STEAK MARINADE 

ENOUGH MARINADE FOR 3 STEAKS 

1/2 CUP STEAK SAUCE
1/2 CUP WORCESTERSHIRE SAUCE 
1/2 CUP SOY SAUCE 
1 TSP. GARLIC POWDER 
1 TSP. ONION POWDER 
 
MIX ALL THE ABOVE INGREDIENTS. PLACE STEAKS IN A ZIPLOCK  
FREEZER BAG AND POUR ON THE MARINADE. CLOSE TIGHTLY 
AND REFRIGERATE OVERNIGHT. 
 
TAKE OUT AND TOSS THE STEAKS ON THE GRILL AND COOK TO  
DESIRED DEGREE OF DONENESS. ENJOY! 

GARLIC STEAK MARINADE

1 LONDON BROIL
1 CLOVE GARLIC, CRUSHED
1 SM. ONION, CHOPPED
1 SM. BOTTLE LEA PERRIN STEAK SAUCE
1/2 C. LEMON JUICE
1/2 C. VEGETABLE OIL

MIX GARLIC, ONION, STEAK SAUCE, LEMON JUICE AND VEGETABLE OIL.  MARINATE LONDON BROIL OVERNIGHT AND GRILL.  

SWEET AND SAUCY MARINADE

2 (4 1/2 OZ.) JARS OF PEACHES (BABY)
1/3 C. KETCHUP
2 TBSP. SOY SAUCE
1/2 C. BROWN GRANULATED SUGAR
1 CLOVE, MINCED GARLIC OR POWDER TO TASTE
1 TSP. GINGER
1 TSP. SALT

MARINATE, PORK OR CHICKEN OVERNIGHT FOR BEST RESULTS.

SESAME MARINADE FOR STEAKS

1 TSP. LEMON JUICE
1 TBSP. SALAD OIL
1/4 C. SOY SAUCE
1 TBSP. BROWN SUGAR
1 TSP. ONION POWDER
1/4 TSP. BLACK PEPPER
1/4 TSP. GARLIC SALT
1/4 TSP. GINGER
1 TBSP. SESAME SEED
DASH MSG

POUR OVER STEAK AND LET STAND FOR 1 HOUR OR LONGER, TURNING ONCE OR TWICE.  BROIL STEAK 3 INCHES FROM HEAT A FEW MINUTES ON EACH SIDE TO DESIRED DEGREE OF DONENESS.  

GINGER SOY MARINADE

IN A STAINLESS STEEL OR ENAMELED SAUCE PAN COMBINE 1/2 CUP SOY SAUCE, 1/3 CUP EACH OF HONEY OR MAPLE SYRUP AND MEDIUM DRY SHERRY, 1 GARLIC CLOVE, MASHED TO A PASTE, AND 1 TEASPOON PEELED AND GRATED GINGER ROOT.  BRING THE MIXTURE TO A BOIL, STIRRING, SIMMER IT FOR 5 MINUTES AND LET IT COOL IN THE PAN.  TRANSFER THE MARINADE TO A CERAMIC OR GLASS DISH AND USE IT TO MARINATE CHICKEN OR PORK CHOPS FOR AT LEAST 4 HOURS AND TO BASTE MEAT AS IT IS GRILLED.  

APPLE GINGER MARINADE

1/4 C. APPLE JUICE OR CIDER
1 TBSP. MINCED FRESH GINGER OR 1/4 TSP. POWDERED
1/4 C. CIDER VINEGAR
1/3 C. SALAD OIL
1/3 C. SOY SAUCE
1/3 C. HONEY
2 CLOVES GARLIC, CRUSHED

FOR BEEF, PORK, LAMB, POULTRY.  MARINATE 2 TO 3 HOURS.  BARBEQUE AS DESIRED. 

LEMON MARINADE

1/4 C. LEMON JUICE
1/2 C. OIL
1 TBSP. CHOPPED PARSLEY
2 BAY LEAVES
1 GARLIC CLOVE, CRUSHED
2 SLICES ONION
1 TBSP. SUGAR
2 DROPS TABASCO SAUCE

MARINADE MEAT AT LEAST 1 HOUR BEFORE COOKING.  

TEQUILA MOCKINGBIRD MARINADE

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. 

