NationStates Jolt Archive

ok, I Know there's alot of people out there who can cook. so here is my cooking question.

do any of you NSGers out there have any home made marinades that you use? talking things that you soak chicken/beef/pork etc in before cooking.

Post your favorite Marinade recipies here!

4 parts Martini & Rossi dry vermouth
2 parts lemon juice
shake in orange peel, nutmeg, basil, add pepper oil to taste

More as I think of them...

Hoi Sen sauce is great with pork...

I usually do the chopped onion, garlic and ginger thing...a good dollop of Hoi Sen and a touch of cyanne pepper...mix it all together with some salt and pepper...I use this with pork lion (cut into stripes) and stir fry it on a VERY high heat...separate from any veg I might be doing...(I'd do the stir fry veg in oil and just a splash of light soy sauce...

One amongst many...

4 parts Martini & Rossi dry vermouth
2 parts lemon juice
shake in orange peel, nutmeg, basil, add pepper oil to taste

More as I think of them...

What meat goes with that? It sounds bloody nice...I figure fish???

4 parts Martini & Rossi dry vermouth
2 parts lemon juice
shake in orange peel, nutmeg, basil, add pepper oil to taste

More as I think of them...

Hoi Sen sauce is great with pork...

I usually do the chopped onion, garlic and ginger thing...a good dollop of Hoi Sen and a touch of cyanne pepper...mix it all together with some salt and pepper...I use this with pork lion (cut into stripes) and stir fry it on a VERY high heat...separate from any veg I might be doing...(I'd do the stir fry veg in oil and just a splash of light soy sauce...

One amongst many...
*Takes notes*

*slaps forhead... cuts and pastes instead*

What meat goes with that? It sounds bloody nice...I figure fish???

It goes excellent with fish, I can't remember what I made it with but it would go quite well with any white fish that is not very oily, or pan-seared chicken if you are so inclined.

If you ever want to grill asparagus, marinate it in red wine vinegar first.

I also made some lovely chicken years ago when I was still living with my parents. I had not enough ingredients, so I marinated the chicken in balsamic vinagrette, lemon peel, a few sprigs of mint and cinnamon. It was excellent, though I received a second degree burn in the process.

I have a great recipe, it tastes great, but it has an odd after taste..


17 Bottles of beer. (12oz)
1 Empy stomach.


First, you drink the firtst beer, then second-third-fourth-ect.. Then you fall down, hit floor face first, and procede to vomit. Passout, let sit for 12 hours.

Well... normally there's no rhyme or reason to my cooking, but a gammon joint roasted in Guinness with a honey glaze will make you orgasm. Seriously.

I have a recipe similar to Ruffy's:

1 bottle Christian Brother's brandy or the Cheap wine my Grandma mixes sweet'n'low with and serves at Christmas
1 spoon
1 old crappy computer

Consume beverage via spoon while trying to teach yourself command line interface. get real lightheaded, pass out, wake up an hour later and become depressed at the fact you are drinking alone in your grandmother's house.

Lamb...roast shoulder...

make a bunch of slits in the meat..all over...top bottom and sides...

get yer garlic and fresh rosemary...wrap the rosemary leaves around a thick sliver of garlic and insert into the slit...you want around 15 ish all told...

wrap the meat in cling film and leave in a cool place for a bit...3 or 4 hours...

then unwrap...then rewrap with tinfoil and whack it in a hot pan to seal...then into the oven...about 15 minutes before its cooked slit the tin foil so the top (fatty) part is exposed and finish off...take out if the oven...scrunch the open bits together (to retain heat and steam) and let the meat rest for 5 or 10 mins...

________________________

Curried Chicken Thighs..

wash and dry the chicken thighs...

Onion, garlic and ginger...alot of all...(I like to julienne these)

Chilies..(example) 6 weak 2 medium and one hot

Garam Masala and rogan josh (half and half)

Grape Oil...decent dash of

Major squirtage of tomato past

and a hand full of coriander

mix it all together...let set in the fridge for a good 6 hours...

Seal the chicken on a hot pan then straight into a hot roasting dish...add some more coriander...(sprinkle about)

a half cup of water...

cover the dish with tinfoil...

