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GRILLING ESSENTIALS - SEASONING
Some Marinades:
Olive Oil and Rosemary: Combine 3-5 tbsp olive oil, juice of 1/2 lemon, 3-5 cloves coarsely chopped garlic, 1-2 tbsp fresh chopped rosemary, salt and fresh ground black pepper to taste. Marinate for 30 minutes up to 2 days. For artichokes, chicken, fish, pork or veal.
Red Chile and Citrus: Combine 5 chopped garlic cloves, 2 tbsp ground red chile, 1 tsp cumin, a large pinch of oregano, juice of 1 orange, juice of 1 lemon (or lime), zest of 1/2 orange, 2 tbsp olive oil, 2 tbsp chopped cilantro, salt, fresh ground pepper and a pinch of sugar. Marinate at least 1 hour, up to 2 days. For whole large pieces of fish, chicken, pork, lamb or shellfish.
Red Wine: Combine 4 tbsp red wine, 4 tbsp olive oil, 2 finely chopped shallots, 2 finely chopped garlic cloves, 1 tbsp of a fresh herb (thyme or rosemary), and salt and fresh ground pepper to taste. Marinate 30 minutes to 2 hours. For lean cuts of beef or lamb.
Cilantro-Mint Masala: Combine coarsely chopped cloves from 1 head of garlic, 3 tbsp each of yogurt and lemon (or lime) juice, 1 tsp each of cumin, tumeric, coriander, curry powder or garam masala, 2 tbsp each of chopped cilantro and mint, seeds of 5 cardamom pods, 1/3 c olive oil, salt and fresh ground pepper to taste. Marinate 30 minutes to overnight. Especially good on kebabs, chicken breasts and jumbo shrimp (in their shells).
Teriyaki: Combine 1/4 cup each of soy, toasted sesame oil, dry sherry (or rice wine), 2 tbsp sugar, 3 chopped green onions, 3 chopped garlic cloves, and 1-2 tsp grated fresh ginger. Marinate for up to 2-3 days. Use on any meat, poultry or fish.
Other Stuff:
Balsamic Vinegar: great sprinkled lightly over lamb, duck or other rich meats.
Salsa: make your own using cilantro, cumin, chopped onions, etc. or add these to any basic salsa.
Pesto: combine pesto with diced tomatoes for a marinade.
Caper mayonnaise: add capers and chopped garlic to mayo as a side dip for grilled vegetables or a rub on poultry.
Tandoori paste: smear on chicken or lamb for an exotic taste.
Hoisin sauce: use to glaze chicken, duck, lamb or pork and use for dipping.
Rubs:
These are best for long cooking foods that are fatty enough to hold their moisture. The spices permeate the meats and can be used hours before you cook or just before depending on the intensity of flavor desired. Any dry rub can be turned into a paste by adding oil, vinegar, yogurt, fruit juice or whatever liquid you desire.
Cajun (Dry): Combine 2 tbsp paprika, 1 tbsp each of cumin, thyme, onion powder, garlic powder and oregano, 1 tsp each of fresh ground black pepper, cayenne, and salt to taste.
Texas (Dry): Combine 2 tbsp paprika, 1 tsp each of thyme, mustard powder, garlic powder, salt, chili powder, and a pinch of powdered ginger.
Mediterranean (Paste): Combine 5 chopped garlic cloves, 3 tbsp chopped sage leaves, 1 tsp fennel seeds, 1 tbsp chopped italian parsley, 3 tbsp virgin olive oil, 1 tbsp balsamic vinegar, 1 tbsp ouzo (optional), salt, and fresh ground pepper to taste.
Chili (Paste): Combine 5 chopped garlic cloves, 4 tbsp chili powder, 1 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp dried oregano, 1/2 tsp salt, and 2-3 tbsp beer and/or orange (lemon or lime) juice.
Chutney-Mustard (Glaze): Combine 3 tbsp mango chutney, 2 tbsp Dijon mustard, 1 tbsp orange marmalade, several drops of hot sauce, and lemon or lime juice. Use to glaze chicken or meat within the last 10 minutes of cooking time.
Scenting the Smoke:
Bunches of dried herbs such as bay leaves, thyme, rosemary, sage, fennel and lavender.
Cinnamon sticks, cloves, star anise or camelia leaves give an exotic aroma to foods.
Aromatic wood chips such as grape cuttings, mesquite, apple or cherry need to be soaked for 30 minutes in lukewarm water prior to tossing on the coals. |
