Conference turris::cooks

     I went to a friend's house for a barbecue yesterday and had the best
shish-kebobs I have ever tasted.  Here is the marinade recipe.  If you like
it, let ASYLUM::SUZANNE know as she is not a notes reader and this is her
recipe.

Teriyaki sauce:	1/4 cup packed light brown sugar
		1/4 cup soy sauce
		2 tbs. lemon juice
		1 tbs. salad oil
		1 minced garlic
		1 sm. can pineapple (chunk)
		1/4 tsp. ginger
		1 1/2 - 2 lbs sirloin tips
		
	Marinade meat for 3 hours in refrigerator or overnight.
	Cover meat.  Stir often.  Approx. 5 servings.

	You may laugh, but I've been cooking for about 14 years now, and
my ancient Albanian Great-grangmother-in-law just told me about this.  I
figure that at least one other person on the planet must not know about it.

	When you have to marinate something, take a large Zip-Lock Storage
bag (you probably bought some on your last trip to Spag's) and put the
ingredients and a much smaller than usual amount of marinade in it, seal it
up, and stick it in your refrigerator.  Squeeze it to mix it up every once
in a while.

	I was amazed at how little juice you have to include if you do it
this way.  When you expel the air from the bag, everything is covered and
soaks the sauce up evenly.

-joet

If you are a backpacker, we found the following to work really well:

If you leave in the morning, do the following.  Before going to bed the
night before, take a ribeye steak.  Place it in a zip lock bag with your
favorite spices and put in the freezer all night.  In the morning, take
the bag out of the freezer and wrap it in foil.  Take off on a brisk
hike.  The steak will marinate itself all day as it thaws and when you
cook it, it is a just reward for a great workout.  I usually carry a potatoe
and a fresh vegetable.  After the first night, it is instant stuff.

Caution:

 Two fourth of Julys ago, we got a late start.  When we finally cooked
our steaks, there were people present who had been hiking for weeks and
living off noodles.  Keep your axe handy, these people are barbarians
when it comes to a good steak.

Denise

One of my favorite ways to turn cheap grade beef into a real delight is
to place the beef (preferably sliced one-two inches thick) in a pan and
pour a good whiskey over it until the top of the meat is covered.  Then
add finely minced garlic and let stand, covered, for about 12 hours.  Re-
peat the other side, or just let it sit in a pool of whiskey.  It doesn't
really matter.  This turns stew grade stuff into a pretty good meal.
I recommend a good bourbon for the marinade.

	I love to merinade food.  While I was living with my parents,
	my mom would experiment with lots of different merinades to see
	which one was best.  The following is the best we found.

					Enjoy, Geoff

	1 1/2 C	Salad oil
 	  3/4 C Soy sauce
	  1/4 C Worcestershire sauce
	    2 T Dry mustard
	2 1/4 t Salt
	    1 T Coarse, freshly ground black pepper
	  1/2 C Wine vinegar
	1 1/2 t Dried parsley flakes
	    2   Curshed garlic cloves (if desired)
	  1/3 C Lemon juice

(T = tablespoon, t = teaspoon, C = Cup)

Combine all ingredients & mix well.  This makes about 3 1/2 cups.  Marinade
can be drained for a second using.  Can be stored in a cover jar in freezer
indefinitaly, or in refrigerator for about 1 week.  Marinate meet overnight
for best results.

re .8

i've been using "good seasons" salad dressing for ages now as a 
marinade, of course i "doctor" it up a little.

i use the italian flavor, mix as per directions and add one to two
crushed clove garlic, approx 1 tblspn of corn sryup, and sometimes
teriyaki sauce.

also some oregano too.  best to marinade overnight, but coating your meat
just before you cook always gives me good results.  as you cook on a hot
hibachi/or favorite cooking device turning your meat (steak, sirloin strips
etc) frequently continually baste the meat.

i'm a new reader of this file, and love (thats LOVE) too cook.
i'll try and post more of my fav's soon.

enjoy/mike

TRY THE OIL AND VINEGAR WITH GARLIC, BASIL AND OREGANO THEN
MARINADE SMALL MUSHROOMS FOR A FEW DAYS IN IT.  IT'S GREAT!

	..
	\/
		TAMMY

     If you don't want to do any work and want a reasonable marinade, use
Italian or Caesar Salad Dressing.

     Experimenting again the other night, I hit upon some success for a
marinade for chicken Kabobs.  In the market, I found a new teriyaki marinade.
It is put out by Kikkoman and is a teriyaki glaze.  It is much thicker than
ordinary teriyaki sauce.  Anyway, I used unmeasured amounts of Soy Sauce, Oil,
Honey, Teriyaki stuff and a splash of pineapple juice.  We marinated our
chicken, vegetables and some pineaple in this stuff prior to skewering it
and putting it on the barbecue.  It came out great.

Denise

    I've got a more traditional Greek marinade for shish-kebabs.  I
    don't really use a recipe, but the ingredients are:
    
    finely chopped onions
    chopped or crushed garlic
    lemon juice (a fair amount)
    red wine vinegar (optional, depending on how much lemon juice you
    	use)
    olive oil (primary ingredient).
    
    I use this on lamb, and let it rot for at least two days, mostly
    refrigerated, but several hours at room temperature.
    
    The time is probably the most important ingredient.  Marinating
    for a mere couple of hours merely flavors the outside.
    
    	George
    

Does anyone have any good barbeque marinades?  Here is a sure-fire teriyaki-type
marinade that is successful on chicken wings, boneless chicken breasts, lamb,
flank steak, sirloin tips, etc.

1/2 cup salad oil
1/4 cup Tamari soy sauce
2 tbsp powdered ginger
2 tbsp honey
2 tbsp cider vinegar
1/4 cup chopped scallion

Mix well and marinate meat at least 4 hours before cooking on grill.  Turn meat
every two hours.

    How 'bout just:
    
    Tamari or Soy sauce
    Italien dressing
    Garlic powder
    
    I use this on chicken and tips ALL the time and get lots of
    compliments.  I don't have quantities .... just spread it over the
    chicken until it looks like enough (altho' I usually use more Soy
    than Italien).
    
    By the way ... note 1 ..... where do you buy your Tamari ... I've
    found it once and now can't remember the store I got it in ... I've
    checked Alexander's, Purity, Demoulas, and I think Shaw's ...
    

    Here is one we usually use with excellent results:
    
    In saucepan put about 1 cup soy sauce, 2 tbs honey, 1, 2 or 10 cloves
    cut up, 1 or 2 slices FRESH ginger (it keeps well in a small jar
    of sherry in the refrig), dash of vinegar, dash of sugar.  Mix all
    together and heat just to boiling.  cover chicken parts, wings etc
    and refrigerate for a few hours or overnight.
    
    mmmmmm, tasty
    
    Rick

    Hi "Eaters",
      I'm new to this file, but it sure looks "yummy" so far...
    
    Try this one for simplicity.....
    
    
           Ground Garlic
           Salt
           Pepper 
           Beer
    
       Let yor meat soak in that mixture for an hour or so, then 
    slap'er on the grill...use any barbecue sauce you like when you
    grill it....
    JMCD
    

    Re -6....lets see, was that 2tbs garlic, 3tbs pepper, dash of salt
    added to one quart of beer, or was it........
    
    rick

    re .7
     The whole thing's "to taste" Rick. I personally like to load up
    on the garlic, go light on the salt and pepper and use enough beer
    to cover the meat--others like less garlic and more salt and pepper.
     I cover the meat with beer so I don't have to keep turning it over.
    You could add other spices too if you like...
       Not a "scientific" recipe by any means...but I like it....
    JMCD
    

    I AM NEW TO NOTES, BUT HERE IS A GOOD ONE
    
    1 12OZ CAN FROZEN LIMEADE
    1 16OZ BOTTLE SOY SAUCE
    2 HEAPING TBS GINGER
    2 TBS PREPARED MUSTARD
    
    PUT ALL INGREDIENTS IN A LARGE JAR OR SHAKER, SHAKE UNTIL WELL BLENDED.
    THIS IS REAL GOOD ON CHICKEN OR PORK. I MIX UP A DOUBLE BATCH AT
    THE BEGINNING OF THE SUMMER. IT WILL KEEP UP TO 3 MONTHS IN THE
    FRIDG. FEEL FREE TO INCREASE OR DECREASE THE AMOUNT OF GINGER TO
    YOUR PERSONAL PREFERENCE.