Cook on a med high heat for about 40 minutes or so (I hate dry meat...just make sure the juices run clear)

when done...you will notice that there is a fair amount of oil and fat...take the chicken out and place in a warm serving dish...

Damn...I just made some lush spag bol and am now hungry again! LOL

It goes excellent with fish, I can't remember what I made it with but it would go quite well with any white fish that is not very oily, or pan-seared chicken if you are so inclined.

If you ever want to grill asparagus, marinate it in red wine vinegar first.

I also made some lovely chicken years ago when I was still living with my parents. I had not enough ingredients, so I marinated the chicken in balsamic vinagrette, lemon peel, a few sprigs of mint and cinnamon. It was excellent, though I received a second degree burn in the process.

Yeah...Ling!!! oh god...I am sooo gonna have to try this!!!!

Balsamic is a gift from a genius....just thinking about that Modena delicacy makes me salivate! LOL

Lamb...roast shoulder...

make a bunch of slits in the meat..all over...top bottom and sides...

get yer garlic and fresh rosemary...wrap the rosemary leaves around a thick sliver of garlic and insert into the slit...you want around 15 ish all told...

wrap the meat in cling film and leave in a cool place for a bit...3 or 4 hours...

then unwrap...then rewrap with tinfoil and whack it in a hot pan to seal...then into the oven...about 15 minutes before its cooked slit the tin foil so the top (fatty) part is exposed and finish off...take out if the oven...scrunch the open bits together (to retain heat and steam) and let the meat rest for 5 or 10 mins...I would be interested to know how you wrap rosemary 'leaves' round something fairly small. My experience with thm is that their small, fiddlely and don't bend much... do you mean a sprig or something?

Sounds good though. :)

wow... great guys, those sound great!

do they work with broiling as well as baking? trying to wean myself away from frying.

I would be interested to know how you wrap rosemary 'leaves' round something fairly small. My experience with thm is that their small, fiddlely and don't bend much... do you mean a sprig or something?

Sounds good though. :)

Yeah its a bit fiddly...I take the leaves off the stem and wrap them around the sliver of garlic...I say sliver...its usually a clove either quartered or halved...you don't have to be dainty...be forceful and shove the beggars in there LOL it doesn't matter if there is breakage...after all its only gonna end up in yer stomach and really it does not spoil the presentation...

And yeah it is nice...its a perfect combo...lamb garlic and rosemary...but if you let it set for a few hours you really get a aromatic dish...the real secret is not over cooking the lamb...and getting the fat to crisp up...

*drool*

wow... great guys, those sound great!

do they work with broiling as well as baking? trying to wean myself away from frying.

Nothing wrong with frying...the problem I find is that people use too much oil or fat or butter...you really don't need that much at all...

For me (out side of stir fry) the objective is usually to seal the meat....and to get colour on the meat...then whack in the oven...usually (if possible) with the same pan I sealed the meat in...

Broiling...this is where my knowledge is seriously lacking...what do you mean by broiling?

Transcendant burning Jerky Marinade

1 cup vinegar
1 cup water
1/2 cup Maple Syrup
1/2 cup Brown Sugar
1/3 cup soy sauce
2 tbsp mustard
2 tbsp horseradish
2 tbsp chopped garlic
1 tbsp oregano
1 tbsp rosemary
1 tbsp thyme
1 tbsp pepper
1 tbsp salt
1 tsp chopped dry jalapeno
1/2 tsp nutmeg *SECRET INGREDIENT*
4 bay leaves

Cut off all fat. Cut meat thin, score lightly, and tenderize. Let soak in marinade overnight (in fridge), remove from marinade and place in dehydrator for 8 hours (I hear you can use an oven too).

Add a little olive oil to the jerky container once she's done. helps to preserve and hydrate it. (although I've never had to worry about this stuff lasting)

Place in mouth and masticate vigourously for a minimum of 15 minutes, or until teeth fall out.

Nothing wrong with frying...the problem I find is that people use too much oil or fat or butter...you really don't need that much at all...

For me (out side of stir fry) the objective is usually to seal the meat....and to get colour on the meat...then whack in the oven...usually (if possible) with the same pan I sealed the meat in...

