Choose Your Own Ending Marinade Sauce Recipes

CHOOSE YOUR OWN ENDING MARINADE SAUCE

Steps:

• 1. Choose one or more from each category of ingredients. Measure your liquid so you get the overall concentration that you want: less liquid for more robust marinades, more for weaker marinades. Or dilute your liquid with water to the desired volume.
• 2. Combine all these ingredients. Using a blender is fast and ensures even mixing.
• 3. Place meat or tofu into a shallow dish and pour marinade over. Lift meat to allow marinade to run underneath. Cover and refrigerate for 2 to 24 hours. Turn meat over halfway through marinating time. NOTE: Pork and soy products require less marinating time than poultry or seafood. Beef or lamb can withstand much more marinating time.
• 4. Now all that's left is to fire up the grill, throw on the meat, and brush on more marinade while cooking. If you want to use the marinade as a sauce, be sure to boil it on the stovetop at least 10 minutes so that any bacteria is destroyed.
• 5. EXAMPLES: 1 - SIMPLE MARINADE. Combine vinegar, butter, red pepper flakes, black papper, and brown sugar for a traditional Carolina Barbecue marinade. Great on pork or chicken. 2 - CARIBBEAN MARINADE. Combine cider vinegar, chicken broth, olive oil, salt, pepper, garlic powder, oregano, sugar, a little Tequila or rum, Lime juice, and cayenne pepper. Use on chicken or shrimp. 3 - HEARTY BEEF MARINADE. Combine sherry vinegar, ale, olive oil, salt, pepper, garlic powder, ground cumin or coriander, brown sugar, worcestershire sauce, tomato paste, and chopped jalapeno peppers. Great on steak or other cuts of beef.
• 6. So you can see, the possibilities are endless. Enjoy your grill this season!

THE BEST MARINARA SAUCE

Steps:

• In a stockpot, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add 2 tablespoons garlic; cook 1 minute longer. Add tomatoes, water and 1/2 cup basil; bring to a boil. Reduce heat; simmer, covered, until tomatoes are completely broken down and soft, about 1 hour, stirring occasionally., Press tomato mixture through a food mill into a large bowl; discard skins and seeds. Return tomato mixture to stockpot; add 1/2 cup of remaining basil, oregano and remaining garlic. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-1/2 to 4 hours, stirring occasionally. Add tomato paste and remaining 1/4 cup of basil; season with salt and pepper. , Add 1 tablespoon plus 1-1/2 teaspoons lemon juice to each of 3 hot 1-1/2-pint jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.