Sharon's Marinades

olive oil

balsamic vinegar
liquid smoke

wine 

everglades seasoning

garlic, minced

salt

pepper

Pour a little of each ingredient into a zip-lock bag.  Add meat of your choice, remove air from bag and seal.  Marinate for at least a few hours to overnight in refrigerator.

*For oriental seasoned meat, omit liquid smoke and add Hoisin Sauce ( 2 Tbs), Lime Juice, sliced ginger.

*For Italian seasoned meat, omit liquid smoke and add

Oregano and Basil.  ( if you have dipping seasonings, add that)

*For Mexican seasoned meat, use the liquid smoke, add lime juice, cilantro, cumin powder, chili powder.

Salsa Roja

2 cups diced fresh plum tomatoes

1-1/2 cups diced red bell pepper

1-1/3 cups chopped onion

2 large jalapeno peppers, seeded and diced

1 (14.5-ounce) can plum tomatoes, undrained and chopped

6 garlic cloves, minced

3/4 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

1/4 cup fresh lime juice

2 tablespoons finely chopped fresh oregano

2 tablespoons balsamic vinegar

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 (5.5-ounce) can no-salt-added vegetable juice

Combine first 6 ingredients in a large bowl; toss gently. Combine cilantro and remaining ingredients in a small bowl, and stir well. Stir cilantro mixture into tomato mixture. Chill.

Makes 6 cups (serving size: 1/4 cup)

Salsa Ranchera

2 cups chopped seeded peeled tomato

1/3 cup chopped green onions

2 tablespoons minced fresh cilantro

2 tablespoons canned chopped green chiles

2 tablespoons fresh lime juice

1 teaspoon minced seeded jalapeno pepper

1/8 teaspoon salt

1/8 teaspoon black pepper

2 garlic cloves, minced

Dash of ground cumin and sugar.

Combine all ingredients in a bowl.

Makes 2 cups (serving size: 1/4 cup)

Roasted Red Pepper Sauce

1 cup bottled roasted red bell peppers

1/2 cup tomato juice

2 tablespoons chopped sun-dried tomatoes, packed without oil (about 1 ounce)

2 tablespoons balsamic vinegar

2 tablespoons tomato paste

1/2 teaspoon pepper

2 garlic cloves

Combine all ingredients in a blender or food processor; process until smooth.

Makes 1-1/2 cups (serving size: 1 tablespoon).

Red Hot Sauce

1 ounce dried chile arbols, seeded

1/2 cup boiling water

3 cups chopped onion

1 cup water

1/2 cup chopped tomatillos (about 2)

2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1/2 teaspoon salt

3 garlic cloves

1 (8-ounce) can tomato sauce

Combine chiles and boiling water; let stand 30 minutes. Drain.  Combine chiles, onion, and next 6 ingredients (onion through garlic) in a medium saucepan. Place over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove from heat; cool 15 minutes. Place onion mixture in a blender or food processor; process until blended (do not overblend). Add tomato sauce; stir well.

Yield: 3 cups (serving size: 3 tablespoons).

Pineapple-Sesame Dressing

Toss the dressing with a mixture of cubed cooked chicken, torn mixed salad greens, pea pods, and chopped cabbage for a main-dish salad. Since it has sesame oil in the dressing, try sprinkling some sesame seeds over the salad before serving. (This recipe first appeared in Better Homes and Gardens magazine). 

1/3 cup unsweetened pineapple juice

1/4 cup rice vinegar or white vinegar

1 tablespoon water

1 tablespoon reduced-sodium soy sauce

2 teaspoons sugar

1-1/2 teaspoons toasted sesame oil

1/4 teaspoon pepper

In a screw-top jar combine pineapple juice, rice vinegar or white vinegar, water, soy sauce, sugar, sesame oil, and pepper. Cover and shake dressing mixture well.  Refrigerate.

