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Show Marinades made easy Marinades expand our enjoyment of foods-adding complex flavor while tenderizing tougher cuts of meats. They can be delicate or robust, have gentle seasonings, or be tart and tasty. There is almost no poultry, meat or game that cannot be marinated, and in every cook's repertoire, there should be a variety of marinade recipes to choose from. For the most elegant barbecue of the year, shrimp are steeped in a delicious Grapefruit-Melon Marinade made with pureed cantaloupe, enlivened with Florida grapefruit juice, perked with dill weed and spiced with hot pepper sauce. The shrimp retain their succulence suc-culence and the subtle sauce enhances their natural goodness. Florida orange and grapefruit juices make extraordinarily extraor-dinarily delicious marinades,' the citrus adds piquancy while tenderizing at the same time. All-Purpose Citrus Marinade is excellent ex-cellent for beef, poultry and lamb. It can be made ahead of time and kept for several weeks in a tightly closed jar in the refrigerator. It adds a sophisticated touch even to stews. Oranges Soy Barbecue Sauce com bines orange juice with soy sauce made pungent with ginger and scallions, to give zest to a barbecue. Orange Tomato Barbecue Sauce takes a different direction: direc-tion: orange juice is simmered with chili powder, Worcestershire sauce and catsup to make a rich, robust mariande that will do wonders for chicken, spareribs or ham. ' Have a barbecue summer! GRAPEFRUIT-MELON MARIANDE 1 medium-size, ripe cantaloupe; peeled, peel-ed, seeded, cut in chunks 1 1 2 cups Florida grapefruit juice 4 cup vegetable oil 1 tsp. dried dill weed 1 tsp. salt 3j tsp. hot pepper sauce 1 lb. medium or large, fresh shrimp, peeled and deveined 2 medium-size, tart apples' cored and cut in wedges wedges of fresh pineapple In container of electric blender or food processor puree cantaloupe. Add grapefruit juice, oil. dill weed, salt and hot pepper sauce; blend well. In medium bowl combine shrimp and grapefruit juice mixture. Cover. Marinate shrimp 2 hours in the refrigerator. Skewer shrimp, apple wedges and pineapple wedges onto skewers. Broil 4 to 5 inches from source of heat, basting frequently with grape fruit juice mixture until shrimp is thoroughly cooked, 6 to 8 minutes. Yield: 4-6 servings. ALL-PURPOSE CITRUS MARINADE l'-j cups Florida grapefruit juice 'a cup olive oil 13 cup tomato paste 2 tsp. salt 1 tsp. dried leaf oregano, crumbled 1 tsp. dried leaf thyme, crumbled 1 tsp. dried leaf basil, crumbled 1 clove garlic, crushed In bowl or jar combine all ingredients; ingre-dients; blend well. Use to marinate Iamb, beef or chicken. Grill or cook as desired. Any leftover marinade may be heated and served as an accompaniment. accompani-ment. Yield: Enough to marinate 3 pounds meat. ORANGE SOY BARBECUE SAUCE 2 cups Florida orange iuire '2 cup soy sauce '-2 cup chopped scallions 1 tsp. salt 1 tsp. sugar '2 tsp. ginger In medium bowl combine all ingredients. ingre-dients. Use as a marinade for chicken, spareribs or ham. To grill, remove meat from marinade, and occasionally brush marinade on meat during grilling. grill-ing. Yeilds: 2'2 cups. ORANGE TOMATO BARBECUE SAUCE 1 tbsp. sugar 14 tsp. salt 2 tsp. chili powder 3 tbsp. Worcestershire sauce '4 cup catsup 2 tbsp. salad oil 1 can (6 oz.) Florida frozen concentrated concen-trated orange juice, reconstituted (3 cups). Combine all ingredients in large saucepan. Bring to a boil over medium heat, stirring constantly: reduce heat and simmer 45 minutes or until reduced to 2 cups. Use as a sauce for chicken, spareribs, or ham. Yield: 2 cups. |