Sherry Marinade Recipes

Steps:

• Blend all the ingredients and pour the marinade over you meat.
• Marinate 4-24 hours in the refrigerator, turning pieces occasionally.

Steps:

• Rub pork strips with 1 tsp salt and 2 tsp sugar, let stand 30 minutes.
• Crush garlic and mince scallion, combine with soy sauce sherry and 1 Tbls honey.
• Add to pork strips and let stand 30 minutes more, turning frequently.
• Drain, discarding marinade.
• Combine remaining honey and sugar, brush over meat and roast.

Steps:

• In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks.

Steps:

• Whisk all the ingredients until well blended.
• Prepare chicken or other choice of meat.
• Place chicken and marinade in covered container or ziplock plastic bag.
• Turn several times to coat meat.
• Marinade 4-6 hours in refrigerator for chicken and up to overnight for other meats.
• Discard marinade after using one time.

Steps:

• Combine all ingredients except the mussels in a very large pan. (You may want to tie the more pungent flavorings such as the chile pepper, cloves, and peppercorns in a piece of cheesecloth so they are easy to remove after cooking.) Bring to a boil, lower the heat, and simmer, uncovered for 15 minutes. Meanwhile, scrub the mussels under running water, pulling off the beards. Discard any mussels that are broken or do not close when tapped on the counter.
• Stir the mussels into the hot marinade. Cover the pan and cook over high heat, stirring them once, until the mussels open, about 5 minutes. Take care not to overcook them or they will be tough. Leave them to cool in the cooking liquid.
• Transfer the mussels to a bowl, with the marinade, discarding any that have not opened. Discard the chile pepper. Cover tightly and refrigerate the mussels for 24 hours, stirring occasionally?they will be plump and absorb almost all the liquid. Let them come to room temperature before serving in bowls, discarding the seasonings in the cheesecloth.
• Alternative: Serve the mussels at once, while still piping hot. Discard the chile pepper, or the bag of seasonings if used, and taste the broth. If you find it too spicy, stir in some cream. Serve the mussels with plenty of bread.

Steps:

• In a medium bowl, mix soy sauce, vegetable oil, sherry, brown sugar, and garlic. Pour into a large resealable bag. Place chicken in the bag, and shake to coat. Marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Place chicken on the prepared grill. Cook 6 to 8 minutes on each side, or until no longer pink and juices run clear. Discard remaining marinade.

Steps:

• Method
• 1. To make the marinade, whisk all the ingredients together in a large bowl. Add the squid, cover, and let marinate in the refrigerator for 3 to 4 hours.
• 2. Prepare a hot fire in a grill. Oil a perforated grill rack or a cast-iron grill griddle and preheat on the grill.
• 3. Remove the squid from the marinade. Place the squid on the prepared grill rack and grill for 4 minutes, turning once, or until the squid are almost opaque all the way through and have crisped around the ends and tentacles. Do not overcook or they will become rubbery.
• 4. To serve, arrange on a platter, drizzle with olive oil, and scatter with parsley.

Steps:

• Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
• Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Steps:

• Put all ingredients, except steak, in a bowl and mix well.
• Put steak in a pyrex dish and coat both sides of steak with the blend.
• Cover dish with a plastic wrap and place in refrigerator.
• Marinate for an hour or longer.
• Broil or Grill meat to your liking.
• When done, carve meat horizontally across the grain into thin slices.

Steps:

• Combine everything except the mushrooms in a large bowl.
• Add mushrooms and toss to coat.
• Cover and marinate at room temperature until most of the marinade has been absorbed (about 1 hour).
• Prepare a medium-hot fire in grill with a lightly oiled vegetable grill rack in place.
• Grill mushrooms, tossing frequently, until well browned, tender and still juicy (about 10 minutes).
• Place mushrooms in a bowl and season with more salt and pepper to taste.
• Serve immediately.
• Variation:.
• After marinating, thread mushrooms onto bamboo skewers that have been soaked in water for a minimum of 30 minutes and grill.
• Makes a great appetizer.