Summer Marinades

Name: Summer Marinades
Ingredients: 1/2 cup olive oil; 1 teaspoon sea salt; 1/2 teaspoon black pepper ground; 1/2 teaspoon paprika; 1/2 teaspoon cumin; 1/4 teaspoon cayenne pepper; 2 cloves garlic chopped; 3 tablespoons shallots chopped; 1/2 cup fresh parsley chopped; 1 1/2 cups your fave local lager; 3/4 cup orange juice; 1/2 cup reduced-sodium tamari sauce; 1/4 cup honey; 1/4 cup chopped fresh garlic; 2 tablespoons peeled ginger root grated; 3/4 teaspoon crushed red pepper flake; 1/2 cup olive oil; 2/3 cup vegetable broth; 1/2 cup fresh lemon juice; 2 tablespoons maple syrup; 4 teaspoons garlic minced; 2 teaspoons Italian seasoning; to taste salt and fresh ground black pepper

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Ingredients

Herb Marinade:

1/2 cup olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper ground
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 cloves garlic chopped
3 tablespoons shallots chopped
1/2 cup fresh parsley chopped
1 1/2 cups your fave local lager

TERIYAKI Marinade:

3/4 cup orange juice
1/2 cup reduced-sodium tamari sauce
1/4 cup honey
1/4 cup chopped fresh garlic
2 tablespoons peeled ginger root grated

Optional Ingredients

3/4 teaspoon crushed red pepper flake

PALEO LEMON GARLIC MARINADE:

1/2 cup olive oil
2/3 cup vegetable broth
1/2 cup fresh lemon juice
2 tablespoons maple syrup
4 teaspoons garlic minced
2 teaspoons Italian seasoning
to taste salt and fresh ground black pepper

Directions

FOR HERB MARINADE: Pour olive oil into mixing bowl.
In another small bowl, combine salt, pepper, paprika, cumin, and cayenne pepper. Whisk into olive oil.
Add garlic, onions, and parsley. Whisk together until combined. Slowly add beer (so as not to add bubbles/foam).
Pour marinade over the chicken in a plastic zipper bag. Remove as much air as and seal to close.
Marinate in refrigerator 1 hour or overnight for best results.
FOR TERIYAKI: Whisk together orange juice, tamari, maple, garlic, ginger and red pepper in mixing bowl.
Pour marinade over the meat in a plastic zipper bag. Remove as much air as and seal to close.
Marinate in refrigerator: chicken or meat 4 to 12 hours, fish or seafood 30 to 45 minutes.
FOR PALEO LEMON GARLIC MARINADE: In a small bowl, whisk together olive oil, chicken broth, lemon juice, honey, garlic, Italian seasoning, salt and pepper.
Pour marinade over the meat in a plastic zipper bag. Remove as much air as and seal to close.
Marinate in refrigerator 1 hour or overnight for best results.
FOR BBQ MARINADE: Combine all ingredients in small saucepan, stirring until sugar is dissolved. Remove 2 cup to use as marinade. Bring remaining suace to a boil. Reduce heat to low and simmer about 10 to 15 minutes, stirring occasionally until desired sauce consistency is reached. Set aside for use as sauce on cooked beef.
Marinade beef in 2 cups of sauce for 15 minutes to 2 hours for tender steaks; 6 hours or as long as overnight for less tender steaks, turning occasionally.
Discard marinade and grill steaks until desired doneness, then serve with previously set aside sauce.
FOR THAI MARINADE: In a small bowl, whisk together all ingredients.
Pour marinade over the meat in a plastic zipper bag. Remove as much air as and seal to close.
Marinate in refrigerator for 15 minutes to 2 hours for tender steaks; 6 hours or as long as overnight for less tender steaks, turning occasionally.