MARTIN´S MARINADES COLLECTION
Aug 31, 2002
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The difference between ordinary and extraordinary is
that little extra.
--Jimmy Johnson

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Hello my friends here at Martin´s International
Recipes and Food Trivia and welcome to all that are
new here. I sincerely hope you enjoy being here and I
strive to create a newsletter that is informative,
fun, and, especially filled with great recipes and
ideas for us all to enjoy making in our prospective
kitchens. Welcome also to everyone that has been
supporting my efforts over the last year or so and
thank you all for your messages and contributions.

I have really enjoyed putting this newsletter together
on the subject of MARINADES. Im right at the moment
in the process of marinating some duck breasts in my
own Asian-style recipe of which I will send to you
separately, soonish. Just the best, (even if I say so
myself, haha).

I am dead beat now as it has really been another tough
week rehearsing the title role of Odysseus in john
Neumieres "Odyssey", for an October premiere at the
Royal Danish Ballet! Every muscle in my body is in
pain, still, you would surely understand this if you
were in the studios to see the process in getting this
mammoth production together. This is perhaps the
largest full scale piece of contemporary dance/theater
that I have been involved in over my career, (and I
have done some seriously big works as a principal
dancer), and I am 41 this month!!!!!!!!!!
HELPPPPPPPPPPPPPP. Just joking and actually I have got
myself into really excellent shape now, so I love this
and not only that, this production is very naked, in
terms of the fact that most of this role is topless
for me and on ocassions practically without any
costuming at all. A great feeling to dance like this
though! Worth every minute of the pain. I will
eventually put some photos of this onto my homepage
when time permits!

Well, I have rambled enough havent I and just sit
back now and enjoy some really worth while marinade
recipes and by the way, I have already begun a second
edition on this subject. Take care my friends, keep
safe and as per usual, thanks for your kind ratings at
cumuli.com, your friend as always, Martin.

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WEEKLY RIDDLE...
(Answer at the Bottom of this Newsletter.)

I can bring a smile to your face, a tear to your eye,
or even a thought to your mind; but I can't be seen.
What am I?

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INCLUDED IN THIS POSTING:

1) Tandoori Marinade
2) Champagne Marinade for Salmon
3) Moroccan Dry Marinade
4) All Purpose Marinade
5) Balsamic Marinade
6) Light Teriyaki Marinade
7) Tenderizing Marinade
8) Lime Honey Marinade
9) Potent Pork Marinade
10) Weekly Trivia...
11) Lemon Garlic Wine Marinade
12) Basic Chinese Marinade
13) Honey Dijon Herb Marinade
14) Orange Minted Marinade
15) Did You Know...
16) Southwestern Marinade
17) Balsamic Vinegar Marinade
18) Red Wine Mustard Marinade
19) Just a Funny...
20) Spicy Marinade
21) Gary Becks wonderful contribution today!

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1) TANDOORI MARINADE

INGREDIENTS
1/2 cup coconut milk
2 tablespoons lemon juice
2 tablespoons lime juice
2 teaspoons salt
2 garlic cloves, minced
1 teaspoon ginger, minced
1/2 teaspoon cumin seed
1/2 teaspoon coriander
1/4 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/8 teaspoon cinnamon
pinch ground cloves

DIRECTIONS
Mix all ingredients making sure that all the spices
are well blended.

Marinate your meat of choice in the sauce for several
hours.

Use leftover sauce for basting the meat while it is
grilling.

You may also want to try this on vegetables.

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"Cider was, next to water, the most abundant and the
cheapest fluid to be had in New Hampshire, while i
lived there, -- often selling for a dollar per barrel.
In many a family of six or eight persons, a barrel
tapped on Saturday barely lasted a full week.....The
transition from cider to warmer and more potent
stimulants was easy and natural; so that whole
families died drunkards and vagabond paupers from the
impetus first given by cider-swilling in their rural
homes....."

Horace Greeley (1811-1872)

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2) CHAMPAGNE MARINADE FOR SALMON

INGREDIENTS
3/4 cup champagne
1/4 cup olive oil
1/2 teaspoon dry mustard
1/2 teaspoon dried basil leaves
dash salt
dash white pepper

Combine all ingredients. Pour over 4 salmon steaks or
filets.

