Wine And Garlic Marinade Recipes

Steps:

• Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
• Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
• Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
• Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
• Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
• Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
• Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
• Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.

Steps:

• In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.

Steps:

• Using a mortar and pestle, mash the garlic and add the dry ingredients one at a time, blending well.
• Drizzle in 1 tbs. of olive oil.
• Rub meat with spice mixture and place in glass dish.
• Pour the wine over meat to partially or entirely cover it.
• Marinate, turning occasionally, for a few hours or overnight in refrigerator.

Steps:

• Combine wine, oil, garlic and thyme in a 1-cup capacity sterilised jar.
• Secure top. Shake well to combine.
• Store in the refrigerator for 2 to 3 days before using.

Steps:

• In a glass dish not too deep, mix all ingredients, except the chicken breasts and yogurt and garlic sauce. Add chicken breasts and flip to coat well. Cover the dish with a plastic wrap and let marinate in the fridge for 2 hours.
• Set the barbecue to medium-high heat. Put chicken breasts on a greased grill (keep the marinade), close the cover of barbecue and cook for about 7 minutes (baste the chicken breasts with the marinade a few times). Flip the chicken breasts and keep cooking for about 5 minutes or until the chicken is golden and not pink inside. Serve with yogurt and garlic sauce.
• Yogurt and Garlic Sauce : In a bowl, mix yogurt with sour cream, parsley, garlic. Add salt and pepper. Cover and put in fridge for at least 4 hours.

Steps:

• Place chicken in a shallow glass or plastic dish.
• Mix the next 5 ingredients together; pour over chicken.
• Cover and refrigerate 1 hour.
• Brush grill rack with vegetable oil.
• Heat coals or gas grill for direct heat (medium heat).
• Remove chicken from marinade (reserve marinade).
• Place chicken on grill, skin sides down; grill 5-6 inches from medium heat for 15 minutes.
• Turn chicken, brush with marinade; cover and grill 20-40 minutes longer, brushing occasionally with marinade, until juices run clear.
• Discard any remaining marinade.
• Serve chicken with olives.

Steps:

• In a deep pan (suitable to include the sauce and whatever you plan to serve the sauce with), heat the olive oil.
• Finely chop the onion and add the garlic finely chopped, sliced, crushed or a combination and fry until onion is cooked.
• Add the wine and bring to the boil, letting it boil for 30-40 seconds.
• Add the water, stock cube and chives.
• Mix until the stock cube has dissolved then reduce the heat.
• Simmer over a medium low heat for 10-15 minutes so that the liquid reduces by a quarter (approx).
• Season with salt and pepper and reduce the heat further.
• Mix the cornflour with a little cold water and stir into the sauce to thicken it slightly.
• Once the sauce is made, add the meat or veggies that you plan to marinade in it and leave it in there for 5 minutes to absorb the flavour.

Steps:

• Mix together soy sauce, wine, sugar, garlic, ginger and molasses. Pour over meat and refrigerate.