photo: iStock/119159766
Marinating meat, seafood, vegetables or tofu prior to cooking not only seasons it but also helps tenderize and maintain moisture. Measure a few ingredients into a bowl, whisk together and, presto, you’re ready to go! And, depending on what food you wish to marinate, the process can take as little as 15 – 30 minutes.
BASIC BALSAMIC MARINADE
Use with fish, seafood, poultry, pork, beef, vegetables or extra firm tofu.
Ingredients:
¼ cup olive oil
¼ cup avocado oil
¼ cup traditional aged or fig balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced or pressed
1 teaspoon dried parsley (or 1 tablespoon fresh, finely chopped)
¼ teaspoon salt
1/8 teaspoon ground black pepper
ALL-PURPOSE MARINADE
Use with poultry, pork, fish, seafood, vegetables or extra firm tofu
Ingredients:
1/3 cup olive or avocado oil
¼ cup apple cider or dry, fruity white wine
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon coconut aminos
2 teaspoons dried herb blend (such as Penzy’s Bouquet Garni or similar)
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon minced ginger
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
RED WINE-BALSAMIC MARINADE
Use with beef, lamb or vegetables
Ingredients:
1 cup dry red wine
¼ cup traditional aged balsamic vinegar
¼ cup olive or avocado oil
¼ onion, minced
2 cloves minced fresh garlic
1 tablespoon honey
2 teaspoons minced fresh ginger
1 teaspoon dried basil leaves
½ teaspoon dried parsley
½ teaspoon dried cilantro
½ teaspoon Kosher salt
1/8 teaspoon ground black pepper
INDIAN-INSPIRED YOGURT MARINADE
Use with lamb, beef, pork, poultry or extra firm tofu
Ingredients:
1/2 cup plain yogurt
1 tablespoon lemon juice
2 tsp ground turmeric
1 tsp ground cardamom
1 tsp fresh grated ginger
1 tsp paprika
2 cloves garlic, minced
½ tsp salt
½ tsp pepper
DIRECTIONS:
1. Choose a marinade.
2. In small mixing bowl, whisk together all ingredients until well mixed and emulsified. Place food to be marinated into large zip-lock bag or non-reactive dish. Pour enough marinade to coat food, distributing well. Seal bag tightly or cover non-reactive dish and refrigerate for:
- 15 – 30 minutes for fish and seafood
- 30 minutes for vegetables and tofu
- 30 minutes – 2 hours for chicken
- 1 – 12 hours for pork
- 4 – 24 hours for beef and lamb
3. When ready to cook, remove food from marinade and discard any used marinade. Cook as desired – grill, bake, roast, sauté or pan-fry. UNUSED marinade may be refrigerated for up to 2 weeks.
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