Marinate at least 2 hours. Grill or broil salmon,
brushing with marinade during cooking.

Serves 4.

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3) MOROCCAN DRY MARINADE

INGREDIENTS
2 teaspoons black pepper
1 teaspoon onion powder
2 teaspoons garlic salt
1/2 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon dried thyme
1 teaspoon ground ginger
1 tablespoon minced lemon zest
1/2 tablespoon honey

DIRECTIONS
Rub onto food and let sit for an hour. Good on beef,
chicken, lamb, pork & veal.

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4) ALL PURPOSE MARINADE (An easy and quick marinade)

INGREDIENTS
3 Cups Dry white wine
1/2 Teaspoon Cayenne pepper
1 Teaspoon Onion powder
1/2 Cup Soy sauce (light)
1/2 Teaspoon Garlic powder

DIRECTIONS
Mix all ingredients together. Marinate the meat (beef,
pork, chicken, or for 3 to 6 hours, then use the
marinade as a basting sauce as the meat cooks on the
grill.

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*Marinara Sauce*
Marinara simply means 'sailors style'. The Spanish
brought the tomato back to Europe in the 16th century,
and they were introduced into the Spanish kingdom of
Naples around 1550. The tomato became popular there,
and marinara sauce originated in the Naples area. It
took about 200 years before the tomato became popular
in most of the rest of Europe.

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5) BALSAMIC MARINADE

INGREDIENTS
2 pounds beef, pork, lamb or veal
1/2 cup olive oil
1/2 cup balsamic vinegar
2 coves garlic, slivered
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon fresh ground black pepper

DIRECTIONS
Place meat in shallow glass dish. In small bowl, whisk
together olive oil, vinegar, garlic, oregano,
marjoram, and salt and pepper. Pour marinade over
meat, using about 1/2 cup for each pound. Turn to coat
both sides. cover; marinate in refrigerator several
hours or overnight, turning occasionally.

Remove meat; boil marinade 1 minute. Grill meat,
brushing frequently with marinade.

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6) LIGHT TERIYAKI MARINADE

INGREDIENTS
1/2 cup Soy sauce
1/4 cup Chicken stock
1/4 cup Madeira wine
2 tablespoons Honey
grated zest of 1 orange
2 large Garlic cloves, finely chopped
2 tablespoons finely chopped ginger
Freshly ground black pepper

DIRECTIONS
Mix all ingredients in a large glass bowl. Add 2 to 4
chicken breasts and stir until they are well coated.
Cover and refrigerate at least 2 hours, preferably
overnight.

To grill, remove chicken from marinade, wiping any
excess off chicken. Place breasts on a well-heated
grill, and turn them several times during grilling so
chicken cooks evenly for about 8 minutes without
burning.

To broil, line a broiling rack with foil. Remove
chicken from marinade, wiping any excess off chicken.
Slide rack under a fully heated broiling unit and cook
until done, about 8 minutes, turning several times so
that chicken cooks evenly without burning.

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*LICORICE*
Licorice root contains a substance called glycyrrhizin
that is 50 times sweeter than ordinary sugar.

Spain is the largest producer of licorice.

90% of the licorice used as a flavoring is used to
flavor tobacco. Licorice candy contains small amounts
of licorice, but the main flavor ingredient of
licorice candy is anise.

Carbenoxolone, a compound derived from licorice root,
has been used to help healing of peptic ulcers. The
disadvantage of this compound is that in 1/3 of
patients it raises blood pressure, increases fluid
retention and promotes potassium loss.
This is a problem only with licorice, and not with
other plants with similar flavors such as anise and
fennel.
Licorice, anise and fennel share one common flavor
component, anethole. This is NOT what causes problems
with high blood pressure.
Licorice root contains several other compounds not
found in anise and fennel. One of these is
glycyrrhizin which is 50 times sweeter than sugar.

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7) TENDERIZING MARINADE

INGREDIENTS
1/2 cup steak sauce (5oz bottle)
1/2 cup French salad dressing
1 tablespoon Worchestershire sauce
2 tablespoons soy sauce
1 teaspoon prepared mustard
1 tablespoon vinegar
1/4 teaspoon onion powder

DIRECTIONS
Pour over and stab into economy beef roast.
Marinate, preferably overnight. Scrape off before
cooking.

