Martha Stewart's Marinades

From Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook (2008)

Marinating Time Guidelines:

Shellfish: 20 minutes
Fish Fillets: 30 minutes for thin and flaky; 1 hour for thick and fatty
All Other Meats: 6-24 hours
*of course, can be used for veggies too ;-)

[introductory notes below by Martha]

FRESH HERB AND GARLIC MARINADE
This marinade is especially good with chicken and lamb, imparting bright flavor and helping keep the meat moist

Whisk together 1 c. extra virgin olive oil; 1 c 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 tsp. coarse salt; and 1 tsp freshly ground pepper in a nonreactive dish.  Makes enough for 2 1/2 lbs. meat or fish plus more for brushing.  Refrigerate until ready to use, up to 1 day.

THYME, SHALLOT AND LEMON MARINADE
This French-style marinade pairs nicely with almost anything, particularly shellfish and fish fillets

Whisk together 3 tblsps. fresh lemon juice; 3 tblsps. dry white wine; 2 tblsps. extra virgin olive oil; leaves from 1 bunch fresh thyme (12-15 springs); 2 thinly sliced shallots; and 1 lemon, sliced into 1/4 in. rounds, in a shallow nonreactive dish.  Makes enough for 2 lbs; refrigerate same as above.

ROSEMARY BALSAMIC MARINADE
This goes remarkably well with steak.

Whisk together 1/2 c. balsamic vinegar; 2 tblsps. extra virgin olive oil; 6 coarsely chopped garlic cloves; 6 coarsely chopped rosemary sprigs; and 1/2 tsp. freshly ground pepper in a shallow nonreactive dish.  Makes enough for 2 lbs; refrigerate up to 3 days.

SPICY HOISIN MARINADE
This Asian-inspired marinade pairs perfectly with pork (but can also be used with any meat), turning into a sticky, spicy sweet glaze when cooked

Whisk 1/4 c. soy sauce; 1/4 c. packed dark brown sugar; 2 tblsps. sherry vinegar; 2 tblsps. fresh orange juice; 2 tblsps. hoisin sauce; 2 tblsps. freshly grated ginger; 2 minced garlic cloves; 2 scallions, white and green parts thinly sliced (chop one extra for garnish); 1 tblsp. dry mustard; 1 tsp. crumbled dried chile or red pepper flakes; and finely grated zest of 1 orange in nonreactive bowl.  Cook meat as desired, basting with marinade during 1st half hour of cooking to create a glaze.  Makes enough for 2 1/2 lbs.; refrigerate up to 3 days.

INDIAN YOGURT MARINADE
[note omitted because it refers only to another recipe in the book]

Toast 1 tblsp. plus 1 tsp. coriander seeds, 1 tsp. fennel seeds; 2 tsps. mustard seeds, and 2 green cardamon pods in a dry skillet over medium heat until they darken slightly and become fragrant, about 1 1/2 minutes.  Grind to fine powder in a spice grinder (or clean coffee grinder), then puree in a blender with 6 coarsely chopped garlic cloves, 2 tsps. coarse salt, finely grated zest and juice of 2 limes, 4 coarsely chopped small fresh chiles (abt. 2 tblsps.), 1 coarsely chopped small medium white onion (abt. 1 c.), and 1/2 c. plain yogurt to form a smooth paste.  Transfer to a nonreactive dish.  Makes enough for 1 lb.; refrigerate for up to 3 days.

SPICE PASTE
This garlicky paste, made with dark-brown sugar and spicy chile powder, imparts much flavor as well as color to grilled meat

In a bowl mix 2 tblsps. each paprika, ancho chile powder and dark brown sugar; 1 tblsp. plus 1 tsp. coarse salt; 2 tsps. dried oregano (preferably Mexican); a pinch of ground cinnamon; 5 minced garlic cloves; and 1/4 to 1/2 c. sunflower or other neutral tasting oil.  Refrigerate until ready to use, up to 2 days.  Makes enough for 2-3 lbs.