    
    Recently I prepared a butterflied leg of lamb on the gas grill
    and discovered an interesting dry marinade.  Not quite knowing what
    I wanted to do with the lamb I decided to rub it down with Mrs. Dash
    seasoning, this was done after boning and trimming off all the fat.
    I let the meat sit at room temperature for about three hours before
    placing on a hot grill.  The cooking time for the 3 1/2 lb. roast
    was approximately 20 minutes.  It turned out pretty good for a first
    time try and I will be doing it again soon.  We have also tried
    this marinade on both pork chops and chicken with equally good results.
    The Mrs. Dash we used was the regular mixture, they do have available
    mixtures with varying amounts of pepper for those who want either
    more or less hot stuff. 
    

    RE:  "Mrs. Dash"
    
    While the original product was a good condiment for people looking
    for flavor without salt, the additional varietys have proved useful
    for a friend who is allergic to garlic.  Needless to say, I don't
    feed him my garlic bread recipe (which see).

    Another great marinate is.... sweet and sour salad dressing.
    

    A lazy man's marinade comes in an envelope (either French's or
    Durkee's) and is found in the canned or jarred gravey section of
    the market.  It has the picture of a steak on the front of it. 
    I have found this is the best marinade to put on pork chops.  Just
    follow the directions on the package (it calls for 3 tbls of vinegar
    and 1/3 cup of water).  Pour over pork chops, let sit for 15 to
    30 minutes, turning and poking holes periodically, then either cook
    on the grill or broil in over.  Served with garlic noodles (noodles
    Alfredo) and either a veg or salad, makes an easy enjoyable meal.
    

    A while back, I think maybe in the file that was offering recipes
    if you just did "send/author", there was a reference to a tequila
    and lime juice marinade for chicken??  I wasn't able to get this
    list, but maybe someone else can help?  I'd experiment, but would
    rather not waste good tequila!
    
    When we indulge in red meat, we get filets, wrap the outside edge
    in a strip of bacon, and let sit in a dish of beer.  The beer
    tenderizes the meat, but doesn't add any flavor.  Yummm, wonder
    if there's any gas in the grill...

    My mother-in-law marinates steak in French dressing.  I had never
    heard of this but it is good!!!!
    
    
    Tammy Ditman

    I've also used French salad dressing for a steak marinade.  However,
    the two I use are Girard's, which to my taste is closer to Italian
    than French, and Catalina, which is a very tangy French.  Neither
    even vaguely resembles a cream-based French.
    
    Anyone else ever mix catsup and mayonnaise to make a French dressing.
    (Yuk, the things I did as a kid.)
    
    						Donna

It depends on where you stand when you say "French Dressing"

In the US, it usually means a creamy dressing that looks like a blend of mayo 
and catsup, etc. 

In France, it's an oil and vinegar dressing with herbs.

						     
							- JP

    My mother-in-law uses US French dressing --- the mayo/catsup
    look-a-like.
    
    It is really different and good.
    
    Tammy Ditman

    When I was a kid, my mother also used to mix catsup and mayo, but
    she called it Russian dressing....
    
    Cathy
    

    We used to always have the catsup+mayo combination as a salad dressing
    during Passover, because you used to be able to buy catsup and mayo,m
    but not salad dressing (or olive oil to make one).  No longer true,
    thank goodness!  I wouldn't marinate meat in that combination -
    in fact, I got so I wouldn't eat it on salad, either.  Ycch.

    It is called Russian dressing and if you add pickle relish, it's
    Thousand Island dressing.  I just stated look-a-like for color and
    texture.  
    
    Tammy

    True Russian dressing has caviar in it. When you use the bottled
    stuff, there isn't much difference between thousand island and russian.
    It depends on the manufacturer.

If you want to make kabobs, use less than tender meat and marinade with
this one:

INGREDIENTS:

     1 large onion - cut in chunks
     16 oz. lemon juice (bottled is just fine)
     1 -2 cloves garlic

Place in blender, and mash together until smooth.  Place cubes of
meat and marinade in zip-lock bag, refrigerate and ignore it for
at least 4 hours....unless you want a really pronounced flavor,
don't leave for more than 8 hours.

grill as usual, basting with marinade.
Hint:  skewer meat separate from veggies.  The veggies cook faster
than the meat.

Notice:  No oil is added, so your fire is easier to control on the
barbecue.

    
    This is the BEST BBQ/Marinate recipe I've tried!
    
    
    4-5 pound of beef (brisket or better cut if you like).
    1 cup soy sauce
    1 cup lemon juice (reconstituted is what I use)
    1 stick margarine
    1/2 cup worcestershire sauce
    2 finely chopped garlic cloves (or equivalent powder)
    1 can of beer
    1 can tomato soup (or sauce)
    1 LG white onion finely chopped (actually, I use any kind)
    1 jalapeno pepper (seeds in for mild/seeds out for hot)
    
    Marinate beef overnight in 1/2 can of beer (Here's your excuse to
    drink
    a 1/2 can of beer), soy sauce, and lemon juice.
    
    On next day, add tomator soup, worcestershire sauce, margarine,
    
    onion, garlic, another 1/2 can of beer (here's you second excuse),
    and jalapeno pepper.
    
    Bring sauce to boil, simmer for 3 hours. (Actually, a food
    processor will squish up  everything so you won't have to 
    simmer as long).
    
    I use a Weber hooded grill to do the cooking.  Bank the charcoal
    on
    one side of grill and place the beef on the other (so it won't burn.
    Baste every 15 minutes adding a 1/2 can of beer to the cook. Cook
    to
    desired doneness (or till you don't care how well the beef is!)
    .
    
      Enjoy!  AL
    
    
    
  

Re: 273.10    
    
>    1 jalapeno pepper (seeds in for mild/seeds out for hot)
    
NO, no, no.....seed OUT for mild, seeds IN for REAL zippy..... :^)

An easy mistake to make the FIRST time you use jalapenos for cooking...
but not something you are likely to forget twice....

ALSO:

If using fresh pepper, roast it unil blacked, plop in paper bag to
"sweat" for a few minutes, then remove skin before using pepper...
this will mellow it.  (roasting over coals OUTSIDE is recommended
unless you really like the smell of pepper, but under a broiler
will do - just turn until all sides are blackened..peeling with
bare hands can be dangerous if you have microscopic cuts...try
rubber gloves)....NOTES from my momma in New Mexico.

    
  

    A family favorite - can be used for different meats...
    
    1/4 tsp garlic powder           1/4 cup brown sugar
    1/4 tsp pepper                  1 Tbsp ginger
    2 Tbsp salad oil                1/2 cup soy sauce
    
    Combine in jar; cover and shake well.
    
    
    Theresa.

    Here's a bbq sauce that I modified to make it much lower in
    calories than the original.  It's WONDERFUL on chicken.  I've
    served it to non-dieters and they wanted the recipe.
    
