Summer Heat; Spicy Marinades


A marinade is a seasoned liquid that contains an acidic ingredient such as vinegar, wine, soy sauce, or citrus juice that breaks down the tough fibers of the meat making it possible to grill less tender cuts of meat after marinating for several hours or overnight. They also infuse flavor into the meat and help keep it from drying out during cooking. Some research even suggests that marinades offer protection against the potentially cancer-causing substances created during grilling.

Meats and poultry are generally marinated from one hour and up to 2 days. Seafood and fish should be marinated no longer than one hour. Always be sure to marinate in a non-reactive pan or a plastic bag. Leftover marinade used for basting must be boiled for 1 minute, or save some in a separate container. Marinade can be re-used if it is stored in the refrigerator and only used to marinate, not for basting.

Here are some recipes to heat up your Fourth of July Cookout!

TEQUILA MOCKINGBIRD MARINADE
Bon Appétit, July 1995

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting. The marinade also makes a good dipping sauce for grilled or steamed clams.

  • 1/4 cup vegetable oil
  • 3 tablespoons fresh lime juice
  • 3 tablespoons tequila
  • 2 tablespoons triple sec
  • 1 large jalapeño chili, seeded, minced
  • 1 1/2 teaspoons grated lime peel
  • 1 teaspoon chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon coarse salt

Mix all ingredients in small bowl. Let stand 15 minutes. (Can be prepared 1 day ahead.) Cover and refrigerate.

Marinate poultry 1 to 3 hours and seafood 30 minutes in refrigerator. Drain (do not pat dry) and grill. Boil remaining marinade in heavy small saucepan 1 minute. Drizzle some of marinade over poultry or seafood just before serving. Makes about generous 3/4 cup.

JAMAICAN JERK MARINADE
(From "Marinades, The Secret of Great Grilling'' by Melanie Barnard.
This one sizzles on pork and chicken.)

  • 1/4 cup white wine vinegar
  • 1/4 cup fresh lime juice
  • 2 tablespoons vegetable oil
  • 1 tablespoons molasses
  • 1/4 cup chopped scallions
  • 1 to 2 tablespoons minced Scotch bonnet or habanero chiles
  • 1 cinnamon stick, broken in half
  • 6 whole cloves
  • 6 whole allspice
  • 6 whole black peppercorns
  • 2 teaspoon salt

In a small bowl, whisk together the vinegar, lime juice, oil and molasses. Stir in remaining ingredients. Place chicken or pork in a shallow glass or ceramic dish. Add the marinade, turning to coat. Cover and refrigerate 1 to 3 hours for chicken, 2 to 4 hours for pork, and 2 to 6 hours.

The copyright of the article Summer Heat; Spicy Marinades in Spicy Cuisine is owned by Judy Howle. Permission to republish Summer Heat; Spicy Marinades in print or online must be granted by the author in writing.

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