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- Dish type
- Side dish
This easy marinade goes well with any type of meat. It gives lots of flavour, and of course the longer the meat marinades, the more flavourful it will be.
70 people made this
- 100ml (4 fl oz) olive oil
- 1 medium head garlic, peeled and crushed
- 1 tablespoon salt
- 2 1/2 teaspoons freshly ground black black pepper
MethodPrep:5min ›Ready in:5min
- In a blender or food processor, combine olive oil, garlic, salt, and pepper. Process for 3 to 5 minutes. Use to marinate your favourite meat in a resealable plastic bag.
Reviews & ratingsAverage global rating:(65)
Reviews in English (59)
Very quick & easy to make.-24 Apr 2009
I used Fivebrigs recipes in the past and none have ever failed me. Again this one's a keeper. I used this during Christmas for our 18 lb turkey, it was marvelous! I brined the turkey 2 days before cooking it, then made the marinade and added sazon to it, rubbed it all over the turkey (under all of it's skin and body cavity) fridged overnite until ready to roast. I put it in a turkey bag slowly cooked it at 300F for 3 hrs, during which time I rotated and basted it every HR. Once it was ready I opened the bag to let the turkey crisp a bit and it came out so perfect. No need to carve it with a knife. It literally fell off of the bone. It was so moist and tender, everyone loved it. MMMMMMMM!-28 Feb 2005
Buen Provecho! Gracias Fivebrigs, this is excelente. I added sazon to this and prepped a whole chicken as if I were cooking a turkey and baked at 275-300 for 2+ hours until cooked and the chicken was moist(it fell off the bone)and had a wonderful flavor. I will surely use this again and again. Thanks-15 Jun 2003
Rib-Eye Steaks With Garlic Marinade
These grilled or broiled garlic rib-eye steaks are marinated in a mixture of garlic, soy sauce, and seasonings. This marinade is excellent with rib steaks, as in this recipe, strips steaks, porterhouse or T-bone, or flank steaks.
It's a very simple marinade to prepare but plan to start at least 2 hours before you expect to cook the steaks so they will have time to marinate.
For best results, check the steaks with an instant-read thermometer. See the chart for recommended steak temperatures (rare, medium-rare, medium, medium-well, and well).
This recipe is easily scaled up for a larger family or dinner party, or down for a party of two.
For maximum flavor, choose bone-in rib-eye steaks, just be aware that they will take longer to cook than boneless steaks.
What Is Toum?
Toum is essentially a mayonnaise, but it's stabilized with garlic instead of egg. Just like mayo, toum is an emulsion of oil into water, made possible with the help of a third-party emulsifier.
An emulsion always involves two incompatible liquids brought together by dispersing one into tiny droplets suspended throughout the other. This can be done with vigorous shaking and agitation—like when you're whisking oil into a vinaigrette—but without an emulsifier, the coupling is only temporary. Emulsifiers and stabilizers help droplets stay dispersed by coating each one and reducing the surface tension, preventing them from coalescing.
Mayo is a stable emulsion because the lecithin and proteins in an egg are some of the most powerful emulsifiers around. One egg is capable of emulsifying one gallon of oil, resulting in a stiff and spreadable sauce. A properly made toum will be just as thick, and densely packed with billions of oil droplets, but it’s all held together with the far less stable proteins and pulverized plant tissues of garlic. This makes bringing toum together a more delicate process than making mayo, but with some patience, you can avoid pitfalls.
You must have a food processor to make Lebanese Garlic Sauce. And you will need a LOT of garlic- 3/4 cup of peeled garlic cloves! It’s exhausting to peel garlic, so I suggest you pick up the cloves already peeled. Process cloves and kosher salt together until the garlic is finely ground and forms a paste with the salt.
Adding the oil in a proper way is important in order for this sauce to turn out perfect. It’s a bit of a tedious task, but the vegetable (or canola) oil must be added to the food processor very, very slowly (a little at a time). The lemon juice is added alternately with the oil.
The sauce becomes thickened with the addition of the oil and lemon juice. For the final step, blend in a little ice water.
Transfer the Lebanese Garlic Sauce to a bowl. Drizzle olive oil on top (optional). Garnish with fresh parsley, if desired.
Can you see how totally creamy that sauce is?? It’s best to refrigerate Lebanese Garlic Sauce overnight before serving. Keep stored in the fridge in an airtight container, and you can continue to enjoy it for up to one month.
Serve as a dip for pita or Middle Eastern flatbread (Trader Joe’s carries a great flatbread too!) Grilled lemon chicken is wonderful to serve with Lebanese Garlic Sauce. And it’s great used as a substitute for mayonnaise on a chicken sandwich or lamb burger. Enjoy!
