Quantcast
marinades that you will never fess up to.
Page 1 of 2 12 LastLast
Results 1 to 10 of 17

Thread: marinades that you will never fess up to.

  1. #1

    Join Date
    Jul 2011
    Location
    St. Petersburg, FL
    Posts
    1,297

    marinades that you will never fess up to.

    I am not a cook by most standards, but I do mess around on occasion. I came up with a marinade for grilled shrimp and lobster appetizers for when the family has a big fish cookout after a trip to the Keys a few years back that I'm almost ashamed to admit to.:big grin: I use Captain Morgan's rum (cooking is probably the only legitimate use for this swill) bottled Kikoman teriyaki sauce, a little extra dash of vanilla extract and some powdered ginger. Shameful, but folks love it. Any of you pros have any secret blends of 11 herbs and spices that you would never want your customers to find out about?

  2. #2
    Senior Member
    sachem allison's Avatar
    Join Date
    Aug 2011
    Location
    nyc
    Posts
    3,960
    coca cola and grape jelly braised pit ham.lol
    I haven't lived the life I wanted, just the lives I needed too at the time.

  3. #3

    Join Date
    Jul 2011
    Location
    St. Petersburg, FL
    Posts
    1,297
    I have heard of a number of recipes using soda like Coke or Dr. Pepper for ham, but never grape jelly. That sounds interesting. Another one that some people like, but I don't, is soaking "meaty" saltwater fish like tuna, wahoo or kingfish in bottled Italian dressing.
    Quote Originally Posted by sachem allison View Post
    coca cola and grape jelly braised pit ham.lol

  4. #4
    Senior Member
    sachem allison's Avatar
    Join Date
    Aug 2011
    Location
    nyc
    Posts
    3,960
    actually i like apricot jam better, but a lot of folks like the grape. this was back in my catering days in syracuse
    I haven't lived the life I wanted, just the lives I needed too at the time.

  5. #5
    Engorged Member
    El Pescador's Avatar
    Join Date
    Mar 2011
    Location
    SoCal
    Posts
    1,904
    Quote Originally Posted by sachem allison View Post
    actually i like apricot jam better, but a lot of folks like the grape. this was back in my catering days in syracuse
    +1 on the apricot, Peach preserves work great too.

  6. #6
    Senior Member
    Join Date
    Feb 2011
    Location
    Hamilton, Ontario
    Posts
    625
    I make a great sauce for pork tenderloin with the fond, white wine, apricot jam and hot pepper jelly.

  7. #7
    Senior Member
    Join Date
    Feb 2011
    Location
    Hamilton, Ontario
    Posts
    625
    Chicken and potatoes marinated in Wishbone Italian dressing and then roasted or grilled is excellent.

  8. #8
    Hmm my drunken chicken is kind of weird. Whole chicken on top of a beer can thats half full with spices added then put on the pit. Not really a marinade but does kind of the same thing

  9. #9
    Senior Member stevenStefano's Avatar
    Join Date
    May 2011
    Location
    Norn Iron
    Posts
    1,392
    Not really a marinade and more a sauce, but one of the ways we do pork fillet in work is to just fry it in a little butter then add red wine vinegar loads of honey and a little ginger, then let it reduce till it is syrupy and add some stir-fry type veg. Tastes great and couldn't be much simpler

  10. #10
    Senior Member quantumcloud509's Avatar
    Join Date
    Feb 2012
    Location
    Spokane, WA aka Spokanistan, or Spoklahoma, or...
    Posts
    1,233
    I marinade my pork in mayo, minced garlic, grated onion, some vinegar, salt and pepper to taste. Then I grill it. Then people wer their pants. Then i tell them how its made.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •