posted by Jan B 08-20-98 1:17 PM
Dry Marinade-Pork
2 tbsp. chopped fresh thyme or 2 tsp. dried thyme
1 tbsp. chopped fresh sage or 1 tsp. dried sage
2 tsp. salt
1 tsp. freshly ground pepper
1/4 tsp. ground allspice or cloves
2 cloves garlic, minced
Lamb, Beef or Chicken
2 tbsp. chopped fresh rosemary or 2 tsp. dried rosemary
2 lg. cloves garlic, minced
1 1/2 tsp. salt
1 tsp. freshly ground pepper
Finely grated zest of 1 lemon or lime
Fish
2 tbsp. chopped fresh dill or 2 tsp. dried dill
2 tsp. milk paprika
1 tbsp. grated lemon zest
1 tsp. salt
1 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
Select the list of ingredients that complements the food you are marinating.
In a small bowl stir together the ingredients. Each recipe makes about
1/4 cup (1 oz. 30 g) if made with fresh herbs, enough for 4-5 lb. (2-2.5 kg)
beef, pork or lamb, or 2 lb. (1 kg) fish.
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.
Made with fresh herbs, these marinades will
keep if refrigerated, tightly covered, up to 3 days.
Made with dried herbs,
they will keep, stored airtight in a cupboard, for several weeks.