DIY Marinades

Marinades are a great way to add extra flavor to your vegetables, chicken, kebobs, or just about anything on the grill.  Chef Jessica Tijerina shows us how easy it is to make marinades at home.

Mexican Marinade
Yield: Marinade for 1-pound meat, meat substitute or vegetable

1 cup olive oil
2 garlic cloves, peeled and sliced
1 chipotle pepper in adobo sauce (less or more for desired heat, if you want it hotter, dice it up!)
2 teaspoons Mexican oregano
1 bay leaf
*Substitute garlic, chipotle, oregano, and bay leaf for 1 tablespoon Tijerina Carnitas Spice Blend
Zest of ¼ of an orange
Juice of 1 orange
¼ cup white vinegar

  1. Add all ingredients to a *jar with a tightly fitted lid and shake until well combined and oil and acid are emulsified. Oil and acid are not separated, and mixture is cloudy.
  2. Pour over product you want to marinate for a minimum of 2 hours, maximum 24 hours.
  3. Remove from marinade prior to cooking.

*You may pulse ingredients into a food processor or blender if you wish. The above recipe is the quick and simple version. If you process and make into a paste, the final product will be very spicy as you will have chopped up the chipotle pepper, which is spicy!

 

Southeast Asian Marinade
Yield: Marinade for 1-pound meat, meat substitute or vegetable

1 cup oil (canola, peanut, avocado, etc.)
Juice of 2 limes
½-inch ginger, sliced or zested
1 garlic clove, peeled and sliced
1 Thai chile sliced
1/4 teaspoon fish sauce
¼ teaspoon sesame oil
¼ cup soy sauce
½ teaspoon sugar

  1. Add all ingredients to a *jar with a tightly fitted lid and shake until well combined and oil and acid are emulsified. Oil and acid are not separated, and mixture is cloudy.
  2. Pour over product you want to marinate for a minimum of 2 hours, maximum 24 hours.
  3. Remove from marinade prior to cooking.

*You may pulse ingredients into a food processor or blender if you wish. The above recipe is the quick and simple version. If you process and make into a sauce, the final product will be very spicy as you will have minced and infused the chiles. Very spicy!

Southeast Asian Inspired Bowl
Yield: 4 bowls

5 cups cooked rice, divided into 4 bowls
1 tablespoon oil
1 lb Southeast Asian marinated chicken
1 medium carrot, julienned or shredded
4 green onion, sliced
½ cup cilantro, de-stemmed, rough chopped
4 radishes, sliced
1 Lime, cut into wedges
*Optional:  Pork floss, scrambled egg

  1. In a medium pan over medium high heat add oil and sauté the marinated chicken until fully cooked or internal temperature reaches 167 degrees.
  2. Remove from heat and thinly slice or chop. Divide into 4 bowls.
  3. Garnish bowls with remaining ingredients: carrot, onion, cilantro, and radish.
  4. Squeeze a bit of lime over the top.
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