GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE AND CHERRY TOMATO RELISH
Categories Tequila Beef Tomato Marinate Low Carb Lime Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
- Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat with Cherry Tomato Relish.
CHICKEN, TOMATO AND BREAD CUBES WITH LEMON-OREGANO MARINADE
Who says kebabs are only for meat and veggies? Grilled cubes of bread soak up all the delicious flavors of the chicken, tomatoes, and marinade. Best of all, this dinner recipe takes less than an hour start to finish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Combine oil, lemon juice, oregano, and 1 teaspoon salt and 1/2 teaspoon pepper. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add chicken and toss to coat. Refrigerate 8 hours (or up to overnight).
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with chicken, others with tomatoes, and others with bread. Season with salt and pepper. Grill bread skewers for about 3 minutes, tomato skewers for 3 to 6 minutes, and chicken skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.
BLACK BASS WITH HON-SHIMEJI MUSHROOMS, RAZOR CLAMS, AND TOMATO-GARLIC MARINADE
Provided by Shea Gallante
Categories Fish Leafy Green Mushroom Tomato Sauté Bass Clam Summer Shallot Sugar Snap Pea
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- With a sharp knife, score the skin of each fish fillet, being careful not to cut into the flesh.
- Slice the garlic chives very thin and place them in a small saucepot with the cup of olive oil. Cook over a very low flame until very tender, about 40 minutes. Remove from the flame and add the balsamic vinegar, soy sauce, and sun-dried tomatoes. Set aside.
- Remove the razor clams and split them lengthwise. Julienne the clams and store them over ice or in the refrigerator.
- In a large, hot sauté pan, add enough canola oil to just coat the bottom of the pan and heat to just below smoking point. Season the fish filets with fresh pepper, Wondra flour, and sea salt. Place fish skin-side down in pan, making sure to press down with a fish spatula to prevent fish from curling. Cook until skin is crisp and golden brown, about 4 to 5 minutes. Flip fish and finish cooking on the other side until it is just cooked through, about 1 to 2 minutes.
- In another medium sauté pan, add a little bit of canola over low heat and sweat the shallots, sugar snap peas, and snow peas until tender, making sure to avoid any caramelization. Raise heat to medium, add the mustard greens and then the mushrooms. Season with salt and pepper and cook until mushrooms are tender, about 4 to 5 minutes. Add the fish stock and clam juice and reduce by half. Add the razor clams and immediately remove pan from heat, stirring constantly. Add extra-virgin olive oil in a slow stream, then add chopped tarragon. Season to taste.
- Add the chopped parsley to the tomato-garlic marinade, stirring to reincorporate oil and vinegar. Divide the garnish equally among 4 plates, top with fish, and spoon about 1 teaspoon of tomato-garlic relish over top of the fish.
- *Low-moisture flour, available at all supermarkets.
SUN DRIED TOMATO MARINADE
Provided by Jim Tarantino
Categories Sauce Garlic Tomato Marinate Backyard BBQ Vinegar Basil Parsley Simmer Lemon Juice
Yield makes 1 1/2 cups
Number Of Ingredients 13
Steps:
- Combine the sun-dried tomatoes, brown sugar, tomato sauce, and wine in a small nonreactive saucepan and bring to a boil over medium heat. Immediately decrease the heat so that the sauce barely bubbles, and simmer for 1 hour, until reduced to 1 cup. Remove the mixture from the pan and cool to room temperature.
- Combine the tomato reduction, lemon zest and juice, oregano, basil, parsley, red pepper flakes to taste, salt, peppercorns, garlic, and vinegar in a blender or a food processor and process until all the ingredients are blended. Stored in a clean, airtight container, this will keep in the refrigerator for 2 weeks.
GRILLED LAMB WITH TOMATO-BASIL MARINADE
Lamb, prepared with this easy marinade and grilled to perfection, invites your guests to enjoy a dinner that's simple to prepare but offers the aroma and taste of an evening in Tuscany. What could be better than that?
