Rival VS110 - Manual (Page 8)

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MARINATING IDEAS (CONT.)
JERK MARINADE
1 white onion, chopped
3 ⁄
4
cup of scallions, chopped
2 tsp. of thyme
3 tsp. of brown sugar
1 tsp. of allspice
1 ⁄
4
tsp. of ground nutmeg
1 tsp. black pepper
2 tsp. of red pepper flakes
1 ⁄
4
cup of light soy sauce
1 ⁄
4
cup of vegetable oil
3 tbs. of balsamic vinegar
1 ⁄
4
tsp. of Tabasco sauce
Combine all ingredients in a food processor. Using the pulse switch or low speed mix
ingredients until completely blended. This is enough marinade for 2 pounds and
excellent with all food, especially chicken and beef.
GARLIC ROSEMARY MARINADE
1 ⁄
4
cup of fresh rosemary, chopped
5 cloves of garlic, chopped
1 ⁄
2
cup of fresh lemon juice
1 ⁄
2
cup of extra virgin olive oil
Salt & pepper to taste
Combine all ingredients in a food processor using the pulse button or the low speed
or mix ingredients in a bowl. Do not over process; visible pieces of rosemary should
remain. Works best with lamb, chicken or pork.
MARINATING IDEAS (CONT.)
CITRUS MARINADE
Zest of 1 lemon – reserve the juice
Zest of 1 orange – reserve the juice
1 ⁄
4
cup of Soy sauce
2 tbs. Ginger root – chopped
4 garlic cloves
1 ⁄
4
cup of honey
Combine the juice of the orange and lemon with the soy sauce in a bowl. Add the
remaining ingredients into the bowl. Use a whisk to mix all of the ingredients. This is
enough marinade for 2 pounds and works best with pork or chicken.
BOURBON MARINADE
1 ⁄
2
cup sugar, brown
1 ⁄
2
cup Dijon mustard
1 ⁄
2
cup bourbon
1 ⁄
3
cup soy sauce
1 clove of garlic chopped
2 tbs. Worcestershire sauce
1 medium onion chopped
Pepper to taste
In a bowl whisk the sugar, mustard, bourbon and soy sauce. When well blended stir
the remaining ingredients in. This is enough marinade for 2 pounds and can be used
for any beef, chicken, pork or shellfish.
SPICY RUM MARINADE
2 Jalapeno pepper- stems and seeds removed
3 ⁄
4
cup of dark rum
1 ⁄
2
cup of lime juice
3 ⁄
4
cup of vegetable oil
1 ⁄
4
cup tbs. of cilantro, chopped
4 cloves of garlic minced
1 tsp. of red pepper flakes
In a food processor or blender puree the pepper, rum and lime juice. Then add the
remaining ingredients. This is enough marinade for 2 pounds and works best with
shrimp, chicken or beef.
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