    Lower calorie bbq sauce - makes about 1 1/2 cups
    
    1 cup V8 juice
    1 medium onion, diced finely
    1/4 cup vinegar (I used white distilled GOOD vinegar)
    1 Tbsp Worcestershire sauce
    4 teaspoons chili powder (or to taste)
    1/4 teaspoon mustard powder
    1/2 teaspoon garlic powder (or fresh garlic to taste)
    1 Tbsp flour blended with 2 Tbsp cool water
    
    Pour V8 into a small saucepan. Add onions.  Bring to simmer over
    low heat - simmer about 5 min.  Add all the rest of the ingredients
    EXCEPT the flour/water, and blend.  stir in the flour/water mix,
    combining well with the sauce.  Cook about half an hour on low
    heat (or as long as you have until the bbq pit is ready).  You
    may need to thicken the sauce more; if so, add more flour blended
    with water (to prevent lumps) and cook at least 5 min after adding
    to thicken and to cook out the flour taste.
    
    --Louise

    I suppose you could.  I always refrigerate the extra marinade and
    use it during the week or two afterwards.  It seems to keep pretty
    well.  I don't know if it'll freeze.
    
    --Louise

    I make my own recipe that goes something like this:
    
    Oil 
    Vinegar (white or red)
    Garlic Powder (lots)
    Garlic (fresh, 2-3 crushed cloves)
    Basil  (about 1 tablespoon)
    Black pepper  (1 teaspoon)
    Dijon Mustard (about 1 tablespoon)
    
    I mix these ingredients as if it's salad dressing and then let
    the chicken sit for 12 hours or a day.  Trouble is I don't measure
    anything so it's tough to get exact measurements. 
    
    You can also add following ingredients: oregano, red pepper, dry
    mustard, hot sauce...  
    
    Also, I have used this recipe, plus I add ketchup (about 1/2 - 3/4
    cup) to make my own barbeque sauce.  Comes out great!   

    I use this recipe quite often...can use on outdoor grill also..
    
    1/2 lb Butter (2 sticks)
    3/4 cup Lemon Juice
    2 tsp Garlic Salt
    2 tsp Oregeno
    3 tsp Salt
    1/2 tsp Pepper
    2 Broilers/either split or cut up
    
    Marinate - Bake at 325 for 1 1/2 - 2 hours.....basting and watching
    for doneness
    
    Most of the time I just bake without marinating and it tastes just
    as delicious...
    
    Also recipe can be halved 
    

    Heres my marinade for chicken parts/wings
                  
    Mix everything together in a glass dish:
    
    Crush 3 cloves garlic 
    add two tbs honey or kayro syrup
    to 1 1/2 cups boiling water add a been bouillon cube
    add three tbs soy sauce (I prefer light soy)
    grate about 1/2 tsp ginger
    add 1/2 cup sherry or chinese wine
    Stir, then add chicken
    
    Marinate for at least 2 hours in refrig
    
    Rick

I marinate chicken in OJ spiced with oriental spices. Add 1-2 cloves crushed
garlic, 1-2 TBL grated or minced fresh ginger, 1-2 TBL oriental sesame oil, a
dash or two of chili oil, a tsp of five spice powder, a pod of star anise, and
some chopped scallions to enough OJ to cover the chicken. I usually do this
when I am going barbeque the chicken, but it also it good broiled and baked. If
I want to make an interesting chicken salad I marinate the chicken this way and 
steam it in the OJ. I parboil the chicken in the marinade if I'm going to grill
it. 

1/2 cup olive oil
1 cup lemon juice
1 small onion
1 - 2 cloves garlic
black pepper

whirl around in food processor or blender until smooth, add some water
to thin it out if necessary and blend again.  Marinate chicken or
other meat for two hours to 8 hours depending on how "strong" the flavor
of the meat.

For a sweeter marinade, substitute pineapple/orange juice or pineapple/lemon
juice for the lemon juice (make these mixtures by mixing pineapple juice
and other juice in equal portions.

Some outside cooking marinades:

			LEMON ONION MARINADE

This works real well with tougher, lean cuts of meat, ESPECIALLY good for
kebob beef chunks or chicken breast chunks.

In blender or food processor, drop in a large onion cut into chunks, 2 - 5
cloves of garlic (how much do you like garlic and who will you see?), and
a nice liberal grind of black pepper.  Add enough lemon juice to make a
thick marinade as you blend the stuff to smoothness.  If this sounds too
tart for you, substitute 1/2 white wine and 1/2 lemon juice.  Marinade
meat for at least 40 minutes, up to several hours and then charcoal broil.

			ORANGE GARLIC MARINADE

This is particularly nice on fish (salmon steaks come to mind)...it will
also work on chicken.

mix 3/4 part orange juice to 1/4 part lemon juice (or white wine if you
	prefer less tangy marinade)
add 1 garlic clove for each cup of juices
a generous grind of pepper and
a dash of tamari sauce is optional

Blend up in blender or food processor.

Marinade fish for at least 1 hour and no more than 4 hours.  Charcoal
broil and serve.

                  (Poultry marinade)
    
    This one is real easy and tastes great !
    
    1 8oz jar honey
    1 12oz bottle beer (domestic)
    1 12oz jar bbq sauce
    
    
    Blend all ingredients together on low heat until they are thoroughly
      blended. Par boil chicken for approx. 20 minutes. Marinate chicken
      overnight. While I'm cooking the chicken on the grill, I constantly
      dip the pieces in the marinade every time I turn the pieces over.
      The chicken does not taste of beer in any way.
    
                                                  Enjoy
                                                   Mike

    A very simple marinade for steaks:
    	Half hour to one hour prior to cooking:
    	sprinkle some garlic powder (or really mashed garlic if you
        want) on top of the steaks, some black pepper, then add enough 
    	Lee & Perin's worcestershire sauce to coat.  Proceed to cook
        as usual.  Enjoy!
    	                  S.T.  
    	

    I tried a new marinade on London Broil the other night and thought
    it was good enough to share.  I just followed the directions on
    the back of an envelope of Good Season's Garlic and Herb dressing
    where you add 1/3 cup lemon juice and 1/3 cup of oil to the dressing
    and marinate for a few hours.  I let it marinate all day and then
    cooked it on the grill.  I will definitely be making this again.
    

< Note 7.0 by ASYLUM::SIMON >
                            -< Great Meat Marinade >-


TRY THIS VARIATION FOR ZESTY SIRLOIN TIPS:

	1/2 cup orange juice
	1/4 cup fresh squeezed lemon juice
	1/4 cup brown sugar
	1/3 cup lite ketchup
	1 clove minced garlic
	1 tea Worcestershire sauce
	1/2 tea dry mustard
	1/2 tea salt
	1-1/2 to 2 lbs sirloin tips
		
	Marinate for 2-3 hours in refrigerator or overnight,
	covered.  Skewer with onions*, peppers and new potatoes*
	and grill for 5 minutes each side (for MED).
	
	*I usually precook quartered onions and potatoes in 
	 microwave, covered with wax paper and sprinkled with
	 my favorite italian salad dressing for 2 minutes on HI!
	
		

    re: .17 and others -- I always knew this as Russian dressing, in
    fact I still use it, only I dilute it a bit with white vinegar.
    My son refers to this as "the pink salad dressing" [vs. the red
    store-bought one] and loves to have a T. of this with carrot sticks
    as an appetizer.
    
    Hey, whatever works...!
    
    sandy
   

>    When I was a kid, my mother also used to mix catsup and mayo, but
>    she called it Russian dressing....
    
We were gourmets, Mom mixed in "green olives stuffed with pimento" juice
for flavor.    

    There is a Portugese pork dish "Porco em Vinho D'Alhos" (Pork in
    White Wine) in which the chops are marinated in the following:
    
    	White wine
    	Vinegar
    	Garlic
    	Cumin
    	Salt
    	Sugar
        
    	The quantities of the above can be varied to your taste.  Be
    	sure there is enough to cover the chops.
    
