Monday, May 21

Marsha's Marinade

Make this marinade for steaks, lamb, chicken, or pork. It's also superb with firm fish like swordfish, or halibut. A couple hours marinating the fresh flesh of your choice, at room temperature, makes all the difference in flavor and tenderness. I never grill a ribeye without it.

Time permitting, marinate in fridge up to 48 hours. Bring meat to room temperature, grill in oven, or on your outdoor grill.

Marinade for Meat of Fish

Olive Oil - 2 cups
Garlic - 1 cup finely minced (usually about 4 heads)
Italian Parsley (flat leaf) - 1 cup, finely chopped
Coarse Salt and Pepper - 1 tbs each
Chili Flakes - 1 tbs (2 if you like a lot of heat)

I usually combine all the ingredients in a glass jar and shake it up real good, before pouring it over the meat in whatever container it's resting in. Make sure all the meat gets some. If you're marinating for a day, or two, in the fridge, you might try using a large, freezer type bag to hold the marinating meat.