Tag Archives: marinade

Spicy Grilled Shrimp

Niall’s grilled shrimp recipe, discovered in Uncle Bruce’s ATK grilling book.

Marinade:

  • 1 teaspoon grated fresh lime zest
  • 5 Tablespoons fresh lime juice (~3 limes)
  • 3 Tablespoons olive oil
  • 1 seeded and chopped jalapeño chile
  • 1 Tablespoon chopped fresh cilantro
  • 6 minced garlic cloves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Shrimp:

  • 1 + 1/2 pounds large shrimp, peeled, deveined, and butterflied
  • 1/2 teaspoon sugar

1.  FOR THE MARINADE:  Combine all of the ingredients in a bowl.  Measure out and reserve 2 tablespoons of the marinade for serving.

2.  FOR THE SHRIMP:  Pat the shrimp dry with paper towels, add them to the remaining marinade and toss to coat.  Cover and refrigerate for 15 minutes.  Remove the shrimp from the marinade and thread them onto skewers.  Sprinkle one side of the shrimp with the sugar.

3.  Turn all the burners on a gas grill to high, cover, and heat the grill until hot, about 15 minutes.

4.  Clean and oil the cooking grate.  Place the shrimp, sugared side down, on the grill.  Cook, covered, until lightly charred, 3 to 4 minutes

5.  Flip the shrimp and slide them to the cooler part of the grill, and turn off all the burners.  Cover and continue to cook the shrimp until the second side is no longer translucent, 1 to 2 minutes.

6.  Remove the shrimp from the skewers, toss with the reserved 2 tablespoons of marinade, and serve.

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Marinated Goat Cheese

  • 8 oz creamy goat cheese log

Marinade:

  • 3⁄4 cup coarsely chopped fresh parsley
  • 1⁄4 cup coarsely chopped fresh basil
  • 1⁄2 cup sundried tomatoes, julienned (soak dried ones in hot water or can use a combination of dried and jarred ones in oil)
  • 1⁄4 cup black olives, pitted, sliced
  • 2 cloves garlic, minced
  • Pinch of thyme (or can use fresh thyme)
  • Pinch of hot red pepper flakes
  • 1 cup extra virgin olive oil (1/2 c oil, about as much as provided by the jar of oil- packed tomatoes, is adequate)
  • Salt & Pepper to taste
  1. Combine marinade ingredients in a bowl and let stand to let flavours blend.
  2. Spoon over the cheese, cover and refrigerate overnight.
  3. Serve on large platter with crisp toasts,crackers, and/or fresh sliced baguette.

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Filed under Appetizers, food, Marinade, Vegetarian (lacto/ovo)

Pickled Beets in 24 hours

pickled beets

Slice the Beets and the Red Onion

  • 2 tablespoons sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 8 whole cloves
  • 1 clove garlic, peeled and chopped
  • 1/3 cup cider vinegar
  • 1/4 cup water
  • 2 cups cooked, sliced fresh beets (roast or boil them, then remove skins)
  • 1 small sweet red onion, sliced and separated into rings
  1. Layer beets and onion rings into a lidded container (the large Ziplock screw-top containers work well); you could also just toss everything into a bowl.
  2. In saucepan, combine the sugar, mustard, salt, cloves, garlic, vinegar and water; bring to a boil and pour over the beets and onion rings.
  3. Cover and refrigerate at least 1 day.
  4. Every once in a while, when you think of it, give the container a little toss so that the marinade ingredients move around amongst the vegetables.

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Filed under Appetizers, Marinade, Salads, Vegetables, Vegetarian (lacto/ovo)

West Indies Style Rub for Pork Tenderloin Kebabs

Toast over medium heat in a dry skillet (about 2 or 3 minutes):

  • 2 Tablespoons cumin seeds
  • 2 Tablespoon coriander seeds

Remove from heat, and let cool to room temperature. With a mortar and pestle, grind to a fine powder.  Transfer to a small bowl and add:

  • 2 Tablespoon curry powder
  • 2 Tablespoon freshly ground black pepper
  • 2 Tablespoon ground ginger
  • 2 Tablespoon salt
  • 1 Tablespoon ground allspice
  • 1 Tablespoon ground red pepper

Stir well.  Will keep for a few weeks if kept airtight and dry.