    	Mix all of the ingredients together.
    
    	Place the chops in a non-metallic container.
    
    	Pour the marinate over the meat.
    
    	Cover and refridgerate for three or four days.
    
    	Broil over hot coals until done.
    
    
    
    	

    RE: NOTE 15.2
       You are sure right about this one, only I used a slight variation,
    I threw the garlic away, and drank the whiskey, by that time I 
    didn't care if the beef was as tough as a boot heel, I just cut
    it's throat, knocked the horns off and ate it. And your right 
    about another thing, always buy good Bourbon.

    Can you marinate too long?
    
    I tried marinating a piece of london broil (toughest stuff I'd ever
    eaten!), and had to keep it in the fridge for an extra day (two
    days total).  It was awful.  I was really disappointed.  I was also
    concerned about whether the extra marinating time may have caused
    the meat to spoil or take on an unpleasant taste.
    
    Has anyone ever heard of marinating too long?  Is it dangerous health
    wise?  How long is the optimum marinating time?
    
    Thanks for any info,
    Renee

Actually, marinating can be used to diguise the off flavor of meat that is 
about to turn.  Tough meat tenderizes as it ages, and the marinade can be used 
to aid the aging, provide flavors to mask any unpleasantness, and even provide 
enough acid to inhibit bacteria growth.  

If you can get up the stomach for it again, try the london broil again, but 
cook it to the medium stage, and slice it on the bias.  The bias slices are 
more or less across the grain and will be easier to cut and chew.  And be sure 
to pierce the meat on both sides with a fork about 1.2 million times.  This 
breaks the fibers that make the meat tough, and allows the marinade to 
penetrate.  And just in case your marinade was bad, try using a simple Italian 
salad dressing.

						     
							- JP

    Re .26
    
    What did you marinate in? 
    
    I only use glass dishes.  I used the metal baking dishes afew times,
    and I think the aluminum in the pan did something funny to the taste.
    
    	-Nancy

                        <<< Note 15.26 by BSS::PARKS >>>
                           -< Marinating too long?? >-

>>    Can you marinate too long?
    
  Probably not a great idea. The way that I've found the most sucessful is to 
marinate at room temperature for about one hour or so. A good marinade for beef 
is the following:

1/2 cup of olive oil
1/2 cup of light soy sauce
1/4 cup of dry sherry(not cooking sherry)
1 teaspoon of fresh grated ginger

Mix all ingredients together in a pyrex mixing bowl. Place the meat inside and 
cover with plasic wrap. Let set for about an hour or so. This works well for 
pork and chicken as well.


-Chuck

Hint: I would tenderize the London Broil before marinating it. (pound with a 
mallet or a 2X4!)

    I marinated in a Tupperware dish - plastic.
    
    There are some good ideas in here, so I may try it again on another
    cut of meat first to see how it turns out.
    
    Thanks,
    Renee

    i am looking for a delicious teriaki marinade that i believe can be
    found in the refrigerator sections of some supermarkets.  the name
    is something like 'frank martin's sweeter teriaki marinade' and it
    comes in a plastic bottle with a label that resembles paul newmans
    labels and has a maroon plastic top that is like the milk carton blue
    tops on low fat milk.  you know the blue tops i'm talking about don't
    you?  they have the little twistie top you peel off.  the kitties love
    them.  but seriously folks... its the best marinade i have ever had.  i
    bought some top round strips for teriaki and put about 1/2 cup at the
    most in a bowl and marinated the strips all night and most of the next
    day.  then i threaded them on the wooden sticks that came in the
    package and let the marinade drip alittle and broiled them for 4
    minutes on each side.  they came out better than any chinese restaurant
    i've eaten at.  no fat, great taste ... you get the picture right?
    
    so where can i find this stuff?  
    
    seeking help, bigtime!
    
    carlajeanne

    It's the best!
    
    It's FRED MARKEN'S Hawaiian Teriyaki marinade and sauce.  I buy
    it at Star Market (Franklin - $2.39) in the international food section -
    not the refrigerator section... I always keep at least an extra
    bottle in the house.               
    
    What I like about it is that it is low salt and no MSG.
    

    Yes!  I agree.  This is the best terryaki marinade!!  We've tried
    it on Chicken and it was delicious.  Also, We put in a about 1/2
    cup of it into hamburg before we put it on the grill.  DELICIOUS!!
    
    Melissa

Another vote in favor of Hawaiian Marinade.  I absolutely love the stuff.  
Tasty, but not overpowering.  Very important in our family is that it's
low salt and no MSG.  The best of all worlds. Now if it only cost a little 
less.....but you can't have everything!  Although, sometimes you can get it 
at Spags or that new Warehouse place on Rt. 9/Westboro (next to Somerville 
Lumber) cheaper.

Another marinade I use on meat for bbq is Wishbone's low calorie italian.  
It's not as oily or strong as the regular stuff, and it great for meat on 
the grill (steak strips, kabobs, etc.).   And low cal.

Sue

    tried the rest of the bottle last night with a london broil steak. 
    the steak was thick... i didn't cut it into strips until we got home
    which was 12 hours after it had been marinating.  i suggest that you
    cut them before marinating for better taste and dredge that sucker for
    at least 24 hours for maximum taste.  
    
    onto chicken wings next...................... :)
    
    

    Tried it the other night in stir fry and everyone wanted more.
    
    Broccoli flowers
    Carrots cut fir stir fry 
    wok oil
    1 lb boneless breast chicken in bite size pieces
    
    steam broccoli and carrots in wok until desired tenderness (5-10 min)
    remove
    wipe wok
    add small amount wok oil
    stir chicken till just white
    add broccoli and carrots
    add 1/2 cup (or to taste) marinade
    stir
    eat
    
    

Steak Marinade
--------------

2 tablespoons worcestershire sauce	1 tablespoon finely chopped onion
2 teaspoons soy sauce			1/2 teaspoon mustard
2 teaspoons brown sugar			1/2 teaspoon parsley
1 teaspoon fresh lemon juice		1/4 teaspoon salt
1/4 teaspoon garlic powder		1/4 teaspoon pepper
1 tablespoon vinegar			1 to 2 tablespoons oil

Mix together, pour over steaks, refrigerate at least 4 hours, though
it's best to go overnight.  Turn at least once.

This is the best marinade I've ever tasted!

Carla

    I have used 7up as one of my marinate ingredient.  It not only
    tenderizes any kind of meat but also add a little sweetness and taste
    to the food.  Try it.
    
    Jane

    I am going on a camping trip and want to prepare as much of the
    food ahead of time as possible. I would like to freeze a steak in
    a tupperware container IN marinade. The marinade will most likely
    contain Olive oil, teryaki sauce, grated onion, seasoning...etc
    usual type of marinade...
    
    Has anyone ever done this? How did the marinade fare the freezer
     
    I would like to do the same with chicken and swordfish...
    
    many thanks

    Yes I have marinaded my steak and frozen it.  The key is when you
    dethaw it make sure you just dont heat it up.  Start it cooking slow
    and stir it often, so that your oil etc... remixes.  I have never tried
    to marinade anything else.  Sorry.  Good luck on your camping trip!!!

    What I used to do is take a small rib-eye steak and lightly brush it
    with italian dressing and add whatever spices my heart might desire.  A
    wine-based marinade would work as well.  Whatever I used, I lightly
    brushed the steak the night before the trip, wrapped it in foil and
    froze it.  Then, the morning of my trip, I placed the foil-wrapped
    steak in a zip-lock bag.  The foil kept the meat coolish as it thawed
    during the day of hiking and the steak's natural juices plus the little
    bit of marinade allowed the meat to marinate further as it thawed. 
    When camp was set up and a fire built, the steak was cooked over the
    fire on a backpack grill.  It was wonderful.  Be sure if you do this
    that you pack your foil as well as your plastic if you don't burn it.
    
