RIB-EYE MARINATED IN GARLIC, CHILES AND OREGANO
"Rib-eyes are flavorful enough that they don?t need more than salt and coarse black pepper, but they can also stand up to big flavors such as fresh chiles and garlic," says Bobby.
Provided by Bobby Flay
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Stir together the garlic, chiles, oregano and canola oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
- Preheat a grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper.
- Grill the steaks until slightly charred and an instant-read thermometer registers 130 degrees F for medium rare, about 4 minutes per side. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Cut off the bone and cut into 1/2-inch-thick slices.
HOMEMADE SPICY HOT SAUCE
I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. -Carolyn Wheel, Fairfax, Vermont
Provided by Taste of Home
Time 55m
Yield 5 half-pints.
Number Of Ingredients 11
Steps:
- Cut habanero and serrano peppers in half; discard stems and seeds. In a bowl, combine arbol chiles and enough boiling water to cover. Let stand, covered, 10 minutes; drain., Meanwhile, in a well-ventilated area, fill a 6-qt. stockpot three-quarters with water; bring to a boil. Add carrots, onion and garlic. Return to a boil; cook until soft, 20-22 minutes. Remove with a slotted spoon to a bowl. Add peppers to stockpot; return to a boil. Boil 1 minute; drain. Place water, vinegar, lime juice, salt and pepper in a blender. Add vegetables; cover and process until smooth. Return to stockpot; bring to a boil., Carefully ladle mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GARLIC-RED PEPPER MARINADE
Probably my favorite marinade for pork. I got this recipe from Food & Wine a very long time ago. It's a staple during grilling season.
Provided by P48422
Categories Low Protein
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Use immediately or cover tightly and refrigerate for up to a week.
- For beef, pork and all poultry.
GARLIC SERRANO PEPPER MARINADE
This marinade is excellent with chicken, but works well with fish or steak too. If you like garlic, this will flavor your choice of meat quite well. We use it for kabobs often and those who partake comment on the marinade every time.
Provided by CAREBEARCOOKING
Categories Very Low Carbs
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cover or bag chicken, fish or steak and marinate for a minimum of 30 minutes.
- 6 servings.
SERRANO CHILE-RUBBED ROAST CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Marinate the chicken: Put the chicken in a large zip-top bag with the beer and vinegar. Seal and refrigerate at least 6 hours or overnight.
- Make the spice rub: Pulse the garlic, oregano, olive oil, serrano chile, cumin seeds, paprika, 2 teaspoons salt and 1 teaspoon pepper in a mini food processor to make a paste. (If you don't have a mini food processor, finely chop the garlic, oregano and chile, then whisk in the spices and olive oil.)
- Remove the chicken from the marinade and pat dry with paper towels. Rub all over and under the skin with the spice rub, put on a rack set on a rimmed baking sheet and let sit at room temperature 30 minutes. Preheat the oven to 350 degrees F.
- Brush the chicken lightly with olive oil and roast until slightly golden, 30 minutes. Increase the oven temperature to 450 degrees F and continue roasting until the chicken skin is golden brown and crisp and a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 more minutes. Remove the chicken from the oven, brush the skin with the pan drippings and let rest 10 minutes. Transfer to a platter and season with salt.
BEEF TENDERLOIN MARINADE
Use this beef tenderloin marinade on a 3- to 4-pound tenderloin before cooking. It's worth the wait.
Provided by Carley
Categories Marinades
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk sherry vinegar, molasses, red wine vinegar, olive oil, garlic, serrano pepper, soy sauce, rosemary, sage, thyme, salt, and pepper together in a medium bowl until well combined. Let sit until flavors have melded, about 1 hour.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 12.2 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 264.4 mg, Sugar 7.7 g
CREAMY CILANTRO CHICKEN WITH A KICK
This simple marinated chicken recipe is filled with zesty flavor and a bit of a kick from the chile. Everyone will love it!