- Calories 207
- Fat 19.0 g (29.3%)
- Saturated 2.7 g (13.6%)
- Carbs 8.5 g (2.8%)
- Fiber 2.6 g (10.5%)
- Sugars 5.7 g
- Protein 3.1 g (6.2%)
- Sodium 20.9 mg (0.9%)
(910 grams) zucchini, cut into 1/4-inch slices
finely chopped fresh basil
(10 grams) finely chopped fresh flat-leaf parsley
(80 milliliters) extra-virgin olive oil
(60 milliliters) red wine vinegar
Freshly ground black pepper
Place the zucchini in a colander, sprinkle with about 2 tablespoons salt, and toss with your hands to coat. Let stand for 30 minutes, then rinse well and thoroughly pat dry with paper towels. Stir together the basil, parsley, and garlic in a small bowl and set aside.
Heat the olive oil in a large frying pan set over medium heat. Working in batches, fry the zucchini, turning once, until softened and lightly browned on both sides, about 6 minutes total. Transfer half of the zucchini to a shallow ceramic, glass, or Pyrex (not metal) baking dish and top with half of the herb mixture and half of the vinegar. Taste and season lightly with salt, if desired (zucchini should already be salty), and pepper. Repeat with the remaining zucchini, herbs, and vinegar.
Let stand at room temperature, basting occasionally with the juices in the baking dish, for at least 30 minutes, or up to 2 hours, before serving. Serve at room temperature. Store leftovers, covered, in the refrigerator.
Reprinted with permission from Modern Jewish Cooking by Leah Koenig, copyright (c) 2015. Published by Chronicle Books.
I added balsamic and some spicy steak seasoning. very good! Extra garlic too!
I grill flank steak a lot, but only use s&p. This marinade caused my sweetheart to say, "Wow, what did you do?" We both loved it. I did add 1+ Tbsp of lime juice to the marinade, and a little squeeze when the steak came off the grill.
I added the juice of one lime and only marinated for 3 hours as others indicated and it was delicious! I made it for Mother's Day for three generations and everyone loved it. The combo of the freshly cracked pepper and the freshly squeezed lime juice is the key.
Wow- so simple and yet so delicious! I added lime juice as suggested and I feel that it made all the difference. I've used a similar marinade for years, but this one is even better (plus lime juice). My husband, mother-in-law and seven year old all loved it and finished every last bit. I used NY strip steaks and sliced them just as I would have for a flank steak. Will make again and again!
This is so easy and fast (after is has marinated). I'm making it for the third time tonight because my husband loves it so much. I added the scallions and limes once and the balsamic last time. Both great additions!
What a great mid-week dinner! So easy and tasty too. I put this in to marinade right after work, and it was tender and juicy by dinner time. Next time will use more garlic and maybe add a little balsamic vinegar to give more zing. Will be making this one regularly.
A winner with kids, Mom & Dad! We had no left overs the first time so we doubled the recipe the following week. Surprisingly delicious and very simple
Amazing! I took the others' advice and used low-sodium soy sauce, added lime juice and scallions. My mouth is still watering. Just amazing. can't say it enough!
This is one of my husband's favorite dishes. Like others, I add lime juice to the marinade. I usually serve it with basmati rice and grilled vegetables tossed in basalmic vinegar and olive oil. It's a perfect summer meal.
Given the ease of preparation, the magic done to the flank steak and the raves from the boyfriend, t'is a four forker!
What a great and simple recipe. Everytime I make flank steak the recipes require some marinade concoction of 5 or so different liquids. I loved how simple this was and how great it tasted. And it wasn't sweet, which a lot of flank steak recipes tend to be. I think I have finally won my husband over to flank steak. I marinated the meat for 2 hours and broiled it for about 15 minutes.
Loved it loved it! It was so easy to make. I took the suggestion of adding lime juice and it was great. I marinated it for 2 hours and it was perfect and full of flavor. I also used seasoned pepper.
Simple yet delicious -- chopped a couple of shallots and added them to the marinade. Also used lime juice, as someone had suggested. Served the flank steak with potatoes dauphinoise and a tossed green salad.
Very simple, and very tasty. As another suggested, I used low-sodium soy sauce-- it was perfect.
This recipe was ok, but not great. Would have liked for it to have a little more. something. I'm not quite sure what it was missing, but I've had better.
I added some lime juice but just because I had it around. This was tasty and I will definitely make it again.
Great! You don't get easier than this and my guage of a good recipe is whether or not I get asked for it. I made this for a small dinner party with roasted asparagus and twice baked potato cups with shallots (from this site)and got rave reviews! My guests asked for the recipe.
Great! It was so quick and easy! I actually used venison (backstrap). I'm always looking for suitable recipes for it. The marinade had a wonderful flavor but a bit too salty, even for the venison. I'll use the low sodium soy sauce next time. It's a keeper!
