Dry Marinades
Dry Marinades is rated
out of
5 by
1.
Prep Time:
10 minutes
Cook Time:
0 minutes
Servings:
8
Dry mixtures of salt, pepper, herbs and spices rubbed over food several hours before grilling are good flavor enhancers. Rub the meat, poultry or fish lightly with oil before coating it with the marinade. If made with fresh herbs, these marinades keep, stored tightly covered in the refrigerator, up to 3 days. If made with dried herbs, they keep, stored airtight in a cupboard, for several weeks.
Ingredients:
For lamb, beef and chicken:
- 2 Tbs. chopped fresh rosemary or 2 tsp. dried
rosemary - 2 large garlic cloves, minced
- 1 1/2 tsp. salt
- 1 tsp. freshly ground pepper
- Finely grated zest of 1 lemon or lime
For fish:
- 2 Tbs. chopped fresh dill or 2 tsp. dried dill
- 2 tsp. mild paprika
- 1 Tbs. grated lemon zest
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1/4 tsp. cayenne pepper
For pork:
- 2 Tbs. chopped fresh thyme or 2 tsp. dried
thyme - 1 Tbs. chopped fresh sage or 1 tsp. dried sage
- 2 tsp. salt
- 1 tsp. freshly ground pepper
- 1/4 tsp. ground allspice or cloves
- 2 garlic cloves, minced
Directions:
Select the list of ingredients that complements the food you are marinating. In a small bowl, stir together all the ingredients. Each recipe makes about 1/4 cup if made with fresh herbs, enough for 4 to 5 lb. lamb, beef, chicken or pork, or 2 lb. fish.
Adapted from
Williams-Sonoma Kitchen Library Series,
Grilling,
by John Phillip Carroll
(Time-Life Books, 1992).
Rated 5 out of
5
by
MckyB from
Worth every time-consuming minute it takes to make
An awesome dry marinade that takes time to make but totally worth it. Best made with fresh rosemary and
go light on the salt--use about half of what the recipe calls for. Really brings out the flavor of lamb and beef but especially complimentary to lamb. Lip-smacking good!
Date published: 2014-07-15