Emeril Lagasse's Marinade
"I am known as the "Marinade Queen" in some circles, but I have to give credit where it is due....Yes,I got this recipe from an Emeril cookbook, and it is the ONLY marinade recipe that I (and several other people)will use now."
photo by Outta Here
- Ready In:
- 5mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 cup dry sherry (I use wine) or 1 cup dry red wine (I use wine)
- 1⁄2 cup soy sauce
- 1⁄4 cup brown sugar
- 2 tablespoons cajun seasoning or 2 tablespoons creole seasoning
- 2 tablespoons garlic, minced
- 2 tablespoons tomato paste (approximately) or 1/4 cup ketchup (approximately)
- 1 teaspoon black pepper
directions
- Mix all ingredients and marinade desired meat -- Sit back, Enjoy, and wait for the rave reviews -- Believe me there will be some -- .
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Reviews
-
I used this marinade on steaks before grilling them. The marinade gave a slight zing to the meat that really enhanced the flavor. This recipe will be used again and again. Made for PAC Fall 08. -
First off, I don't understand someone leaving a mediocre review because they didn't have all of the ingredients to make this recipe and then blamed the recipe because it was too much work having to make the seasoning. ?<br/><br/>That said, this is so easy-it took about 5 minutes to whip up- and the outcome is great. I used the sherry version and marinated some split game hens, which I then cooked in a rotis grill basket. I boiled down the remaining marinade and basted the hens with it during the last 10 minutes of cooking. Great flavors! Sweet and salty with a bit of heat from the creole seasoning. Going to try this with the red wine option on some pork or beef later. -
I was on the fence with this one. It was good, but not fantastic! Used it on chicken. I never have cajun or creole seaoning on hand, so I used a receipe from this site. A little to much work as far as I am concerned. Sorry I couldn't be more positive!! -
I used this on some chicken breasts that we later grilled. Very nice marinade. Easy. It was just a touch salty for me, but I think that was the soy sauce. I think next time I will use low sodium soy sauce. I used part wine & part sherry. Thank you very much for the recipe. -
Fantastic marinade!! I used the red wine and ketchup options. The flavor here was mouthwatering. I used a pork tenderloin, but I think it would be more over the top with a nice cut of beef. I was afrais the soy sauce would overpower the other ingredients as it has a habit of doing, but it doesn't. Everything melds together to create an exquisite taste. This is a not to be missed.
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RECIPE SUBMITTED BY
As a stay at home mom of four children (ages 10-2) I find myself to be constantly on-the-go. Soccor games, cub scouts, school plays, and so forth can really keep a person going....For relaxation I like to do counted cross stitch, but for fun I LOVE to cook and try new recipes...I often hear "Oh no, mom's experimenting again." I like to have my kids "help" in the kithen, so often we have "crunchy" scrambled eggs, and so forth...(You get the picture). Mom was never much of a cook, I grew up thinking mashed potatoes came from a box and gravy came from a jar....I don't even want to go to where tomato sauce came from...(Yes, Heinz..LOL) I don't know where my love of cooking came from, as I remember my sister recently saying..."this is really good, I don't remember you ever being a good cook before."
