Tag Archives: marinade recipes

Rib Eye Steak with Pineapple Marinade

Give you marinade a tropical twist using pineapple juice for sweetness balanced with little soy for a salty taste. Red Thai chiles  add a little heat countered with the coolness of fresh chopped ginger. It’s so simple to prepare and adds some much flavor to your steak. You could use this marinade with chicken or pork chops just as easily. Enjoy!

From by the bay, wishing you tropical food memories!

Maryann

blog pineapple steak

Rib Eye Steak with Pineapple Marinade

Serves 4

Ingredients

4 rib eye steaks

2 cups pineapple juice

1/2 cup low sodium soy sauce

1/4 cup light brown sugar

2 teaspoons sesame oil

2 tablespoons chopped fresh ginger

3 garlic cloves chopped

1/4 cup chopped scallions

1 fresh thai red chili, chopped ( approx. 1 tablespoon) or 1/2 teaspoon dried red chili flakes

Directions

Combine soy sauce, pineapple juice, sesame oil and brown sugar stirring until sugar dissolves in a large zip-top plastic freezer bag, set in a baking dish.  Add ginger, garlic, chili and scallions. Add steaks. Seal bag, and  massage steaks carefully in the marinade. Chill at least 4 hours or up to overnight, turning occasionally. Remove steak from marinade, discarding marinade. Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or to desired degree of doneness. Let stand 10 minutes before serving.

Optional: Serve with grilled skewers of pineapple and red onion

Moroccan Marinated Lamb Chops

The key ingredient to this marinade is the moroccan spice mixture of ras-el-hanout , a exotic mixture that might include up to 30 ingredients such as  rosebuds, cardamon, cinnamon, nutmeg, allspice, turmeric, coriander, cloves, lavender, ginger, pepper and mace. Obviously, you would want to buy this already prepared. When I first started to cook with this moroccan spice it was hard to find ras-el-hanout but today it’s in many supermarkets and of course readily available on-line.  You can double this marinade and use on leg of lamb as well.  The results are a very flavorful lamb with a minimum of effort.  Enjoy!

From by the bay, wishing you exotic moroccan food memories!

Maryann

blog lambchops

 

Moroccan Marinaded Lamb Chops

Serves 4

Ingredients

  • 12 lamb chops, bone in

for moroccan marinade

  • 1 tablespoon ras-el-hanout
  • 4 tablespoons olive oil
  • 1 lemon, juice and zest
  • 2 cloves garlic, minced
  • 1/4 cup cilantro coarsely chopped

Directions

To make marinade place all marinade ingredients into a food processor and pulse into a paste. Pour marinade into a resealable plastic bag along with lamb chops. Rub paste into chops and keep refrigerated for at least 4 hours .  Bring to room temperature before cooking on grill or in grill pan using a little olive oil a few minutes on each side until done ( depending on thickness and your preference of color).

Serve with greek yogurt or tzatziki sauce – see recipe for tzatziki sauce

http://blog.entertainingbythebay.com/2014/05/greek-mezes/

 

 

 

Dad’s Wild and Crazy Marinade

My dad was the great griller in our family! It was something he enjoyed and I think , he took this role pretty seriously. He always had his hat , apron and tongs at the ready! I smile at the thought of dad coming in and saying what should we grill for dinner today? When it was to be special, it was a flank steak!  My dad would marinate  the steak for hours. We actually are not quite sure what dad had in his marinade.  I actually think he changed it every time he made it. I would try to peek , but it was his secret marinade. We would just call it John’ wild and crazy marinade. It tasted like it had a little bit of everything. I’m sure it even included a splash of scotch from the glass in his hand!  All I know is that those were the best steaks and memories I ever had. That’s the beauty of marinades, it’s the time you could let your freak flag fly a bit with creativity. I , of course ,have tried to recreate dad’s marinade over the years and this is what I’ll share with you in honor of dad and father’s day. I suggest you use this as a jumping off point and play around with your own version of this to create fond food memories for your family and friends this summer.

Happy Father’s Day to my dad and all those cooking dads ( or moms) out there!

 

From by the bay wishing you wild and crazy food memories,
Maryann
blog dad's marinade
Dad’s Wild and Crazy Marinade
2 pound flank steak
1/2 cup olive oil
1/4 cup soy sauce
1/4 cup orange juice
2 tablespoons worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon ground black pepper
2 tablespoons scotch
1/2 teaspoon red chili flakes
2 tablespoons dark brown sugar
Directions
Place all ingredients into a resealable plastic bag, mix well and refrigerator over night. Prepare on grill as you like.