Traverse City Record-Eagle

Food

September 5, 2013

Nine ways to great flavor

Marinades are one of the simplest ways to add fast and easy flavor to your meals. Combine a few ingredients in a zip-close plastic bag, add your meat, seafood or veggies, then walk away for a while.

We’ve outlined some basic marinades below to help get you started, as well as some suggestions of what you can use them for. But the truth is, marinades are so versatile and easy to use, you can substitute whatever your favorite ingredients are or anything you happen to have on hand.

These marinades are enough to cover 11/2 pounds of food. Double up as needed, but keep in mind that you don’t need the food to swim in the marinade, just be thoroughly coated. Once the food has soaked up the flavor, you can pan-fry it, grill it or broil it.

Citrus marinades

Citrus juices are fairly acidic, which means they permeate and tenderize food quickly. They work great as a base for marinades that you want to throw together just before dinner. These marinades work equally well for seafood as they do chicken or steak. For seafood, marinate for up to 30 minutes; chicken and steak can handle up to 2 hours.

n CHIPOTLE-LIME: Juice and zest of 2 limes, 2 tablespoons adobo sauce and 1 minced chipotle chili from a can of chipotles in adobo sauce, 2 cloves minced garlic, a hefty pinch of salt. Great on flank steak or shrimp.

n ORANGE-CUMIN: Juice and zest of 1 orange, 1 tablespoon ground cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, a hefty pinch of salt. Try with haddock or chicken breasts.

n LEMON-HERB: Juice and zest of 1 lemon, 1 tablespoon Italian herb blend, 1 teaspoon ground black pepper, hefty pinch of salt. Good on salmon or chicken thighs.

Vinaigrette marinades

Because vinegar is so aggressive, you’ll want to temper it with oil. This helps carry the flavor into the food, as well as prevent the flavors from becoming too jarring. Adding oil to vinegar also gives you a bit of leeway in your timing. For fish, seafood and vegetables, marinate for 30 minutes and to up to 2 hours. For chicken, steak and pork, you can go for up to 8 hours.

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