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Entries tagged with 'marinades'

Marinated Rainbow Chard from 'Franny's'

Cook the Book Kate Williams Post a comment

I often forget that vegetables perform just as well as proteins in a marinade, taking on new, deeper flavors as they rest with the chosen dressing. In fact, mild greens like swiss chard often taste best when paired with sharp and tangy sauces. This marinated rainbow chard recipe from the Franny's cookbook is a perfect example. More

Marinated Rainbow Chard from 'Franny's'

Serious Eats Kate Williams Post a comment

I often forget that vegetables perform just as well as proteins in a marinade, taking on new, deeper flavors as they rest with the chosen dressing. In fact, mild greens like swiss chard often taste best when paired with sharp and tangy sauces. This marinated rainbow chard recipe from the Franny's cookbook is a perfect example. More

Grilling: Steak Banh Mi

Serious Eats Joshua Bousel 1 comment

Need uses for over-purchased fish sauce? Same here. Mix it with sugar, shallots, garlic, and black pepper to make this sweet and salty marinade, which imparts a lot of flavor on thinly sliced sirloin tip for this killer banh mi. More

Seriously Asian: Korean Meat Marinades

Seriously Asian Chichi Wang 7 comments

Whenever I go out for Korean barbecue—the style of cooking where your meat is grilled tableside beneath giant exhaust vents—I always wish the marinated meats were less sweet and much spicier. Bulgogi, in particular, is usually too sweet. Here are marinades you can make at home with pear juice, soy sauce, sugar, minced garlic, sesame oil, mirin, and if you want a spicy kick, add gochujang too. More

Korean Meat Marinade (Spicy or Non-Spicy)

Serious Eats Chichi Wang 3 comments

Serious Heat: The Great Spicy Marinade Debate

Serious Heat Andrea Lynn 18 comments

While I haven't seen it but was alerted to a repeat of Heston Blumenthal's BBC cooking show, In Search of Perfection, during which the British chef was developing the perfect chicken tikka masala recipe. Blumenthal, chef/owner of the three-Michelin-starred Fat Duck restaurant, placed chicken breasts in an MRI machine to see the effects of marinade penetration to the meat. The chicken scan determined that the best way to infuse the meat with spices is by using a yogurt-based marinade. More

Serious Heat: My Love for Mojo Sauce

Serious Eats Andrea Lynn 8 comments

My first introduction into the wonder of mojo sauce was one of the early seasons of Top Chef, where a contestant (the always entertaining, Howie from the Miami season) braised pork shoulder in a mojo sauce to rave reviews. But that's only the beginning of mojo, which I've discovered since then has many uses and variations. Mojo does triple-duty as a fiery marinade, a condiment, and as a tenderizer for meats, seafood and poultry. More

Grilling: Butterflied Leg of Lamb

Serious Eats Joshua Bousel 6 comments

[Photograph: Joshua Bousel] Between brisket and the forthcoming turkey, I was able to get in a nice big leg of lamb, one of my favorite large cuts of meat. Seemingly designed for the grill, a butterflied leg of lamb comes... More

Serious Heat: Moroccan Chermoula, an Underrated Hot Sauce-Marinade-Paste

Serious Eats Andrea Lynn 3 comments

Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. Chiles and fresh produce are everywhere in Morocco, including this serene scene on the edge of the Atlas Mountains. Do you need to rev... More

Dinner Tonight: Grilled Pork Chops Marinated in Mojo

Serious Eats Blake Royer 3 comments

This "mojo" sauce has nothing to do with the word for magic touch, but you could have fooled me: this is one of the most delicious marinades I've had in ages. The recipe comes from Our Latin Table, and describes... More

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