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As Memorial Day (the official beginning of the barbecue season) approaches, it's time to dig out those tried and true, old or new recipes that make cookouts special. I have more than a few favorites to ensure that whichever meat, poultry, fish or seafood I decide to serve is tender and tasty. All it takes is a soak in a tasty marinade.
Marinades are readily available at the grocers but are really simple to make at home and far more economical. Most use ingredients already in the cupboard. Staples like vinegar, wine or citrus juice add the acid needed to tenderize. Oil adds moisture. Herbs and spices add flavor.
Prepare marinades in non-reactive containers like glass, ceramic, stainless steel or plastic (I like a glass jar with a tight-fitting lid for shaking.) Place the meat in a zipper plastic bag and pour the marinade over. Seal and place in the refrigerator, turning often.
Marinate beef 5 to 7 hours, pork about 3 to 5 hours, poultry about 4 hours and delicate fish and shellfish no longer than an hour. Never reuse the marinade (if basting during grilling is desired, simply reserve some of the unused marinade.) Grill and enjoy!
Smoky Tomato Marinade
(Tenderize and flavor beef with this tasty marinade.)
1/4 cup unseasoned tomato sauce
1/4 cup vegetable oil
1/4 cup red wine vinegar
2 T. sugar
1 T. Worcestershire sauce
1 tsp. liquid smoke
1 tsp. dry mustard
1 tsp. salt
1 tsp. black pepper
3 garlic cloves, pressed
Directions: In glass or plastic bowl whisk together all ingredients till smooth and emulsified. Use to marinate beef steaks or roasts (steaks 2 to 4 hours; roasts, at least 7 hours.) Marinade can also be stored in the refrigerator in an airtight jar for up to two weeks. Allow to come to room temperature before using. Makes about 1 cup.
Citrus Pork Marinade
(This marinade is a delicious combination of flavors.)
1/2 cup cider vinegar
1/4 cup chopped, unpeeled orange
2 T. chopped, unpeeled lemon
1/2 cup beef stock or water
1/4 cup vegetable oil
1/4 cup ketchup
2 T. Worcestershire sauce
2 T. molasses
1 T. pickling spice, tied in cheesecloth
1 tsp. dry mustard powder
1 tsp. pepper
1 tsp. cayenne (red) pepper
1 tsp. salt
1 tsp. dried mint
1/2 tsp. dried basil
1/2 tsp. ground allspice
Directions: Combine the vinegar, orange and lemon in a blender or food processor, fitted with steel blade. Blend till pureed, about 2 minutes. Pour mixture into a saucepan, along with the rest of the ingredients. Bring to a boil, reduce the heat, and simmer, uncovered, for 10 to 15 minutes. Allow the marinade to cool to room temperature and remove and discard the pickling spice before using. Use to marinate pork shoulders, country ribs or chops. Makes about 2 cups.
Pineapple Sesame Marinade
(This is a wonderful all-purpose marinade, but is especially great for shrimp, scallops or fish.)
1 cup pineapple juice
1/4 cup soy sauce
2 T. honey
2 tsps. minced fresh gingerroot
2 tsps. sesame seeds, toasted (directions below)
1/4 cup vegetable oil
2 T. sesame oil
Directions: To toast sesame seeds, place in dry skillet over medium heat and toast, stirring frequently, till golden and fragrant, about 4 minutes. Be careful not to scorch. Set aside.
Combine the pineapple juice, soy sauce, honey, gingerroot and sesame seeds in glass or plastic bowl. In a separate bowl, mix the two oils. Whisk oils, a little at a time, into the pineapple mixture, till the mixture is emulsified. Reserve some of the marinade for basting while cooking. Use the remainder to marinate beef, pork, chicken or fish. Makes about 1 3/4 cup.