HERB AND GARLIC MARINADE
This basic marinade imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and soft cheeses. The marinade doesn't work well as a sauce, so discard it before cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup, enough for 2 1/2 pounds of meat or fish
Number Of Ingredients 7
Steps:
- Whisk together ingredients in a nonreactive dish. Arrange meat in dish; rubwith marinade. Cover; refrigerate forlength of time specified below, turning meat occasionally.
- Removemeat from refrigerator; let it come to a cool room temperature beforecooking. Remove meat from the marinade; discard the marinade. Usinga paper towel, wipe off any large piecesof herbs or garlic from meat. Seasonmeat with salt and pepper.
- Cook meat as desired. Garnish withherbs; serve with lemon wedges.
VEGGIE KABOBS WITH HERB AND GARLIC MARINADE
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour Marinade over vegetables. Cover and refrigerate for 2 hours.
- Preheat an outdoor grill to medium heat.
- Remove vegetables from the Marinade, reserving Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally.
- Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.
GARLIC AND HERB STEAK MARINADE
Provided by Food Network
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Add the parsley, mint, thyme, garlic, scallions, lemon zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the bowl of a food processor. Process until finely chopped. With the machine running, drizzle in enough olive oil to form a loose paste. Use as a marinade for flank or skirt steak, wiping off excess before grilling.
FRESH HERB AND GARLIC MARINADE
Categories Garlic
Number Of Ingredients 0
Steps:
- Whisk together 1 cup extra-virgin olive oil, 1 cup coarsely chopped mixed fresh herbs (such as oregano, thyme, savory, flat-leaf parsley, and rosemary; chop extra and reserve for garnish), 12 coarsely chopped garlic cloves, finely grated zest of 2 lemons, 1 1/2 teaspoons coarse salt, and 1 teaspoon freshly ground pepper in a nonreactive dish. Makes enough for 2 1/2 pounds meat or fish plus more for brushing. Refrigerate until ready to use, up to 1 day.
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- In a medium mixing bowl whisk together olive oil, lemon juice, basil, parsley, oregano, rosemary, thyme, and garlic. Season with salt and pepper to taste (I use a scant 1 tsp salt and pepper, not included in nutrition estimate).
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