The Top 10 Marinades Every Man Must Know

by girls   May 18, 2010 at 10:00AM  |  Views: 82,845

5. Dr. Pepper Marinade

Photo: Liz/Delvious.com

Who'da thunk that meat would delight in a Dr. Pepper bath? That’s right--the soda pop makes a great, licorice-esque marinade. The sweetness of the soda beautifully caramelizes your meat of choice and the acid in the pop helps break down the meat, tenderizing it and making it super tender and delicious.

Ingredients

1 cup of Dr. Pepper
1 tablespoon of minced garlic clove
1 teaspoon of El Yucateco red habanero hot sauce
1/4 cup of California extra virgin olive oil
1/4 cup of Tai Hua standard dark soy sauce
1 pinch of onion powder
1 pinch of garlic powder
1 tablespoon of minced vidalia onion
1/4 teaspoon of coarse ground black pepper
1/4 cup of fresh squeezed lemon juice

Mix all ingredients well in a bowl. It can be used with beef steak, venison steak, seafood steak, pork steak, buffalo steak, or even poultry. For beef or venison, marinate for eight hours, pork marinade for four hours, seafood marinate for an hour, and poultry marinate for two hours.

Source: Barbequed Steak

 

4. Jamaican Jerk Marinade

Photo: Miles Willis/Getty Images

This marinade is perfect for chicken, though it can be used well with beef. The Jamaican dish is smoky and chocolaty. There are two possible ways the marinade came to be called “jerk.” One originates from the Spanish work “Charqui” which is used to describe dried meat. Over time this word apparently morphed into “jerk." The other theory is the name is derived from people “jerking” or poking holes in the meat while it marinates. Whatever its origins, it’s delicious.

Ingredients

1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground sage
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 tablespoons garlic powder or fresh
1 tablespoon sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of one lime
1 scotch bonnet pepper (habanero)
3 green onions -- finely chopped
1 cup onion -- finely chopped

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the scotch bonnet pepper, and onion, mixing well. Add the chicken breasts, cover and marinate for at least one hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for six minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.

Source: Diana's Kitchen

 

3. Beer Marinade

Photo: Denis Lane/Photolibrary/Getty Images

Adding beer to a marinade can actually be very healthy for you. According to a recent German study, soaking red or white meat in beer reduces the formation of cancer causing HCAs (heterocyclic amines). How handy is that? Now you have another excuse to crack open a cold one.

Ingredients

1 large onion, sliced
2 cloves garlic, minced
1/2 cup vegetable oil
1 cup beer
1/2 cup lemon juice
2 tablespoon brown sugar
1 tablespoon worcestershire sauce
Steak or meat of choice

Cook onion and garlic in 1/4 cup oil until tender. Remove from heat. Add remaining ingredients except meat. Place meat in shallow baking dish and pour marinade over. Cover, refrigerate six hours or overnight, turning occasionally. Grill, basting with marinade.

Source: Cooks.com

 

2. Whiskey Ginger Marinade

Source: Proceed With Cautions

The sweet, intoxicating taste of whiskey and the refreshing and zesty taste of ginger combine to form a truly remarkable marinade. The key to making this marinade is to pour yourself a whiskey while you’re making it. Why wouldn’t you? The bottle’s already out.

Ingredients

1/3 cup bourbon
1/3 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons hoisin sauce
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
cooking spray
1 tablespoon water
1/2teaspoon cornstarch
1 teaspoon sesame seeds, toasted
4 skinless, boneless chicken breast halves or meat of choice

Combine bourbon and next nine ingredients (bourbon through garlic). Reserve 1/3 cup marinade. Pour remaining marinade into a zip-top plastic bag and add chicken. Seal and marinate in refrigerator 1 hour, turning occasionally. Cook meat.

For sauce, combine water and cornstarch, stirring well with a whisk. Place reserved 1/3 cup marinade in a small saucepan and stir in cornstarch mixture. Bring to a boil, cook 15 seconds, stirring constantly. Drizzle sauce over chicken and sprinkle with sesame seeds.

Source: Proceed With Cautions

 

1. Peri-Peri Marinade

Photo: The Food Pornographer/flickr

This is the hottest of hot marinades and is not for the faint of heart. The marinade is traditionally made from the peri-peri chili or African bird’s-eye chili. The marinade originated in Mozambique and spread to Portugal where it is used in a vast number of dishes.

Ingredients

1 - 3 fresh hot chile peppers (hot red peppers are typical; jalapeno peppers and poblano peppers are also good), chopped
4 tablespoons lemon juice or lime juice (or cider vinegar)
4 tablespoons oil
1 tablespoon cayenne pepper or red pepper, or one tablespoon dried red pepper flakes (optional)
1 teaspoon minced garlic (or garlic powder)
1 tablespoon paprika
1 teaspoon salt
dried or fresh oregano or parsley (or similar) (optional)

Combine all ingredients. Grind and mix the ingredients into a smooth paste. Adjust the ratio of cayenne pepper and paprika to taste. Rub marinade onto meat and allow to marinate in a glass bowl for at least thirty minutes (or overnight if possible) before cooking. This marinade works well on chicken, beef, or any other grilled meat. Some cooks briefly cook the mixture before storing it. "Aging" the marinade by storing it in a refrigerator for a few days allows the flavor to develop.

Source: Congo Cook Book

 

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