    Be careful when you do this.  A few of us were up in the White
    Mountains one weekend and we broke out our steaks.  We were staying at
    a shelter.  Some of our co-residents had been on the trail for weeks
    and were doing the freeze-dried/noodle bit (our second etc night fare).
    When the steaks started cooking and the aromas filled the air, those
    people got to looking really bloodthirsty.
    

    I  just came back from a camping trip, and i did't marinate the chicken
    and then freeze it, but I did precook the chicken and freeze it.  Not
    only did it help keep the cooler cold, but it cooked up in about 20
    minutes on the grill.  I opted to do it with barbeque sauce.  Another
    useful suggestion is to precook some potatoes I did them in the micro-
    wave.  For breakfast, I fried them up with onions, and scrambled in
    turkey salami, eggs, and melted cheese on top. Quick, easy and good!!
    I also brought precut carrot and celery sticks, and the new pancake mix
    that comes in the shaker bottle.  Just a few ideas you might be able to
    use!
    Have a great time camping!!
    
    Regards,
    
    Laura
    

    I marinate chicken for 24 hrs, bake at 350 for 40 min then freeze.  I
    take this for cookout away from home - camping - sailing.
    
    A good marinade for chicken.   Oil, lemon juice, fresh rosemary,
    garlic, salt, pepper.  I do this to taste - so I don't have amounts. 
    It's great on chicken.  I get raves and no leftovers.
    
    

    Try this....
    
    1/2 Soy Sauce
    1 -/+ teaspoon clove garlic crushed
    1 -/+ teaspoon fresh ginger 
    2 Tablespoons brown sugar
    1 scallion diced
    
    COmbime and marinade meat at least 1 hour or longer
    
    Rick

    Mom's terriyaki sauce is pretty sweet:
    
    	1/2 cup Soy Sauce (use a Japanese Soy Sauce)
    	1/2 cup sugar
    	lots	garlic, I use at least 6 cloves
    	lots	ginger, maybe a tablespoon?
    
    I often add some sesame oil and a splash of dry sherry.
    
    Best to soak overnight. I usually put everything into a tupperware
    container that will just barely hold the meat and sauce and whenever
    I open the refrigerator I turn the container over.
    
    	Marty Sasaki

    I have two favorites: adjust garlic, onion and sesame oil to taste:
    	all measures are approximate on both marinades because I just 
        throw it together.
    
       3 or 4 cloves of garlic, pressed
    	1 tsp. onion powder
      1/2 tsp. ginger
	1 tsp. sesame oil
    	3 TBL. brown sugar
    	Enough soy sauce to cover meat.
    
    	Heat in microwave untill it is warm.(I heat for about 50 sec.)	
    	Mix until brown sugar is disolved.
    	Let soak overnight. If you have less then 2 hours to soak, add more
    	of everything but soy sauce.     
    	I have gotten nothing but raves over it!!
        			***************
    
    	This next one is better on beef than chicken, and it's great. 	
    	I keep it a big secret in my family, and I won't tell anyone how I
     	make it. Everytime we have a cookout, I make this for the steak
     	tips and they all drive me crazy for the recipe. So far no one has
    	been able to figure it out so I'm still a hero!!
    	Seeing no one else works at DEC, My secret should be safe!!
    
    	Here it goes:
    	
    	In a blender, puree'  (are you ready for this!!)
    
    	  2 apples quartered, (skin and all, I do take off the stem)
    		            (Use cortland or mac's)		
          2 small or 1 med. onion, peeled and quartered.
    	  4 cloves of garlic pressed or chopped.
    	1/4 tsp. ginger, or 3-4 slices fresh.
    	1/4 tsp. pepper
    	  3 TBL. brown sugar
    	  2 TBL. white sugar
    	  4 TBL. soy sauce
    	  1 tsp sesame oil
    	1/4 to 1/2 cup water.
    
    	Puree' all ingredents until there are no lumps left. You may have
       to add a little more water if it is too thick.
        Let the meat marinade at least 6 hours.
    
        It doesn't look too good at this point, but trust me, it will be
       one of the best you've had. I am even willing to bet you will also
       keep it a secret!!
    
       Good luck,
    
    	Cheryl  (Keeping Hubby Chubby!!)
                  
    	
    
    
    
    
    
    

This is a great teriyaki marinade

1/2 Cup Soy Sauce
1/2 Tsp Ginger
3   Tbsp Oil
3   Tbsp Honey
1   clove garlic (chopped)

It's also an excellent marinade for Flank Steak.

 � cup soy sauce
 1 tsp fresh ginger (diced)
 2 cloves garlic, crushed
 1 TBS brown sugar
 2 TBS unsweetened pineapple juice

 Marinade chicken for 2 hours, beef/venison 4 hours, shrimp, etc 1-2 hours

 the Doctah

       Teriyaki marinade;
    
     1 cup of soy sauce (kikoman
    
     1/2 cup of brown sugar
    
     1 full beer or 1/2 cup of sake (rice wine) works good with chicken!
    
     1/2 cup of pancake syrup 
    
     1 small can of pineapple juice
    
     make sure you mix it up good, and let it set overnight for the
    best results, 
     

    I have the following "technical" questions:

    1. After the meat/chicken etc. has been marinated, what is the next
       step of the procedure?

    2. Does someone have any recipe for fish-Teriyaki? 

    Regards,

    Juan-Carlos

    I got this recipe from friends at least a dozen years ago and I'm still
    using it (to rave reviews) on chicken (wings, parts, boneless breasts),
    beef (flank steak, round steak, shoulder steak or whole sirloin tips)
    and lamb (shish-kebab).  I've also tried brushing a little on swordfish
    and halibut steaks just before grilling and gotten excellent results.
    
    Teriyaki Marinade
    
    1/2 cup oil
    1/4 cup soy sauce
    2 tbsp ground ginger
    2 tbsp cider vinegar
    2 tbsp honey
    4 (or more) cloves of garlic, minced
    2 (or more) scallions, chopped fine
    
    Mix it all together and pour over meat.  Marinate at least one hour
    (the longer you marinate it, the stronger the flavor and the more
    tender the meat, i.e., let shoulder steak stand for at least four
    hours, but boneless chicken breast shouldn't be marinated for than an
    hour or so).  
    
    Before cooking, drain the marinade and discard it.  Grill the meat to
    desired level of doneness.  (You should also wash the pan in which you
    had the raw meat marinating before putting the cooked meat back in it. 
    Otherwise you run the risk of bacterial contamination - that's the same
    reason you discard the left-over marinade in which the meat has been
    soaking.)
    
    Enjoy!

>                       <<< Note 3031.8 by TAVIS::JUAN >>>
>                 -< Technical procedures and other questions >-

>    1. After the meat/chicken etc. has been marinated, what is the next
>       step of the procedure?

  The next step is usually to cook it. OK, seriously, last night we did
  teriyaki chicken and beef kebabs. I marinated cut up chicken and beef
  in my own secret teriyaki mixture (soy, garlic, ginger, molasses, and
  a dash of wine vinegar), then stuck them on skewers with the usual
  vegetables (green pepper, mushrooms, onions, tomatoes), and grilled
  them. Served over white rice.

>    2. Does someone have any recipe for fish-Teriyaki?

