DESTINATION MARINATION

Put down the Worcestershire and step away from the garlic powder. 

Try something new.  If you say no to meat, substitute tofu, tempeh or your vegetable of choice, just increase marinade time to impart the most flavor. 

CITRUS HERB MARINADE

1 ½ - 2 lbs chicken or pork

2-3 cloves fresh garlic, smashed

2 tsp fresh thyme or 1 tsp dried thyme

3 whole sprigs fresh rosemary (best to not sub dried rosemary, ever.)

Zest from one small lemon

1-2 tbsp fresh lemon juice

1 tsp salt

¼ cup olive oil

Add all ingredients to large sealable plastic bag (i.e. Ziploc). Taste marinade and adjust seasonings if need be.  Make sure meat is well covered and refrigerate at least 30 minutes and up to 2 hrs.  If you can, move the bag around every so often to be sure the marinade is coating the meat evenly.

COOKING PREPARATION:

Marinated meat

½ cup chicken stock

½ cup dry white wine- sauvignon blanc or pinot grigio (optional)

1. Heat skillet or frying pan to medium high and add 1-2 tbsp olive oil

2. Add chicken to pan and sear for 2 minutes or until bottom is lightly browned, reserve smashed garlic, rosemary sprigs and remaining marinade.

3. Turn over and cook second side another two minutes.

4. Add garlic and sauté until lightly browned.

5. Add remaining marinade, rosemary and wine (if using) and raise heat until wine reduces.  Once wine reduces, add stock, lower heat to simmer and cover.

6. Cook chicken until internal temperature reaches 165 degrees F or until juices run completely clear. Cook pork until internal temperature reaches 145-150 degrees F.  Juices may be lightly pink.  Check liquid in pan as you’re cooking and replace ½ cup at a time if the liquid cooks off.

7. Season with salt and pepper to taste and add a few slices of lemon before serving

QUICK TIP:

Zest is the best way to impart citrus flavor since all the essential oils from the fruit are contained in the skin.  Oranges and lemons are ideal for chicken, pork and fish dishes.  Just be sure to grate only the zest and not the white pith.  Pith equals bitterness.  Not what you’re going for. 

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SIMPLY SMOKEY MARINADE

 

1 ½ - 2 lbs chicken or pork

1 cup buttermilk

1 tbsp smoked paprika

1 tsp salt

Whisk together buttermilk, paprika and salt.  Taste marinade and adjust seasonings if need be. Add all ingredients to large sealable plastic bag (i.e. Ziploc).  Make sure meat is well covered and refrigerate at least 30 minutes and up to 2 hrs.  If you can, move the bag around every so often to be sure the marinade is coating the meat evenly.

COOKING PREPARATION:

Marinated meat

½ cup chicken stock

½ cup dry white wine- sauvignon blanc or pinot grigio (optional)

1. Heat skillet or frying pan to medium high and add 1-2 tbsp olive oil

2. Blot chicken with paper towel so it’s not dripping wet and set aside

3. Add chicken to hot pan and sear for 2 minutes or until bottom is lightly browned

4. Turn over and cook second side another two minutes.

5. Add wine (if using) and raise heat until wine reduces.  Once wine reduces, add stock, lower heat to simmer and cover.

6. Cook chicken until internal temperature reaches 165 degrees F or until juices run completely clear. Cook pork until internal temperature reaches 145-150 degrees F.  Juices may be lightly pink. Check liquid in pan as you’re cooking and replace ½ cup at a time if the liquid cooks off.

7. Season with more paprika, salt and pepper to taste.

QUICK TIP:

Smoked paprika is available at most grocery stores, especially in the bulk spice aisle.  Be aware that some smoked paprika is super spicy, so use sparingly if you’re not into that.

 If smoked paprika isn’t available to you, try to find liquid smoke or smoked hot sauce as a substitute.  You can usually find this in the same aisle as bottled barbeque sauces.  Just pick one with the least amount of ingredients/preservatives and add 1 tsp at a time until since this stuff is potent.   

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SPICED UP MARINADE

2 pounds boneless beef sirloin, flank or pork (1 ½ -2 inches thick)

3 cloves garlic

2 tsp smoked paprika

1 tsp ground turmeric

1 tsp ground cumin

½ tsp cayenne

1 tsp salt

1/3 cup red wine vinegar

1/2 cup olive oil

In the food processor bowl fitted with standard blade or blender, puree garlic, paprika, turmeric, cumin, cayenne, salt, vinegar and olive oil. Taste marinade and adjust seasonings if need be.  Add marinade to meat and coat evenly in sealable bag (i.e. Ziploc) and refrigerate at least 2-4 hours  If you can, move the bag around every so often to be sure the marinade is coating the meat evenly.

This recipe works well with this particular cut of beef since it tends to be a bit tougher than tenderloin cut (filet mignon).  Be sure not to marinate much longer than a few hours since we’re using vinegar, which is very acidic.  Acids will break down the tough tendons, which is a great method for tenderizing the meat.  But, too much time in the acid can cause the meat to break down too much and result in mushy meat.  If you want to marinate the meat overnight, reduce the amount of acid to 2 tbsp or so to be on the safe side.  This marinade can be used for chicken, but limit the marinade time to 30 min – 1hr.  

COOKING PREPARATION:

1. Heat grill to medium

2. Grill meat 3-4 minutes per side until internal temperature reaches 125-130 degrees F. (rare-medium rare)

3. Tent meat with foil (don’t cover tightly!) Let meat rest for 10-15 minutes before slicing so that all the juices can redistribute inside the meat. 

If you slice too soon, all the juice will end up on your cutting board and the meat will dry out fast.  Be patient.  It’s worth it.

QUICK TIP:

Most recipes will give you an estimated cooking time, but conditions will always vary.  All ovens and grills are not made equal and cuts of meat may be larger to smaller then what a recipe calls indicates.  For accurate preparation, always cook meat based on internal temperature and use the clock as a guide.

Enjoy!
MJM

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