Broiling...this is where my knowledge is seriously lacking...what do you mean by broiling?

Broiling is similar to frying except it's more common over a flame or grill. in an Oven, the heat is from above instead of all around (and thus transferred via the pan to the underside.)

Or that's how I understood Broiling to be.

The reason why I'm trying to wean myself away from frying is that I fry too much. for the better part of 3 years, my oven sat unused because I fried everything... so it's more expanding my experience with other types of cooking. ;)

I'm all for simplicity. My mother used to get a bottle of cheap bourbon, pour it over a tought cut of meat and let it marinate overnight. The next day it went on the grill. Tasty and tender.

I never get bored of balsamic vinegar, soy, smashed garlic and ginger and a little cornstarch.

Add a little sesame oil. And you are done.

It's a quick marinade though. Really more of a sauce.

Broiling is similar to frying except it's more common over a flame or grill. in an Oven, the heat is from above instead of all around (and thus transferred via the pan to the underside.)

Or that's how I understood Broiling to be.

The reason why I'm trying to wean myself away from frying is that I fry too much. for the better part of 3 years, my oven sat unused because I fried everything... so it's more expanding my experience with other types of cooking. ;)

LOL!!! Brilliant! We call that 'grilling' over here! LOL

The oven is the most used cooking method I use..(not that you could guess!)...

tell you what...large cap mushrooms...get some olive oil and garlic...mix together in a mortar and pestle...touch of salt and pepper...then brush the mix on the underside of the mushrooms...cook top up first then turn over...some grated parmisan cheese...then under the grill again...

to. die. for.

(even better are puff balls...)

You can also do a vonners special...languistines...but with a chillie dipping sauce...

scotch bonnet
onion
garlic
ginger (yeah...a recurring theme:) )
soy sauce (light)
pepper (no salt...the soy takes care of that)
Chinese cooking wine (a table spoon full)
some diced spring onion
a dash of water

mix it all...or blend it...yeah its pretty hot

ps...I don't use measurements as such...I'm instinctive when I cook...more people...more ingredients LOL

A very simple one I like, works best with seafood, but is pretty good for pork & chicken too.

Chili, ginger, garlic & coriander. I usually chop them into quite small pieces, but suit yourself. Squeeze some lime or lemon juice over the meat, and mix it all together. Leave it to sit for a couple of hours, depending on how you want it to taste. It works beautifully when you're BBQing the meat.

Fresh ingredients are best, but dried is fine. Combinations of these work well too, if you don't have all the ingredients.

RE: Broiling.

From my understanding and after multiple episodes of "Good Eats", a broiler is nothing more than upside-down grill. That's why on most ovens I've come into contact with, there's an option for "broiling".

I never give away my personal marinade recipes. I like to keep some part of my cooking mysterious. ;)

However, I will note that one of the simplest beef marinades in the world consists of equal parts brown sugar and soy sauce; adding ginger and/or fresh onions to that will only make it tastier. That's a good choice for when you don't have time to make anything terribly complicated.

ok, I Know there's alot of people out there who can cook. so here is my cooking question.

do any of you NSGers out there have any home made marinades that you use? talking things that you soak chicken/beef/pork etc in before cooking.

Post your favorite Marinade recipies here!

yogurt, lemon or lime juice, and whatever seasonings you have in the cupboard. Make sure to poke holes in the meat first. I also like to give it a good going over with the meat tenderizer (if ya know what I mean) *

you'll have to experiment to find out what you like, but if you haven't even taken up cooking seriously you won't notice enough of a difference to be disappointed with your results. Worry more about things like having the pan to hot and things like that.


(*I mean that knobby hammer thing you get in the cooking supply section:D )

yogurt, lemon or lime juice, and whatever seasonings you have in the cupboard. Make sure to poke holes in the meat first. I also like to give it a good going over with the meat tenderizer (if ya know what I mean) *

you'll have to experiment to find out what you like, but if you haven't even taken up cooking seriously you won't notice enough of a difference to be disappointed with your results. Worry more about things like having the pan to hot and things like that.


