Around the World Marinade for Beef or Chicken
"I wanted to develop a marinade that was different than what we had been using. I introduced my DH to Tandoori and he loves it. He also loves Asian and Mexican food, so 'Voila'. We used a skirt steak the first time and when there should have been seconds there were none. He wants to try it on chicken next week. Time is for prep time of marinade and minimum marinade time. Cook times will vary with meat selection."
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
1 3/4 cups
ingredients
- 1⁄2 cup oil (olive or canola)
- 1⁄3 cup soy sauce
- 2 tablespoons minced dried onion
- 2 garlic cloves
- 1⁄8 cup lime juice
- 1⁄8 cup lemon juice
- 1⁄4 teaspoon cayenne
- 1⁄4 cup tandoori paste
- 3 tablespoons dark brown sugar (Mexican brown sugar)
directions
- In a food processer or blender, put in oil, soy sauce, onion, garlic, lime and lemon juices, cayenne, tandoori paste, and sugar and puree. In a gallon size zip top bag, put pieces of selected meat and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for at least 1 hour in refrigerator.
- Then grill or broil selected meat to doneness.
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Reviews
-
Made this for boneless chicken thighs to cook in "Cameron Stovetop Smoker" (great product!!) and used cherry wood chips and a few dried apricots that were REALLY dried. Used sweet(thick)soy sauce, and fresh onion instead of dried and only used 2 T. tandoori paste (more a BBQ dinner than Indian tonight.) I also put in about 2 T. blueberry liqueur (just because it was taking up space in the cupboard.) Next time I'll marinate longer but it was a last minute thing! Basted the chicken and cooked theem in smoker 30 minutes, then basted again and finished in oven for 15 min. Great!
RECIPE SUBMITTED BY
We have lived the last 5 years in a small West Texas town that we like to affectionately refer to as "Cow Town USA". There are more cows to people by like 50,000 to one. Really!! Not joking on this one.
My favorite cookbooks are local/regional cookbooks from all over the world, with an emphasis on ones published by women's groups, churches, and student associations as they tend to give a more local flair and cultural taste.
I also rely heavily on the old "red checked" Better Homes and Gardens for good old fashioned recipes and recipe conversions, substitutions and cook times for various items. I also use a cookbook published by our old electric company, SPS, for good ol' Texas Panhandle cooking.
I would love to go to culinary school someday. My DH says I'm the best non-"chef" chef he knows. Aaahhhh....ain't he just the sweetest...sigh.
I love cooking, of course. I love to learn new things in or out of the kitchen. I read, play crosswords and other puzzles, paint, crochet, cross-stitch and other needle work. I really love playing with polymer clay! I love to study religion and spirituality formally and would love to learn more and possibly take holy orders in the future.
We have 3 four-legged children that are like little floor sweepers when I cook. Don't have to worry about the troublesome food, they don't like them.
One of the things I hate is when you need a specialty ingredient and our little small town stores just don't know what you're talking about. We now have a Walmart, so I have access to a wider variety of produce and ingredients. It is really nice. I could hardly stand it when I would ask our grocer about leeks and he'd point me to the green onions. We had some discussions about the difference let me tell you. Not to worry anymore! Walmart has them all the time.
