callin cooks from all over the world
Would you like to react to this message? Create an account in a few clicks or log in to continue.

RED WINE MARINADE

Go down

RED WINE MARINADE Empty RED WINE MARINADE

Post  Admin Sun Sep 27, 2009 6:40 pm

RED WINE MARINADE

This simple classic marinade is perfect paired with dark or gamy meats.
You can vary the flavor depending on what kind of red wine you choose.
For a greater intensity, try using a full-bodied red, such as Shiraz
or Zinfandel.
For a more delicate flavor, use a lighter red,
such as Pinot Noir or Burgundy.
Use on chicken thighs, duck, beef, lamb (see Tip)


Ingredients:





  • 2 cups red wine
  • 1 small onion, diced
  • 2 3-inch strips orange zest, (see Tip)
  • 2 sprigs fresh rosemary, coarsely chopped
  • 2 tablespoons red currant jelly
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper



Preparation:




  1. Combine wine, onion, orange zest, rosemary, jelly, salt and pepper in a medium bowl. Pour the marinade into a shallow baking dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein
    Tip:

    Tip: Use a vegetable peeler to easily remove strips of the outer orange skin (zest), leaving the bitter white pith behind.

    Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.

    EXTRA-FIRM TOFU
    30 minutes to overnight
    2-3 minutes per side

    SALMON FILLET
    30 minutes
    3-5 minutes per side

    CHICKEN BREAST boneless, skinless
    2 hours to overnight
    6-8 minutes per side; 165°F

    CHICKEN THIGHS boneless, skinless
    2 hours to overnight
    6-8 minutes per side; 165°F

    CHICKEN THIGHS bone-in, skinless
    2 hours to overnight
    15-25 minutes, turning occasionally; 165°F

    DUCK BREAST boneless, skinless
    2 hours to overnight
    4-8 minutes per side; 150°F

    PORK CHOPS bone-in, 3/4" thick
    2 hours to overnight
    3-4 minutes per side; 145°F


    PORK TENDERLOIN
    2 hours to overnight
    14-16 minutes, turning occasionally; 145°F

    FLANK STEAK
    2 hours to overnight
    6-8 minutes per side; 140°F for medium

    STRIP STEAK bone-in, 3/4"-1" thick
    2 hours to overnight
    4-5 minutes per side; 140°F for medium

    LAMB LOIN CHOPS
    2 hours to overnight
    5-6 minutes per side; 145°F for medium

    *All cooking times based on medium-high grill temperature

    and cooking with the grill lid closed.

Admin
Admin

Posts : 3084
Join date : 2009-06-23
Age : 50
Location : iron city tn usa

https://cooksworldwide.forumotion.net

Back to top Go down

Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum