marinate

Roasted Chicken Wings with Smoked-Paprika Mayonnaise recipe | Epicurious.com

chicken wings (12 to 14)

garlic

dry red wine

water

sweet Spanish smoked paprika*

Sherry vinegar

sugar

salt

mayonnaise

medium-dry Sherry

No better way to ring it in than Beef ‘Chow haw fun’.  This is a winner winner among any crowd, trust me.  They will shovel it back like you wouldn’t believe.  It may be take a few tries to get it perfect but it is well worth it.  Something I ate on weekends growing up!

Beef &#39;Chow Fun&#39; (Beef stir fried rice noodle)

beef flank, sliced

Kikoman Light soy sauce

Sugar

Cornstarch

Sesame oil

Fresh flat rice noodle

Onion,

Bean Sprouts

2-3 Flat slices of ginger 1/8\" wide

Light Kikkoman Soy Sauce

Dark Kikkoman Soy Sauce

salt,

grapeseed oil

Combine ingredients to coat the slices of beef. 

For the beef marinate

Prepare the seasoning 'slurry' of soy sauces, and sugar in a bowl and set aside. 

Heat up wok on medium, once hot add 1 Tbs of Oil, then fry beef with marinate until pieces are just under done.  Set aside.

Heat more oil in the pan and sauté onions until soft and transclucent. 

Add ginger and bean sprouts and cook until semi soft.  Push them to the side of the wok.  

Secret Step: heat the fresh noodles in the microwave for 1-2 minutes just to get them warm and separated before adding them to the wok. 

Turn the heat to High.  Toss the separated noodles into the wok with the vegetables.  Stir with an upward motion to properly mix all the ingredients.  

Add Seasoning and mix well to distribute colour and taste throughout. 

Taste as you go, if it requires more salty soy flavour add light soy.  Colour can be added by adding more dark soy.  

Re-add the beef that was previously set aside.  Garnish with sliced onion &amp; Serve! 

For the dish

Grilled Chicken Breasts in Spiced Yogurt recipe | Epicurious.com

plain yogurt (18 oz; preferably whole-milk)

olive oil

lemon juice

chili powder

cumin

coriander

black pepper

cinnamon

chicken breast

mint leaves

shallot

The Only Marinade You'Ll Ever Need Recipe | Epicurious.Com

hot pepper flakes

salt (kosher

lemon zest

garlic,

parsley

extra virgin olive oil

Korean Bbq Marinade Recipe | Epicurious.Com

soy sauce

tablepsoon minced garlic

Asian sesame oil

ginger

scallions

Baked Pork Ribs With Hoisin Barbecue Sauce Recipe | Epicurious.Com

baby back pork ribs

five-spice powder

onion powder

hoisin sauce

chili sauce

Sherry

chili-garlic sauce

oriental sesame oil

For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe

Slow-roast lamb with cinnamon, fennel & citrus

leg of lamb

orange

tbsp clear honey

fennel seeds, ground cumin

garlic cloves, crushed

Put the lamb into a large food bag with all the juice and marinate overnight.

The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.

Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.

Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.

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red onion, thinly sliced

red wine vinegar

ancho chile powder

oregano

cilantro leaves, chopped,

jalapeño,

Salt

corn tortillas

Mexican crema, homemade

Fresh Tomato Salsa

limes,

Tacos have been part of Mexico's culinary heritage for well over a hundred years. These folded tortillas can be stuffed with any number of fillings—with each Mexican state claiming stake to their own. Fish tacos are said to come from Baja California, Mexico's northernmost state. While the original fish taco was made with deep-fried fish, this recipe—made with sautéed fish—is a delicious and fresh version. This recipe is easily doubled, which makes it a great dish to make when entertaining a crowd.

Epicurious

Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.

Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.

Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.

Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.

To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.

Garnish with lime wedges and cilantro sprigs.

This Asian Pork Tenderloin is so juicy, tender and flavorful. It’s something that your kids will love because of its sweet flavor!

Best Pork Tenderloin Stir Fry

pork tenderloin

tbsp less-sodium soy sauce

tsp sesame oil

vegetable oil ((divided))

carrots

Korean spinach salad (*click to view the recipe*)

radishes

Freeze the pork in the freezer for 30 minutes, until firm around the edges. 

Combine brown sugar, garlic, ginger, less-sodium soy sauce, and sesame oil into a bowl. Set aside. 

Trim the silverskin then cut the pork tenderloin against the grain into small thin slices. Transfer into a bowl or a resealable plastic bag. Pour in the sauce and gently shake until the meat is covered in sauce, then put it in the fridge for 10 minutes or up to 2 hours. 

Heat up 1 tbsp of oil in a large skillet over medium-high heat then cook the first batch of loin undisturbed, until dark brown underneath for about 1 - 1½ minutes (depending on the thickness). Toss the meat, breaking up using tongs or wooden spoon and continue cooking on the side for 1 - 1½ minutes or until brown. Season with salt and pepper if needed.

Wipes the skillet to clean excess dirt, add 1 tbsp of oil and cook the remaining meat.

Add a generous amount of rice, pork meat, spinach salad, carrots, scallion, radish and spicy sauce into a bowl. Enjoy! 

To Build an Asian Bowl:

The popular rum-and-mint cocktail from Cuba was the inspiration for this entrée. A last-minute spritz of grilled lime adds even more flavor. Garnish with grilled pineapple slices cut into star shapes, if desired.

Mojito-Marinated Chicken Breasts

lime juice

light rum

mint

mint syrup

vegetable oil

coarse kosher salt

Whisk lime juice, 1/2 cup rum, and next 4 ingredients in bowl. Place chicken in resealable plastic bag. Pour marinade over; seal bag. Turn bag to distribute marinade. Chill 4 hours, turning bag twice.

