Randys Lime Marinade Recipes

Steps:

• Mix together the ingredients and smear over your chosen meat before leaving it to marinate.;

Steps:

• Mix all ingredients together.
• Pour over salmon and let chill for 2 hours.
• Grill or broil salmon as desired.

Steps:

• Mix all ingredients, marinate 1 to 2 pounds of unsliced skirt steak 8 hours in marinade before grilling it along with colored bell peppers, poblano chiles, and white onion halves. Let meat rest several minutes before slicing thinly against the grain. Serve sliced meat and vegetables on warm flour tortillas with sides of salsa, guacamole, pinto beans, and Recipe #461278.
• Alton Brown's homemade chili powder: We substitute ground chipotle for the smoked paprika in that recipe. Recipe #225751.

Steps:

• Whisk marinade ingedients in small bowl --
• just use the juice from lemon and lime.sometimes I get a little zest from each one and include that as well --
• Pour some over chicken in resealable bag.marinate 1-2 hours or overnight.
• I put some marinade in a squeeze bottle for easy basting.

Steps:

• Mix all ingredients and marinate with your choice of meat!
• Marinade for less than 2 hours for chicken or fish, and marinade no more than 4 hours for beef or pork. Use your judgment, DH and I like super strong flavors and will marinate for up to 8 hours.

Steps:

• Line an 11-by-17-inch baking pan with parchment paper; place a cooling rack on top; set aside. Cut each lemon in half, and scrape out pulp. Roughly chop the pulp; set aside. Cut the rind lengthwise into 1/4-inch-wide strips.
• Fill a medium saucepan halfway with water. Bring to a boil over medium heat. Add baking soda and lemon rind; simmer gently for 5 minutes. Drain, and rinse under cold water.
• In a medium saucepan, combine 2 1/2 cups sugar and 2 cups water; bring to a boil over medium-high heat. Stir until sugar has completely dissolved, about 5 minutes. Add lemon rind. Simmer 30 minutes.
• Meanwhile, bring 2 1/2 cups sugar and 2 cups water to a simmer in another saucepan. Stir until sugar dissolves. Using a slotted spoon, transfer rind from first pot into second pot; simmer rind until translucent, about 1 hour. Remove from syrup, transfer to cooling rack set over baking sheet. When rind is cool but tacky to the touch, about 10 minutes, roll rinds in remaining 1/4 cup sugar. Store in an airtight container up to 1 month.

Steps:

• Mix everything well in a blender or with an electric hand mixer.
• Marinade fish in a plastic ziplock bag for 4 hours, turning every hour, if possible -- shrimp for 1 hour.
• Drain, reserving the marinade.
• Grill or broil fish/shrimp as desired, basting with the marinade.