Cut the tenderloin into large cubes, and rub the spice mixture into it.  “Marinate” in fridge for a minimum of 2 hours to a maximum of 24 hours.  Tastes better if marinated longer.  Thread onto skewers and grill.

 

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Grilled Chicken Kebabs, with Dressing and Dip

Read through the entire recipe before beginning, as there are several steps and components to this meal.  Six hours maximum is required for marinating the chicken, but you may marinate for three hours if necessary.

Total amounts of common ingredients – that require prep — for all three components:

  • 5 cloves garlic, minced
  • 3 tablespoons chopped basil
  • 5 tablespoons freshly squeezed lemon juice

The Chicken:

  • ½ cup plain yogurt
  • ¼ cup olive oil
  • 3 cloves garlic , minced (about 3 teaspoons)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes

Whisk together yogurt, olive oil, garlic, thyme, oregano, salt, pepper, and cayenne pepper in a bowl.  Transfer to a large ziplock freezer bag, and add cubed chicken.  Marinate, refrigerated, for approximately 6 hours, or a minimum of 3 hours.  Do not marinate longer than 6 hours!

The Veggies:

Prepare the following to put on the skewers:

  • 2 red bell peppers , cut into 1-inch pieces
  • 1 large red onion. peeled, with outer 3 layers cut into 1-inch pieces*

The Kebabs:

When six hours have passed, remove chicken from the marinade and discard remaining marinade.

Thread each skewer with the vegetables and chicken as follows:

  1. 2 pieces pepper
  2. 1 piece onion
  3. 2 pieces chicken
  4. 1 piece onion
  5. 2 pieces pepper
  6. 1 piece onion
  7. 2 pieces chicken
  8. 1 piece onion
  9. 2 pieces pepper
  10. 1 piece onion
  11. 2 pieces chicken
  12. 1 piece onion

The Dressing:

  • ¼ cup olive oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons lemon juice

Whisk all ingredients together, and set aside for later.

The Grilling:

Grill the kebabs over high heat, on all four sides, for 3 minutes per side.

Transfer to a serving platter, and brush the kebabs all over with the dressing.  Serve with the following dipping sauce.

The Dipping Sauce:

  • 1 cup plain yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh mint, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cucumber, halved lengthwise, seeded then finely chopped

Whisk the yogurt, olive oil, garlic, basil, mint, salt and pepper in a medium-sized bowl.  Stir in the cucumber.  Let rest for at least 30 minutes, or refrigerated, for several hours.

*Cut the root and growing end of the onion off, peel it, then cut onion in half lengthwise.  Remove the centre of the onion, leaving the three outer layers intact.  Cut each half lengthwise into two pieces.  Now cut each chunk of onion into three pieces lengthwise.  Cut each of the remaining pieces crosswise into three pieces.  Aim for approximately 1″ squares which are three layers thick.  Save the centre of the onion for another purpose.

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Marinade for Lamb

  • ½ cup vegetable oil (do NOT use less)
  • 2 Tbsp ground cumin
  • 1 ½ tsp salt
  • 1 ½ tsp ground cayenne pepper
  • 2 Tbsp ground coriander
  • 1 Tbsp paprika
  • 1 tsp turmeric
  • 2 Tbsp garlic, finely chopped (about 6 cloves)

Whisk all ingredients together, and marinate lamb in refrigerator for at least 2 to 3 hours, but no longer than a day.

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Throw Together Marinade for Chicken

Into a large zipper freezer bag put:

  • the juice of one or two lemons (add the zest, too, if you like)
  • a clove of smooshed or minced garlic, or a spoon full from a jar of fresh chopped garlic
  • a handful of roughly chopped oregano, or a heaping teaspoonful of dry — you can throw in the stems, too, if you’re feeling lazy
  • a small spoonful of coarsely ground black pepper
  • a large splash of olive oil, or other healthy oil
  • big pinch of salt

Shake and smoosh the ingredients until well mixed.  Add the chicken and marinate for at least a couple of hours, or overnight.  Remove the chicken from the marinade, and discard the remaining marinade.  Cook the chicken by barbecuing, baking, pan frying, or however you like.

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Filed under Main Course, Marinade