From The Gardens

A fresh herb marinade consists of an acid (vinegar, wine or citrus juice) and a mixture of fresh herbs, spices and oil. It flavors and tenderizes by breaking up muscle fiber. Always use non-metallic containers. Poke holes throughout the meat so that the juices may permeate. Chicken and fish do not need tenderizing, but benefit from marinades for flavor. Always cover and refrigerate meat, fowl or fish while marinating.

Prepared marinades can be refrigerated for up to two months for later use.

Marinade for Salmon

• 6 Tbs. Grated ginger root
• 3 cloves garlic, minced
• 2 Tbs. Minced chives
• 2 Tbs. Minced parsley
• 2 Tbs. Minced dill
• 2 tsp. ground pepper
• 1 tsp. cayenne pepper

Mix above with 1/3 C. soy sauce, 1/3 C. oil, and 1/3 C. white wine. Pour over fish, refrigerate for 3-4 hours before grilling.

Mexican Marinade

• ½ tsp. salt (optional)
• 2 ½ tsp. dried oregano
• 2 ½ tsp. dried cumin
• 2 ½ tsp. ground chile pepper
• 2 ½ tsp. ground cloves
• 2 ½ tsp. cinnamon
• 2 ½ tsp ground black pepper
• 1 tsp. garlic powder

Blend thoroughly. To make marinade combine 3 tsp. of the mix with ½ C. chopped onion, 1Tbs, oil, 1 C. red wine vinegar. This will marinate 1 lb. meat or kabobs.

Moroccan Spice Blend

• 1 ½ C. dried cilantro
• 1 ½ C. dried parsley
• 1 C. dried mint
• 3 Tbs. Dried onion flakes
• 2 Tbs. Dried marjoram
• 1 Tbs. Ground cumin
• 1 tsp. ground cinnamon
• 1 tsp. white pepper
• ¾ tsp. cayenne pepper
• ¼ tsp. ground cloves
• ¼ tsp. ground cardamon
• ¼ tsp. ground nutmeg

Combine all, add ¼ C. blend to 1 C. red wine and ½ C. olive oil.

Salmoriglio

• 1 garlic clove
• 1 Tbs. Finely chopped parsley
• 1 ½ tsp chopped oregano
• 1 tsp. chopped rosemary
• sea salt
• ¾ C. olive oil, slightly warmed
• 3 Tbs. Hot water
• 4 tsp. lemon juice
• freshly ground black pepper

Use as a marinade for fish. Make a paste of the herbs, garlic and salt with a pestle or wooden spoon. Put the oil in a warm bowl, then using a fork slowly pour the hot water followed by the lemon juice, whisking constantly until well emulsified. Add the garlic and herb mix, put the bowl over a saucepan of hot water and warm for 5 minutes, whisking occasionally. Cool before using.

Thai-style Marinade

• 2 cloves garlic
• 1 fresh green chile, seeded and chopped
• 2 Tbs. Cilantro
• 2 Tbs, chopped basil
• 2 Tbs, chopped mint
• ½ piece of fresh ginger, shredded
• ¼ C. lime juice
• 1 Tbs. Sesame oil
• freshly ground black pepper

Mix all together. Good on broiled fish or chicken.

Peppercorn, Mustard and Parsley Marinade

• 2 Tbs. Green peppercorns, finely chopped
• 4 Tbs. Whole grain mustard
• 3 Tbs. Chopped scallions
• ½ C. fresh breadcrumbs
• 3 Tbs. Parsley
• ½ tsp. cayenne pepper
• 1 Tbs. Corn oil

Put all ingredients except oil in a bowl and mix together. Stir oil in a drop at a time to make a thick paste. Good with lamb and other hearty meats.

Yogurt and Mint Marinade

• 6 Tbs. Unsweetened yogurt
• 1 clove garlic, minced
• 2 Tbs. Chopped mint
• Freshly ground black pepper

Stir ingredients together, pour over meat and refrigerate for 2 hours. Use for lamb, chicken or turkey.

Herb Marinade

• 4 Tbs. Olive oil
• 2 Tbs. Lemon or lime juice
• 1 garlic clove
• 4 Tbs. Fresh herbs
• freshly ground black pepper

Mix all ingredients together.

Orange and Herb Marinade

• Juice of two oranges
• 2/3 C. white wine
• 3 Tbs. Olive oil
• 1 tsp. chopped marjoram
• 1 tsp. chopped thyme
• 1 tsp. chopped rosemary
• 1 garlic clove minced
• freshly grated black pepper

Put all ingredients in a non-metallic bowl and whisk together. Add more wine or orange juice if needed.

Hoisin Sauce Marinade

• 6 Tbs. Hoisin sauce
• 4 Tbs. Rice wine
• 2 Tbs. Olive oil
• 2 tsp. chopped thyme
• Freshly ground black pepper

Mix all ingredients in a bowl, good on chicken or pork

White Wine Marinade

• 2 Tbs. Olive oil
• 1 shallot chopped
• 1 carrot, chopped
• 2 juniper berries, crushed
• 2 peppercorns
• 1 sprig celery leaves, chopped
• 2 sprigs parsley
• 1 bay leaf
• 1 sprig of thyme
• 1 slice of lemon
• 1 ½ C dry white wine

Mix together and cover lamb, chicken, turkey or pork.