1/4 CUP VEGETABLE OIL
3 TABLESPOONS FRESH LIME JUICE
3 TABLESPOONS TEQUILA
2 TABLESPOONS TRIPLE SEC
1 LARGE JALAPEO 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.
BON APPTIT 
JULY 1995 
 
FIVE-SPICE SHANGHAI MARINADE

FRAGRANT FIVE-SPICE POWDER ENHANCES THE ASIAN ACCENT IN THIS MARINADE. USE IT TO MARINATE BEEF OR CHICKEN, AND BRUSH WITH THE MARINATED WHILE GRILLING. IT IS ALSO DELICIOUS WITH SEAFOOD, BUT ONLY NEEDS TO BE BRUSHED ON DURING GRILLING. THE RECIPE MAKES ENOUGH TO MARINATE ONE POUND OF MEAT, POULTRY OR SEAFOOD, WITH SOME LEFT OVER TO PASS ALONGSIDE. ANY MARINADE COMING IN CONTACT WITH RAW MEAT, SEAFOOD OR POULTRY MUST BE BOILED FOR ONE MINUTE BEFORE USING IT FOR BASTING.

2/3 CUP MINCED GREEN ONIONS
1/4 CUP SOY SAUCE
1/4 CUP DRY SHERRY
2 TABLESPOONS MINCED PEELED FRESH GINGER
2 TABLESPOONS CHILI OIL*
2 TEASPOONS ORIENTAL SESAME OIL
2 TEASPOONS FIVE-SPICE POWDER

*AVAILABLE AT ASIAN MARKETS AND IN THE ASIAN SECTION OF SOME SUPERMARKETS. 
WHISK ALL INGREDIENTS IN MEDIUM BOWL UNTIL BLENDED. (CAN BE PREPARED 1 DAY AHEAD. COVER AND REFRIGERATE.)  MARINATE BEEF OR CHICKEN IN HALF OF FIVE-SPICE MARINADE AT LEAST 1 HOUR AND UP TO 3 HOURS IN REFRIGERATOR BEFORE GRILLING. REMOVE BEEF OR CHICKEN FROM MARINADE; BOIL MARINADE 1 MINUTE. BRUSH BOILED MARINADE OVER BEEF OR CHICKEN WHILE GRILLING AND PASS REMAINING HALF OF MARINADE SEPARATELY. MAKES ABOUT 1 CUP.
BON APPTIT 
JULY 1995 
 
MARSEILLES MARINADE

FENNEL SEEDS AND PERNOD, THE FRENCH ANISE LIQUEUR, ACCENT THIS DELICATE MARINADE, NAMED AFTER THE FAMOUS SEAPORT. IT IS BEST WITH FISH, SHRIMP OR LOBSTER TAILS. THE RECIPE MAKES ENOUGH FOR ONE POUND OF FISH, WITH SOME TO SPARE FOR SPOONING OVER GRILLED FISH. ANY MARINADE COMING IN CONTACT WITH RAW MEAT, SEAFOOD OR POULTRY MUST BE BOILED FOR ONE MINUTE BEFORE USING IT FOR BASTING. 

6 TABLESPOONS OLIVE OIL
6 TABLESPOONS WHITE WINE VINEGAR
1/4 CUP PERNOD OR OTHER ANISE-FLAVORED LIQUEUR
2 TEASPOONS FENNEL SEEDS, CRUSHED
2 LARGE GARLIC CLOVES, MINCED
1/2 TEASPOON SALT
1/4 TEASPOON GROUND PEPPER 

WHISK ALL INGREDIENTS IN SMALL BOWL TO BLEND. LET STAND 15 MINUTES. (CAN BE PREPARED 2 DAYS AHEAD. COVER AND REFRIGERATE. REWHISK BEFORE USING.)  MARINATE FISH OR SEAFOOD IN HALF OF MARINADE IN REFRIGERATOR 30 MINUTES. REMOVE FROM MARINADE AND FRILL. PASS REMAINING HALF OF MARINADE SEPARATELY. MAKES ABOUT SCANT 1 CUP.
BON APPTIT 
JULY 1995 

HUNT COUNTRY MARINADE

3/4 CUP CABERNET SAUVIGNON OR OTHER DRY RED WINE
1/4 CUP BALSAMIC VINEGAR
3 TABLESPOONS OLIVE OIL
2 TABLESPOONS UNSULFURED (LIGHT) MOLASSES
2 TABLESPOONS CHOPPED FRESH THYME OR 2 TEASPOONS DRIED
2 TABLESPOONS CHOPPED FRESH ROSEMARY OF 2 TEASPOONS DRIED
1 TABLESPOON CRUSHED JUNIPER BERRIES OR 2 TABLESPOONS GIN
3 LARGE GARLIC CLOVES, MINCED
3 2X1-INCH STRIPS ORANGE PEEL (ORANGE PART ONLY)
3 2X1-INCH STRIPS LEMON PEEL (YELLOW PART ONLY)
8 WHOLE CLOVES
8 WHOLE BLACK PEPPERCORNS
2 BAY LEAVES, BROKEN IN HALF
3/4 TEASPOON SALT 

MIX ALL INGREDIENTS IN MEDIUM BOWL. (CAN BE MADE 2 DAYS AHEAD. COVER; CHILL.)  MARINATE POULTRY 2 TO 4 HOURS AND MEAT 6 TO 12 HOURS IN REFRIGERATOR. DRAIN MARINADE INTO SAUCEPAN. BOIL 1 MINUTE. PAT MEAT OR POULTRY DRY. GRILL, BASTING OCCASIONALLY WITH MARINADE. MAKES ABOUT 1 1/2 CUPS.
BON APPTIT 
JULY 1995 

HERB-GARLIC MARINADE

THIS RECIPE CAN BE PREPARED IN 45 MINUTES OR LESS. 