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8) LIME HONEY MARINADE

1/2 cup lime juice
5 medium garlic cloves, minced or pressed
1/3 cup oil
1/2 small red onion, finely chopped
1/4 cup cilantro, finely chopped
1 jalapeqo pepper,finely chopped
2 tablespoons honey
1/2 teaspoon cumin

Mix all ingredients together. Marinate meat for
several hours or overnight and grill. This versatile
marinade works well for chicken, fish, shrimp or even
pork. Marinade your meat, then simply grill it for an
easy meal.

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9) POTENT PORK MARINADE

INGREDIENTS
1 1/2 cups Sea salt
1 cup Soy sauce
1 cup Rice vinegar
1 cup Lime juice fresh
2 tablespoons Lime zest
5 tablespoons Peppercorns
8 Garlic cloves minced
1 cup Burgundy wine
1 1/2 gallons Water

Mix all ingredients in a large stock pot. Stir until
salt is dissolved. Add meat, cover, & refrigerate for
a minimum of 6 hours.

Yield: 2 gallons. ORIGIN: Dr. Donald Houston, circa
1988

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10) MID-WEEK TRIVIA...

What does Air Force One have that other planes don't?

Yeah, the President. He wouldnt tolerate the abysmal
service or eat the peanuts they serve on your flight.
Nor would there be any reason for that flight
attendant with the painted-on-smile to tell him, have
a nice day. He knows he wont.

Although any Air Force plane carrying him is
designated Air Force One, there are two Boeing 747s
especially fitted for the Presidents use. When he
goes bye-bye, he has a bedroom, an office, a private
bathroom and a small gym. Theres office space for his
staff, a conference/dining room, a medical treatment
area and a communications section with about 20 TV
monitors, secure phone lines and wiring shielded from
the disrupting electrical pulse of a nuclear blast.
The plane can be refueled in-flight, allowing him to
stay up indefinitely.

Ah, I see the hands going up. No, he doesnt earn
frequent flyer miles.

Source: www.howstuffworks.com

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11) LEMON GARLIC WINE MARINADE

2/3 cup dry white wine
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
3 medium cloves garlic, smashed
2 Tbsp minced fresh, or 1-1/2 tsp dried herb of choice

Grated rind of 1 lemon

Combine all ingredients in a small bowl. Pour over
fish or poultry in a shallow glass dish or heavy
plastic bag. Cover dish or seal bag and refrigerate
while marinating.
Makes about 1-1/4 cups.

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12) BASIC CHINESE MARINADE

INGREDIENTS
1/2 cup Soy Sauce (can use lite)
1/4 cup dry sherry (not cooking Sherry !)
1/2 tsp grated fresh Ginger Root
a touch of Brown Sugar

DIRECTIONS
This is just the basic, can also add finely chopped
garlic, hot pepper oil, Tabasco, Sesame oil, or
chopped green onions

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*Uglifruit*
This Jamaican fruit is a cross between a grapefruit
and a mandarin orange. It is about the size of a
smallish grapefruit but is sweeter. The American
pronunciation is "ugly" - pretty much describing its
appearance. In the US it is more well known as a
crossword answer [clue - tropical citrus fruit] than
as a bona fide member of the citrus clan.
Contributed by Ernest L. Rhamstine, Retired Prof. of
Microbiology http://home.sundial.net/~drelr/

Ugli fruit is a trademark name for this fruit that
originated in Jamaica, most likely as a natural
hybrid. It supposedly originated near Browns Town in
1914, and was cultivated by F. G. Sharp at Trout Hall,
and marketed by his son in the early 1930s.

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13) HONEY DIJON HERB MARINADE

INGREDIENTS
1 cup dry white wine
1/8 cup white Worcestershire sauce
1 large garlic clove, crushed
1 bay leaf
1 pinch white pepper
1/8 cup honey
1/4 cup dijon mustard
1 teaspoon dried oregano
1/2 teaspoon dried basil

DIRECTIONS
Mix all ingredients and use immediately.

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14) ORANGE MINTED MARINADE
Serves 4.

