If you have some venison tenderloin, this marinade is sure to bring out its natural flavor without masking any of the gamey taste. When marinating deer, it is important that you know a few details about the meat, such as where the deer came from and what it was eating. Although you can buy venison in the grocery store, or at least in some grocery stores, some people prefer to hunt their own, which is why you need to know more about the particular animal you are using.
Deer which are harvested in the North will have a stronger flavor than deer in the South which are fed on foodstuffs such as soybeans and corn. Bucks shot during the rut will be tough and very strong-tasting. The amount of time you leave the marinade on the venison depends on the deer’s age and how tough or tender the meat is. The tougher or older the meat, the longer you should marinate it. Once the meat has been marinated you can either grill or roast it. Boil up the marinade to make a wonderful sauce to serve with the deer.
In this steak marinade, red wine vinegar, red wine, garlic and four types of herbs are combined for a rich flavor, which really complements the venison taste. Plan to marinate your venison well in advance, since you might have to leave the marinade on for more than a day. Serve the finished meat with roasted or baked potatoes and your favorite vegetables. Continue reading
All steak is great on the grill, but some cuts need a bit more help than others, either to improve their flavor or their texture, or both. Filet mignon is already tender and succulent, so it does not need to be marinated in an acidic mixture, but some people find the flavor too mild and choose to marinate this cut of steak in something to boost its flavor.
At the other end of the spectrum you have tough cuts like skirt, flank and chuck, and these are richly flavored but very tough. A marinade will tenderize these, as long as it contains something acidic such as citrus juice or vinegar, as well as adding flavor. The best steak for grilling is the steak which you personally prefer, whether that is a top quality piece of tenderloin, a couple of strip steaks or even a skirt steak.
As long as you match the marinade with the cut of meat, you will end up with a great-tasting piece of steak. The following recipe shows you how to make an orange and ginger marinade for sirloin steaks. Sirloin is a favorite because it is not too expensive, yet it offers plenty of lean meat as well as enough fat to keep it juicy, and it boasts a naturally rich and meaty flavor. This marinade boasts Eastern flavors like soy sauce and ginger along with Western ones like Worcestershire sauce, sugar and garlic salt. The result is something that adds so much flavor to your steak and you will definitely want to make this again and again. Continue reading
One of the best things about a low carb diet is you can eat plenty of red meat like steak, and you do not have to skimp on the cheese, cream or butter either. The enemies of low carb dieters tend to be things like bread, potatoes and pasta, so serve your steak with low carb side dishes instead, such as onion rings or fried mushrooms, for a delicious meal which will satisfy you completely.
The following low carb steak marinade combines a variety of fragrant ingredients for a great result. The thyme, rosemary, garlic and other ingredients will add plenty of mouthwatering flavor to your meat without overpowering the natural taste of the beef. These ingredients might already be in your cupboards, but if not they are easy to obtain from any grocery store.
This marinade offers a classic Italian flavor, which is beautiful with any cut of steak. Try this with rib-eyes or a piece of sirloin. This recipe makes just over a cup of marinade, which is plenty for marinating four to six steaks. Marinate them in a Ziploc bag or in a glass dish with a lid. Tough steaks like chuck or skirt can be left in the marinade overnight, while more tender pieces can be left in it for a few hours. The flavors combine so nicely and you can be sure of tasting every single one in the finished recipe and also the steak taste because it will not be overwhelmed. Continue reading
Sangria is a classic Spanish drink made with red wine and fruit. We have taken that concept and added a few other ingredients, transforming it into a mouthwatering marinade which does justice to your shrimp, adding a wonderful flavor. You can use medium or large shrimp for this. Peel and devein them first, then you are ready to marinate them. An hour is sufficient time to infuse the shrimp with the marinade flavors.
The Main Marinade Flavors
As well as the red wine and orange, which are the key flavors in sangria, this recipe calls for garlic, fruit juice (perhaps apple or pineapple juice, but another kind would also be fine) and a pinch of salt, as well as some olive oil to help the marinade spread over the shrimp. Although this combination of flavors would make a fairy horrible drink, it makes a fantastic marinade, blending sweet with savory, to offer the perfect taste for your seafood.