6 LARGE GARLIC CLOVES
1/3 CUP PACKED TENDER FRESH THYME SPRIGS
1/4 CUP PACKED FRESH ROSEMARY LEAVES
1 1/2 TABLESPOONS KOSHER SALT
1 CUP FRESH LEMON JUICE
1 1/2 CUPS OLIVE OIL
FRESHLY GROUND BLACK PEPPER TO TASTE 

MINCE TOGETHER GARLIC, THYME SPRIGS, AND ROSEMARY WITH SALT AND MASH TO A COARSE PASTE. IN A BOWL WHISK TOGETHER GARLIC PASTE AND REMAINING INGREDIENTS UNTIL EMULSIFIED. MARINADE MAY BE MADE 1 DAY AHEAD AND CHILLED, COVERED. MAKES ABOUT 2 1/2 CUPS.
GOURMET 
AUGUST 1998 
 
CARLA'S CITRUS MARINADE

CAN BE PREPARED IN 45 MINUTES OR LESS. 

2 LARGE GARLIC CLOVES
1/3 CUP OLIVE OIL
3 TABLESPOONS PACKED DARK BROWN SUGAR
2 TABLESPOONS BALSAMIC VINEGAR
1 1/2 TEASPOONS DIJON MUSTARD
1/4 CUP FRESH LEMON JUICE
1/4 CUP FRESH ORANGE OR LIME JUICE
1 1/2 TEASPOONS FRESHLY GRATED LEMON ZEST 

THINLY SLICE GARLIC AND IN A SMALL SAUCEPAN COOK IN OIL OVER MODERATELY LOW HEAT UNTIL IT JUST BEGINS TO TURN GOLDEN. REMOVE PAN FROM HEAT AND WITH A SLOTTED SPOON DISCARD GARLIC.  INTO OIL IN PAN STIR IN REMAINING INGREDIENTS AND SALT AND PEPPER TO TASTE AND COOL MARINADE. MAKES 1 CUP (ENOUGH FOR 1 1/2 TO 2 POUNDS CHICKEN OR SHRIMP).  
GOURMET 
AUGUST 1997 
SUGAR & SPICE; CARLA HANSEN POINTER  
 
MARGARITA MARINADE  

INSPIRED BY THE CLASSIC MEXICAN COCKTAIL, THIS IS A MODERATELY SPICY MARINADE THAT DOES JUSTICE TO CHICKEN OR TURKEY CUTLETS, SHRIMP, SEA SCALLOPS, OR SWORDFISH. THE MARINADE ALSO MAKES A GOOD DIPPING SAUCE FOR GRILLED OR STEAMED CLAMS. 
AUTHOR: MELANIE BARNARD 

THIS RECIPE SERVES: 4  

1/4 CUP FRESH LIME JUICE  
1/4 CUP TEQUILA  
3 TBSP TRIPLE SEC  
2 TBSP VEGETABLE OIL  
2 TSP LIME ZEST, GRATED  
1 1/2 TSP CHILI POWDER  
1 1/2 TSP GRANULATED SUGAR  
1/2 TSP SEA SALT  
1 EA JALAPENO PEPPER, SEEDED AND FINELY CHOPPED  

ESTIMATED TIME: 10MIN  

IN A SMALL BOWL, COMBINE ALL INGREDIENTS. PLACE POULTRY OR SEAFOOD IN A SHALLOW GLASS OR CERAMIC DISH. ADD THE MARINADE, TURNING TO COAT. COVER AND REFRIGERATE, TURNING OCCASIONALLY, ABOUT 1 HOUR FOR POULTRY AND 30 MINUTES TO 1 HOUR FOR SEAFOOD. 
 
