Thyme Shallot And Lemon Marinade Recipes

LEMON GARLIC CHICKEN THIGHS

Steps:

• CHICKEN STOCK MIXTURE: In a medium bowl, combine chicken stock, lemon juice, olive oil, lemon zest, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. In a gallon size Ziploc bag or large bowl, combine chicken and CHICKEN STOCK MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Heat canola oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Serve immediately.

THYME, SHALLOT, AND LEMON MARINADE

Steps:

• Whisk together juice, wine, and oil in a shallow nonreactive dish. Arrange meat or fish in a single layer in dish; turn to coat. Evenly scatter thyme, shallots, and lemon slices over fish. Cover; refrigerate, turning meat occasionally.
• Remove meat or fish from refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.

THYME, SHALLOT, AND LEMON MARINADE

Steps:

• Whisk together 3 tablespoons fresh lemon juice, 3 tablespoons dry white wine, 2 tablespoons extra-virgin olive oil, leaves from 1 bunch fresh thyme (12 to 15 sprigs), 2 thinly sliced shallots, and 1 lemon, sliced into 1/4-inch rounds in a shallow nonreactive dish. Makes enough for 2 pounds of meat or fish. Refrigerate until ready to use, up to 1 day.

GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE

Steps:

• Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
• Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
• Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
• Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
• Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

LEMON HERB MARINADE

Steps:

• In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
• Remove meat from marinade; discard marinade. Cook meat as desired.

THYME LEMONADE

Steps:

• In a medium saucepan, bring sugar, thyme, and 1 cup water to a boil; stir until sugar is dissolved, about 2 minutes. Stir in lemon juice, gin (if using), and 6 cups cold water; strain into a large pitcher. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice, garnished with thyme sprigs, if desired.

SALMON FILLETS WITH LEMON-THYME SAUCE

Steps:

• Preheat oven to 375°F. Arrange salmon on baking sheet and season with salt and pepper. Bake until just cooked through, about 20 minutes.
• Meanwhile, boil next 5 ingredients in heavy medium saucepan over high heat until mixture is reduced to generous 1/2 cup, stirring occasionally, about 12 minutes. Strain sauce into heavy small saucepan, pushing hard on solids to release as much liquid as possible. Set saucepan over very low heat and whisk in butter 1 piece at a time. Whisk in lemon juice; season sauce to taste with salt and pepper.
• Transfer salmon to plates. Spoon sauce over and serve.