Marinades 101: the do’s and don’ts

The Island Now

By Alan Feinstein
Owner, H on the Harbor

Most bottled marinades are salty, chemical infused and artificially flavored.

Most have great packaging and groovy bottles, but that’s as far as it goes.

By the way: most truffle oil has never, ever been anywhere near a truffle. “Better living through chemistry” kids.

Marinating – Brining – Pickling all have the same purpose;

To tenderize & break down proteins: meats, poultry, fish etc.

Typically, they are made of acid based liquids; vinegars, citrus juices, etc.

Once the acids start the process, then herbs, spices, begin to enhance the flavors.

• Juices:   Pineapple, grapefruit, orange, lemon, lime etc.

• Oils: We use all-purpose blend — don’t use costly olive oil, it has little effect on the process.

• You can also add flavor using walnut, sesame, pumpkin seed oils.

• Herbs:   The flavor palate is up to you, we have never used an herb we didn’t like.

• Rubs: Chili paste, fish paste, siracha, zatar, sumac, cinnamon, turmeric, sugar, seeds etc.

Don’t:

Use minimal salt in wet marinades — it pulls the juice out of the product,

Salt is used only to flavor at the last step.

Use acids on seafood. Use only to brush or baste at last minute.

Use too much; garlic, saffron, saffron, chili’s — the flavors will quickly intensify and overpower your marinating product —meat

Avoid using sugars when grilling items as they can burn and become very bitter.

Do:

Keep infused oils with parsley, basil, cracked pepper, tasted cardamom seeds etc. Always remember, the lighter/delicate the item, the less aggressive marinade.

The Beefier the product, the more aggressive the marinade.

Brush off all herbs, cloves etc. before grilling as they will burn.

Double this recipe, keep in fridge and thank me later.

Our favorite marinades: all recipes serve 8-12

H Espresso Skirt Steaks: 6 large chopped garlic cloves, 1 cup strong espresso ½ cup balsamic vinegar, 1/2 cup brown sugar, ½ cup Dijon, 1/2 cup oil. Put all in a blender, put ¾ in large zip-loc and add 2-3 pounds of quality skirt steak. Refrigerate at least 8 hours.

Take steaks out of marinade 1- hour before grilling and bring them to room temperature.

Grill or broil while occasionally basting with remaining marinade. Let steaks rest 10 minutes before sliced, sprinkle a touch of salt and fresh pepper. Serves 8 -10 .Enjoy

H Moroccan Chicken: 1 large onion sliced thin, ½ head chopped garlic cloves, ½ – lemon squeezed, ½ cup chopped flat parsley, 1 tablespoon Turmeric, 1 teaspoon cumin, few saffron threads, 1 cup oil, 2 tablespoons Kosher salt. Blend all and place most marinade in a zip lock with 3- pounds boneless skinless chicken thighs. Refrigerate overnight (toss a few times).

Before grilling or broiling, bring to room temperature.

As they cook use some reserved marinade to baste.

When done, let rest 10 minutes and drizzle with a little fresh lemon juice and zest. Chicken breasts have little flavor and unless brined tend to be dry.

This recipe works well with whole roasted or BBQ chicken as well.

 

Easy sides:

Brazilian Style Greens: Super Food- Super Healthy

6 large chopped garlic cloves, 1 bunch collard greens, take off outer leaves, rinse and slice in ¼” julienne. 1 tsp of red chili flakes, 1- 2 tablespoon kosher salt

Heat skillet, add oil when hot (not olive oil) when the oil “dances” toss in garlic, stir quick, add collars, chili and salt, keep stirring until bright green and al dente, 2- 3 minutes. Yum.

Pummeled  Potatoes:

3 pounds of fingerling or new potato’s, sliced in half. ½ stick of salted butter ¼ cup olive oil. 1 Bunch scallions, sliced, 3-6 sprigs of fresh thyme.

Boil or microwave potatoes until ¾ cooked.

Heat pan on oven or grill, add olive oil, when the oil shimmers, add potatoes skin side up.

Let them cook until a bit brown.

Smash the potato’s with a hammer, juice glass, , they will flatten. Ad butter. “Butter makes it better.”

Add the Thyme, Let the mix sauté until the potatoes are nice and brown. Transfer to serving plate, Sprinkle with the scallions and a few shakes of kosher or sea salt.

Josie’s Simple Strawberries:

2 big box of good strawberries. Strega Liqueur, a gift bottle you were given, but never used.

An hour or so before dinner, rinse berries and cut in half. Pour 4-6 shots Strega or Grand Marnier over the berries and toss. Let sit for a bit. Add a few pinches of fresh cracked pepper toss again and serve.

Great with whipped cream and toasted pound cake.

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