THREE ONION AND WORCESTERSHIRE MARINADE  

THIS MARINADE IS ESPECIALLY GOOD ON FLANK STEAK OR BRISKET. FOR A REALLY TENDER BRISKET, PLACE THE MEAT AND MARINADE IN A BAKING DISH. COVER AND BAKE FOR ABOUT 1 1/2 HOURS BEFORE FINISHING DIRECTLY ON THE GRILL FOR ABOUT 1 HOUR MORE. ACCENTUATE THE FLAVORS BY GRILLING SOME SWEET ONION SLICES ALONG WITH THE STEAK OF BRISKET. 
AUTHOR: MELANIE BARNARD 

THIS RECIPE SERVES: 6  

1 CUP BEER, HIGH QUALITY  
1/4 CUP MALT VINEGAR  
1/4 CUP WORCESTERSHIRE SAUCE  
2 TBSP MUSTARD, STONE GROUND  
1 EA ONION, CHOPPED  
4 EA SCALLIONS, CHOPPED  
2 EA GARLIC CLOVE, MINCED  
2 EA BAY LEAVES, BROKEN IN HALF  

ESTIMATED TIME: 10MIN  

IN A MEDIUM BOWL, WHISK TOGETHER THE BEER, VINEGAR, WORCESTERSHIRE SAUCE, AND THE MUSTARD. STIR IN THE ONION, SCALLIONS, GARLIC, AND BAY LEAVES. PLACE MEAT IN A GLASS OR CERAMIC DISH. ADD MARINADE, TURNING TO COAT. COVER AND REFRIGERATE 8 TO 24 HOURS. 
 
CAROLINA MOUNTAIN MARINADE  

THE SWEET, HOT, AND SOUR CHARACTERISTICS OF THIS MARINADE ARE TYPICAL OF THE PORK BARBECUES IN THE CAROLINAS. IF YOU DON'T WANT TO DO A WHOLE PORK SHOULDER, BONELESS PORK WILL DO QUITE NICELY AND TAKE FAR LESS TIME. THE SAME MIXTURE CAN BE USED AS A MOPPIN' SAUCE FOR PORK CHOPS. 
AUTHOR: MELANIE BARNARD 

THIS RECIPE SERVES: 4  

1 CUP CIDER VINEGAR  
2 TBSP DARK BROWN SUGAR  
2 TBSP HOT PEPPER SAUCE  
2 TBSP VEGETABLE OIL  
1 TSP HOT RED PEPPER FLAKES  

ESTIMATED TIME: 5MIN  

IN A SMALL SAUCEPAN, HEAT THE VINEGAR AND BROWN THE SUGAR, STIRRING JUST UNTIL THE SUGAR DISSOLVES. REMOVE FROM HEAT AND STIR IN REMAINING INGREDIENTS. LET COOL. PLACE PORK LOIN OR CHOPS IN A SHALLOW GLASS OR CERAMIC DISH, AND PLACE PORK SHOULDER IN A DEEP MIXING BOWL. ADD MARINADE, TURNING TO COAT. COVER AND REFRIGERATE, TURNING OCCASIONALLY, 2 HOURS FOR PORK LOIN, 1 HOUR FOR PORK CHOPS, AND 12 TO 24 HOURS FOR PORK SHOULDER. 
 
ASIAN-STYLE MARINADE  

THIS ASIAN-STYLE MARINADE CONTAINS HOISIN SAUCE, GARLIC, CHILI PEPPERS AND VARIOUS SPICES. 
AUTHOR: THE CULINARY INSTITUTE OF AMERICA 
 
THIS RECIPE SERVES: 8  

3 FL OZ HOISIN SAUCE  
1 2/3 TBSP DRY SHERRY  
2 TBSP RICE WINE VINEGAR  
2 TBSP LIGHT SOY SAUCE  
2 EA GARLIC CLOVE, MINCED  

ESTIMATED TIME: 6MIN  

COMBINE ALL INGREDIENTS IN SMALL MIXING BOWL. STIR TO THOROUGHLY COMBINE.  POUR OVER MEAT, POULTRY, OR FISH. MARINATE UNDER REFRIGERATION FOR UP TO 3 HOURS 

TERIYAKI MARINADE  
 
USING PREPARED TERIYAKI SAUCE AS A BASE, THIS TANGY MARINADE IS ENHANCED BY SPICY HOISIN SAUCE, FRESH GINGER, AND SESAME OIL. 
AUTHOR: RUDOLF SPECKAMP, CMC 
 
THIS RECIPE SERVES: 8  

4 FL OZ TERIYAKI SAUCE, PURCHASED  
2 FL OZ OLIVE OIL  
2 FL OZ SESAME SEEDS  
3 TBSP SESAME OIL  
2 TBSP HOISIN SAUCE  
1 TSP FRESH GINGERROOT, MINCED  
1 TSP GARLIC, MINCED  
1/2 TSP CAYENNE PEPPER, GROUND  
 
ESTIMATED TIME: 15MIN  

COMBINE THE TERIYAKI SAUCE, OLIVE OIL, SESAME SEEDS, SESAME OIL, HOISIN SAUCE, GINGER, GARLIC, AND CAYENNE.  USE, OR PROPERLY STORE. 
 
