Ingredients
- Most of these marinades can be either used fresh or you may choose to sauté the ingredients for a slightly fuller flavor. Either way, I hope you enjoy these as much as I have!
- wine AND sage MARINADE:
- 2 tablespoons olive oil
- 1/4 cup minced onion
- 2 teaspoons minced garlic
- 1/2 cup red wine
- 3 tsp beef bullion
- 1/4 cup grated parmesan cheese
- 2 tablespoons butter
- 1 tablespoon chopped fresh sage
- 1 teaspoon fresh ground pepper
- 1 1/2 cups water
- 1. Heat the oil in a heavy bottomed saucepan over medium heat. When just smoking hot, add the butter, onion and garlic. Sauté until the onion is a golden brown, about 5 minutes.
- 2. Deglaze the pan with the red wine. Allow the wine to reduce until it is mostly gone, stirring frequently.
- 3. Add the other ingredients and increase flame until mixture boils then reduce heat and simmer for about 5 minutes.
- 4. Pour mixture into container with meat and allow to set at least fifteen minutes before cooking.
- wine AND garlic MARINADE:
- 1 cup of dry red wine
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon minced or crumbled rosemary
- (Soak meat for an appropriate amount of time and apply freely while cooking)
- TERIYAKI MARINADE:
- 1/2 cup soy sauce
- 1/4 cup sake or dry sherry
- 2 tablespoons light or dark brown sugar
- 3 garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 2 tablespoons Asian peanut oil
- (Soak meat for an appropriate amount of time and apply freely while cooking)
- SPICY beer MARINADE:
- 1 teaspoon Tabasco sauce
- 3 tablespoons cider vinegar
- 12-ounce bottle of lager beer
- 1 tablespoon coarse-grained mustard
- 1 tablespoon worcestershire sauce or steak sauce
- 1/2 cup soy sauce
- 2 teaspoons minced garlic
- 2 tablespoons minced onion
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- (Soak meat for an appropriate amount of time and apply freely while cooking)
Description
Http://www.epinions.com/book-review-6B7A-27136E80-39FE16AA-prod3
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