Showing posts with label marinade. Show all posts
Showing posts with label marinade. Show all posts

Curry-Yogurt Marinade Chicken

10:41 AM by in the kitchen with the Fernandezs
A delicious chicken with simple ingredients.
Serves 4-6 people

 3-4 pounds (1 360-1 800 g) organic chicken breast or thighs
1 cup (240 ml) organic (dairy-free) yogurt
1 tsp. (5 g) ground black pepper
2 Tbs. (30 g) curry powder
1 tsp. (5 ml) organic lemon juice
2 Tbs. (30 g) each: chopped fresh mint and curry powder

 1. Whisk the yogurt, pepper, curry powder, lemon juice, and mint.
2. Pour into a sealable bag.
3. Add chicken and message until covered.
4. Seal and marinate in the refrigerator for 2-6 hours.
5. Cook. Chicken should read 165F (74C).
6. Serve 

  • in slices over a salad
  • by itself
  • with rice, potatoes, etc.
  • in a sandwich
  • etc.

Honey, Lemon & Herb Marinade Chicken

11:49 AM by in the kitchen with the Fernandezs
This is a classic combination for an overnight marinade.
Serves 4-6 people

3-4 pounds (1 360-1 800 g) organic chicken breast or thighs
1/4 cup (60 ml) olive oil
2 Tbs. (30 g) organic honey
1 tsp. (5 g) black pepper
5 organic garlic cloves, smashed
10 parsley sprigs
12 thyme springs
2 organic lemons, thinly sliced

1. In a large sealable bag, combine all the ingredients.
2. Add chicken and massage until covered.
3. Place in the refrigerator and marinate overnight.
4. Cook the next day. 
 (a) chicken temperature 165F (74C)

Herb, Lemon and Honey Marinade

1:08 PM by in the kitchen with the Fernandezs
A marinade combines an acidic base (citrus juice or vinegar) with fat (oil), and a blend of aromatics and other tasty items that boost the flavor of the overall dish.
Marinata alle erbe, limone e miele (Italian)
Marinate over night 

1/4 cup (60 ml) olive oil
2 Tbs. (30 g) organic honey
1 tsp. (5 g) black pepper
5 organic garlic cloves, smashed
10 parsley sprigs
12 thyme springs
2 organic lemons, thinly sliced

1. Combine all the ingredients.
2. Add what you like: chicken, meat, fish, vegetables.
3. Massage marinade into the food.
4. Place in the refrigerator and marinate overnight, except for vegetables.
buon appetito

Garlic-Basil Marinade

12:59 PM by in the kitchen with the Fernandezs
Two reasons to marinade meat: to improve tenderness and to add flavor. 
Usturoi-Vasile Marinade (Romanian)
Marinate for 20 minutes to 1 hour

1/4 cup (60 ml) each: balsamic vinegar and olive oil
1 Tbs. (15 g) chopped organic garlic or more to taste
1 Tbs. (15 g) chopped basil

1. Mix the oil, vinegar, garlic and basil.
2. Whisk to combine.
3. Pour in a sealable bag.
4. Season the meat or chicken and add it to the bag.
5. Massage until the meat, chicken is covered.
6. Marianne in the refrigerator for 20 minutes to an hour.
poftă bună
(bon appétit)

Thai Salmon

9:58 AM by in the kitchen with the Fernandezs
Sriracha is a wildly popular Thai chile hot sauce made of peppers, vinegar, garlic, sugar, and salt. It is the condiment of choice in Southeast Asian restaurant. But use it to your taste.
แซลมอนไทย (Thai)
/Sælmxn thịy/



Serves 4-6
Preheat the oven to 375F (190C)

 1/2 cup (120 ml) sweet chili sauce
3 Tbs. (45 ml) soy sauce or (gluten-free liquid aminos)
3 minced organic cloves of garlic
1 Tbs. (15 ml) each: Sriracha (is gluten and dairy-free) sauce (t0 taste) and fish sauce
1 Tbs. (15 g) grated ginger or 1 tsp. (5 g) powder ginger
juice of 2 organic limes
3 Tbs. (45 g) each chopped: Thai basil (if possible) and cilantro or parsley
2 Tbs. (30 ml) olive oil
2 pounds (910 g) wild, organic salmon, whole or filets
1/4 cup (30 g) organic peanuts, chopped
2 scallions, thinly sliced
1 organic lime, cut into wedges
หนึ่ง /h̄nụ̀ng/ 1. Line a baking sheet with foil.

