Fresh garlic at the farmers market (Photo/Carole Cancler)
Each of these recipes is enough for 2 pounds of meat or fish. The recipes may be halved or doubled.
Thai Style Marinade or Baste
Makes about 1 cup marinade
Good for pork, chicken, salmon, or shrimp
- 12 cloves garlic, minced
- 6 each Thai bird chilies (Serrano or Jalapeno may be substituted), seeded and minced
- 1/3 cup fish sauce
- 1/3 cup fresh lime juice
- 3 tablespoons canola or grapeseed oil or other neutral vegetable oil
- 2 tablespoon palm sugar (honey or brown sugar may be substituted)
- 1 teaspoon freshly ground white pepper (black pepper may be substituted)
In a food processor or by hand using a whisk, mix together all ingredients until well-blended.
Dijon Mustard Marinade or Baste
Makes about 1 cup marinade
Good for beef, lamb, pork, chicken, halibut, or salmon
- 1/3 cup white wine or vermouth
- 3 tablespoon olive oil
- 3 tablespoons Dijon-style mustard
- 1-1/2 tablespoons honey
- 1-1/2 tablespoons freshly chopped tarragon or basil (optional)
- 1-1/2 teaspoons ground black pepper
Whisk together all ingredients until well-blended.
Spicy Yogurt Marinade or Baste
Makes about 1 cup marinade
Good for lamb, chicken, halibut, or shrimp
- 1 teaspoon cumin seed
- 1 teaspoon mustard seed
- 1 cup yogurt
- 3 large cloves garlic, minced
- 1 Serrano chili, seeded and minced (jalapeno may be substituted)
- 2 tablespoons minced onion
- 1 teaspoon freshly grated, peeled ginger*
- 1 teaspoon ground turmeric (1 tablespoon fresh minced turmeric may be substituted)
- 1/2 teaspoon cayenne pepper
- 1 tablespoon fresh chopped cilantro
*the easiest way to peel ginger is to scrape it with a spoon
In a small skillet over high heat, toast the cumin and mustard seed until they become fragrant and start to pop. Remove from heat and cover until the popping stops. In a small bowl, add the yogurt, toasted spices, garlic, chili, onion, ginger, turmeric, cayenne, and cilantro and stir until well-blended.
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