SAVORY PORK MARINADE  

AUTHOR: KEN HOM 

PUBLICATION: EASY FAMILY RECIPES FROM A CHINESE-AMERICAN CHILDHOOD 
 
2 TSP SOY SAUCE, LIGHT  
1 TSP RICE WINE, SHAOXING, OR DRY SHERRY  
1 TSP GRANULATED SUGAR  
2 TSP CORNSTARCH  
1 TSP SESAME OIL, ASIAN  

ESTIMATED TIME: 10MIN  

COMBINE ALL OF THE INGREDIENTS IN A SMALL BOWL; STIR UNTIL WELL-BLENDED.  USE IMMEDIATELY OR STORE UNTIL NEEDED. 
 
BLACKJACK BOURBON PEACH SAUCE  

THIS SWEETLY SPICED SAUCE IS JUST RIGHT FOR A SLAB OF RIBS, A HEAP OF DRUMSTICKS, OR A HUNK OF HAM. TANGY VINEGAR COLE SLAW AND A MESS OF FRIED ONION RINGS COMPLETE THIS HEARTY PLATE. FINISH WITH A FEW HANDS OF POKER AND THE REST OF THE BLACKJACK. 

AUTHOR: MELANIE BARNARD 

PUBLICATION: MARINADES 
  
THIS RECIPE SERVES: 4  
 
3/4 CUP APRICOT PRESERVES, OR PEACH  
1/4 CUP BOURBON, PREFERABLY SOUR MASH  
1/4 CUP RASPBERRY VINEGAR, OR OTHER FRUIT VINEGAR  
1 TBSP FRESH LEMON JUICE  
3/4 TSP GROUND NUTMEG  
1/2 TSP GROUND CINNAMON  
1/4 TSP SALT  
1/4 TSP FRESHLY GROUND BLACK PEPPER  
1 TSP HOT PEPPER SAUCE  

ESTIMATED TIME: 15MIN  

IN A SMALL SAUCEPAN, COMBINE ALL INGREDIENTS EXCEPT HOT PEPPER SAUCE. SIMMER OVER MEDIUM-LOW HEAT, STIRRING OFTEN, UNTIL LIGHTLY THICKENED, ABOUT 10 MINUTES. STIR IN THE HOT PEPPER SAUCE TO TASTE.  THE SAUCE CAN BE MADE UP TO A MONTH AHEAD AND REFRIGERATED. REHEAT BEFORE BRUSHING ON DURING THE LAST 10 MINUTES OF GRILLING. 
 
WHITE WINE AND HERB MARINADE  

A FLAVORFUL, ALL-PURPOSE MARINADE, MADE THICK WITH LOTS OF HERBS AND GRATED CITRUS ZEST THAT CLING TO THE FOOD, GIVING IT A DELICIOUS HERBED CRUST. IT IS ESPECIALLY GOOD MADE WITH FRESH HERBS. I THINK IT'S BEST ON FISH AND CHICKEN - JUST DON'T LEAVE THE FISH IN THE MARINADE FOR TOO LONG. 
AUTHOR: JOSEPH T. BONANNO, JR. 

PUBLICATION: THE FIREHOUSE GRILLING COOKBOOK 
 
SERVINGS  THIS RECIPE SERVES: 4  

1/2 CUP DRY WHITE WINE  
1 TBSP ROSEMARY, CHOPPED, (OR DRIED)  
1 TBSP OREGANO, CHOPPED, (OR DRIED)  
1 TBSP THYME, CHOPPED, (OR DRIED)  
1 TSP FENNEL SEED, CRUSHED  
1 EA LEMON, GRATED ZEST OF  
2 EA GARLIC CLOVE, CRUSHED THROUGH A PRESS  
1/2 TSP SALT  
1/2 TSP HOT RED PEPPER FLAKES  
1/2 CUP OLIVE OIL, PREFERABLY EXTRA VIRGIN  

ESTIMATED TIME: 10MIN  

IN A MEDIUM GLASS OR NONREACTIVE BOWL, WHISK TOGETHER ALL THE INGREDIENTS, EXCEPT THE OIL. GRADUALLY WHISK IN THE OIL.  USE IMMEDIATELY OR COVER WITH PLASTIC WRAP AND STORE IN THE REFRIGERATOR FOR UP TO ONE DAY. 
 