 สอง /s̄xng/ 2. In a small bowl whisk together chili sauce, soy/liquid aminos, garlic, fish sauce, ginger, lime juice, and Sriracha with the herbs and oil.

 สาม /s̄ām/ 3. Place the salmon on the backing sheet, skin side down if it has skin).

 สี่ /s̄ī̀/ 4. Spoon half of the mixture over the salmon.

 ห้า /h̄̂ā/ 5. Fold the sides of the foil over the salmon and seal completely.

 หก/h̄k/ 6. Let the fish marinate for 30-45 minutes in the refrigerator.

 เจ็ด /cĕd/ 7. Place the salmon in the oven and bake until cooked through, about 15-20 minutes.

 แปด /pæd/ 8. Serve with extra sauce and garnish with peanuts, scallions, and lime wedges.
อร่อย
/Xr̀xy/
(delicious)

Bon Appétit

-modified "The Herb Quarterly"


Grilled Tuna with Puttanesca Relish

12:39 PM by in the kitchen with the Fernandezs
The relish might be your new favorite sauce! Use it as a topping for chicken or fish, add to a bowl of hot pasta, or spoon it over a brie or goat cheese on a cheese plate. 
Serves 4
-Tuna will marinade for an hour-

Marinade:
4 organic garlic cloves, minced
1 Tbs. (15 g) each: thyme and oregano or 1 tsp. (5 g) of dried each
2 Tbs. (30 ml) organic lemon juice
2 Tbs. (30 g) organic lemon zest
1/4 cup (60 ml) olive oil

 1. Combine all ingredients.


For the Tuna
4 organic tuna steaks, cut 1/2-inch (16 mm) thick (about  1 1/2 pounds/680 g)
ground black pepper

 1. Season the tuna.
2. Place tuna in a non-metal dish.
3. Marinate for an hour.
4. Preheat the grill.
5. Grill for about 2 minutes on each side until marked and brown but still pink in the middle.

Puttanesca Relish:
4 ounces (115 g) Kalamata olives
1 1/2 Tbs. (30 g) capers
2 anchovy filets, minced
2 organic garlic cloves, minced
15 ounce (425 g) can of organic tomatoes, drained (save the juice for soup or paste)
3 Tbs. (45 g) each chopped: basil and parsley or 3 tsp. (15 g) of dried each
1/2 tsp. (2,5 g) red pepper flakes or to taste
2 tsp. (10 ml) organic lemon juice
2 Tbs. (30 ml) olive oil

1. Use a food processor or
1. Coarsely chop the olives, capers, and tomatoes.
2. Add anchovies, garlic, herbs, and pepper flakes.
3. Stir together.
4. Add the lemon juice and olive oil.
5. Adjust seasoning to taste.

Serve
1. Serve each stake with Puttanesca Relish spooned on top or on the side.
-modified "The Herb Quarterly"







Curry-Yogurt Marinade

10:07 AM by in the kitchen with the Fernandezs
This marinaded chicken will hit the spot for any dinner!
Kari-Yogurt Marinade (Indonesian)
Marinade for 2-6 hours

1 cup (240 ml) organic or (dairy-free) yogurt
1 tsp. (5 g) black pepper
2 Tbs (30 g) curry powder
1 tsp. (5 ml) organic lemon juice
2 Tbs. (40 g) chopped mint

1. Whisk together the ingredients.
2. Pour into a sealable bag.
3. Add the chicken and massage until covered.
4. Seal and marinate in the refrigerator for 2-6 hours.

Selamat makan
(bon appétit)
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