Marinades: The Secrets of Great Grilling - Softcover

Barnard, Melanie

Softcover

ISBN 10: 0060951621 ISBN 13: 9780060951627

Publisher: William Morrow Cookbooks, 1997

Synopsis

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.

About this title

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.

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.

From the Inside Flap

Melanie Barnard takes the lid off grilling's most jealously guarded secret: Wood chips, a fancy barbecue, and even the meat itself don't outweigh the importance of a good soaking in a flavorful marinade. Barnard's sauces run the gamut from sweet to sour, from hot to mild, from brazenly aggressive to delectably subtle. Cider vinegar, hot pepper sauce, lime juice, red wine, garlic, honey, and Dijon mustard all play their parts in the sweet, slow time of steeping until the critical moment when the coals are hot, the spatula is cocked, and the guests are hungry. With a wine steward's savvy, Barnard provides indispensable advice on which marinades go best with beef, poultry, pork, seafood, and vegetables.

Reviews

One of the easiest ways to add flavor to a simple grilled dish is to marinate meats and vegetables before putting them on the fire. Many marinades, particularly those highly acidic, also tenderize tough, stringy meats, making them more palatable. Barnard's book documents a number of these marinades. She offers some creative ideas, including a buttermilk and dill combination for salmon or veal. Barnard sometimes goes too far in suggesting ingredient substitutions; in her Jamaican jerk marinade, she posits that there is no discernible difference between jalapeno peppers and Scotch bonnets. Anyone who has handled a Scotch bonnet pepper knows its firepower outstrips that of the jalapeno. Barnard also includes rubs and pastes, dry variations of marinades. Her traditional barbecue sauces are supplemented with recipes for condiments, sauces that enhance and add moistness to otherwise relatively dry grilled meats. Mark Knoblauch

Excerpt. © Reprinted by permission. All rights reserved.

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 1/2 pounds 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 to use, 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.

Edition details

• Publisher: William Morrow Cookbooks
• Publication date: 1997
• Language: English
• ISBN 10: 0060951621
• ISBN 13: 9780060951627
• Binding: Paperback
• Edition number: 1
• Number of pages: 176