Marinades and Rubs

Season, Flavor and Tenderize Using Marinades and Rubs

Marinades:
A marinade is a mixture of seasonings and liquid ingredients that add flavor to beef, and may even help tenderize depending on the ingredients.

In general, steak cuts from the chuck, round, flank and skirt are excellent candidates for a tenderizing marinade. To make such a mixture, you’ll need acidic ingredients (lemon or lime juice, vinegar or wine) or a natural tenderizing enzyme (found in fresh ginger, pineapple, papaya, kiwi and figs.) These ingredients will not only make the beef more tender, but will also add interesting flavors.

Beef Cuts that Require Marinade for Tenderization:
Chuck	Chuck Steak
	Shoulder Steak
Round	Top Round Steak
	Bottom Round Steak (Western Griller)
	Eye Round Steak
	Sirloin Tip Side Steak
Plate & Flank	Skirt Steak
	Flank Steak

Review our helpful hints for making marinades:

• Allow ¼ to ½ cup of marinade for each one to two pounds of beef.
• When tenderizing, marinate for at least six hours but no more than 24 hours.
• Tender cuts such as tenderloin or top sirloin only need to be marinated for 15 minutes to 2 hours to soak up the flavor.
• ALWAYS marinate in the refrigerator, NEVER at room temperature. Be sure to use a food-safe plastic bag, non-reactive glass or a stainless steel container. Turn or stir the beef occasionally to allow even exposure to the marinade.
• NEVER save and reuse a marinade. If you’re planning to use the liquid later for basting or to serve it as a sauce, reserve a portion of it for later before adding uncooked beef.
• Remove beef from marinade and pat dry with a paper towel before cooking to prevent steaming and encourage browning.

Kitchen Prep

Start by thinking about your favorite ways to eat and enjoy beef. There are so many easy and healthful ways to prepare beef, so take your time. If you and your family like steak and burgers, you may want to invest in a sturdy skillet and an outdoor grill. For braises and stews, a heavy gauge stock pot will be your best friend. And for low-fat cooking, a non-stick skillet is the way to go. But don’t forget broiling!

Your recipe will guide you in what size and type of cookware to use. The recipe will also guide you in when to preheat the oven or what level of heat to use. An oven thermometer will give you a sense of how accurate your oven temperature is, and you can adjust accordingly. Then to check if your beef is cooked to preferred doneness, use a meat thermometer to measure the internal temperature.

When marinating or making a sauce with wine, vinegar or lemon juice, you’ll want to use a pan with a non-reactive surface, such as non-stick, anodized aluminum or stainless steel. Reactive metals such as aluminum and cast iron can have a negative effect on the taste and color of dishes prepared with acidic ingredients.

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Carrot Sauce

Serve this fragrant, flavorful dressing with any green salad or toss or steamed veggies, side dishes  if you like. It also makes a bold dipping sauce for spring rolls and dumplings.  Sweet and spicy ginger carrot sauce. This is so good that you might want to lick your plate clean to savour every little bit of the flavor.  I made it sometime for my amuse bouche recipe.

Ingredients:

• 1 carrot, (peeled and cut into small pieces)
• 2 tbsp rice vinegar or apple cider vinegar
• 1 tbsp prepared mustard
• 1 tbsp fresh ginger root, finely chopped
• 1 tbsp lime juice (option)
• A pin of salt and pepper

Preparation:

1. Put all ingredients into a blender and puree until smooth.
2. Poor into small pot and bring to a light boil, then simmer and cook until the juice is reduced by half.
3. Remove from the heat and. Keep warm on the side.

  

Mango Salsa

An unusual twist on an old favorite. Tomatoes and cilantro form the base and little bits of sweet mango round out this unique salsa.  Maybe you've heard of this unique salsa or you've already tried it. Mango salsa is the perfect summer time recipe that can be used as an appetizer , sauce. Taste the Tropical Side of Mexico!  In Thailand use it as a dip for cooked prawns makes a great party dish…

Ingredients:

• 1 cups ripe seeded tomatoes, coarsely chopped
• 1 cups mango, diced
• ½  cup finely chopped cilantro
• ½  cup shallot, finely diced
• 1 tsp garlic, minced
• A pin of salt (use more if needed)
• A pin of black pepper

Preparation:

Mix all ingredients together and refrigerate overnight to enhance flavors.  

Serve with tortilla chips or on top of carnitas..

and you'll have a great addition to chicken, pork, and especially fish. ...

  

Pesto Sauce

This classic Italian sauce is so easy and versatile, you'll want to keep some always on hand in the refrigerator. Pesto is traditionally made with pine nuts, garlic, olive oil, basil, and Parmesan cheese. It's most popular use is tossed with pasta. Walnuts may be substituted for pine nuts in a pinch. But for myself more simple that I don't use any nuts and cheese. Just very real simple...

Ingredients:

• 2 garlic cloves, peeled
• 3 tbsp extra-virgin olive oil
• 4 cups basil leaves 
• 1/4 tsp salt
• 1/4 tsp pepper

Preparation:

1. You will need a food processor or strong blender. With the motor running, 
2. Add basil and the olive oil and pulse three times. Add salt and pepper into the processor bowl. 
3. Process until finely minced, scraping down sides. 
4. Refrigerate leftovers and use within 1 week and longer more If your freeze is under -5C.

  

Pan fried foie-gras with prawn and mango salsa.

The most popular way to prepare foie gras is to sear it. This is also the easiest and quickest cooking technique, and the taste is magical. Delicious to served with slices of fruits or bread.  For this recipe we serve together with prawn and mango salsa.

Ingredients:

• 2 slice of foie gras
• 3 large prawn
• 1 ripe mango, peeled, pitted, and diced
• ½  medium shallot, finely chopped
• 1 tbsp red bell pepper, diced
• 3 tbsp fresh cilantro leaves, chopped
• 3 tbsp fresh lime juice
• A branch of fresh thyme
• Salt and pepper to taste
• A handful of rocket salad

Preparation:

1. Prepare mango salsa by add shallot, red bell pepper, lime juice into  a bowl and combine all together.  Season to taste with salt and pepper.  End up by mango diced and cilantro chopped. And leave it cold in refrigerate until use.
2. Prepare slices of foie gras by sprinkle sea salt and pepper on both sides.
3. Heat a heavy skillet (preferably cast iron) until very hot.
4. Sauté foie gras over high heat for about 45 seconds to 1 minute on each side, until the outside is caramelized and well- browned, and the center is soft.
5. For large prawn cut up both large prawns and keep a whole one. Take away the head and cut the second prawn on the back.
6. Let marinate about 30 minutes with lemon juice, olive oil and a branch of fresh thyme.
7. And fry prawns in a skim frying pan.
8. Set a plate by mango salsa first top by seared foie gras, prawn and rocket salad. Topped with marinate of mango salsa and balsamic sauce.
9. Serve immediately.

  

Spicy grilled beef salad

Amuse bouche of the day!!!

Spicy grilled beef salad one of my amuse bouche I had served. 

  

Grilled Lamb with Spicy Thai Sauce

Grilled Lamb with Spicy Thai Sauce (I-san style)