Total Time: 10 minutes
Yield: Makes about 2 1/2 cups
Ingredients:
•1 cup light soy sauce
•1 cup water
•3/4 cup sugar (I use Agave Nectar equivalent instead)
•1/4 cup Worcestershire sauce
•3 tablespoons distilled white vinegar
•3 tablespoons olive oil (EVOO)
•3 teaspoons onion powder
•2 teaspoons garlic powder
•1 teaspoon grated fresh ginger (or garlic powder)
Preparation: Combine all ingredients and mix until sugar is completely dissolved.
Lemon-Wine Marinade:
Prep Time: 7 minutes
Total Time: 7 minutes
Yield: Makes about 1 cup
Ingredients:
•1/4 cup olive oil (EVOO)
•1/4 cup white wine
•2 tablespoons fresh lemon juice
•2 tablespoons brown sugar
•1 tablespoon fresh thyme
•1 tablespoon fresh rosemary
•2 cloves garlic, minced
•2 teaspoons lemon rind
Preparation: Combine all ingredients until mixed well. Use right away or place in airtight container and store in refrigerator for up to two weeks.
Carne Asada Marinade:
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 3/4 cups
Ingredients:
•1/4 cups red wine vinegar
•2 tablespoons olive oil (EVOO)
•2 tablespoons steak sauce
•1 clove garlic, minced
•1 teaspoon sage
•1 teaspoon savory
•1/2 teaspoon sea or kosher salt
•1/2 teaspoon dry mustard
•1/2 teaspoon paprika
Preparation: Combine all ingredients and mix thoroughly. Marinate meats for 4 to 6 hours. Poultry should be marinated for about 2 to 4 hours.
Jamaican Jerk Marinade:
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Makes about 1 cup
Ingredients:
•1 medium onion, finely chopped
•1/2 cup scallions, finely chopped
•1 hot pepper, finely chopped
•3 tablespoons light soy sauce
•1 tablespoon olive oil (EVOO)
•1 tablespoon cider or white vinegar
•2 teaspoons fresh thyme leaves
•2 teaspoons sugar (I use Agave Nectar equivalent instead)
•1 teaspoon salt (kosher or sea salt is preferable)
•1 teaspoon Jamaican Pimento (Allspice), ground
•1 teaspoon black pepper, ground
•1/2 teaspoon nutmeg, ground
•1/2 teaspoon cinnamon, ground
•dash hot sauce (optional)
Preparation: Combine all ingredients in a blender and blend until smooth. This marinade can be stored in the refrigerator for up to one month.
Chicken Marinade with Red Wine:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Makes about 2 1/2 cups
Ingredients:
•2 cups dry red wine
•1/2 cup olive oil (EVOO)
•1/4 cup light soy or teriyaki sauce
•4 scallions, sliced
•2 cloves garlic, minced
•2 tablespoons brown sugar
•1 tablespoon Worcestershire sauce
•1 teaspoon fresh ginger, grated
Preparation: Combine all ingredients in a medium saucepan. Let boil for 10 minutes. Allow to cool. Maybe stored in the refrigerator for several days.
