Rushville Republican

Recipes

April 18, 2012

Cooks Corner: Grilling tips & recipes

(Continued)

RUSHVILLE — Jack Danial's Marinade

pork-beef-chicken

2/3cup Jack Danial's whiskey

1/2cup soy sauce

1/2cup packed light brown sugar

2 large white onions chopped

1/2cup Dijon style mustard

2 teaspoons Worcestershire sauce

combine all ingredients in a blender

blend until smooth

marinate overnight and use as a basting sauce



Caribbean Jerk Marinade

pork

12 Jalapeno peppers stems and seeds removed

1/2cup chopped green onions with tops

4 tablespoons allspice

2 teaspoons cinnamon

2 teaspoons nutmeg

1 teaspoon salt

1/2cup water

1/4cup honey

1/2cup fresh lime juice

2 tablespoons A-1 original steak sauce

combine all ingredients in a blender

blend until smooth

pour mixture over pork

toss and allow to marinate

for 15 minutes at room temperature

use as basting sauce during grilling



Soy Sauce Marinade

beef

1 cup butter flavored shortening

1/2cup canola oil

1/2cup soy sauce

1/2cup honey

1/4cup lemon juice

1 teaspoon ground ginger

2 green onions chopped with tops

2 cloves garlic mashed and minced

combine all ingredients in a blender

blend on high until smooth

pour mixture over steaks

cover and refrigerate for 2 hours

brush marinade on steaks half way through grilling

discard any remaining marinade



Beer Marinade

beef

2 12oz cans beer

1/2cup extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon onion powder

1 teaspoon garlic powder

2 teaspoon salt

1 teaspoon cayenne pepper

1/2teaspoon white pepper

1 tablespoon prepared horseradish

2 tablespoon lemon juice

combine all ingredients and whisk well

pour over beef

cover and refrigerate for 3 hours

use remaining marinade for basting during grilling

Beef Brisket Marinade

2 cups dry red wine

1 cup extra virgin olive oil

2 tablespoons red wine vinegar

2 teaspoons onion powder

1 teaspoon garlic powder

3 teaspoons salt

3 tablespoons Dijon-style mustard

2 tablespoons prepared horseradish

3 tablespoons lime juice

1 teaspoon cayenne pepper

1/2teaspoon white pepper

1/2teaspoon coarse ground black pepper

combine all ingredients

mix well

pour over whole brisket

cover and refrigerate for 24 hours

remove meat and grill

use remaining marinade for basting frequently

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