INGREDIENTS
1 tablespoon orange peel, grataed
1/4 cup fresh orange juice
1/4 cup fresh mint leaves, chopped
2 tablespoons sesame seeds, toasted
1 tablespoon olive oil
or use:
1 tablespoon vegetable oil
1 tablespoon fresh garlic, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper, coarsely ground

DIRECTIONS
In small bowl stir all ingredients. Use for a marinade
with choice of Honeysuckle White Fresh Turkey. Yield:
1/3 cup.

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15) DID YOU KNOW...

The town through which Lady Godiva rode naked was
Coventry, England (Source: CET Trivia pages)

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16) SOUTH WESTERN MARINADE
INGREDIENTS
1/4 cup prepared salsa
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 clove garlic, minced
1/4 teaspoon ground cumin

DIRECTIONS
Combine all ingredients, stirring until well blended.

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17) BALSAMIC VINEGAR MARINADE

Also works great as a meat or chicken marinade. If you
plan on using this marinade on beef or lamb,
substitute red for white wine.

INGREDIENTS
4 garlic cloves, minced or pressed
2 teaspoons fresh rosemary
1 teaspoon fresh oregano
2/3 cup olive oil
1/3 cup balsamic vinegar
1/3 cup Worcestershire Sauce
1 cup dry red or white (depending on what your using
the marinade for) wine

DIRECTIONS
Mix all ingredients together. Marinade meat for
several hours or overnight and grill. Use also to
marinate vegetables,

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*PEANUT BUTTER*

Developed in 1890 by a St. Louis doctor for his
patients with bad teeth. It was promoted as a health
food at the St. Louis Exposition 14 years later, but
the oil separated from the grainy solids. In 1933, a
California packer was able to homogenize the peanuts
into a stable butter - "Skippy Churned Peanut Butter".

Peanut butter accounts for over half of U.S. peanut
production, and Americans eat almost 7 pounds of
peanut butter per capita.

People who become hysterical when peanut butter sticks
to the roof of their mouth have 'arachibutyrophobia'.

It takes about 550 peanuts to make a 12 ounce jar of
creamy peanut butter.

Creamy peanut butter is preferred on the East Coast,
Chunky on the West Coast.

Peanut butter is uniquely American - most of the rest
of the world just doesn't understand it at all.

The Jif plant in Lexington, Kentucky is reportedly the
largest peanut butter factory in the world.

Peanut butter's high protein content draws moisture
from your mouth. That's why it sticks to the roof of
your mouth.

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18) RED WINE MUSTARD MARINADE

INGREDIENTS
3/4 cup dry red wine
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard 2 medium cloves garlic,
smashed
1 teaspoon honey, optional
1 tablespoon minced fresh, or 3/4 tsp dried herb of
choice
Freshly ground black pepper to taste

DIRECTIONS
Combine wine with remaining ingredients in small
saucepan. Bring to boil, stirring occasionally. Cool
before using. Pour over meat in shallow glass dish or
heavy plastic bag. Cover dish or seal bag and
refrigerate while marinating.
Makes about 1 cup.

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19) JUST A FUNNY...Bear Hunting

Two men went bear hunting. While one stayed in the
cabin, the other went out looking for a bear.

He soon found a huge bear, shot at it but only wounded
it. The enraged bear charged toward him, he dropped
his rifle and started running for the cabin as fast as
he could. He ran pretty fast but the bear was just a
little faster and gained on him with every step. Just
as he reached the open cabin door, he tripped and fell
flat. Too close behind to stop, the bear tripped over
him and went rolling into the cabin.

The man jumped up, closed the cabin door and yelled to
his friend inside, "You skin this one while I go and
get another one!"

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20) SPICY MARINADE

INGREDIENTS
1/4 cup chopped parsley
1/2 cup loosely packed and finely chopped basil leaves
2 tablespoons minced green onion
1 tablespoon minced garlic
1 teaspoon finely chopped oregano
2 teaspoons sea or kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot red chile flakes
1/3 cup dry white wine (optional) or broth
3/4 cup olive oil

DIRECTIONS
Combine all ingredients and allow flavors to marry for
2 hours before using. If you like a hotter flavor, add
more chile flakes or some minced
fresh serrano chiles. Makes approximately 2 cups.