Place lime quarters in shallow bowl. Pour remaining 2 tablespoons rum over, tossing to coat. Let stand at room temperature.

Prepare barbecue (medium heat). Grill chicken until cooked through, about 15 minutes per side. Transfer to platter.

Grill limes until soft and slightly charred, about 5 minutes. Garnish platter with mint sprigs. Squeeze grilled limes over chicken and serve.

Marinating the fish in lemon and lime juices "cooks" it while it sits in the fridge. Don't leave the fish in the marinade longer than six hours or it may become tough. Serve the tacos with corn and black bean salsa and offer chocolate mousse spiked with a little chile powder for dessert.

Mexican Ceviche Tacos

(sushi-grade) fish fillets

tomatoes

red onion

jalapeño

head of romaine lettuce, very thinly sliced crosswise (3 to 4 cups)

avocado, peeled, pitted, diced

cilantro

purchased crisp taco shells

Purchased salsa

Place fish in medium glass dish or bowl; sprinkle with sea salt and freshly ground black pepper. Add lime juice, lemon juice, and sugar and toss. Cover and chill until fish turns white and no longer looks raw, tossing occasionally, at least 4 hours and up to 6 hours.

Strain fish, discarding marinade. Place ceviche in large bowl; add tomatoes, red onion, pickled jalapeños, 1 tablespoon liquid from jar, and olive oil and toss to blend. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

Add lettuce, avocado, and cilantro to ceviche mixture and toss. Fill taco shells with ceviche mixture. Top each taco with large spoonful of salsa and serve.

Marinating the chicken in the wine mixture adds flavor. Starting two days ahead and rewarming the dish improves that flavor.

Classic Coq au Vin

French Burgundy

onion,

celery stalks, sliced

carrot, peeled, sliced

garlic clove, peeled, flattened

black peppercorns

bacon

all purpose flour

shallots,

garlic cloves, chopped

thyme sprigs

parsley sprigs

bay leaves

chicken broth

(1/2 stick) butter

mushrooms

1-inch-diameter pearl onions,

fresh parsley

Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally.

Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately.

Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer.

Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet.

Using tongs, transfer chicken to plate. Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce; discard solids. Bring sauce to simmer, scraping up browned bits. Return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat.

Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley.

A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor. 

Grilled Marinated London Broil

garlic cloves, minced

balsamic vinegar

Dijon mustard

Worcestershire sauce

oregano,

basil,

thyme,

hot red pepper flakes

London broil

To give your London Broil the best possible flavor, marinate it overnight in a mixture of balsamic, garlic, lemon, mustard, dried herbs, oil, and just a bit of Worcestershire sauce and soy sauce. You'll notice that there’s no salt in the marinade; the soy and Worcestershire provide enough salt to season the meat well, plus they give it an extra tang of umami that will entrance the dinner table. (They'll ask what the secret ingredient is; it's up to you whether you want to tell them or not.) Once the meat is marinated and ready to grill, it only takes about 20 minutes to cook. For the crustiest char, make sure your grill grate is about four inches over glowing coals.

In a bowl whisk together marinade ingredients until combined well.

Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.

Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

This pickled shrimp recipe is perfect for a special occasion—as one part of an hors d'oeuvres spread at Thanksgiving, Christmas, or New Year's Eve.

Pickled Shrimp

cider vinegar

mustard

¼ teaspoon dried hot red pepper flakes,

mustard seeds, crushed

coriander seeds, crushed

bay leaf

lemon, sliced thin

dill

This pickled shrimp recipe is perfect for a special occasion—perhaps as one part of an hors d'oeuvres spread at Thanksgiving, Christmas, or New Year's Eve. The tangy pickled shrimp can be prepared in 45 minutes or less, though they require a bit of additional unattended time.

In a bowl whisk together the vinegar, the pepper, the salt, the sugar, the mustard, the red pepper flakes, the mustard seeds, and the coriander seeds and add the oil in a stream, whisking. Whisk the marinade until it is emulsified and stir in the garlic and the bay leaf.

In a large saucepan of salted boiling water cook the shrimp for 1 minute, or until they are just cooked through, drain them well, and add them to the marinade. Let the mixture cool, stir in the onion and the lemon, and let the shrimp mixture marinate, covered and chilled, stirring occasionally, for at least 12 hours and up to 1 day.

Stir in the minced dill or parsley, transfer the pickled shrimp to a bowl, and garnish it with the dill sprigs.

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Top 27 marinate recipes from across the web

The most viewed marinate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Chicken Wings with Smoked-P...

Beef &#39;Chow Fun&#39; (Beef stir ...

Grilled Chicken Breasts in Spiced Y...

The Only Marinade You'Ll Ever Need ...

Korean Bbq Marinade Recipe | Epicur...

Baked Pork Ribs With Hoisin Barbecu...

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Recipe | EpicuriousMenuStory SavedC...

Best Pork Tenderloin Stir Fry

Mojito-Marinated Chicken Breasts

Mexican Ceviche Tacos

Classic Coq au Vin

Grilled Marinated London Broil

Pickled Shrimp

Coffee-Marinated Bison Short Ribs

Best Hawaiian BBQ Chicken Recipe

Balsamic-Marinated Tempeh

Marinated Thai-Style Pork Spareribs

Korean Barbecued Beef

Grilled Cheese and Tomato Stacks

Best Chicken Wing Marinade

Gurkha chicken curry

Josh Hartnett's pork ramen

Von Diaz’s Pork Tenderloin Pernil S...

Asian-Style Marinated Salmon

Mexican Grilled Chicken Marinade–Pe...

Worcestershire Chicken Marinade Rec...

The most viewed marinate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Beef 'Chow Fun' (Beef stir ...