Provided by NANCHE30
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
- Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
- Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
- Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
- Place chicken onto a serving plate, and pour the sauce over it to serve.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 6.5 g, Cholesterol 41.6 mg, Fat 13.6 g, Fiber 1 g, Protein 13.3 g, SaturatedFat 9.3 g, Sodium 494.8 mg, Sugar 3.5 g
BLACK PEPPER MARINADE
Make and share this Black Pepper Marinade recipe from Food.com.
Provided by QueenJellyBean
Categories < 15 Mins
Time 10m
Yield 1/4 cup
Number Of Ingredients 8
Steps:
- Mix all ingredients except the pepper in a blender or food processor.
- Add pepper and stir do not blend.
- Pour into a ziploc bag or glass dish for marinating.
- Do not make ahead. Make fresh as you need it. Meat is ready to grill in 20 minutes.
- Enough for 4-6 breasts or chops, 1-2 steaks.
Nutrition Facts : Calories 786.2, Fat 55, SaturatedFat 7.2, Sodium 3523.6, Carbohydrate 74.4, Fiber 4.4, Sugar 55.4, Protein 3.3
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20 SPICY SERRANO PEPPER RECIPES - HALF-SCRATCHED
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- Serrano Hot Sauce. If you like extra heat then this Serrano Hot Sauce recipe by Mexican Please is for you! Made with serrano peppers and tiny fiery habanero pepper this hot sauce is perfect for topping your tacos, burritos and enchiladas.
- Smashburgers With Charred Serrano-Blue Cheese Butter. These Smashburgers With Charred Serrano-Blue Cheese Butter by Chili Pepper Madness taste as awesome as they look.
- Spicy Serrano Pepper Chimichurri Sauce. Elevate any meal with this Spicy Serrano Pepper Chimichurri Sauce by Marley’s Menu. With its fresh punch of bold flavor, you can use it as a marinade or simply pour it over any dish for a vibrant finish.
- Smoked Turkey Chili with Serrano Peppers. Impress your family and friends with this indulgent Smoked Turkey Chili with Serrano Peppers by Vindulge. This delicious version made with smoked ground turkey, white beans, serrano pepper and beer is a whole new level of awesomeness.
- Restaurant-Style Salsa. This amazing Restaurant-Style Salsa by Once Upon a Chef will quickly become one of your staples. In this recipe tomatoes, onions, garlic and whole serrano peppers are roasted which intensifies their flavor and adds a touch of smokiness.
- Hamachi Crudo. Hamachi Crudo by Plaitings and Pairings is a delicate Japanese appetizer made from raw yellowtail fish. In this dish, thin slices of yellowtail fish are arranged on a serving platter, drizzled with soy and yuzu dressing and finished with a sprinkle of lemon zest, serrano peppers and sea salt and garnished with sesame seeds, red onions and cilantro.
- Serrano Cucumber Margarita. This Serrano Cucumber Margarita by Running to the Kitchen is hot! This spicy and refreshing cocktail is made with a mix of tequila, fresh serrano peppers, cucumbers, lime, agave and black Hawaiian lava salt.
- Spicy Guacamole. You will love this Spicy Guacamole by Natasha’s Kitchen made with serrano peppers. This delicious ultimate party appetizer lights a small fire in your mouth forcing you to eat it slowly and savor each bite.
- Spicy Tomato Gazpacho. This healthy vegan Spicy Tomato Gazpacho by Simply Quinoa is light, cool and very refreshing. Make this simple flavorful soup in a blender in under 10 minutes with fresh tomatoes, cucumbers, bell pepper, serrano pepper, red onion and fresh basil and parsley.
- Mexican Chiles Toreados. Try this authentic Mexican Chiles Toreados by Chili Pepper Madness. In this simple tasty recipe, jalapeno and serrano peppers are simply blistered and fried up in a hot pan with a touch of salt and lime.
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