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21) GARY BECKS WONDERFUL CONTRIBUTION!
Thanks Gary and the Thai recipe is similar to how I
marinate loads of stuff!

ADOBO (Mexican Smoked Chile Marinade)
Serves: 4 - 6

INGREDIENTS
3 oranges
1 lime
2 canned chipotle chilies -- or to taste, up to-- 3
3 cloves garlic -- (1 T)
2 teaspoons dried oregano
1/2 teaspoon cumin seed
1/2 teaspoon black pepper
2 tablespoons wine vinegar
1/2 teaspoon salt

This spicy marinade owes its unusual flavor to the
chipotle, a smoked jalapeqo chile. Chipotles are
usually sold canned in tomato paste. Look for them at
Mexican and Latin American markets. Adobo marinade
goes particularly well with pork.

DIRECTIONS
Juice the oranges and lime. Finely chop chilies and
garlic. Place citrus juices, chilies, garlic, oregano,
cumin, black pepper, vinegar and salt in blender and
puree until smooth. Makes enough marinade for 1 1/2 to
2 pounds meat or chicken.

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MARINADE FOR STIR-FRY

INGREDIENTS
3 tablespoons Tamari -- or soy sauce
3 tablespoons hot water
1 tablespoon sesame oil
1 teaspoon garlic -- finely chopped
1 inch fresh ginger root -- grated or finely-- chopped
2 scallions -- chopped
cayenne pepper

DIRECTIONS
Mix all ingredients. Marinate whatever you are
marinating. Add marinade and items-that-are-marinating
to wok at same time. Thicken with cornstach/water
mixture when dish only has a minute or two to go.

Both above from: Hungrymonster.com/

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THAI MARINADE

INGREDIENTS
1/2 cup fish sauce [nam pla]
1/2 cup sweet dark soy sauce
2 tablespoons of crushed garlic
2 tablespoons of freshly ground ginger root
1 tablespoon of freshly ground black pepper.

DIRECTIONS
Marinade the poultry or meat overnight.

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ASIAN BLACK BEAN MARINADE

INGREDIENTS
2 tb Black bean sauce
1/2 ts Dry mustard
2 tb Dry sherry
2 tb Soy sauce
1 tb Sesame oil

DIRECTIONS
Combine all ingredients in a bowl. Makes about 1/2
cup.

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COSTA RICAN MARINADE

INGREDIENTS
1/2 ts Grated lime peel
1/3 c Lime juice
1/4 c Tomato juice
1 tb Chopped fresh cilantro
2 ts Vegetable oil
1/4 ts Salt
1/8 ts Red pepper sauce
2 Cloves garlic, minced

DIRECTIONS
Mix all ingredients in shallow nonmetal dish or
resealable plastic bag. Add up to 3 pounds chicken,
pork or beef, turning to coat with marinade. Cover
dish or seal bag and refrigerate, turning meat
occasionally, at least 8 hours but no longer than 24
hours. Remove meat from marinade; discard marinade.
Grill meat as desired.

Two about from JustRecipes.com

Gary
San Francisco, CA.

http://www.askme.com/ViewProfile.asp?xid=164661

(Cheers Gary, really appreciate it and I have already
begun a second newsletter on the same subject of
MARINADES, as I have already mentioned! I love to
marinate most of my food and often enjoy to add a
little stock to the juices after cooking as well as a
little red/white wine or vermouth is excellent, reduce
it all down and one has a fab sauce at the end of it
all. Take care and thanks again, Martin.)

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*WATERMELON SEEDS

The world record for watermelon seed spitting is held
by Jack Dietz of Chicago, who launched a seed a
distance of 66 feet 11 inches in March 1989.

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Answer to the Riddle at the Top of this Newsletter
is...
(Scroll down a little for the answer.)

I can bring a smile to your face, a tear to your eye,
or even a thought to your mind; but I can't be seen.
What am I?

A MEMORY!

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So my friends, I do hope you have enjoyed this
newsletter and have found some interesting and
appealing recipes to try out! Have a wonderful week
ahead, thanks for all your wonderful comments and
support, Take care and keep safe, Martin.

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SEE YOU ALL VERY SOON!