Guest guest Posted August 4, 2004 Report Share Posted August 4, 2004 Hi everyone! I make my own herbal vinegars from herbs that I grow and I would like to turn some of them into marinades. Anyone have any recipes? I figured I just try some, but would love input from anyone who has made their own. Thanks, Trish Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2004 Report Share Posted August 4, 2004 Hi Trish, I don't really use recipes for my marinades, but I sort of follow a formula. I use 1 part acid (lemon juice, herbal vinegars, wine, beers, once in awhile Jack Daniels, things like that), 1 part oil (usually extra virgin olive or Grade A olive since I have it by the gallon for soaping), and 1 part water. Then I pick herbs and spices to suit the end result. If I'm doing something Asian, I pick things like star anise, soy sauce, teriyaki sauce, mirrin (might be an acid, I'm not sure, but it works nice), garlic, gari (pickled ginger), Chinese Five Spice blend, and replace a little of the usual oil with some sesame oil. For a beef marinade I'd use salt, pepper, onion (either fresh or powdered), garlic (same), grilling seasonings (there's about a blue ton out there--Penzeys makes some great ones, so does McCormick's), and a Hungarian blend called Kolbasz that I get from a guy I do market with--yummy stuff, heavy on the paprika. Think he has a website if you're interested--the stuff is very handy and is a good general addition to a marinade or dry rub. See what I mean?? If you want a certain taste at the end you add the spices to get it at the start, like Asian spices for the Asian tastes, for fish use the same things you'd put on it to bake it or in the batter to fry it, and so on. Poultry marinades work well with tarragon vinegar, olive oil, sage, thyme, a little white pepper, etc,etc. I usually don't add much salt if at all (soy sauce does have salt so I don't add any to things that have that in them) until it's time to cook the meat, or sometimes leave it off completely and let the person season to taste. HTH some, Serra trishneill wrote: > Hi everyone! I make my own herbal vinegars from herbs that I grow and I would like to turn some of them into marinades. Anyone have any recipes? I figured I just try some, but would love input from anyone who has made their own. > > Thanks, > Trish > -- Check out my eBay auctions! Sweet prices and nice items Seller ID jadenhaize Heaven on Earth www.angelicprovidence.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2004 Report Share Posted August 4, 2004 Hi Trish, Welcome aboard! I cook every day, pretty much every meal around here - and I love marinades! Here is a basic mustard marinade that'll use your herbal vinegars, and works with most anything ... 2 tablespoons Dijon style mustard 1 tablespoon vinegar (wine or herbal variety) 1/4 cup olive oil 1 tablespoon dried herb(s) of choice or 3 tablespoons fresh dried herb(s) of choice, chopped fine 1 tablespoon water In a bowl whisk together mustard, vinegar, oil, herbs, water. Add salt and pepper to taste. Use this to marinade meats and vegetables (and even some fruits for grilling - for example - peaches). *Smile* Chris (list mom - back to work for me - I can see the light at the end of the coconut co-op tunnel! *lol*) http://www.alittleolfactory.com trishneill [trishneill] Hi everyone! I make my own herbal vinegars from herbs that I grow and I would like to turn some of them into marinades. Anyone have any recipes? I figured I just try some, but would love input from anyone who has made their own. Thanks, Trish Quote Link to comment Share on other sites More sharing options...
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