Provided by Juanita/Jane
Categories Meat and Poultry Recipes Lamb Chops
Time 4h23m
Yield 8
Number Of Ingredients 7
Steps:
- Mix tomato paste, red wine, olive oil, garlic, and basil in a small bowl to make the marinade.
- Place lamb chops in a glass or ceramic container; paint both sides thoroughly with the marinade. Cover bowl with plastic wrap; refrigerate for at least 4 hours.
- Preheat an outdoor grill to 475 degrees F (245 degrees C) and lightly oil the grate.
- Wipe most the marinade off the lamb, leaving a light coating. Sprinkle with salt and pepper.
- Grill lamb until firm and reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Nutrition Facts : Calories 237.5 calories, Carbohydrate 5.2 g, Cholesterol 56.3 mg, Fat 15.6 g, Fiber 0.9 g, Protein 15.2 g, SaturatedFat 5.9 g, Sodium 250.5 mg, Sugar 2.7 g
TOMATO-BASE MARINADE
Make and share this Tomato-Base Marinade recipe from Food.com.
Provided by SooZee
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a zip top baggie.
- Add meat and leave in the fridge overnight.
- Basil is traditional in flavor.
- Substituting Oregano gives a more Italian taste.
Nutrition Facts : Calories 208.7, Fat 14.2, SaturatedFat 2.1, Sodium 1309.1, Carbohydrate 21.7, Fiber 3.6, Sugar 11.6, Protein 3.1
CHILI LIME AND TOMATO MARINADE
My boyfriend loves spicy stuff so I found stuff in my cupboards and made this marinade. I've only used it once on Salmon, but he said it was the best salmon he ever ate and didn't even need lemon juice on it. Coming from the guy who douses his fish like he's putting out a fire, that meant a lot to me. I only marinated the fish for 3 hours but anywhere from 45 minutes to overnight should also be good. Make sure to flip it over at least once so both sides of the fish get a good soak! This is good for anywhere from 1/2-1lb of fish. Suggestions: Salmon, Ahi Tuna, Tilapia and Mahi-Mahi.
Provided by Mustafas Cook
Categories Vegetable
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Combine all of the ingredients except the chili powder in a bowl and mix well. Taste to see if marinade has an acceptable level of spice. If not, add more hot sauce (not buffalo sauce!) to taste. Place fish in a plastic zipper bag or make a bag out of tin foil. Add marinade and make sure fish is coated. Place in fridge for desired amount of time, but at least 45 minutes, turning at least once before cooking.
- When ready to cook, make a bag out of tin foil and place fish and marinade in it, if not already. Sprinkle the chili powder over the fish and make sure the top of the "bag" remains open, high enough so the marinade does not escape. Cook at 400 degrees until done. (Cooked) Marinade also doubles as a sauce for the fish if desired.
Nutrition Facts : Calories 236.6, Fat 14.8, SaturatedFat 2.1, Sodium 97.9, Carbohydrate 26.4, Fiber 7, Sugar 15, Protein 5.4
SPICY CITRUS TOMATO MARINADE
Add additional hot pepper sauce and freshly ground black pepper for an especially lively flavor enhancement for pork, chicken or beef!
Provided by My Food and Family
Categories Home
Time 5m
Yield 16 servings, 1 Tbsp. each
Number Of Ingredients 7
Steps:
- Mix ingredients until blended.
Nutrition Facts : Calories 15, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOZZARELLA SALAD WITH TOMATO MARINADE
Start any meal with this elegant mozzarella salad from A Voce chef Missy Robbins.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 3
Steps:
- Divide mozzarella slices between 2 plates; drizzle with tomato marinade. Garnish with arugula and serve.
TOMATO MARINADE
Steps:
- Whisk together all the ingredients except the tomato wedges. Add the tomatoes and toss to coat. Allow to marinate at room temperature for a couple of hours, stirring every now and then. Serve with lots of bread to soak up all the yummy marinade. Enjoy!
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