OK, wow what a busy week. I am still recovering from the New Year, and adjusting to being the new face of The Common Chef. This week we are filming a great show with the help of Shane from Shane’s rib shack and in our planning for the show a challenge was issued by PC to all of us to come up with a marinade for some rib eye skewers!
Unfortunately I did not win but I vow to be the winner of the next challenge. So I figured that since this is my blog and my marinade came up second, I would give it you the view to try and tell me how you like it.
Before we get in to the recipe here are few quick tip when it comes to making your own marinade. Now according to my limited research, the process of marination
is simply soaking meat in a seasoned and acidic liquid. Many different marinades have come about over the years having a variety of herbs, oils and spices added in.
The key to a good marinade is finding the delicate balance of acidity, spices and other ingredients. If the marinade is to acidic it will cause the tissue of the meat to break down to much and the meat will end up mushy. With that said the different acidity of marinades mean that some marinades can take seconds while other days.
Some common acidic ingredients used in marinades are wine, vinegar, a variety of citrus juices.
Along with the acid, spices such as curry and cumin are a few of my favorites. Finally we have the addition of oils that add a lasting coating effect on the meat.
Also as a very important warning it is not advised to keep any marinades that have had any raw meat soaking in them around. Where as cooking raw meats will kill any nasty that maybe lingering in the meat, the marinades may still harbor a unwanted substances. If more then one marination is desired it is better to keep some aside for other meat or to make another batch.
Alright, lets get down to it! The marinade that I chose to do was a teriyaki,ginger, cilantro marinade. Warning if you are not a fan of cilantro this may be a little much for you but as I say, we are all common chefs so change it up as you see fit.
- 1 cup white wine vinegar
- 1 cup onions (chopped)
- 1 bottle of Teriyaki sauce
- ½ cup vegetable oil
- 1 cup chopped fresh cilantro
- 1/3 cup minced garlic
- 1 tbsp salt
- 1 tbsp cumin
- 1 tbsp snipped fresh thyme
- 1 tbsp ground black pepper
- ¼ cup lime juice
Chop the cilantro up rather well and mix in at the very last part of the recipe and allow it to sit for a few minutes so that all the ingredients can mix. Add meat let sit for at least an hour.
Well give it a try and let me know how it turns out! Till next time enjoy!