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Posted by Darling SilverDodger
- March 31, 2008, 02:29:11 PMBeef With Surprise Marinade
Marinade:
4 Teaspoons Cumin
2 Teaspoons Chili Powder
1/8 Teaspoon Cinnamon
1/4 Cup Olive Oil
1/4 Cup Fresh Lime Juice
1/4 Cup Balsamic Vinegar
2 Tablespoons Molasses
2 Tablespoons Chopped Fresh Oregano Or 1 Tsp Dried
1 Tablespoon Minced Garlic
1 1/2 Pounds Beef Flank Or Top Round Steak Or Pork Tenderloins
Curly Endive Radishes Or Other Greens For Garnish
Cooking the spices, even for a few seconds, helps reduce their rawness. Your guests will never guess the ingredients in the marinade-- -it tastes sweeter than you might expect. Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high heat until fragrant, 40 seconds . Whisk in oil, lime juice, vinegar, molasses, oregano and garlic. Pour marinade over meat in shallow dish, turning to coat. Cover and refrigerate 4 hours or overnight. Remove meat from refrigerator 30 minutes before grilling. Prepare grill. Remove meat from marinade. Grill beef over medium coals, basting occasionally, 7 to 8 minutes per side for medium-rare, pork 12 to 15 minutes, until meat thermometer inserted in thickest part reaches 160 degrees. Let stand 5 minutes. Slice thin across the grain.
!@!
Marinade:
4 Teaspoons Cumin
2 Teaspoons Chili Powder
1/8 Teaspoon Cinnamon
1/4 Cup Olive Oil
1/4 Cup Fresh Lime Juice
1/4 Cup Balsamic Vinegar
2 Tablespoons Molasses
2 Tablespoons Chopped Fresh Oregano Or 1 Tsp Dried
1 Tablespoon Minced Garlic
1 1/2 Pounds Beef Flank Or Top Round Steak Or Pork Tenderloins
Curly Endive Radishes Or Other Greens For Garnish
Cooking the spices, even for a few seconds, helps reduce their rawness. Your guests will never guess the ingredients in the marinade-- -it tastes sweeter than you might expect. Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high heat until fragrant, 40 seconds . Whisk in oil, lime juice, vinegar, molasses, oregano and garlic. Pour marinade over meat in shallow dish, turning to coat. Cover and refrigerate 4 hours or overnight. Remove meat from refrigerator 30 minutes before grilling. Prepare grill. Remove meat from marinade. Grill beef over medium coals, basting occasionally, 7 to 8 minutes per side for medium-rare, pork 12 to 15 minutes, until meat thermometer inserted in thickest part reaches 160 degrees. Let stand 5 minutes. Slice thin across the grain.
!@!
Posted by Magzy
- March 29, 2008, 09:55:24 AM :!!
Posted by harley89
- March 29, 2008, 08:53:56 AMUs rednecks use beer for everything
Posted by Magzy
- March 29, 2008, 06:23:30 AMTequilla Mockingbird
¼ cup vegetable oil
3 tbsps fresh lime juice
3 tbsps tequila
2 tbsps triple sec
1 large jalapeno chili, seeded, minced
1 ½ tsps grated lime peel
1 tsp chili powder
1 tsp sugar
½ tsp coarse salt
Very good for chicken or seafood
¼ cup vegetable oil
3 tbsps fresh lime juice
3 tbsps tequila
2 tbsps triple sec
1 large jalapeno chili, seeded, minced
1 ½ tsps grated lime peel
1 tsp chili powder
1 tsp sugar
½ tsp coarse salt
Very good for chicken or seafood
Posted by Stinkerbell
- March 28, 2008, 07:35:29 AMI like a dry rub too --
I make my own chili recipe and use the same seasoning:
cumin
chili powder
onion powder
garlic powder
crushed red pepper flakes
sea salt
lots of pepper
adjust all the seasoning to taste and if you want to, you can make it into a paste with some olive oil.
I make my own chili recipe and use the same seasoning:
cumin
chili powder
onion powder
garlic powder
crushed red pepper flakes
sea salt
lots of pepper
adjust all the seasoning to taste and if you want to, you can make it into a paste with some olive oil.
Posted by arniebear
- March 18, 2008, 07:12:36 AMJack Daniel's Marinade
1/4 cup Jack Daniel's Whiskey
1/4 cup soy sauce
1/4 cup Dijon-style mustard
1/4 cup minced green onions and tops
1/4 cup firmly packed light brown sugar
1 teaspoon salt
Dash of Worcestershire sauce
Pepper to taste
Combine all ingredients. Blend well. Use to marinate beef, chicken, or pork in the refrigerator
overnight. Use to baste the meat as it is grilled or broiled. Makes about 1 1/4 cups.
1/4 cup Jack Daniel's Whiskey
1/4 cup soy sauce
1/4 cup Dijon-style mustard
1/4 cup minced green onions and tops
1/4 cup firmly packed light brown sugar
1 teaspoon salt
Dash of Worcestershire sauce
Pepper to taste
Combine all ingredients. Blend well. Use to marinate beef, chicken, or pork in the refrigerator
overnight. Use to baste the meat as it is grilled or broiled. Makes about 1 1/4 cups.
Posted by pizzaman984
- March 16, 2008, 10:34:45 PMIm looking for a few good marinade recipes for steak or chicken.Please post any you have.Thanks!!!