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Marinades

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Acid-based marinades both tenderize and flavour many different types of foods, not just meats and seafood. Acids such as citrus juices, pineapple, yogurt, buttermilk, and wine tenderize by denaturing or unwinding protein strings. They also lend flavour to the end product. Extra-virgin olive oil naturally contains monoglycerides and is a good choice for marinades.

 
Dry marinades or rubs are used to enhance flavour as opposed to tenderize, although some may have some beneficial tenderizing side effects. This type is usually a mixture of herbs and spices, sometimes mixed with an oil, which is rubbed into the meat, poultry and seafood. Those recipes using dry rubs usually specify a grill, pan-fry or broil cooking method.
 
Nature gives us many tenderizers to choose from, both enzymatic and acidic. When using an acid-based marinade, be sure to use only containers made of glass, ceramic or stainless-steel, never aluminium. The chemical reaction produced not only imparts an unattractive discoloration to the food but can also darken and pit the aluminium container.
 
Natural tenderizers in marinades include: Pineapple, Ginger, Papaya, Honeydew, Tomato, Vinegar, Wine, Buttermilk, Figs, Mango, Beer, Kiwi, Citrus, Yogurt.
 
Beef Marinade: 
1 1/2 cups beer
1/2 cup olive oil, stirring the oil in slowly.
1 garlic clove
2 tbsps lemon juice
1 tbsp sugar
1 tsp salt
3 cloves
 
Beef Marinade 2:
4-6 cloves crushed garlic
3 tbsp Jack Daniels
1/4 tsp balsamic vinegar
1/2 tsp honey
1/4 cup olive oil
 
With these marinades we suggest: Fillet, Cuberoll, Striploin, T-bone.
 
Pork Marinade:
1/4 cup extra virgin olive oil 
1 1/2 tsp Demerara or brown sugar 
3/4 tsp fresh Rosemary 
3/4 tsp fresh Thyme 
1 1/2 tsps balsamic vinegar 
1/2 tsp fresh ground Ginger 
2 cloves Garlic, crushed and chopped 
1 tsp prepared coarse german-style, or dijon mustard 
Kosher salt
Fresh ground black pepper
 
With this marinade we suggest: Pork Chops, Loin Spare Ribs, Pork Belly Ribs.
 
Chicken Marinade:
1/2 cup honey 
1/2 cup apple juice 
2 tsps garlic powder 
1/2 tsp ground ginger 
2/3 cup soy sauce 
1/2 cup cider vinegar 
2/3 cup vegetable oil
 
With this marinade we suggest: Chicken Legs, Chicken Drumsticks, Chicken Wings, Chicken Breast.
 
Fish Marinade:
1 cup  dry white wine  
1 lime, juiced  
2  garlic cloves, minced  
1  tsp dry mustard  
lemon pepper 
salt
 
With this marinade we suggest: Alaskan and Norwegian Salmon steaks, Swordfish and Grouper.
 
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