Orange Coriander Marinade Recipes

ORANGE MARINADE

Steps:

• Combine all ingredients together and mix well.

ORANGE-CORIANDER MARINADE

Steps:

• In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.

MAPLE-ORANGE PORK TENDERLOIN

Steps:

• In a bowl, combine the first nine ingredients. Pour 2/3 cup into a separate bowl. Add pork; turn to coat. Cover and refrigerate for 1 hour. Set aside remaining maple mixture until serving., Drain and discard marinade. Place pork in a roasting pan lined with heavy-duty foil. Bake, uncovered, at 375° for 30-40 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Drizzle with reserved maple mixture.

CITRUS CARNE ASADA MARINADE

Steps:

• Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.
• Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).

MARINATED ORANGES

Steps:

• Mix the first 6 ingredients, stirring until sugar is dissolved. Place oranges in a glass bowl; add juice mixture., Refrigerate, covered, until flavors are blended, 2-3 hours. If desired, top with lime zest strips and serve with yogurt.

CORIANDER LIME SHRIMP

Steps:

• In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/3 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
• Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
• Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.

CORIANDER-SPICED LOIN OF LAMB WITH ORANGE-CHARTREUSE SAUCE

Steps:

• Preheat the oven to 325 degrees. Stir together the mustard, salt and pepper and rub the mixture all over the lamb. Spread the coriander seeds on a sheet of waxed paper and turn the lamb to coat it with seeds on all sides.
• Heat the oil in a large heavy ovenproof skillet over medium heat. Add the lamb and brown on all sides. Place the skillet in the oven and roast the lamb until medium rare, about 40 minutes.
• Remove the lamb from skillet and cover with foil to keep warm. Discard the fat. Add the demi-glace and Chartreuse to the skillet and simmer, stirring, over medium heat, for about 2 minutes. Stir in the orange juice, coriander, orange zest and pepper. Season with salt, if needed. Carve the lamb and serve immediately with a little sauce drizzled over the top.