CITRUSY MEAT MARINADE
Make and share this Citrusy Meat Marinade recipe from Food.com.
Provided by HokiesMom
Categories Low Protein
Time 5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large resealable bag or "marinade container" combine all the ingredients well.
- Add meat to marinade, seal bag or container and refrigerate a minimum of 4 hours or overnight - turn over a few times to coat.
- Coat your grilling rack or pan with non-stick cooking spray before grilling.
- Drain and discard marinade from meat - do not use as a baste!
ROASTED PORK WITH CITRUS MOJO MARINADE
Provided by Brian Boitano
Time 4h10m
Yield 14 servings
Number Of Ingredients 13
Steps:
- Citrus Mojo:
- Combine all of the mojo ingredients in a large bowl and whisk well.
- Score the skin with a sharp knife and rub the pig inside and out with 3/4 of the mojo marinade. Reserve the remaining mojo to pour over the meat after it has been carved.
- Cook the whole pig in the Caja China according to manufacturer's instructions.
- Preheat the oven to 325 degrees F.
- Score the skin of the pork shoulder. Put it into a large bowl or baking dish and pour in 3/4 of the marinade, making sure to coat the entire piece of pork. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Put the pork shoulder, skin side up, in a roasting pan fitted with a rack, Cover with foil and roast in the oven for 3 hours. After 3 hours remove the foil, turn the heat up to 425 degrees F and roast until the skin is brown and crispy, about 30 to 45 minutes. Make sure to check every 5 or 10 minutes to make sure the skin does not burn. Remove from oven to a cutting board and let rest for 10 minutes before carving. Carve the meat and arrange it on a serving platter. Pour the reserved marinade over the carved meat just before serving.
CITRUS-MARINATED CHICKEN
This juicy, zesty chicken stars in many of my family's summer meals. While there are a million ways to dress up poultry, you'll find yourself turning to this recipe again and again. It's that quick and easy! -Deborah Gretzinger, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.
Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 161mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
CITRUS SAUCE - FOR VEGETABLES OR AS A MEAT MARINADE
Besides dressing vegetables such as asparagus, carrots, broccoli and cabbage, this sauce can be used to marinate fish, poultry or pork dishes. This makes far more than is needed for a vegetable side dish, but it can be refrigerated or frozen for future use - but it can also be easily halved if desired (you only need 1-2 T per vegetable serving). It's low-fat too!
Provided by GeeWhiz
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- In a large saucepan combine citrus juices, soy, oil and ginger; Simmer for 10-15 minutes, or until mixture slightly thickens.
- Pour sauce through a strainer into a bowl or storage container.
- Use immediately or store in refrigerator for up to 3 or 4 days; store in the freezer up to 1 month; Reheat before serving.
- *If thickening is desired add 1 T cornstarch per cup of cold sauce - mix in, then heat to a simmer until sauce thickens and appears translucent.
Nutrition Facts : Calories 217.8, Fat 6.1, SaturatedFat 0.9, Sodium 2554.3, Carbohydrate 37.1, Fiber 1.5, Sugar 23, Protein 6
MEDITERRANEAN MEAT MARINADE
This is another one of my family's favorites. Everyone has always loved it...and it goes so well with any kind of meat.
Provided by LEANAD
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 12
Steps:
- Combine olive oil, vinegar, lemon juice, garlic, rosemary, sage, thyme, marjoram, basil, oregano, garlic powder, and pepper in a large, shallow dish. Mix with a fork until mixture looks uniform.
Nutrition Facts : Calories 393 calories, Carbohydrate 11 g, Fat 42.3 g, Fiber 3.5 g, Protein 1.2 g, SaturatedFat 6.1 g, Sodium 3.2 mg, Sugar 0.2 g
CITRUS-MARINATED CHICKEN
This is a great dish for a summer meat. The marinade gives the chicken an appetizing flavor and helps keeps it succulent and moist during cooking. Time does not include marinating time.
Provided by teresas
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken in a nonmetallic dish.
- Mix the remaining ingredients together in a bowl and season to taste.
- Pour over the chicken and turn to coat well, then cover and let marinate at room temperature for at least 1 hour.
- If possible, let marinate in the refrigerator for 24 hours.
- Preheat the broiler to medium.
- Remove the chicken from the marinade and pat dry with paper towels.
- Place the chicken on a broiler rack and cook under the hot broiler for 20-25 minutes, turning once, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
- Brush with the marinade occasionally, but not for the last few minutes of the cooking time.
- Garnish with cilantro springs.
Nutrition Facts : Calories 364.6, Fat 21.1, SaturatedFat 4.9, Cholesterol 92.8, Sodium 132.7, Carbohydrate 13.8, Fiber 3.9, Sugar 4.4, Protein 32.1
CITRUS STEAK MARINADE
This a great steak marinade that has citrus and spice flavoring. The sugar will burn quickly on the grill so be mindful of the time the steak is on the grill.
