Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [255]
• Use 1 tablespoon purchased green olive tapenade in place of the chopped olives.
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MARINATING TIME
Marinating small seafood and thin fish: 30 minutes
Marinating thick fish and boneless poultry: 1 hour
Marinating bone-in poultry, chops, and steaks: 2 to 3 hours
Marinating roasts: 3 to 8 hours (depending on size)
GOOD WITH
Seafood: shrimp, scallops, soft-shell crabs, any fish
Poultry: chicken, turkey, game hen
Meat: lamb, pork, veal
INGREDIENTS (MAKES ABOUT 1 CUP)
2/3 cup fresh lemon juice
1 tablespoon olive oil
1 tablespoon chopped green olives (about 3 olives)
¼ cup chopped fresh mint leaves
2 teaspoons kosher salt
½ teaspoon cracked black pepper
Photo: Lemon-Mint Marinade
DIRECTIONS
1. Combine the ingredients in a gallon-size zipper-lock bag; seal and shake.
2. Put the bag in a bowl just large enough to hold it snugly. Open the bag and add the meat. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for the suggested time.
Grapefruit Ponzu Marinade or Mop
Ponzu is a Japanese mainstay that is served with light, clean foods, like sashimi. Traditional ponzu is a mixture of soy sauce, lemon juice, and mirin (sweet rice wine); this variation is a little brighter (from the grapefruit) and a little stronger (from the vodka). It is a perfect marinade for seafood of any type, or for white meats.
TIMING
Prep: 5 minutes
GETTING CREATIVE
Use this recipe as a template for a wide variety of ponzu sauces:
• Substitute lemon or lime juice for the grapefruit juice.
• Use other tart juices, such as cranberry or pomegranate juice; these are especially good when pairing the marinade with poultry or meat.
• Traditional Japanese ponzu sauce is often flavored with seaweed. This requires cooking, but you can streamline the process by adding a teaspoon of kelp granules, which are available in Asian and health-conscious food stores.
• For a richer marinade, add 1 tablespoon miso paste.
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MARINATING TIME
Marinating small seafood and thin fish: 30 minutes
Marinating thick fish and boneless poultry: 1 hour
Marinating bone-in poultry, chops, and steaks: 2 to 3 hours
Marinating roasts: 3 to 8 hours (depending on size)
GOOD WITH
Seafood: shrimp, scallops, any fish
Poultry: chicken, turkey, game hen
Meat: lean pork, veal
INGREDIENTS (MAKES ABOUT 1¼ CUPS)
¾ cup grapefruit juice
2 tablespoons soy sauce
¼ cup sake or vodka
1 tablespoon minced pickled sushi ginger
2 teaspoons kosher salt
DIRECTIONS
1. Combine the ingredients in a gallon-size zipper-lock bag; seal and shake.
2. Put the bag in a bowl just large enough to hold it snugly. Open the bag and add the meat. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for the suggested time.
Papaya Marinade
Papaya is the source of papain, a protein-cleaving enzyme that is the main ingredient in many commercial meat tenderizers, which makes this tropical fruit the perfect base for a meat marinade. Not only does it tenderize tough fibers, but by unraveling the protein bonds it encourages absorption of other flavors from the marinade into the meat. See the next page for more information on natural meat tenderizers.
TIMING
Prep: 5 minutes
MAKING SUBSTITUTIONS
• Papaya is not the only tropical fruit that contains a natural meat tenderizer. There are enzymes in pineapple that also soften meat fibers. You can replace pineapple juice for the papaya to very similar effect.
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MARINATING TIME
Marinating small seafood and thin fish: 30 minutes
Marinating thick fish and boneless poultry: 1 hour
Marinating bone-in poultry, chops, and steaks: 2 to 3 hours
Marinating roasts: 3 to 8 hours (depending on size)
GOOD WITH
Seafood: shrimp, scallops, salmon, any fish
Poultry: chicken, turkey, game hen, duck
Meat: beef, pork, veal, lamb
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