(*I mean that knobby hammer thing you get in the cooking supply section:D )
Plain yogurt, I'm assuming and not the Yoplait type. :p

what portons of Lemon/lime juice to yogurt?

Hmmm...
I don't really follow a specific recipe, but more of a basic outline:
Alcohol of some sort, usually beer, wine or bourbon
Soy Sauce
Something acidic, usually some lemon, lime, or orange juice
Mashed garlic
Olive oil
Hot sauce, usually a mix from my collection (I picked up some Dave's Insanity sauce while I was home. That'll hopefull knock some people for a loop when grilling season comes around. :))
Pepper and other spices depending on the meat, the cooking, who's eating it, and what's around on hand.

For people who like it hot, I have a couple of special ones.

The first is carne adovada, a Southwestern dish. It's usually done with pork butt and broiled, but I use it for kebabs on the grill mostly. Basically take as many dried chilis as you can handle (remove seed to reduce heat, if you wish), and simmer in some salted water for about half an hour. Puree in the blender or food processor, with some of the water used to simmer them. (Fresh chilis can be used as well.) Add chopped onions and garlic, oregano, cumin, and a bit of salt and pepper. Marinate the meat at least overnight, and preferably longer - upto three days.

The second is an easier variation on that, simply using one of the various Asian chili pastes.

I don't usually use yogurt, but my Polish pal and I had a cookout last year where I surprised him with a batch of chicken done up in equal parts of plain yogurt and Zubrowka. That definately had a unique flavor.
My mushrooms in red wine went down well too.

I'm planning on trying out a martini marinade I came across earlier - basically gin (or vodka) with a dash or Vermourth, olive oil, lemon juice, and salt and pepper. It was suggested for steak/lobster kebabs, reserving some of the gin or vodka as a flambe. I'll probably do it with just the steak, and add olives and pickled onions. :D

Any old thing I've got kicking around that I think would work under the circumstances.

I don't have a "recipe" for marinade. I pretty much just use a bottle of Lite Parmesan Peppercorn salad dressing, after perforating the meat (I have one of those multi-blade tenderizers).

I might be interested in playing around with some marinades this year, but my grilling will most likely be limited to the George Foreman electric grill.

I never give away my personal marinade recipes. I like to keep some part of my cooking mysterious. ;)
Hm. All my cooking is mysterious. :cool: :p

Soy sauce, ginger and coriander. Mix together and use as a marinade for pork chops. Add chopped garlic and/or chillies if you like. Works well grilled (broiled, to you) and served up with either rice or roasted vegetables.

I don't have a "recipe" for marinade. I pretty much just use a bottle of Lite Parmesan Peppercorn salad dressing, after perforating the meat (I have one of those multi-blade tenderizers).

I might be interested in playing around with some marinades this year, but my grilling will most likely be limited to the George Foreman electric grill.

I used to use Italian dressing. and I found some bottled marinade that's pretty good, but after a while, I wanted to try some on my own...

more failures than successes... actually, no successes. so I needed Ideas and I turned to NSG.

can't wait to try some of these out.

3 cloves crushed garlic
zest of one lemon
2 tablespoons extra virgin olive oil
1 sprig of rosemary leaves, chopped
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon pepper


Absolutely chop and mash this together, then slather it over lamb or pork chops. Cover with plastic wrap and let sit in the refrigerator anywhere from 1 hour to overnight.

Grill or broil.

3 cloves crushed garlic
zest of one lemon
2 tablespoons extra virgin olive oil
1 sprig of rosemary leaves, chopped
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon pepper


Absolutely chop and mash this together, then slather it over lamb or pork chops. Cover with plastic wrap and let sit in the refrigerator anywhere from 1 hour to overnight.

Grill or broil.... oh, this sounds great... how many pork chops would this cover?

Grill everything ;)

I used to use Italian dressing.

It's better to stay away from things based on vinegar, like Italian dressing, and lean more towards fats and oils for a marinade. Vinegar takes over the taste of the meat, fats and oils enhance it.

Olive Oil is always a good choice.

lemon
soy sauce
vinigar

in equal measure.

cheep wine can of course be substituted for all or some of the vinigar.

=^^=
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