Provided by Alan
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk pineapple juice, orange juice, sugar, steak sauce, Worcestershire sauce, and ginger together in a bowl until evenly combined.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 55.3 g, Fat 0.5 g, Fiber 0.9 g, Protein 1.6 g, Sodium 316.2 mg, Sugar 43.5 g
CARLA'S CITRUS MARINADE
Categories Condiment/Spread Citrus Garlic Quick & Easy Summer Gourmet
Yield Makes 1 cup (enough for 1 1/2 to 2 pounds chicken or shrimp)
Number Of Ingredients 8
Steps:
- Thinly slice garlic and in a small saucepan cook in oil over moderately low heat until it just begins to turn golden. Remove pan from heat and with a slotted spoon discard garlic.
- Into oil in pan stir in remaining ingredients and salt and pepper to taste and cool marinade.
MEAT MARINADE
This meat marinade has got to be the easiest, best tasting thing I've ever done to inexpensive cuts of beef, pork, or venison. As a newlywed, we cut all corners, but thanks to this recipe, not on taste!
Provided by Torrerizor
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Use a flat container large enough to hold meat in a single layer. Combine oil, soy sauce, Worcestershire sauce, mustard and lemon juice. Season with garlic powder, onion powder, salt and pepper. Place meat in the marinade and turn to coat both sides.
- Cover and refrigerate for at least 2 hours, shaking or turning meat occasionally.
Nutrition Facts : Calories 186.1 calories, Carbohydrate 5.9 g, Cholesterol 0 mg, Fat 18.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 800.6 mg, Sugar 2.1 g
CUBANO MARINADE
Make and share this Cubano Marinade recipe from Food.com.
Provided by Outta Here
Categories Citrus
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Put onion, garlic, orange juice, lime juice, lemon juice and water in a blender. Set blender on "liquify" setting and process until smooth.
- Add remaining ingredients to blender. Process for one minute more.
- Marinate meat (chicken or pork) for at least one hour in mixture. It is better to marinate meats overnight. Marinate fish for no longer than 20 minutes, or it will toughen.
- Brush meat frequently with the sauce while cooking.
Nutrition Facts : Calories 80.5, Fat 0.5, SaturatedFat 0.1, Sodium 297.7, Carbohydrate 20, Fiber 1.6, Sugar 9.1, Protein 1.9
CITRUSY BRISKET WITH SPRING LETTUCES
This is a bright, zesty take on braised brisket, in which the meat is cooked with lemon and orange juice, along with plenty of onions and dry white wine. It makes for a lighter-tasting sauce than the standard rich, brown gravy, with a tangy, citrus flavor. For serving, the tender slices of meat are topped with a crisp herb salad, adding even more freshness to the plate. Serve it with mashed or roasted potatoes to soak up all the caramelized, oniony juices.
Provided by Melissa Clark
Categories dinner, meat, main course
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Season the brisket all over with salt and pepper, then rub the meat with 2 teaspoons grated garlic, thyme and rosemary. Place brisket in a large bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours and up to overnight.
- When you are ready to cook the brisket, heat the oven to 325 degrees.
- Heat 2 tablespoons oil in a 6 1/2-quart Dutch oven over medium-high. Sear the brisket in the oil until browned on both sides, about 3 minutes per side. Transfer meat to a plate.
- Add remaining 4 tablespoons oil and onions to pot, and sauté until lightly browned on the edges and very tender, about 8 minutes. Return brisket and any juices to the pot with the onions.
- Place lemon and orange zests in a small bowl and reserve. Measure out 2 tablespoons lemon juice and reserve for the salad dressing. Pour remaining lemon juice, orange juice and wine over the brisket, then add enough water to come halfway up the sides of the meat (about 1 cup). Bring liquid to a simmer over high heat.
- Cover pot, transfer to the oven, and cook for 1 1/2 hours. Turn the meat over in the pot and stir in remaining 2 teaspoons garlic. Cover pot and continue to cook until the meat shreds easily with a fork, about 1 to 1 1/2 hours longer.
- Uncover pot, stir in the reserved lemon and orange zests, and continue to cook, uncovered, 15 minutes more.
- Just before serving, prepare the salad: In a large bowl, whisk together reserved 2 tablespoons lemon juice, garlic and salt. Let it sit for 1 minute, then whisk in oil. Toss with greens, endive, radicchio and herbs. Taste and add more salt or olive oil, if needed.
- Slice meat and serve, with pan juices spooned over and some of the salad piled on top. Serve the rest of the salad in a bowl on the side.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 30 grams, Carbohydrate 10 grams, Fat 53 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 17 grams, Sodium 670 milligrams, Sugar 5 grams
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