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.

"LOCKED LIKE LOHAN" LEMONADE

2 oz.  Citron Vodka * 

                        or

1 oz. Citron Vodka + 1 oz. Cucumber Vodka**

2 oz. Fresh Lemonade or Quality Store Brand Lemonade,***  sweetened

2 oz. Tonic Water (diet or regular)

Fresh Mint - (lemon mint or orange mint if avail.)

Ice

Glass (preferably made from sea jasper)

Peace and Quiet

Muddle mint in bottom of sea jasper glass.  Add ice.  Pour in the sweet nectar, then add lemonade, then add tonic.  Stir.  Mix in peace and quiet, and enjoy.  But, watch out for any roaming black guys -- they might try to take your glass!

* - try Cupcake Lemon Chiffon Vodka if it can be found (disc.), or 360 Degrees

** - try Crop Cucumber Vodka, or 360 Degrees or Hangar One

*** - try Newman's or Simply Lemonade