HERB AND GARLIC MARINADE
This basic marinade imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and soft cheeses. The marinade doesn't work well as a sauce, so discard it before cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup, enough for 2 1/2 pounds of meat or fish
Number Of Ingredients 7
Steps:
- Whisk together ingredients in a nonreactive dish. Arrange meat in dish; rubwith marinade. Cover; refrigerate forlength of time specified below, turning meat occasionally.
- Removemeat from refrigerator; let it come to a cool room temperature beforecooking. Remove meat from the marinade; discard the marinade. Usinga paper towel, wipe off any large piecesof herbs or garlic from meat. Seasonmeat with salt and pepper.
- Cook meat as desired. Garnish withherbs; serve with lemon wedges.
GARLIC AND HERB MARINADE
Easy and versatile. A nice alternative to bottled dressings for marinade! This one includes garlic, thyme and Italian-style seasonings.
Provided by Denyse
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.
Nutrition Facts : Calories 85.5 calories, Carbohydrate 1 g, Cholesterol 0 mg, Fat 9.2 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.2 g, Sodium 291.5 mg, Sugar 0 g
HERB MARINATED OSTRICH
Ostrich has been eaten in Australia for years, but is starting to become more readily available in the U.S.
Provided by Outta Here
Categories Poultry
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine marinade ingredients in plastic bag; add meat, turning to coat. Close bag securely and marinate in refrigerator one hour, turning occasionally.
- Preheat oven broiler.
- Remove meat from marinade; discard marinade.
- Place meat on rack in broiler pan so that surface of meat is three to four inches from heat. Broil 12 to 16 minutes per side for medium-rare to medium doneness.
- Carve into slices and serve.
Nutrition Facts : Calories 217.7, Fat 10.1, SaturatedFat 2.3, Cholesterol 85, Sodium 97.4, Carbohydrate 4.6, Fiber 0.2, Sugar 3.2, Protein 24.9
PRIME RIB WITH FRESH HERB SAUCE
Nothing says "special occasion" like a perfectly seasoned prime rib. Savory, succulent, tender, it's the perfect choice when you want to share something truly divine. -Tonya Burkhard, Palm Coast, Florida
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 10 servings (1-1/2 cups sauce).
Number Of Ingredients 23
Steps:
- Preheat oven to 450°. Place roast in a shallow roasting pan, fat side up; rub with salt and pepper. Add 1 cup water, onions, garlic and herbs to roasting pan. Roast 15 minutes., Reduce oven setting to 325°. Roast 3 to 3-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding 1 cup water every hour., For sauce, in a large saucepan, heat butter over medium-high heat. Add shallots; cook and stir 5-6 minutes or until tender. Add garlic and herbs; cook 1 minute longer. Stir in flour, pepper and salt until blended. Gradually stir in 1-1/2 cups stock. Remove from heat., Remove roast to a serving platter; tent with foil. Let stand 15 minutes before carving. Meanwhile, strain any pan juices through a sieve into a measuring cup; discard onions and herbs. Skim fat from pan juices. If necessary, add additional stock to pan juices to measure 1 cup. Add to shallot mixture., Place roasting pan over 2 burners; add wine. Bring to a boil; cook 2-3 minutes, stirring to loosen browned bits from pan. Add to sauce. Bring to a boil, stirring occasionally; cook until mixture is reduced to about 1-1/2 cups, 10-15 minutes., Stir in vinegar; strain, discarding shallots and herbs. Serve with roast and, if desired, garnish with thyme.
Nutrition Facts : Calories 353 calories, Fat 20g fat (9g saturated fat), Cholesterol 6mg cholesterol, Sodium 430mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0g fiber), Protein 37g protein.
MARINARA SAUCE WITH FRESH HERBS
Steps:
- In a heavy 2-quart saucepan, heat the olive oil over medium heat and sauté the garlic and red pepper flakes for 1 to 2 minutes. Be careful not to brown the garlic. Add the wine and simmer for 10 to 12 minutes, or until the wine is reduced by half.
- Reduce the heat to low, add the tomatoes, and simmer, partially covered, for 20 minutes, stirring occasionally. Add the basil, oregano, and anchovy paste. Stir the sauce and taste for seasoning, adding salt as needed. If the sauce is too acidic, add the sugar. (It will help round out the flavor of the sauce.) Stir and simmer the sauce for 1 to 2 minutes. For a thicker sauce, cook for an additional 10 minutes.
- Make Ahead
- The sauce will keep, covered, in the refrigerator for up to 7 days or in the freezer for up to 6 months.
HERB MARINATED TILAPIA
This wonderful fish recipe is a must if you are a fish lover! We serve it with small fingerling potatoes or the small red skinned potatoes, steamed whole fresh green beans, and steamed fresh whole small carrots. For dessert if I have guests I always make a great Creme Brulee; sometimes if I'm in a rush I will buy Oetker's package, but mostly I make Creme Brulee #54681 by Mooseybear, and I always use the whole vanilla bean instead of liquid vanilla!
Provided by Scandigirl
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place Tilapia fillets on a plate lined with paper towels to dry off any excess moisture.
- Combine chopped coriander leaves, green onions, parsley, garlic cloves, lemon juice, egg and black pepper in a blender. Puree the herbs until smaooth.
- Pour herb paste into a dish. Add Tilapia and turn fillets coating them completely.
- Transfer marinated fish into a bag and refrigerate for 20 minutes.
- Using a large plate, mix whole wheat flour, salt and pepper.
- Preheat an electric skillet to 450°F Add half the required grape seed oil.
- Working with one fillet at a time, and keeping as much of the herb paste on the fish as possible, dredge both sides of the fillet in flour.
- Gently shake off excess flour and pace into the hot skillet.
- Repeat with remaining fillets, placing 4 pieces at a time.
- Cook Tilapia 2-3 minutes on each side, or until just lightly browned.
- Turn the fillets over very gently.
- Remove and keep warm while repeating the process with the remaining fillets.
- Serve Tilapia garnished with lemon wedges.
Nutrition Facts : Calories 343.5, Fat 21.9, SaturatedFat 2.8, Cholesterol 119.9, Sodium 1220.6, Carbohydrate 27.8, Fiber 5.7, Sugar 0.9, Protein 13.9
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