The Marinades: Secrets of Great Grilling

by Melanie Barnard

Overview

What's the secret to perfect barbecues? Marinate, marinate, marinate. Unmarinated food is never as tender, juicy and mouthwateringly delicious as food that has been soaked in a subtle sauce before being seared over open coals.

In Marinades, grill master Melanie Barnard provides 75 recipes to enhance the flavor of meat, poultry, seafood, vegetables and even fruits. Internationally inspired, these recipes include such delectable marinades as Adobo, Jamaican Jerk, Sake Teriyaki and Polynesian Passi on Fruit and Rum to tickle palates up and down the taste spectrum. In addition to the recipes, Barnard also offers practical grilling advice and tips on pairing foods with marinades.

Grilling is one of the best ways to add flavor to food without adding fat. As evidenced by the explosive demand for fancy grills, fuels and flammable additives such as mesquite and hickory, today's backyard barbecuing has outgrown shriveled hotdogs and charred chicken. For the legions of Americans hungry for the perfect barbecue, Marinades is the final, most important ingredient.

Product Details

ISBN-13:	9780060951627
Publisher:	HarperCollins
Publication date:	02/27/1997
Pages:	176
Product dimensions:	5.50(w) x 7.50(h) x 0.49(d)

About the Author

Melanie Barnard is a food writer and monthly columnist for Bon Appetit magazine. Her many cookbooks include Parties, Cheap Eats, Low-Fat Grilling, and Marinades.

Read an Excerpt

Hungarian Paprika Yogurt Marinade

Makes about 1 1/2 cups; enough to marinate 2 1/2 pounds of pork or veal chops or 2 pork tenderloins

Hungarian paprika is well worth the price—it has far more character than common supermarket paprikas. Like other spices, paprika loses potency over time, so don't buy more than you will use in a few months. Store the containers in a cool, dark, dry place such as a cupboard and not on a decorative spice rack in the center of the kitchen.

1 cup plain low-fat yogurt
3 tablespoons fresh lemon juice
1 small onion, chopped
3 tablespoons Hungarian or other high-quality paprika
3 garlic cloves, minced

in a small bowl, stir together all ingredients. Place the meat in a shallow glass or ceramic dish. Add the marinade, turning to coat. Cover and refrigerate 2 to 4 hours.

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Triple Mustard Sauce

Makes about 3/4 cup; enough for 1 to 1 1/2pounds of meat or fish

This is both a sauce and a condiment for beefsteak, lamb chops, burgers, and tuna steaks.

4 tablespoons Dijon mustard
1 teaspoon dry mustard, such as Coleman's
1 teaspoon mustard seeds
1 teaspoon cracked pepper
3 tablespoons brandy
2 tablespoons olive oil
1/2 tablespoons tarragon or white wine vinegar
2 teaspoons honey
3 tablespoons chopped fresh tarragon or 2 teaspoons dried

In a small bowl, stir together the Dijon and dry mustards, mustard seeds, and pepper until dry mustard is dissolved. Stir in remaining ingredients. Let stand at least 15 minutes before using. (Can be made 3 days ahead and refrigerated.)

When ready touse, set aside 1/4 cup mustard sauce. Use remainder to brush on liberally during last 7 to 10 minutes of cooking. Brush on reserved sauce as soon as meat or fish is removed from grill.