RED CHILE MARINADE  

ADOBO (SP.) THIS MARINADE FOR PORK OR FISH WILL LAST INDEFINITELY IN THE REFRIGERATOR, SINCE VINEGAR, CHILE, AND SALT ARE THE THREE PRESERVATIVES THAT FOR CENTURIES HAVE BEEN PUT TO WORK IN MEXICAN KITCHENS. I KEEP IT AROUND TO SPREAD ON PORK CHOPS OR RIBS THAT I MARINATE AND BAKE SLOWLY, AND IT'S AN EXCELLENT QUICK MARINADE FOR A FLAVORFUL, MEATY FISH FILLET, GENTLY PAN-FRIED OR CHARCOAL-GRILLED. I DEVELOPED THIS RECIPE WHILE LIVING IN OAXACA. MY BUTCHER GAVE ME SOME OF HER ADOBO TO USE AS A GUIDE AND TOLD ME HOW SHE MADE IT. THOUGH SHE CALLED FOR ALL GUAJILLOS, I'VE USED SOME OF THE SWEETER ANCHOS AS WELL (AS MANY COOKBOOKS SUGGEST). 
AUTHOR: RICK BAYLESS 

PUBLICATION: AUTHENTIC MEXICAN 
 
THIS RECIPE SERVES: 1  

8 EA GARLIC CLOVE, UNPEELED  
4 EA ANCHO CHILI PEPPER, STEMMED, SEEDED, DEVEINED  
6 EA GUAJILLO CHILI PEPPER, MEDIUM-SIZE, STEMMED, SEEDED,  
1 EA CINNAMON STICKS, 1/2 INCH (1 CM) PIECE  
1 EA WHOLE CLOVES  
10 EA BLACK PEPPERCORNS  
2 EA BAY LEAF, LARGE, BROKEN UP  
1/8 TSP CUMIN SEED  
1/2 TSP DRIED OREGANO LEAVES  
1/2 TSP DRIED THYME  
1 1/2 TSP SALT  
1/4 CUP CIDER VINEGAR  

ESTIMATED TIME: 30MIN  

TOASTING THE CHILES AND GARLIC: ROAST THE GARLIC CLOVES ON A GRIDDLE OR HEAVY SKILLET OVER MEDIUM HEAT, TURNING FREQUENTLY, UNTIL BLACKENED IN SPOTS AND VERY SOFT, ABOUT 15 MINUTES. REMOVE, COOL, SKIN, AND ROUGHLY CHOP. WHILE GARLIC IS ROASTING, TEAR THE CHILIES INTO FLAT PIECES AND TOAST THEM A FEW AT A TIME: USE A METAL SPATULA TO PRESS THEM FIRMLY AGAINST THE HOT SURFACE FOR A FEW SECONDS, UNTIL THEY BLISTER, CRACKLE AND CHANGE COLOR, THEN FLIP THEM OVER AND PRESS THEM FLAT TO TOAST THE OTHER SIDE.   SOAKING THE CHILES: BREAK THE CHILIES INTO A SMALL BOWL, COVER WITH BOILING WATER, WEIGHT WITH A PLATE TO KEEP SUBMERGED AND SOAK FOR 30 MINUTES. DRAIN, TEAR INTO SMALLER PIECES, PLACE IN A BLENDER JAR AND ADD THE GARLIC. FINISHING THE ADOBO: IN A MORTAR OR SPICE GRINDER, PULVERIZE THE CINNAMON, CLOVES, PEPPERCORNS, BAY LEAVES, AND CUMIN. ADD TO THE CHILIES ALONG WITH THE OREGANO, THYME, SALT, VINEGAR, AND 3 TABLESPOONS (45 MILLILITERS)** WATER. WITH A LONG SERIES OF BLENDER PULSES, REDUCE THE MIXTURE TO A PASTE: RUN THE BLENDER FOR A FEW SECONDS UNTIL THE MIXTURE CLOGS, THEN SCRAPE DOWN THE SIDES WITH A SPATULA AND STIR; REPEAT A DOZEN TIMES OR MORE UNTIL THE MIXTURE IS SMOOTH. DON'T ADD WATER UNLESS ABSOLUTELY NECESSARY OR THIS MARINATING PASTE WON'T DO ITS JOB WELL. STRAIN THE PASTE THROUGH A MEDIUM-MESH SIEVE INTO A NON-CORROSIVE CONTAINER WITH A TIGHT FITTING LID. COVER AND REFRIGERATE.
**MEASUREMENT SPECIFIC TO ORIGINAL RECIPE YIELD.
 
MARINADE FOR FLANK STEAK  
 
THE SWEET ACIDITY OF PINEAPPLE JUICE AND THE SUBTLE HEAT OF JALAPEO CHILI PEPPERS ARE COMBINED IN THIS RECIPE TO CREATE AN INTRIGUINGLY ZESTY MARINADE. 
AUTHOR: THE CULINARY INSTITUTE OF AMERICA 

