• 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 

• 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. 

• 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.

• 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.

• 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.

Whisk together and let sit 30 minutes to blend flavors. Add your meat to marinate minimum 1 hour up to 24 hours.

Whisk together and let sit 30 minutes to blend flavors. Add your meat to marinate minimum 1 hour up to 24 hours.

• ¾ cup of balsamic vinegar
• 3 tblsps of Worcestershire sauce
• 1 tblsp of dried thyme
• 3-4 cloves of garlic grated
• 2-3 tblsps of freshly ground black pepper
• 1 teas of salt (or to taste)
• ¾ cup of olive oil

Blend all ingredients together sparing the olive oil.  Slowly whisk in the olive oil to emulsify it into the ingredients. 

Smokey, Mexican flavors

Makes approximately 2 cups

• 2/3 cup of dark beer (ie. Negro Modela)
• 1/3 cup of lime juice
• 2 finely chopped chipotle peppers
• 1 tblsp of adobo sauce
• 1 tblsp of dried onion
• 1 tsp smoked paprika
• 1 teas dried oregano
• 2 teas dried cilantro
• 2 teas garlic pepper
• 1 teas dried roasted garlic
• 2 teas cumin
• 1 teas lemon pepper
• 2 cloves of garlic grated
• 2/3 cup of grapeseed oil

Whisk all together  & let sit for 20 minutes to blend flavors

• ½ cup lemon juice
• ½ cup white vermouth
• 2 tblsp Dijon mustard
• 1 tblsp fresh chopped rosemary
• 1 tblsp lemon pepper
• 1 tblsp dried onion
• 3 cloves of garlic chopped
• 1 tblsp white pepper
• 1 tsp lemon peel
• 1 tsp dried parsley
• ½ cup olive oil

Mix and let sit for 20 minutes to blend flavors before marinating the chicken.