  Haven't tried this. I'd marinate for less time than chicken or red
  meat, and use a firm-fleshed fish. Then I'd stir-fry some vegetables
  in peanut oil (snow peas or sugar snap peas, maybe some diced onion,
  broccoli, carrots, whatever), then add the fish and marinade, along
  with a little water and cornstarch, and continue to cook on high heat
  until the fish is just done. Stir-frying is an easy way to do fish,
  because fish, when cooked, becomes so tender that many other ways to
  do it would fall apart. Another possibility would be to marinate a
  halibut or swordfish steak and grill it.

 re: fish teriyaki

 Mike's right about the "firm fleshed fish." You don't want to use flounder or
cod or haddock or pollock. The kinds of fish that work well on the grill are
firm fleshed ones like swordfish, tuna, shark (mako, porbeagle), monkfish,
wolffish, etc. Cut into cubes, marinate for an hour or two tops, and grill
on kebabs or in a basket.

 The Doctah

    
    One quick tip on marinating that I heard on TV - this was from a
    segment on avoiding food poisoning from chicken.  They said to never
    baste your chicken with marinate, and never to taste the marinate after
    the chicken has been put in.  Presumably, they mean uncooked marinate,
    and not what has been cooking along with your chicken.  It makes sense
    to me.  If there are any little organisms swimming around in there,
    tossing it on your cooked chicken without giving it a chance to really
    heat up may not be a good idea.
    
    Thought I'd pass this along...
    
    Sarah
    

  Yes, I agree with that advice. When you baste with the same sauce in
  which the chicken or meat has been marinating, you have to let it cook
  completely. 

  Another related mistake a lot of people make when removing the cooked
  food from the grill is to put it back on the same plate they brought
  it out on. That's a no-no. The uncooked marinade or other juices on
  the plate could have salmonella bacteria which has been nicely growing
  while you were cooking the food.

    I find that grilling teriyaki produces the best flavor. You can pour
    the marinade over the meat and onto the coals and the smoke from the
    burning sugar adds a nice flavor to the meat. Of course breathing the
    smoke is bad for you, and cleaning up after doing this is a chore.
    Eating food cooked this way probably isn't really good for you either,
    but all of life is a compromise isn't it?
    
    If I can't grill it, then I fry it in a non-stick pan. I pour a little
    of the marinade in the pan and as it thickens/caramelizes/burns it adds
    the same sort of flavor that I get from the grill.
    
    I've done tuna and bluefish this way (marinade over night) with good
    results.
    
    	Marty

    I tend to either do as Marty Sasaki does, and pour the marinade over
    the meat and onto the coals so you get this nice smokey flavor, or
    I put it into a pot, bring to a boil, simmer about 5 min, then 
    thicken with cornstarch (mix cornstarch with some water until smooth
    then add to pot, this avoids lumps in the gravy) for a spicy gravy.
    I figure the cooking will kill what evil lurks in the stuff.  Heck,
    if it's tougher than that, it probably sneaked out onto my hand, 
    crawled up my arm, and bit me on the neck already...;-)
    
    --Louise

    This marinade is great for steak, chicken, and seafood (ie. swordfish,
    shark, scallops).  The recipe doesn't sound good - but it really is.
    
    1/2 cup oil (your preference)
    1/2 cup ketchup
    1/2 cup soy sauce
    1/2 cup orange juice
    2-3 cloves garlic
    2 TBS parsley
    ----------------------------------
    Mix  together in a bowl.  Cover steak, etc with marinade for at least
    6 hours.  
    
    If you wish to have a sauce with it, heat the marinade mixture and
    add flour once the mixture is hot.  
    
    (recipe is for about 2 lbs of steck, chicken etc.  Recipe is easily
     cut in half).
    
    
    

    This is an excellent marinade, and makes a BIG batch so if you don't
    need it all and don't want to freeze it for the future, "half" the
    recipe.  I use this on beef cubes, usually top of the round (not stew
    meat!) and marinade it for at least 24 hours.  Then you don't have to
    cook it as long ... it comes out tender and as rare as you want it.
    
    1 bottle red wine (burgundy)
    1 bottle Open Pit barbecue sauce (or your favorite)
    1 dash oil
    1 dash Worstershire
    LOTS of dashes of Teriyaki (15?)
    Couple dashes of soy sauce
    garlic powder
    onion salt
    salt and pepper (to taste)
    
    This is a YUMMY marinade!  As stated before, you can baste your meat
    but only if you make sure it is fully cooked on the side you're basting
    it on.  Never save the marinade used for the meat ... if you want to
    save part  of the marinade, put it in a freezer-container and do it then 
    and there, before it's used on something.  I skewer the meat with
    mushrooms, green peppers, and onions and serve it with rice pilaf.  It
    could tenderize your socks!
    
    there.
    

    
    
    I plan on having beef and chicken kabobs for dinner. Can I marinate
    them together?
    
    bonnie

    I wouldn't as I believe the juices would run together.
    
    Flo

�    I wouldn't as I believe the juices would run together.
    
    And what would be the problem with that?
    
    I don't think there would be any problem marinating the two together
    provided you use a marinade that complements both chicken and beef.

No problem, just don't eat the marinade unless it's been cooked.  (That is,
don't drain the chicken and beef, and pour the rest of the marinade over the
meat after it has been cooked.)

    
    There's ginger in most of these marinade recipes... is
    that grated ginger root usually??  or is there another
    form that I don't know about...

    Yes, fresh ginger is ginger root and that is what they put in the
    marinades usually.  I just chop it myself.  It depends on how strong
    you want it.  I don't think you could get the grated off the meat.
    
    Mary Lou

    I usually use a garlic press and just use the juices that are
    extracted.
    
    Alan.
    

I've seen ginger root in the store and have been tempted to pick some up, but I
know I wouldn't use it that often.  How long does ginger root keep?  Do you store
it in the fridge, or in a cool, dry place like garlic?

    Sue, there's notes around somewhere in here on ginger.  Basically, a
    small piece of ginger costs under .25 cents so you might not have to
    worry about how to store it.  :^)  Try putting any leftover ginger in a
    small amount of sherry and store it in a small container in the
    refrigerator.  It should last at least a few weeks.

I keep a hand of ginger in the freezer.  When I need grated ginger I take it out,
grate it frozen, and toss the remainder back in the freezer.  Seems to keep
it's flavor just fine.

-jer

    I slice it and put it in Sherry.  It keeps months and most of the
    recipes for Chinese food call for sherry anyway.
    
    Just be sure it is covered with the sherry.
    
    Mary Lou

I keep mine in the fridge.  Each time I expose an area it dries out and I just
cut off that part.  I think I have kept it for about a month.  I recently 
bought a jar of grated ginger from Joyce Chen's but the flavor is not quite 
right.

-- Nisha

My family basically lives on grilled food all summer, and to accommodate
our habit I've experimented with good success on marinade recipes for beef
(steak tips), chicken, and shrimp.  And it's so simple it's ridiculous!

My basic recipe is:

Several cloves of garlic (as much or as little as you like - I use 3 cloves
			  for a pound of meat)
Juice from 1 lime

Olive oil - no more than 1/4 cup


For chicken I add a few shakes of white worcestershire sauce

For steak I add a few shakes of either teriyaki sauce or worcestershire
sauce (the original brown stuff)

For shrimp I add some Teriyaki sauce.

You need only marinate chicken or shrimp for 20 mins for them to absorb the
flavor.

Beef is best marinated a couple of hours, although I've gone as little as a
half hour with pretty good results.

The stuff just tastes GREAT!  Add some veggies and skewer it all, or serve
over rice, or whatever.

I use this marinade for TURKEY KA-BOBS, but it is great for chicken and pork too. 


	1 cup vegetable (or olive) oil 
	1 cup soy sauce 
	4 tsps of honey
	2 tsps of mustard powder
	2 tsps of ginger
	  garlic powder or crushed garlic to taste

(I ususally don't like soy sauce stuff, but I loved this marinade!) 