PUBLICATION: TECHNIQUES OF HEALTHY COOKING 
 
THIS RECIPE SERVES: 6  

3 PT PINEAPPLE JUICE  
1 LB PINEAPPLE, FRESH, CHOPPED  
7 OZ RED ONION, SLICED THINLY  
2 FL OZ LIGHT SOY SAUCE  
1 FL OZ RED WINE VINEGAR  
1 FL OZ OLIVE OIL  
4 EA LIME, SLICED  
1 BUNCH CILANTRO BUNCH, CHOPPED  
2 TBSP GARLIC, MINCED  
3/4 OZ JALAPENO PEPPER, MINCED  
1/4 OZ CHILI POWDER, PURE, MILD  
5 DROP LIQUID HOT PEPPER SEASONING  
 
ESTIMATED TIME: 15MIN  

COMBINE THE PINEAPPLE JUICE, PINEAPPLE, ONION, SOY, VINEGAR, OIL, LIME, CILANTRO, GARLIC, JALAPEO CHILI PEPPER, CHILI POWDER, AND LIQUID PEPPER SEASONING. USE, OR PROPERLY STORE. 
 
BAGNA CAUDA MARINADE  

BAGNA CAUDA MEANS "WARM BATH" AND IS A CLASSIC ITALIAN DIPPING SAUCE FOR RAW VEGETABLES. IT IS ALSO A HEADY BATH FOR BONELESS CHICKEN BREASTS OR TUNA OR SWORDFISH STEAKS. DON'T LEAVE OUT THE ANCHOVIES--THEY MAKE THE DIFFERENCE! 
AUTHOR: MELANIE BARNARD 

PUBLICATION: MARINADES 
 
THIS RECIPE SERVES: 4  
 
3 FL OZ FRESH LEMON JUICE  
3 TBSP EXTRA-VIRGIN OLIVE OIL  
2 OZ ANCHOVIES, FLAT  
1/4 CUP SCALLIONS, CHOPPED  
6 EA GARLIC CLOVE, MINCED  
2 TSP LEMON ZEST, GRATED  
3/4 TSP FRESHLY GROUND BLACK PEPPER, COARSE  

ESTIMATED TIME: 15MIN  

N A SMALL BOWL, WHISK TOGETHER THE LEMON JUICE AND OIL. ADD THE ANCHOVIES, MASHING WITH THE BACK OF A SPOON. STIR IN THE SCALLIONS, GARLIC, LEMON ZEST, AND PEPPER. PLACE THE CHICKEN OR SEAFOOD IN A SINGLE LAYER IN A GLASS OR CERAMIC DISH. ADD MARINADE, TURNING TO COAT. COVER AND REFRIGERATE, TURNING OCCASIONALLY, 1 TO 2 HOURS FOR CHICKEN, AND 30 MINUTES TO 1 HOUR FOR SEAFOOD. 

TANDOORI MARINADE  
 
NAMED AFTER THE INDIAN CLAY AND BRICK OVEN (A TANDOORI) IN WHICH FOODS ARE COOKED, THIS BLEND OF YOGURT, LEMON JUICE, GINGER, GARLIC, AND SPICES IMPARTS FLAVOR AND HELPS RETAIN MOISTURE IN OVEN-ROASTED POULTRY, MEATS AND SEAFOOD. 
AUTHOR: THE CULINARY INSTITUTE OF AMERICA 

PUBLICATION: TECHNIQUES OF HEALTHY COOKING 
 
THIS RECIPE SERVES: 10  

8 FL OZ NONFAT YOGURT, PLAIN  
4 FL OZ FRESH LEMON JUICE  
1 OZ GINGER, GRATED  
2 TSP GARLIC, MINCED  
1/4 TSP CAYENNE PEPPER, GROUND  
1 TBSP CUMIN SEED, TOASTED, CRUSHED  
1/2 OZ CILANTRO, CHOPPED  
1 TSP KOSHER SALT, TO TASTE  

ESTIMATED TIME: 10MIN  

COMBINE ALL INGREDIENTS, MIX WELL, AND SPREAD THICKLY ON THE ITEM TO BE COOKED. MARINATE SEVERAL HOURS UNDER REFRIGERATION. 
 
TERIYAKI MARINADE

1/2 C. JAPANESE SOY SAUCE (EX. KIKKOMAN)
1/2 C. MIRIN (SEASONED SAKE) OR SAKE
1/8 - 1/3 C. SUGAR (DEPENDING ON HOW SWEET YOU LIKE IT)
1 INCH SQUARE OF GINGER ROOT, FINELY GRATED
2-4 TBSP. SESAME OIL (CHINESE STYLE)
1/2 TSP. CORNSTARCH
1 1/2 - 2 LBS. FISH, CHICKEN, BEEF OR  PORK IN SERVING SIZE PIECES

MIX TOGETHER FIRST 5 INGREDIENTS SAVING 1/4 CUP.  PUT FISH OR MEAT IN BOWL AND POUR MARINADE OVER.  TURN OCCASIONALLY TO COAT EVERYTHING WELL.  MARINATE FISH 1/2 - 1 HOUR, CHICKEN 4-24 HOURS, PORK 4-24 HOURS AND BEEF 24-36 HOURS.  GRILL MEAT, BASTING OCCASIONALLY WITH MARINADE SAUCE.  TAKE 1/4 CUP OF UNUSED MARINADE.  ADD 1/2 TEASPOON CORNSTARCH AND HEAT UNTIL IT THICKENS INTO A CLEAR GLAZE.  POUR OVER GRILLED MEAT.  
   
