1/2 cup of fresh herbs, finely chopped
NOTE: I like to use a base of fresh parsley, then add fresh cilantro, chives, basil, thyme or oregano.
1-2 garlic cloves, peeled and minced
1/8 teaspoon crushed red pepper
3-4 tablespoons extra virgin olive oil
Kosher salt and black pepper
1 1/2 Pounds shrimp, pealed and deveined (the bigger the better for grilling).
NOTE: Herb mix can also be rubbed on ribeye or NY strip steaks, pork tenderloin or chops, or chicken breasts.
Combine herbs, garlic and crushed red pepper in a mixing bowl and stir to combine well. Add olive oil just until mixture is paste-like. Season shrimp with salt and pepper then add to bowl and stir until shrimp is evenly coated. Refrigerate for 1-4 hours. To grill, thread onto metal skewers or wooden skewers that have been soaked for at least 30 minutes. Or, cook under the broiler in the oven.
1-2 peppers from a can of chipotle peppers in adobo sauce
1 clove of garlic, peeled
1/4 cup of freshly squeezed lime juice (about 2 limes)
1-2 tablespoon of honey
2 tablespoons extra virgin olive oil
1-2 handfuls of cilantro
Kosher salt and black pepper
1 pork tenderloin, about 1 1/4-1 1/2 pounds, cut into 2 inch cubes
NOTE: Marinade would also be good on chicken thighs or drumsticks, flank steak or shrimp. If you use on shrimp, only marinade for 30 minutes.
ALSO NOTE: Mixture also makes a great salsa when combined with 2 cups of corn kernels, one can of strained and rinsed black beans and some crumbled queso blanco.
Add one chipotle pepper, the garlic clove, fresh lime juice, honey, olive oil, salt and pepper to the bowl of a food processor fitted with the blade attachment. Tear off a large handful or two of cilantro and add to the bowl. Process until the mixture is well combined. Taste to check spice. If you think you want more heat, add another chipotle pepper and process again until smooth. You can also add the adobo sauce to the marinade.
Pour marinade into a mixing bowl, add the pork tenderloin cubes and toss to coat. Refrigerate for 2 hours or up to 8. The longer you marinade the meat the more spicy it will become. To grill, thread onto metal skewers or wooden skewers that have been soaked for at least 30 minutes. Or, cook under the broiler in the oven
2-3 tablespoons Gochujang, Korean chili paste (can be found in the International food aisles in most grocery stores)
2 tablespoons soy sauce
2-3 teaspoons toasted sesame oil
2 tablespoons rice viengar
1/4 cup ketchup
3-4 tablespoons brown sugar
1 1/2 pounds flank steak
NOTE: Marinade would also do well on pork tenderloin or chicken drumsticks.
Whisk together all the ingredients through the brown sugar in a small mixing bowl until mixture is smooth. Place the flank steak into a durable, resealable, food storage bag. Pour in the marinade and toss or flip the bag to coat the steak evenly. Press out all the air, seal the bag, then refrigerate and marinade for at least 8 hours and up to 24 hours. To grill, cook over medium flame or indirect heat for 3-5 minutes per side, depending on your desired level of doneness. Allow to rest for 5-10 minutes before slicing.
2-3 teaspoons coconut oil
2 tablespoons red curry paste
2 teaspoons fresh ginger, peeled and minced (use a microplane if you have one)
1-2 small garlic cloves, peeled and minced (use a microplane if you have one)
1 can coconut milk, unsweetened (do not use "light" coconut milk)
1 tablespoons fresh lime zest
3-4 tablespoons freshly squeezed lime zest (about 2 limes)
1 tablespoon soy sauce
1 teaspoons fish sauce
6-8 chicken drumsticks
NOTE: Marinade would also be good on flank steak, pork tenderloin, shrimp or salmon. For seafood, marinade for just 30-60 minutes.
Warm the coconut oil in a small saute pan until liquid. Add red curry paste and toast just until fragrant. Stir in half the can of coconut milk along with the minced garlic and ginger. Cook for one more minute to bloom all the flavors. Pour into a mixing bowl.
Stir in lime zest, lime juice, soy sauce, fish sauce, sesame oil and the remaining can of coconut milk. Ensure mixture is totally cool. If not, refrigerate for 5 minutes.
Place chicken drumsticks in a durable, resealable, food storage bag. Pour cooled marinade into the bag, press out the air, then seal tightly. Refrigerate drumsticks for at least 24 hours, or up to 36 hours.
Grill drumsticks over medium flame, or indirect heat for 25-30 minutes, rotating as they cook to char the outside evenly. As you grill the drumsticks, you can baste them with marinade for the first half of cooking, Or you can pour the marinade into a small sauce pan and bring to a boil. Simmer for 5-10 minutes to reduce slightly and cook out any raw chicken juices. Then, use as a finishing sauce to your grilled drumsticks.