William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-04-01 / 4. szám
íhe Jtogyrto Kitcheu Chinese Marinade I teaspoon ground ginger I teaspoon ground mustard I tablespoon granulated sugar I scallion stalk, chopped 4 ounces soy sauce I ounce canola oil I ounce sesame oil 3 cloves garlic, smashed In a small bowl combine all the ingredients and let stand for two hours. Use on pork, chicken or beef. Italian Marinade 3 garlic cloves, smashed Vi cup balsamic vinegar Vi cup olive oil I teaspoon lemon Juice I teaspoon salt Vi teaspoon sugar Vi teaspoon white pepper I tablespoon fresh chopped basil I tablespoon fresh chopped oregano Combine all the ingredients in a mixing bowl and blend well, then chill for 30 minutes. Good for vegetables and small pieces of meat. Mediterranean Marinade V* cup fresh lemon juice % cup red wine vinegar I cup extra virgin olive oil Vi teaspoon hot pepper flakes Vi teaspoon cracked black pepper Vi teaspoon kosher salt 3 garlic cloves smashed % cup chopped fresh parsley % cup chopped Greek oregano I tablespoon fresh chopped basil In a small bowl blend all the ingredients then chill for 30 minutes. Adjust taste with salt and pepper. Use with chicken, lamb or seafood. Salt-Free Marinade I cup cider vinegar I cup lemon juice I cup canola oil 3 cups spring water Vi cup hickory liquid smoke 3 garlic cloves minced I cup chopped Vidalia onion V* cup granulated sugar 3 bay leaves 7 whole black peppercorns ZECVPES Nagymama’s ■Recept* Nudli (Potato Noodles) 2 pounds white potatoes boiled in skins I pound flour I egg I teaspoon salt I stick butter V* cup bread crumbs Skin the potatoes and mash. Add the flour, egg and salt mixing well. Place on a floured board and roll out /2-inch thick, then cut into strips I -inch wide. Cut strips into oblong shapes. Cook the pieces in boiling salted water for 10 minutes, then drain and set aside. Fry bread crumbs in butter until brown, then pour over the noodles, mix well and serve. *Tftat’s Hungarian for “Grandma’s "Recipe.” Combine the ingredients in a saucepan and bring to a boil, then stir well. Simmer for another five minutes. Remove from heat and cool to room temp. Use on spare ribs, pork butt, pork chops and chicken. Peanut Butter Marinade Vi cup natural creamy peanut butter I tablespoon canola oil I tablespoon spring water I tablespoon Hungarian paprika I teaspoon sugar I teaspoon kosher salt Vi teaspoon granulated garlic In a small mixing bowl combine the ingredients in order. If the peanut butter is too hard soften it in a microwave for 10 seconds. After the mixture is blended, taste and make adjustments. This marinade is great for chunks of tofu or vegetables. You can also serve this as a sauce over pasta. Heat slowly and stir then toss with the pasta and serve. Root Beer Marinade 16 ounces root beer 8 ounces soy sauce I tablespoon ground ginger I tablespoon granulated garlic Vi teaspoon kosher salt Vi teaspoon white pepper In a saucepan combine all the ingredients and bring to a simmer stirring for a good blend. Let the marinade cool to room temperature, then pour it over your favorite meat and marinate overnight. Tomato Ketchup Marinade I cup of tomato ketchup I cup brown sugar I cup bourbon whiskey Zi cup spring water I teaspoon salt Vi teaspoon white pepper I teaspoon Hungarian paprika In a saucepan combine the ingredients and bring to a simmer stirring all the while. Cook for 10 minutes, then cool to room temperature. Brush over your favorite meat to marinate and save the rest to serve with the meal. Fruit Salad Marinade V* cup white balsamic vinegar Vi cup fresh orange juice I tablespoon fresh lime juice Vi cup white grape juice 'A cup canola oil Vi teaspoon fresh chopped mint V* teaspoon salt Combine the ingredients then blend well and chill for 30 minutes. Adjust the flavor to your liking and add a little sugar if not sweet enough. Pour over a fruit salad consisting of pineapples, diced apples, blueberries, white seedless grapes, firm melon, kiwis, strawberries and bananas. 10 William Penn Life, Apnl 2008