-Sherrin 

    A good marinade for chicken was given to me by a Greek friend of mine. 
    You can broil or barbecue the chicken when ready to cook.  Baking this
    particular recipe is not as good.
    
    Cut-up  a whole chicken or buy one already cut-up
    Mix together in a 1 cup glass measuring cup
       Juice of 1 lemon
       1/4 cup Sauterne wine
       2 TBSP oil (I like olive oil)
       1 crushed/minced clove fresh garlic
       Chopped (or dried) parsley, oregano & pepper
       Add enough water to make 1 cup liquid
    Be sure ingredients are thoroughly mixed
    
    Place chicken in a plastic bag and place bag in a bowl.  Add marinade
    to chicken and move pieces around to thoroughly coat.  Place in
    refrigerator and every half hour turn plastic bag over to put the top
    chicken on the bottom and vis-versa.  Marinade for at least two hours.  
    
    This can be done the night before.
    
    Barbecue slowly (do not let it flame up and get chicken black)  or you
    can broil.  You can also skin the chicken before you marinade if you
    are trying to avoid fat.  
    
    Enjoy!!
    
    Shirley  
           
    
    
    
    

    ref: 37.17
    
    You can make your own Thousand Island Dressing by mixing together
    Catsup (or ketchup) mayonnaise and pickle relish.  Believe it or not
    this is good stuff.  I also add a little Onion Powder (not salt) to
    give it a little something extra.
    
    Shirley
    
    

    ABOUT GINGER
    
    I buy ginger root and cut it into slices.  Put the slices in a plastic
    bag and close tight.  Place this in your freezer and when you want
    ginger just take a slice or two and do what you want with it.  This
    seems to work well.  After 3 months I throw it away if there is any
    left and buy a new piece.  It loses something if it is frozen too long.
    
    Shirley
    

    Any acidic marinade will tenderize meat, such as lemon juice or vinegar.
    You can also pound the meat with a meat hammer to break down some of
    the fibers before marination.
    
    Just speculation:   If the black coating tasted somewhat sweet, it may
    include sugar, especially if the meat was sauteed on high heat.
    
    L

the black coating is probably either a home-made or off-the-shelf mixture
of roasted, carmelized onions, carrots and spices.  The "flavoring/coloring"
stuff that is added to gravy to make it nice and brown is exactly this.
I cannot remember the name of it, but it comes in a small black bottle 
shaped big at the bottom and narrow at the top.  It has a yellow lable.
I use it to give steaks a nice color - I add it to marinades for beef
and sometimes I just brush the stuff directly on the meat as I broil it.

This is what you need.

 Kitchen Bouquet

 I use it just about everytime I grill steaks. It's great stuff.

We have this here - it's a brown liquid in a small bottle, about the 
same size as a Vanilla Essence bottle - used to make pan-gravy a nice 
dark brown colour.

Sheridan
:^)

Kitchen Bouquet - or whatever...ayup, that's the stuff.  It adds a nice
"crusty" taste to steaks and is used by many restuarants to get that
special flavor, usually mixed with garlic butter in my experience.

Give it a try and let us know....

    Gravy Master

 Gravy Master is a little different, but it's close enough to do the job
in most instances. I have a preference for Kitchen Bouquet, but sometimes
use gravy master with similar results.

    
    Believe it or not, I have looked thru EVERY reply in this note and 
    did not find this recipe for Chinese Garlic Marinade in even one note,
    so thought I would enter it. Its probably a little late in the season
    for this one, being that it tastes best when the meat is cooked on the
    grill (not broiled), to burn off the strong flavor of garlic. But I'm
    sure we have some people out there who have those gas grills going all
    year long, so here goes.
    
    Best on Pork (ribs or thin chops), and chicken. 
    
    1 16 oz jar of honey
    1 10 oz bottle soy sauce
    2 cups ketchup
    1/4 cup sherry (not cooking sherry, the real stuff)
    1/4 cup garlic powder
    red food coloring (optional, but adds a much better looking color!)
    
    Pour all the above ingredients together, and shake. Marinate meat as
    long as possible for best flavor.
    
    This recipe makes quite a bit of marinade (1-2 quarts?) Pour left over
    marinade in container and keep in frig for as long as 6 mos (the
    alcohol from the sherry keeps it fresh). Can be used over and over
    until gone. 
    
    Gets rave reviews at our summer BBQ's!
    
    

If you use a mixture of bean sauce and hoisin sauce in place of the ketchup, 
and add a bit of five spice powder, you have the authentic marinade and basting 
sauce for Cantonese Roast Pork (cha shu).

--PSW

    re:  .113 --PSW
    
    Will you post the cha shu recipie, sauce and all, in the roast pork
    topic #859?  I would really appreciate it.
    
    Thanks in advance!
    
    Steve
    

    Most of the replies in this topic are for meat/chicken/fish.  Now that
    grilling veggies is "in vogue," does anyone have any good marinades to
    brush on vegetables (carrots, eggplant, zucchini, etc.) while grilling?

    Thanks,
    Cara

By definition, you don't brush marinades on things.  You marinate things in 
marinades.

--PSW

  A fine point :-). Surely you don't propose to pour all that marinade
  down the drain once the meat goes on the grill do you?

  Seriously, we always use what's left to baste (the correct word). In
  many cases, the basting process imparts more flavor than the
  marinating. That is, basting alone results in more flavor than
  marinating alone. But doing both is best.

   Re .117

   (Not to say don't baste, I like to, but particularly with chicken
   be careful.  Though I've never gotten salmonella yet, there could
   always be a first time!)

   - Jim

    True, true, but had I created a new note, the rest of you noters would've 
    grilled me, and without a tasty marinade!  :-)  Anyway,technicality aside,
    does anyone have any suggestions??  The most basic that comes to mind is 
    olive oil and fresh herbs (basil, oregano) and garlic.  Sounds like it 
    would be nice on grilled eggplant!

    Cara

Ah yes, the original question ... how quaint :-). We've found that
veggies can be marinated/basted in anything you'd use for meats.
Marinating is less effective than basting, especially on veggies which
don't absorb much, which is most except eggplant and zucchini. These
last two are great on the grill; they cook in about a minute.

The best recipes are ones with very strong flavors, since you won't get
as much of the flavor into vegetables (they don't absorb much, and cook
very quickly). Flavors such as soy sauce, cayenne, catsup, vinegar,
sugars, garlic, onions, rosemary, thyme, etc., work well. Oils tend not
to have much effect except to burst into flame. Mustard is nice,
especially hot french, because the spice tames down nicely.

Re salmonella with chicken/meat, yes, it's something to be aware of. We
always let the meat cook for about a minute after the last basting (to
make sure the baste is complete cooked), and put it on a clean serving
plate when taking it off the grill.

    I've found the low/nofat dressings make very good marinades/basting
    sauces for both meat and vegies.
    
    mj

    
    Wrapping veggies in aluminum foil after coating with olive oil
    or melted butter and herbs...

    Summer squash and zucchini marinated in soy sauce is great before
    grilling !

	     I bought some chicken at Bj's on Tuesday night and put it
	     in marinade this morning.  It was supposed to be for 
	     dinner tonight but that is not possible.  Now it will not
	     be eaten until Friday.   Should I freeze the chicken in
	     the marinade until tomorrow night (only 24 hours) then
	     let it thaw for dinner Friday or should I just leave it
	     in the refrigerator.

	     Should I drain off the marinade so that it will not be
	     over marinated?

	     Karen

    I'd freeze the chicken in the marinade and then let it thaw on Friday.
    
    Julie
    

My mother's been away for the last month and my Dad's been fending for 
himself. I've been around a few times to cook for him, although for a 
totally useless male he's doing remarkably well!

