Summer brings out the desire to use the outdoor grill. The smell coming off the grill is like no other and flavour peaks from food sizzling on the grill. Pack even more flavour in by using a marinade on your favourite meat, fish, poultry or vegetable. Basically a marinade is oil, an acid and seasonings imparting great flavour into grilled food. Marinades also add moisture along with flavour and using them is an easy way to achieve quick success as a ‘grillmeister’!
Here are a few marinade tips plus a quick marinade recipe. When ever you use a marinade that includes vinegar, lemon juice, or wine (an acid base marinade) be careful not to let the meat to sit longer than 4 hours or it can actually start breaking down the texture of the meat.
A quick no fuss-no muss way to marinade is to put the meat and marinade in a heavy-duty plastic zip lock bag; since it keeps the food completely surrounded by the marinade, it eliminates the need for frequent turning. Press out as much air as possible before sealing the bag. Marinate meat and poultry in the refrigerator, never on the counter at room temperature.
A few ingredients like chopped garlic and parsley leaves may scorch over direct high heat and taste bitter. Although they add flavour to the marinade, you may want to brush them off the food before grilling. If you want to another hit of flavour to the food on the grill, tie-up five or six fresh herbs with heavy cotton string securing the herbs to make a fragrant ‘basting brush’. Dip the herb ‘brush’ into a favourite sauce, marinade or just olive oil to baste as the food cooks on the grill!
The following step seems so simple and yet can make a big difference; simple shake off as much marinade as possible before grilling to promote a good sear. If the meat is too wet, it will steam and drip liquid onto the coals, inhibiting the development of that distinctive crisp, browned exterior.
Simple Citrus Marinade
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice (can interchange orange and/or lime juice)
1-2 garlic clove, minced
2 Tbs. finely chopped shallots or green onions
2 tsp. grated lemon zest
2 tsp. chopped fresh thyme, tarragon, dill or sage, or 1 tsp. dried herb of choice (choose your favourite herb mixture)
1/2 tsp. Sea salt
1/2 tsp. freshly ground black pepper
1 tsp. cumin (optional)
2 tsp. minced jalapeño chilli
Directions:
In a small bowl, whisk together the olive oil, lemon juice, garlic, shallots, lemon zest, thyme, minced jalapeño, salt and pepper. Use immediately or refrigerate in a tightly covered jar for up to 2 days. Makes about 1 cup.
Have fun with marinades on the grill!
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Thursday, June 4, 2009
Thursday, May 7, 2009
CHARMOULA creates a symphony of flavours!
Charmoula
Want an easy way to punch up flavour to your meat, chicken, fish, vegetables and even pasta? Make up some Charmoula. This simple blend of spices creates a symphony of flavours for anyone who loves great flavour in their food!
Charmoula’s origin is from North Africa and is an aromatic blend of spices that can transform chicken, meat or fish into a memorable dish your friends and family will adore.
All the spices in Charmoula are readily available at the local grocery. The blend varies from cook to cook but most blends include garlic, lemon juice, parsley, cumin, cilantro, sweet paprika, salt, pepper and olive oil with a pinch of cayenne. I like using a mortar and pestle but there is no panic if you do not have one; simply use a food processor.
Charmoula can be made on a weekend and stored in the refrigerator for up to a week or pop in ice cube trays, freeze then put the ‘Charmoula cubes’ in a freezer bag which provides instant flavour for many dishes!
This versatile seasoning can be used as a quick marinade for fish or a rub for chicken, as a finishing sauce for any meat and vegetables, or as a dip with crusty bread. Add a tablespoon of Charmoula to mayonnaise or yogurt and serve with your favourite grilled fish…this is so simple and tasty! Drop a tablespoon of Charmoula into a vegetable or chicken soup or a pasta dish. It doesn’t matter is the pasta or soup is cream or broth based you have boasted lovely flavour into your meal.
Charmoula is easy to make, simple to use and livens up simple foods you are used to preparing with a fresh pungent flavour.
Charmoula ingredients
6 Tbsp garlic, mashed
2 tsp cumin
2 tsp sweet paprika
1 tsp Sea salt
Pinch of cayenne (or to taste)
1/2 tsp cracked fresh pepper
1 cup fresh chopped parsley
1/ 2 cup fresh chopped cilantro
6 Tbsp fresh lemon juice
Zest of 1 lemon (zest the lemon first)
4 tbsp olive oil
Using a mortar and pestle, (or food processor), grind mashed garlic, chopped parsley, cilantro and lemon zest to a coarse mixture. Stir in the lemon juice, zest, paprika, cayenne, cumin, and mash enough to mix together.
Slowly pour in the olive oil while blending to emulsify; add salt and pepper.
Yields: approximately 2/3 cup or 6 oz. Unless a recipe calls for a specific amount, use 1 tbsp. per portion serving in each recipe.
Optional ingredients to add are: turmeric, couple of teaspoons of honey, 1 dried bay leaf, crumbled and a pinch of saffron.
Want an easy way to punch up flavour to your meat, chicken, fish, vegetables and even pasta? Make up some Charmoula. This simple blend of spices creates a symphony of flavours for anyone who loves great flavour in their food!
Charmoula’s origin is from North Africa and is an aromatic blend of spices that can transform chicken, meat or fish into a memorable dish your friends and family will adore.
All the spices in Charmoula are readily available at the local grocery. The blend varies from cook to cook but most blends include garlic, lemon juice, parsley, cumin, cilantro, sweet paprika, salt, pepper and olive oil with a pinch of cayenne. I like using a mortar and pestle but there is no panic if you do not have one; simply use a food processor.
Charmoula can be made on a weekend and stored in the refrigerator for up to a week or pop in ice cube trays, freeze then put the ‘Charmoula cubes’ in a freezer bag which provides instant flavour for many dishes!
This versatile seasoning can be used as a quick marinade for fish or a rub for chicken, as a finishing sauce for any meat and vegetables, or as a dip with crusty bread. Add a tablespoon of Charmoula to mayonnaise or yogurt and serve with your favourite grilled fish…this is so simple and tasty! Drop a tablespoon of Charmoula into a vegetable or chicken soup or a pasta dish. It doesn’t matter is the pasta or soup is cream or broth based you have boasted lovely flavour into your meal.
Charmoula is easy to make, simple to use and livens up simple foods you are used to preparing with a fresh pungent flavour.
Charmoula ingredients
6 Tbsp garlic, mashed
2 tsp cumin
2 tsp sweet paprika
1 tsp Sea salt
Pinch of cayenne (or to taste)
1/2 tsp cracked fresh pepper
1 cup fresh chopped parsley
1/ 2 cup fresh chopped cilantro
6 Tbsp fresh lemon juice
Zest of 1 lemon (zest the lemon first)
4 tbsp olive oil
Using a mortar and pestle, (or food processor), grind mashed garlic, chopped parsley, cilantro and lemon zest to a coarse mixture. Stir in the lemon juice, zest, paprika, cayenne, cumin, and mash enough to mix together.
Slowly pour in the olive oil while blending to emulsify; add salt and pepper.
Yields: approximately 2/3 cup or 6 oz. Unless a recipe calls for a specific amount, use 1 tbsp. per portion serving in each recipe.
Optional ingredients to add are: turmeric, couple of teaspoons of honey, 1 dried bay leaf, crumbled and a pinch of saffron.
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