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.

Balsamic Vinaigrette

By Jessica Cameron

• 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. 

Caesar Marinade

By Jessica Cameron

 Makes approx 2 cups

• ¼ cup of white wine vinegar
• ¼ cup of Worcestershire sauce
• 5 large cloves of fresh micro-planed garlic
• 1/8 cup of roasted granulated garlic
• ¼ cup of black pepper
• 1/3 cup of Dijon mustard
• 1 tablespoon of anchovy paste
• 1/8 cup of lemon juice
• ¼ cup of finely grated Pecorino-Romano cheese
• 1 cup of vegetable oil

Whisked together until emulsified.  

For Caesar Salad allow 2-3 hours set time for chicken.