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| MARINADES |
COOKING
INFORMATION |
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All
about Marinades
by Ann
Hall Every, CCP
Over
the years, I have created and accumulated many delicious
barbecue marinade recipes that I would like to share
with you.
Lower
fat meats and poultry that have been trimmed of all
visible fat need help in staying moist on a grill. Marinades
do the job of tenderizing when the fat has been removed.
Marinades are also full-flavored adding a new dimension
of international tastes to a wide variety of foods cooked
on an outdoor grill.
Marinating
times vary according to the foods.
- Red
meats can marinate for eight hours, or overnight.
- Chicken
needs only six to eight hours of refrigerated time
for the marinade flavors to permeate.
- Fish
needs even less time to marinate - one hour is sufficient
for firm fish such as swordfish.
Always
marinate foods in glass or ceramic dishes in the
refrigerator. To save on clean up, I sometimes place
the marinade and meat, chicken or fish in large heavy-duty
plastic ziplock bags and place in the refrigerator to
marinate. Whichever method you use, remember to turn
the food regularly in the marinade so that all sides
are flavored.
Grilled
vegetables make for a delectable accompaniment to a
barbecue feast. Summer squash, tomatoes, sweet onions,
bell peppers, eggplant and my all time favorite - portabello
mushrooms - are all candidates for grilling. Cut summer
squash and other whole vegetables in thick slices or
in halves. Portabello mushrooms should be grilled whole.
Brush vegetables with extra virgin olive oil and season
with salt and pepper and place on the grill. Depending
on the thickness, vegetables take only minutes on each
side. Remove grilled vegetables to a platter and drizzle
on a little more extra virgin or other flavored olive
oil and two tablespoons of gremolata (flat-leaf parsley,
garlic and lemon zest minced together). Serve vegetables
with any other grilled foods.
Featured
recipes:
Papaya
Curry
Tangy
Mustard
Mediterranean
Herb
Bandito
Barbecue
Teriyaki
with Lemon and Honey
Hawaiian
Pineapple
Hoisin
Korean
Barbecue Sauce
Grilling
over charcoal is a very popular method of cooking in
Korean cuisine. Barbecued Kalbi (beef short ribs) are
on every Korean restaurant menu. Here’s an easy
version of this popular Korean dish:
Kalbi
Ribs
Ann
Hall Every, CCP
©
Ann Hall Every, 2001
This
article is from Ann Hall Every, CCP who runs her own
food and cookery web site called Cook With Aloha - to
visit Ann's web site click
here.
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