
  • Cover completely with marinade in stainless steel bowl or ziplock baggie.
  • Refrigerate for 24 hours.
  • Grill over medium heat.

ABSOLUTELY ULTIMATE MARINADE



Absolutely Ultimate Marinade image

This has been the secret recipe in my family for years. All of our guests rave about it! The only downfall is that we always wind up hosting! This works great with chicken and steak. Try some of each.

Provided by MINNESOTAMOM

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 16

Number Of Ingredients 8

2 tablespoons sesame seeds
1 bunch green onions, chopped
8 cloves garlic, minced
2 tablespoons tahini
½ cup soy sauce
½ cup white sugar
¼ cup red wine vinegar
½ teaspoon freshly ground black pepper

Steps:

  • Place the sesame seeds in a dry skillet over medium heat. Cook and stir for 5 minutes, or until golden brown and fragrant.
  • In a medium bowl, mix toasted sesame seeds, green onions, garlic, tahini, soy sauce, white sugar, red wine vinegar, and pepper. Place desired meat in the mixture, cover, and marinate as long as you like, but overnight is best. Grill as desired.

Nutrition Facts : Calories 54 calories, Carbohydrate 9.4 g, Cholesterol 0 mg, Fat 1.6 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 455.8 mg, Sugar 6.7 g

ABSOLUTELY ULTIMATE POTATO SOUP



Absolutely Ultimate Potato Soup image

I have made this potato soup for many whom have given it this title. It takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Provided by The Allrecipes Community

Categories     Potato Soup

Time 45m

Yield 8

Number Of Ingredients 12

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and freshly ground black pepper to taste

Steps:

  • Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.
  • Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes.
  • Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
  • Transfer about 1/2 of the soup to a blender and puree. Return to the Dutch oven. Adjust seasonings to taste.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g

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