Although this recipe was created with shrimp in mind, you might like to try it with squid or even fish filets. We have not tried using this on fish yet but pick something meaty like monkfish or cod, give it 20 minutes in this marinade and it will be ready for the pan, fryer or grill. The pinkish color complements the already pink color of shrimp though but might look a bit unappetizing on white fish or seafood, so bear that in mind before experimenting. Continue reading
This is a fantastic way to prepare calamari. Although there is nothing wrong with breading or battering squid rings and frying them, marinating them beforehand is a great idea because you can really infuse the squid with flavor, and the resulting dish will have a gourmet flair. The squid is cut into rings and then marinated in a mixture of lemon and rosemary for 24 hours, or overnight.
Preparing Your Squid
Squid is simple to work with and you can buy frozen squid tubes (the bodies) from any Asian store. Simply thaw them overnight and drain off the liquid, then pat dry with paper towels and cut them into rings. The rings should be about a third of an inch wide. If you have small tentacles these do not have to be cut up. Larger ones can be cut into smaller pieces if need be. Fresh squid is also a possibility if you can get it where you are.
The marinade is pretty simple to make. If you do not have a mortar and pestle simple finely chop the rosemary and add some ground black pepper instead of grinding these ingredients. Rosemary is a bold-tasting herb, one which is often used in lamb recipes, but it can also be used with seafood for a different flavor. Perhaps you have made shrimp kabobs before using rosemary sprigs instead of bamboo skewers. Then you will get an attractive result and a rosemary taste. If you bought more rosemary than you can use in the following recipe, consider the shrimp kabob idea next perhaps.
Serve the finished hot and crispy calamari with aioli or make your own by combining mayonnaise with minced fresh garlic. Lemon mayonnaise would also work with this recipe, since the squid marinade includes lemon. A salad on the side would make a nice touch, or even some French bread slices. Continue reading
Did you know mussels have been part of the human diet for more than 20,000 years? Our ancestors clearly loved this tasty seafood snack, but unfortunately for them they would not have had access to this tangy marinade to bring out their true beauty. This is so easy to make. You can even cover and chill the cooked mussels for up to 8 hours before marinating them if that makes more sense for you.
Preparing Live Mussels
You will need live mussels to make this dish, and you should clean them before cooking them. Fill the sink with cold water then put the mussels in there. You will see their shells close up. Discard any with broken shells or any which seem strangely heavy (these are likely dead and full of sand) and scrape any barnacles off. If any of them have a black fibrous ‘beard’ you can pull it off.
Once you have soaked them for a few minutes, you can cook them in a big pot. Do not overcrowd the pot. Either use the biggest one you have or cook the mussels in 2 batches. The pot should not be more than a third full of mussels, to ensure they have time to open up. Discard any which do not open easily when cooked. If they are semi-closed that is fine, as long as you can pull them open easily.
The mussels are cooked with garlic and onion, then marinated in lemon juice and oil with mustard, pepper, capers, and parsley added for a piquant, tangy and aromatic flavor. You can serve them on a bed of torn romaine, boston or red lettuce leaves. This makes an appetizer for 4 or an entrée for 2 people. Serve French bread slices on the side, and perhaps a glass of dry white wine like Sauvignon Blanc. Continue reading
This marinade is spicy and aromatic and you will love how it complements the natural taste of squid. You will need squid tubes to make this, along with garlic, chilies, olive oil, and perhaps some squid ink if you can get it, although that is an optional ingredients. Reduce the amount of chilies if you prefer a milder result. You can use fresh or thawed squid to make this, but if it is thawed ensure it is well drained and patted dry.
How to Prepare the Squid
Unless your squid tubes are already cleaned, you will need to do this yourself. Remove the outer skin and wings of the squid, then cut each tentacle below the eyes. Squeeze out the little hard beak and discard it. Make a lengthwise split along each side of the squid tube with a sharp knife so you can open the tubes out. Scrape off the cartilage and guts and discard them. Score cross-hatch incisions from left to right, then from up to down, using a serrated steak knife. This helps tenderize the squid. Pat it dry and then proceed with the rest of the recipe.
The main flavors you can expect from this recipe are the spicy kick of the chilies along with the aromatic, fragrant garlic, and of course the taste of the squid itself. Squid can be hard to get right because it cooks really fast. If you overcook it you need to keep cooking it because eventually it will re-soften, so that cooking time either has to be very brief or quite long.
Serve the finished squid hot with rice and vegetables perhaps, or with a salad. Something else to consider is tossing the finished squid in a nice dressing and serving it over baby salad leaves. Combine the juice of a lemon with 5 tablespoons of olive oil and some fresh oregano to make the dressing. Continue reading
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