epper in a bowl until marinade is well-mixed.
Place
Remove from heat and let marinade cool completely, about 15 minutes
Marinade: In a bowl, whisk all
If a recipe calls for ground cardamom, it
/4 cup of the marinade. Place chicken in large resealable
In the above recipe it looks like just a tablespoon of Crab Boil would hardly be noticed. Don't use more unless you are sure you want to. The word concentrated is there for a reason. This marinade needs to go in a food processor or blender for 5 minutes so that it doesn't clog the injector.
Emeril uses this as his injection marinade in a turkey that he dry brines for 24 hours in 1 cup of salt, 1 Tablespoon cayenne, and 1 Tablespoon of freshly ground black pepper.
In large recloseable plastic food bag, combine all ingredients except meat. Mix well. Add meat, seal the bag and turn over several times to coat meat thoroughly. Place bag in refrigerator, turning bag occasionally 8 hours or overnight.
Preheat broiler.
Remove meat from marinade; reserve marinade. Place meat on broiler pan. Broil 7 to 8 inches from heat source until desired doneness. In a small saucepan, bring marinade to a boil, boil one minute. Serve marinade with the meat.
br>Mix all marinade ingredients and add the marinade to the lamb
Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.
Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.
Lay your meat in a single layer in the bottom of a large glass baking dish.
Pour the marinade over the meat.
Microwave on 'high' for 5 minutes.
Let meat sit in microwave for 15 minutes.
Turn meat over and repeat steps 3 and 4.
Proceed with recipe instructions as if you had refrigerated the meat for hours.
Mix equal parts Pepsi (Coke doesn't work well in this particular recipe) with equal parts Moore's marinade.
Add pepper and marinade 2 hours turning ocasionally.
Whisk together oil, lime juice, cumin, chili powder and garlic in a large, shallow dish to make a marinade.
Arrange meat or fish in dish and rub all over with marinade, then cover and refrigerate for 2 to 3 hours, turning occasionally.
Marinade -- add everything in a large
Mix the marinade ingredients together in a shallow
Combine the marinade and set aside.
Cut zucchini and squash to 1/2-inch semi circles.
Blanch and refresh zucchini, squash, onion, cauliflower, broccoli and pepper.
Drain thoroughly, and mix, with mushrooms into marinade.
Allow to soak for 30-45 minutes.
Spear onto soaked bamboo skewers (with tomatoes!).
Grill at high heat until done, turning frequently.
Delicious!
until delicately browned.
The recipe also says you can also
Make a marinade by mixing 2 tablespoons oil, ginger, cumin, coriander, salt and cayenne together in large shallow bowl. Add fish and marinate in the refrigerator for no more than 30 minutes. Meanwhile, build a single-level fire. Set grill rack in place. Cover grill with lid and
let rack heat up, about 5 minutes. Rub cooking grate with oil-dipped wad of paper towels.
Whisk together all marinade ingredients in a small bowl. Place salmon in a large zip lock plastic bag. Add marinade and seal. Turn bag several times to coat salmon with marinade.
Marinade in fridge for 30 minutes.
Preheat grill to medium setting.
Remove salmon from marinade (reserve marinade) and place on grill. Cook for 3 - 4 minutes per side, until done. Do not overcook or salmon will be dry. (Salmon should be slightly pink in the centre).
Baste salmon with reserved marinade during the last minute of cooking time, if desired.
Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.
Cut beef into thin strips against the grain. In a bowl combine marinade and refrigerate at least 15 minutes.
Heat ingredients for sauce and bring to a boil. Add 1 tablespoon corn starch then simmer.
Coat beef with 6 tablespoons cornstarch, shake off excess.
Quickly deep fry in wok, remove to paper towel and remove all except 2 tablespoons oil.
Add garlic shallot and peppers.
Stir in beef.
Pour sauce into the wok and heat until boiling.
Quickly stir and serve.