Pesto Sauce

1/2 cup pine nuts

2 cups fresh basil, chopped

3 garlic cloves, chopped

1 cup extra virgin olive oil

1/2 cup Parmesan cheese

1/2 cup Romano cheese

Salt and pepper to taste

Place pine nuts, garlic, basil and oil in a food processor and pulse until finely blended.

Transfer pesto from food processor to bowl. Add all remaining ingredients.

Toss with your favorite pasta or chill and use in 2-3 days.

 4  Servings

Peanut Sauce (California Pizza Kitchen)

This is the best peanut sauce! I could drink this stuff!

1/4   cup peanut butter, creamy

2     tablespoons teriyaki sauce

2     tablespoons hoisin sauce

1     tablespoon brown sugar

2     tablespoons water

2     teaspoons sesame oil

1     teaspoon soy sauce

1 1/2 teaspoons onions, minced

1     clove garlic, minced

1     teaspoon ginger root, minced

1/2   teaspoon crushed red pepper flakes

Blend together ingredients for 15 seconds, pour into microwaveable bowl.  Heat for 1-2 minutes. 

2  Servings

Peanut Sauce 2

1/4 cup fresh lime juice

3 tablespoons creamy peanut butter

3 tablespoons low-sodium soy sauce

3 tablespoons honey

1 tablespoon chili paste with garlic

4 garlic cloves, minced

Combine all ingredients in a small bowl; stir well with a whisk.

Peanut Sauce

1/4 cup sugar

1/4 cup creamy peanut butter

3 tablespoons soy sauce

3 tablespoons water

2 tablespoons cooking oil

1 teaspoon bottled minced garlic

In a small saucepan combine sugar, peanut butter, soy sauce, water, cooking oil, and garlic. Heat till sugar is dissolved, stirring frequently.

Outback Steakhouse Steak Marinade

1 cup Scottish Ale

2 teaspoons brown sugar

1/2 teaspoon seasoned salt

1/4 teaspoon ground black pepper

1/4 teaspoon monosodium glutamate

Place any cut of steak in a shallow pan (a pie plate works great).  Pour the ale over the steak and cover the pan. Place it in the  refrigerator for 1 hour to marinate. Turn the steak occasionally to ensure both sides get soaked.

After 1 hour, remove the steak from the refrigerator. In another shallow pan, combine the remaining ingredients. Stir the dry ingredients until they are completely blended.

Remove the steak from ale and dip it into the dry ingredients. Turn the steak to mix and coat it with the ingredients. Rub the mixture generously over all sides. Leave the steak in the dish with the dry

mixture, and cover it with plastic wrap. Place it in the refrigerator, turning occasionally, for 30 minutes.

When the 30 minutes are almost up, preheat a skillet or grill to med high heat. Add a bit of butter and heat until it begins to bubble. Then remove he steak from the refrigerator.

Add the steak to the hot skillet or grill and cook it to perfection. Cook steak as desired and serve immediately. Makes enough marinade for 1 1/2 pounds of beef.

Oriental Mustard Sauce

1/4   cup soy sauce

1/4   cup water

2     teaspoons mustard, oriental - found in Asian section in store

2     teaspoons heavy cream

1/2   teaspoon garlic powder

Combine all ingredients in a small bowl, mix until well combined.  Chill before serving.

Marmalade Dipping Sauce

 1/2 cup orange marmalade

 2 teaspoons stone-ground mustard, (with whole grain mustard seed)

 1 teaspoon prepared horseradish

 dash salt

 

Mix all ingredients.  Keep refrigerated. 

 2  Servings

Mango and Pineapple Relish

1 cup mango, cut into small cubes

1 cup pineapple, cut into small cubes

1 tablespoon mint leaves, chopped fine

2 tablespoons cilantro, chopped fine

1 tablespoon apple cider vinegar

1 teaspoon extra-virgin olive oil

Salt and pepper to taste

Toss gently and serve with the Crab, Salmon and Scallop Cakes.

Makes 2 cups