The last two Sundays we have done our grocery shopping together, and 
gone to the locak fish shop and bought steaks of fish, which we have 
taken home and cooked on the barbeque. I made up a marinade which we 
have totally fallen in love with - it's so simple but it's really 
wonderful.


Juice of two limes - and zest if you want. 
Serious spoonful of crushed chilli (or to taste)
good shake of seasoned salt
cracked pepper
Equal quantity of Macadamia Nut Oil to the volume of juice 
(I found this in my mother's pantry - this is incredible stuff. If you 
can't get it, try something else).

Blend well, and pop the fish steaks in for � hour or so. Pour the 
marinade over the fish during cooking. 

MmmmmMMMMMmmmm,
~Sheridan~
:^)

>	     Should I drain off the marinade so that it will not be
>	     over marinated?

 I'd have just left it in the fridge, though I might have poured off the
extra marinade if it wasn't mild.

Well, since I didn't get an answer before I left last night, I decided
to just leave in sitting in the refrigerator.  I'm going to drain off the
marinade tonight.  It takes 2 days to thaw 1 lb of chicken in my 
refrigerator anyhow since it is so cold.

Karen

RE: .128

Yes, there is such a thing as over-marinating.  If you're doing it at 
room temperature, you have to worry about the meat and the marinade 
spoiling eventually.  Even when refrigerating, if you're using an 
acidic marinade, eventually it will go beyond tenderizing the meat 
and start dissolving it.

--PSW

    I marinade chicken breasts in a commercial jerk sauce to which I add
    lemon juice. I put 'em in an air-tight baggie and leave the mixture in
    the refrigerator for, ohh, about a week, then barbecue it. Never had
    any trouble -- the breasts come out juicy, spicy and tender. Just had
    some last night, in fact.
    
    Your mileage may vary, but I see no harm in keeping hands off.
    
      John

RE:   <<< Note 37.131 by VMSDEV::HALLYB "Fish have no concept of fire" >>>
   

     The history of Jerk Chicken is that the spices were originally used to
preserve the meat (lots o' salt, etc.), so that type of marinade may do fine
whereas another type may not.  

                                      Greg

RE: .-1

True.  Jerk marinade is a lot like the "cures" that are used in 
making aged hams.  It's specifically designed to preserve the meat 
for long periods in hot weather.  Your average marinade is not 
intended to perform such heavy duty.

--PSW

	Well, after 3 days marinating, the chicken was just fine!  It
	was not overly soaked in the Teriaki marinade, which I was
	afraid of, and it was not spoiled.  I certainly wouldn't eat
	chicken that was marinated for a week though!

	Karen

I have the cooking video with Natalie Jacobson (Chet. and Nat. on the news) and
Jasper (of Jasper's in Boston.)

Jasper warns of overmarinating.  If a specific marinade is made, and the 
recipe says marinate 1-3 hours, I would not leave it overnight.  If it says
3 hours or overnight.  I would leave it overnight, and possibly a few days
(like chicken) since overnight doesn't harm it.

He states that you may be surprised to see shrimp "disappear" if left overnight
in certain marinades.

Lauren

    Here is a good new Chicken marinade that I have been using
    
    1 cup soy sauce
    1/4 cup seasame seed oil
    1/4 cup sugar
    2 cloves garlic minced
    1/2 tsp onion powder
    1/2 tsp ginger
    
    Mix all together and marinade chicken overnight.

    I have eaten in a restaurant in NJ called Arthors that served the best
    steak I ever had.  Actually there are several in NJ (Morris Plains,
    New Brunswick, Hoboken)  This steak is marinaded in something and I was
    wondering if antbody that has eaten there knows what it might be.  I
    believe the cut of beef is delmonico, cut about 2" thick.  It has a
    salty taste and thats about all I can tell you. 
    
    What could they be marinading them in? 
    
       

re: .137

>    I have eaten in a restaurant in NJ called Arthors that served the best
>    steak I ever had.  Actually there are several in NJ (Morris Plains,
>    New Brunswick, Hoboken)  This steak is marinaded in something and I was
>    wondering if antbody that has eaten there knows what it might be.  I
>    believe the cut of beef is delmonico, cut about 2" thick.  It has a
>    salty taste and thats about all I can tell you. 
>    
>    What could they be marinading them in? 
    
Are you sure it's marinated?  It's hard for me to imagine someone taking
a wonderful (and expensive) 2" delmonico and marinating it.  The phrase
that immediately comes to mind is "gilding the lily".

-Hal

    You may have brought up a good point.  The cost of this 24 oz.
    delmonico is only $11.95.  Could this not be a delmonico but a less
    expensive cut that is marinaded?  But how can they get away with
    calling it a delmonico?
    
    

I'd take a guess at soy sauce being at least one ingredient in the
marinade. 

I marinated two steaks in red wine (cabernet sauvignon), some soy sauce,
and a half teaspoon of minced garlic just last week. I pan fried them in
a cast iron skillet, and they were excellent.

Art

re: .139

>    You may have brought up a good point.  The cost of this 24 oz.
>    delmonico is only $11.95.  Could this not be a delmonico but a less
>    expensive cut that is marinaded?  But how can they get away with
>    calling it a delmonico?
    
Maybe it's a lower grade of delmonico (in which marinading might very well
make sense).  For that matter, meat cut nomenclature is so un-standardized
that it doesn't seem inconceivable to me that what's called delmonico where
I live is different from where you live.

-Hal

    I known that some restaurants brush melted butter on a steak before and
    during grilling ... gives the meat a very distinctive, somewhat salty
    flavor (and at least doubles its cholesterol value :).
    
    
    - Mike

    I've found the best marinade for any meat is one that does not drown
    the meat in liquid, which in most cases tends to draw moisture from the
    meat into the marinade which gets thrown away or poured over the meat
    anyway. Try this very simple and non-messy one on anything from kabob
    meat to poultry or grilled fish.
    
  *  oregano
  *  basil
  *  fresh ground pepper
  *  thyme
  *  wine..dry white wine (chablis) if poultry or fish, dry red (Bordollino)
     if red meat.
  *  salt
  *  garlic (lots)
    
    	Mince garlic, amount needed will depend on quantity of meat.  In a
    dish deep enough to layer meat two pieces high but no bigger, sprinkle
    the bottom of the bowl with the herbs and garlic.  Add a little salt
    depending on your taste and a light splash of wine. Lay in the first
    layer of meat and randomly poke with a fork. Sprinkle the meat the same
    way with garlic, herb mix, salt and wine and repeat with second layer
    of meat.  Cover, let sit at room temp for up to one hour, or
    refrigerate for up to six before grilling or broiling but not any
    longer as the wine will turn bitter.
    
    	This marinade does not change the flavor of the meat but enhances
    it very well as well as tenderizes it.

We had been using this on chicken lately.  Its one of those marinades
that don't need more than an hour or two to get some flavor to the 
chicken, although more time would certainly enhance it more.

1/8 cup olive oil
1/4 cup dark soy sauce (yes, the dark is the secret ingredient I believe)
1/4 cup ketsup
1/8 cup brown sugar
2T dry mustard
1t crushed red pepper
1t garlic powder.

enjoy,

cj

    I'm looking for the 1-800 number to order the SPEEDIE FEAST marinate 
    dressing. I've ordered it in the pass and I've lost the number.  Does
    any know what it is?
    
    
    thanks!
    

    Anyone mess around with papaya-based marinades?  Reason I'm asking is
    that I picked up a bottle of Papaya-Curry Marinade and was wondering
    what would kick with it..
    
    Kev --
    

    Papaya enzyme is the main ingredient in most better meat tenderizers,
    because it breaks down the fibers in the meat.  If you like the taste
    of papaya, this would probably do double duty for any less-tender cuts
    of beef or pork.  It sounds good - I'll have to look for it.  --S