HONEY GARLIC MARINADE

1/4 C. HONEY
1/4 C. LEMON JUICE
2 GARLIC CLOVES, MINCED
2 TBSP. LITE SOY SAUCE
1 TBSP. DRY SHERRY

COMBINE INGREDIENTS AND POUR OVER PORK.  COVER.  MARINATE IN REFRIGERATOR 4 TO 24 HOURS.  

TROPICAL MARINADE

2/3 C. PINEAPPLE JUICE
2 GARLIC CLOVES
3 TBSP. BROWN SUGAR
3 TBSP. CIDER VINEGAR
1 TSP. GROUND GINGER
1/2 TSP. CAYENNE

PROCESS ALL INGREDIENTS IN A FOOD PROCESS OR BLENDER UNTIL THOROUGHLY COMBINED.  MAKES ENOUGH FOR 2 POUNDS BEEF, LAMB, PORK OR POULTRY.  

KOREAN MARINADE

1 (20 OZ.) BOTTLE SOY SAUCE 
4 TBSP. DARK SESAME OIL
3 TBSP. ACCENT OR MSG
3 TBSP. WORCESTERSHIRE SAUCE
1 1/4 C. SUGAR
1/4 C. RED WINE
5 OR 6 CLOVES GARLIC, CHOPPED
2 BUNCHES GREEN ONIONS (SCALLIONS), CHOPPED

FOR EXTRA FLAVOR, ADD 1 REGULAR ONION (MEDIUM SIZE), CHOPPED.  REFRIGERATE.  MAKES APPROXIMATELY 1 1/2 QUARTS.  VERY GOOD FOR FLANK STEAK, ROASTS OR ANY BEEF.  MARINADE MAY BE SAVED AND REUSED 3 OR 4 TIMES.  ALSO GOOD WITH POULTRY, BUT IF USED WITH POULTRY, DO NOT RE-USE.  

BOURBON MARINADE

1/2 C. BOURBON
1/2 C. BROWN SUGAR
2/3 C. SOY SAUCE
3 TBSP. LEMON JUICE
1 TSP. WORCESTERSHIRE SAUCE
1 1/2 C. WATER

MAKES 3 CUPS OF MARINADE.  PLACE 2-3 POUNDS OF ELK OR VENISON STEAKS IN MARINADE FOR 3-8 HOURS BEFORE BARBECUING.  

GARLIC AND SOUR CREAM MARINADE

1 C. SOUR CREAM
2 CLOVES GARLIC, CRUSHED
3/4 TSP. CELERY SALT
1/2 TSP. PAPRIKA
1 TBSP. LEMON JUICE
3/4 TSP. WHITE PEPPER
1/2 TSP. SALT
1 TSP. WORCESTERSHIRE SAUCE

COMBINE ALL INGREDIENTS.  POUR OVER READY-TO-COOK CHICKEN (CUT UP PIECES) COVERING EACH PIECE.  REFRIGERATE OVERNIGHT BEFORE BROILING.  GREAT FOR STEAK TOO!

RASPBERRY MARINADE FOR CHICKEN OR BEEF

1/2 C. JENNIVINE RASPBERRY VINEGAR
1/2 C. OLIVE OIL
1/4 C. CHOPPED FRESH HERBS (BASIL, THYME, ROSEMARY)
1 TBSP. CHOPPED GARLIC
1 TBSP. CRACKED BLACK PEPPER
1/4 C. LIGHT BROWN SUGAR
SALT TO TASTE

HEAT ALL INGREDIENTS UNTIL SUGAR IS DISSOLVED.  COOL BEFORE USING. MARINATE AT ROOM TEMPERATURE 2-3 HOURS.  GREAT FOR GRILLED OR BAKED MEATS. 

GREEK MARINADE

2/3 C. LEMON JUICE
1/2 C. WATER
1 TBSP. OIL
1 TBSP. SUGAR
1 1/2 TSP. SALT
1 TSP. DRIED THYME
1/4 TSP. GARLIC POWDER

COMBINE ALL INGREDIENTS IN SMALL SAUCEPAN.  MIX WELL; BRING TO A BOIL; REDUCE HEAT AND SIMMER, COVERED FOR 5 MINUTES.  USE AS A MARINADE FOR BEEF.  MARINATE 6 TO 12 HOURS.

