Southwestern Marinade
  Re: (...)
This is the marinade we have used on the chuck eye. We really like it. The recipe is from the "Best Make-Ahead Recipes" by CI. The marinade does not have an acidic in the part you marinate on the meat. So, it does not break it down and it can marinate for a long time - 24+ hours. I have not done that yet - usually just a few hours or half a day.

The part that really brightens it up and make it good - is reserving a small amount and adding the lime/lemon juice to it and toping the cooked meat.

Next I will try a thai marinade. I did try a garlic herb marinade on the steak but didn't like it on steak. I will definately use it on chicken or fish.

* Exported from MasterCook *

Southwestern Marinade

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup vegetable oil
2 tablespoons water
3 medium garlic clove -- minced
1 1/2 teaspoons brown sugar
1 1/2 teaspoons tomato paste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon cayenne
1 tablespoon lime juice -- reserve juice

This is enough mariade for 1 to 1/2 lbs of meat.

Process all of the ingredients in a food processor or blender until smooth
(The Magic Bullet is perfect) about 20 seconds.

Transfer 2 tbsp of the marinade to an air tight container , add the lime
(or lemon) juice to, and refrigerate until serving time.

Pour remaining marinade over the poultry, meat or fish in a zip lock bag
and refrigerate up to 24 hours (or longer - see notes).

When Ready to cook , remove the meat from the bag and discard marinade.
Grill or broil as desired.

When ready to serve, shake the reserved marinade and lime juice to
recombine and pour over the cooked meat.

"Use this marinade on for chicken, beef, pork, shrimp or fish - we
like it for sword fish...Best Recipies Note."
"The Best Make-Ahead Recipe book Page 290"
"1/2 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 543 Calories; 56g Fat (89.2%
calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 2242mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 11 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Great for the Chuck Eye steak.

NOTES : This marinade does not contain an acidic so it can be
marinated for 1 to 2 days with out harming the texture of
the meat. By reserving a little of the marinde and adding
lime or lemon juice - it adds a fresh layer to the dish.

**Do not marinte shrimp, fish or kebabs more than 24 hours
of the meat will get mushy.
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Southwestern Marinade by esgunn (This is the marinade...)
Here's you a Southwestern Salsa to go with your marinade.

* Exported from MasterCook *

Southwestern Cranberry Salsa

Recipe By :crabbycakes - C2C
Serving Size : 4 Preparation Time :0:05
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can whole cranberry sauce
1 large lime -- juiced
2 large jalapeno, seeded and deveined -- finely minced
1/4 cup fresh cilantro -- chopped fine

Mix, chill, adjust taste if needed.
Don't wait too long to tell someone you love them.

  Re: Re: Southwestern Marinade by bjcotton (Here's you a Southwe...)
Erin, the marinade sounds tasty!! And, crabby's cranberry salsa has been a favorite for a long time!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

Forum Jump:

Users browsing this thread: 1 Guest(s)