Fire It Up - Andrew Schloss [19]
Lime-Mint Brine: (Best with chicken, turkey, veal, lamb.) Replace the lemons with the zest and juice of 3 limes. Swap the oregano and mint for ¼ cup chopped fresh mint, and add 3 tablespoons chopped fresh rosemary. Omit the cumin and garlic.
Lime-Cilantro Brine: (Best with pork.) Replace the lemons with the zest and juice of 3 limes. Replace the oregano and mint with ¼ cup chopped fresh cilantro.
Lemon-Parsley Brine: (Best with veal, shellfish, fish.) Replace the oregano with parsley.
Mole Brine
Best with turkey, duck, game meats
MAKES ABOUT 3½ CUPS
One 12-ounce bottle beer
1½ cups water
3 tablespoons Mole Rub
2 tablespoons coarse salt
¼ cup ketchup
Mix everything together and use as directed in a recipe.
Apple-Sage Brine
Best with chicken, turkey, duck, game meats
MAKES ABOUT 4 CUPS
2 tablespoons coarse salt
2 tablespoons brown sugar, light or dark
2 tablespoons Poultry Rub
2 tablespoons rubbed dried sage
3½ cups apple cider
½ cup vodka
Mix everything together and use as directed in a recipe.
VARIATIONS
Apple-Thyme Brine: (Best with chicken, turkey, duck, game meats.) Replace the sage with 2 tablespoons dried thyme leaves.
Sweet Garlic Brine: (Best with chicken, turkey, pork, duck, game meats.) Replace the sage with 6 cloves of garlic, minced.
Molasses Beer Brine
Best with pork, duck, game meats
MAKES ABOUT 2½ CUPS
3 tablespoons coarse salt
¼ cup molasses
1½ cups dark beer
¾ cup water
Mix everything together and use as directed in a recipe.
Orange-Anise Brine
Best with veal, pork, chicken, duck, goose, shellfish, fish
MAKES ABOUT 2 CUPS
2 cups orange juice
2 tablespoons sugar
3 tablespoons coarse salt
½ teaspoon coarsely ground black pepper
2 tablespoons anise seeds
Mix everything together and use as directed in a recipe.
Green Tea Brine
Best with veal, chicken, shellfish, fish
MAKES ABOUT 2 CUPS
1 cup hot brewed green tea
2 tablespoons honey
2 tablespoons coarse salt
½ cup sake
½ cup cold water
1 teaspoon green hot pepper sauce, such as Tabasco’s jalapeño
Combine the green tea, honey, and salt in a medium bowl and stir until the honey and salt dissolve. Add the sake, cold water, and green hot sauce. Use as directed in a recipe.
Poultry Brine
Best with chicken and turkey
MAKES ABOUT 3¼ CUPS
3 cups water
3 tablespoons coarse salt
2 tablespoons Poultry Rub or Umami Rub
2 tablespoons granulated sugar
Mix everything together and use as directed in a recipe.
Coriander Brine
Best with veal, pork, chicken, turkey, shellfish, fish
MAKES ABOUT 2¼ CUPS
¼ cup coriander seeds
2 tablespoons coarse salt
1 teaspoon coarsely ground black pepper
1 tablespoon brown sugar, light or dark
Finely grated zest and juice of 1 lime
2 tablespoons chopped fresh cilantro
¼ cup tequila
1½ cups water
Heat a small skillet over high heat until smoking hot. Remove from the heat and add the coriander seeds; stir until aromatic and lightly toasted, about 30 seconds. Grind in a spice grinder or minichopper. Transfer to a medium bowl and mix in the remaining ingredients. Stir until the salt and sugar dissolve. Use as directed in a recipe.
Juniper Brine
Best with veal, pork, duck, game meats
MAKES ABOUT 1 CUP
2 tablespoons juniper berries, crushed
1 small fresh chile pepper, finely chopped
1 tablespoon coarse salt
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1 cup water
¼ cup gin
Mix everything together and use as directed in a recipe.
Marinades & a Mop
Honey Marinade
Best with veal, chicken, game birds
MAKES ½ CUP
¼ cup honey
¼ cup apple cider vinegar
2 teaspoons coarse salt
1 teaspoon ground black pepper
1 teaspoon dried thyme leaves
Mix everything together and use as directed in a recipe.
Rosemary Red Wine Marinade
Best with beef, lamb, game meats
MAKES ABOUT 1 CUP
1 cup full-bodied red wine, such as