Vegetable Marinade B

 By Jessica Cameron 7-4-12

• 1/2 cup Orange Juice
• 1/2 cup Lemon Juice
• 1/2 cup Lime Juice
• 1/4 cup Champagne Vinegar
• 1/4 cup Red Wine Vinegar
• 1 tsp Mediterranean Oregano 
• 1 tblsp Dijon 
• 1 tsp Black Pepper 
• 1/2 tsp White Pepper 
• 2 tblsp Dried Onion 
• 1/4 cup Grapeseed Oil 
• 1 tblsp Lemon Pepper 
• 1 tblsp Dried Shallot 

Dijon Vinaigrette

• 1 Mason Jar (1 quart)
• 1 large thinly sliced shallot
• 1  1/2 cups white wine vinegar
• Black pepper freshly ground 1/8 cup (30-40 turns)
• Salt (a teaspoon)
• 1 cup extra virgin olive oil
• 1/2 cup Dijon mustard
• 1/4 cup rice wine vinegar
• 2 teas honey

     Put all in the jar, seal tightly, and give a shake to emulsify the oil with the rest of the ingredients.  This vinaigrette should pretty much stay emulsified if mixed thoroughly. Best to let sit overnight and allow the flavors to blend. An excellent all around vinaigrette to always have on hand.  It's one of our staples. Inspired  by Chef Pepin. 

Chinese Pork Marinade

 

• 1/2 cup soy sauce regular (not low sodium)
• 2 tblsp oyster sauce
• 2 tblsp escabeche sauce
• 2 teas chili garlic paste
• 2 tblsp red wine vinegar
• 2 tblsp of ponzu
• 1-2 tblsp lime juice
• 2 tblsp grated fresh ginger
• 3-4 large grated garlic
• 1 tblsp Chinese 5 Spice
• 1 teas dried shallots
• 1 teas dried minced green onion
• 1/3 cup olive oil or canola oil
• 1/4 cup toasted sesame oil

     Good to marinate pork for pho or chicken even for stir fry. Marinate minimum 30 minutes up through 90 minutes. The 5 spice adds a nice anise flavor with a citrus background and the bites of ginger and garlic.

Bloody Mary Marinade

 

• 2 cups V8
• 1/2 cup lemon juice
• 1/4 cup Tabasco (we used garlic tabasco)
• 3/4 cup worcestershire sauce
• 1/2 cup prepared horseradish
• Generous amount of freshly ground pepper
• 1 tblsp dried lemon peel
• 1 can drained diced tomatoes

      Marinate your beef for at least 6 hours to overnight. Excellent for grilling. Also good roasted.  This was developed for a beef tri-tip.

Beef Marinade I

• 2 cups beef broth
• 1/3 cup worchestershire sauce
• 1/3 cup garlic red wine vinegar
• 1 sweet onion roughly chopped
• 1 small red bell pepper roughly chopped
• 6 lg chopped garlic cloves
• 1/3 cup olive oil
• 4 dried bay leaves
• 1 tblsp dried shallots
• 1 tblsp dried green bell pepper
• 2 tblsp whole mixed peppercorns
• 1 tblsp dried oregano
• 1 tblsp dried parsley
• 1 tblsp dried thyme
• 1 tblsp lemon juice
• 1 tblsp dried lemon peel
• 1 cup canned tomatoes roughlychopped
• 3 tblsp tomato water from can
• 10 shots of garlic Tobasco

     Let this sit for 1 hour at room temperature to let the flavors blend. This is a good overnight beef roast marinade.