Marinates

[widow bit]

okay, with all the camp cook and processing posts, this one needs to be next.

Marinate, it either makes or breaks your final product.
Over the years I've tried my own stuff and apparently I'm not very good with creating my own. I finally went to my wife's old Better Homes & Gardens' Cook Book and tried their marinate and lo & behold, I have gotten quite a few compliments at the last couple potlucks (I did make a substitution).

So here it is, it's no secret. If you have a good one that is different from this, please post.

1 Cup Red Wine Vinegar
1 Cup Extra Virgin Olive Oil
1 Cup hot water
1 Tblspn Worchestshire (    sp?)
1 tspn pepper
1 tspn salt
1 Tblspn minced garlic
Small diced onion
1 Tblspn powdered Adobo (found in the Mexican food aisle)

Mix it up really well.
I use it for kabobs    (meat and veggies), roasts, chops, steaks. It works really well with roasts as you can just pour it over the roast in the crock pot and cook it in the marinate OR place the roast in the roaster with potatoes, carrots (& cabbage  

[FLHunter]

What time is dinner?    

[Al Dente]

For an asian marinade I use either Soy or Teriyaki sauce, rice wine vinegar, smashed ginger, smashed garlic, sliced hot peppers, white pepper, afew drops of sesame oil, and olive oil.  To make an asain glaze, take some of the marinade and add some hoisin sauce and some sweet bean paste.  Boil it for a few minutes, then glaze your meat.
You can also add OJ concentrate for an asain ornage marinade.
My basic marinade consists of apple cider vinegar, olive oil, a few drops of worcestershire sauce, black pepper, cayanne pepper, smashed garlic, onion powder, and an herb of choice(rosemary, thyme, parsley, chive, cilantro, sage, oregano, etc...).
Let's eat!!!!!!!