These are all very cool--glad that you all are posting them here.
Here are a bunch that are simply marinades, rubs, and dressings that you can use to add variety to your foods. Also, a couple of different ways to prepare vegetables to keep things interesting. I haven't tried all these myself, so some may not be so hot. If you try them, let me know which ones are good--and which one aren't. I really like the Tuscan steak marinade:
DRESSINGS
Tangy Greek Dressing
¾ cup olive oil
¼ cup lemon juice
1 clove garlic, crushed
1 tablespoon dried oregano
Salt and Pepper to taste
Whisk all ingredients together or pour into a covered jar and shake vigorously. Season with salt and pepper to taste. Serves 4.
Sesame Dressing
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon sesame seeds
Whisk all ingredients together until well blended. Serves 2
Atomic Dressing
2 cloves garlic
2 tablespoons lemon juice
2 teaspoons dry mustard
1/3 cup olive oil
½ teaspoon salt
¼ teaspoon pepper
½ cup grated parmesan cheese
Rub one clove garlic around bottom and sides of bowl; discard. Crush other clove of garlic and whisk together with lemon juice, mustard, olive oil, salt, and pepper. Add parmesan cheese and stir well. Layer assorted greens on top of dressing before serving and toss well. Serves 4.
Blue Cheese Dressing
4 oz. Blue cheese, crumbled
1 cup sour cream
¼ cup mayonnaise
1 tablespoon red wine vinegar
1 clove minced garlic
Salt and Pepper
Mash cheese to a paste. Whisk together with sour cream, mayonnaise, vinegar, and garlic. Season with salt and pepper. Serves 4.
RUBS
Caribbean Jerk Rub
1 tablespoon onion flakes
2 teaspoons dried thyme
1 teaspoon ground allspice
¼ teaspoon cinnamon
1 teaspoon cayenne
1 tablespoon onion powder
2 teaspoons salt
Combine all ingredients. Sprinkle liberally over pork, chicken, or fish before grilling or sautéing.
BBQ Rub
1 tablespoon paprika
2 teaspoons chili powder
¾ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon garlic powder
¼ teaspoon pepper
Combine all ingredients. Sprinkle liberally over meat, chicken, or pork and rub into all surfaces before grilling.
Cajun Seasoning
3 tablespoons garlic powder
3 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon lemon pepper
½ tablespoon chili powder
½ tablespoon cumin
1 tablespoon salt
Combine all ingredients. Sprinkle over chicken, fish, shellfish or vegetables.
VEGETABLE PREPARATION
Ginger Broccoli
2 tablespoons peanut oil
2 cloves garlic, crushed
1 head broccoli, or 1 lb. package frozen broccoli crowns, thawed slightly
1 tablespoon grated ginger
1 tablespoon soy sauce
Preheat skillet or wok over medium-high heat. Add oil, garlic, and ginger and saute’ until garlic is soft. Add broccoli and soy sauce, stirring frequently. Cook for about 5 minutes or until broccoli is slightly tender. Serves 4.
Thai Cucumber Salad
1 English (seedless) cucumber, thinly sliced
1 ½ teaspoons salt
¼ cup rice vinegar
3 tablespoons Splenda
1 jalapeno, seeded and minced
In medium bowl, toss cucumber with salt; let stand at room temperature 15-20 minutes. Drain cucumber and pat dry with paper towels. Stir in vinegar, Splenda, and jalapeno. Refrigerate until ready to serve. Serves 4.
MARINADES
Greek Marinade
2/3 cup olive oil
¼ cup lemon juice
2 tablespoons oregano
1 clove garlic
Salt and pepper
Mix all ingredients together. Pour into ziplock bag and add meat. Marinate for 15 minutes. Great marinade for chicken, shrimp, and firm white fish.
Tuscan Steak Marinade
¼ cup balsamic vinegar
2 tablespoons lemon juice
2/3 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, slightly chopped
1 clove garlic, crushed
Combine all ingredients. Pour into ziplock bag and add steaks. Marinate for 15 minutes to 1 hour.
Thai BBQ Marinade
2 tablespoons fresh cilantro, chopped
1 teaspoon black pepper
3 tablespoons bottled fish sauce
2 cloves garlic, crushed
Combine all ingredients in blender and process to a paste. Pour over chicken or pork and toss to coat. Marinate for at least 2 hours or overnight.
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