My husband loved this recipe. Very easy and quick to make.
My family really liked this recipe for a Father's Day barbeque. The marinate was good and the dish was quick and easy to prepare. I followed earlier recommendations and used less soy and only marinated for 3 hours. Very nice!
This recipe is highly suitable for consumption. Iɽ add more garlic and cutting up scallions and throwing on top to marinate helps too.. but it is delicious
3 hours to marinade was plenty of time. I absolutely loved this recipe. Very easy and very yum! Great as a left over steak sandwich.
This receipe has joined the staples of repeated meals for my family and summer barbecue with friends. I used freshly ground pepper (not quite as much as called for) and doubled the marinade to accomodate two flank steaks and it was a foolproof winner. I did increase the olive oil slightly as well as the garlic. When considering children, I might not marinate it to the fullest extent (the 6 hours) My kids are thrilled with it at the 3 hour level. Turning it in the marinade every half hour or so is essential. I akso take the dish out of the refrigerator about 20 minutes before putting it on the grill. It will make your barbecue messy but as one other reader said, any leftovers for sandwiches make you forget that the grill needs good cleaning!
Excellent! I was very happy with this!! And the boyfriend loved it. He went on and on about it with every bite. It was soooo good! And the drippings were great over the potatoes. mmmm mmmm good!
This was very easy and delicious! I also added a little red wine and about 1/2 tsp of minced fresh ginger. Put it on the grill and served it with jasmine rice and sauteed mushrooms.
Garlic-Herb Venison Marinade Recipe
Marinades can inspire some very passionate debates in deer camp. Some folks like to drown backstraps in a soup of syrupy ingredients for a novel flavor or to mask a “gamey” taste, while others consider the idea nearly sacrilegious.
I fall somewhere in between these two parties. I don’t like turning a piece of wild game into something that it’s not, but I also know that marinades are beneficial in certain situations. My goal with this garlic-herb marinade is to impart flavor without compromising the inherent qualities that make venison so special.
For those who don’t believe in marinating venison, consider the fact that wild game has significantly less fat in comparison to domestic animals. Fat contributes to moisture in the meat and acts as a barrier to heat transfer, a safeguard for overcooking. An oil-based marinade coats the meat so that you still end up with a juicy steak after grilling over high heat.
In addition to adding fat, it’s essential to add an acidic ingredient to the marinade this counterbalances the oil and aids in tenderization.
At first blush, you might not think that lemon and venison would pair well—but they do. This recipe adds a light yet impactful flavor to backstrap, making it perfect for the summertime cooking.
Garlic-Marinated Chicken Cutlets with Grilled Potatoes
Heat grill to medium. Fold two 4-foot-long sheets of aluminum foil in half to make two separate double-layer sheets. Place half the potatoes on each double layer. Form two packets, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes from one packet wrapped in foil to keep warm. Open second packet to let potatoes cool reserve for Potato Salad. Raise grill to high lightly oil grates.
Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.
Remove warm potatoes from foil transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.
Garlic Marinade Rotisserie Pork Roast Recipe
I love making pork roasts but often don't make them. With the weather cooling in New England I really want to take advantage of the grill. The marinade is great.
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- 1 cup crushed pineapple with 1/2 c. of the juice
- 1/3 cup soy sauce
- 1/3 cup honey
- 1/4 Rice cooking wine ( any market)
- Rosemary to taste. Don't let it over power Crushed
- 2 cloves garlic, minced
- 1 teaspoon ginger fresh or dried
- 1/4 teaspoon powdered clove
- 3-5 Lb. boneless pork loin Roast
- Grill with a rotisserie
- Marinade: shopping list
- 1 cup crushed pineapple with 1/2 c. of the juiceshopping list
- 1/3 cup soy sauceshopping list
- 1/3 cup honeyshopping list
- 1/4 ricecooking wine ( any market) shopping list to taste. Don't let it over power Crushed shopping list
- 2 clovesgarlic, minced shopping list
- 1 teaspoon ginger fresh or dried shopping list
- 1/4 teaspoon powdered cloveshopping list
- 3-5 Lb. boneless pork loin roastshopping list
- Grill with a rotisserie shopping list
How to make it
- Mix the marinade well and use your imagination with the ingredients
- Marinade the pork for 3 hours or even overnight
- Fire up the grill and position the marinated roast
- Every 20 minutes brush the meat with the marinade and
- With the rest of the marinade put it over med high heat and reduce it. When the pork is cooked, please temp the meat, and after it has sat for 20 minutes, slice and drizzle the marinade down the center.
- I like my roasts to have a pink center. Use your judgment.
- Serve with grilled-parboiled Rosemary potatoes, pineapple rings and your favorite vegetable. Cocktails are welcome.
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I wonder what it would be like if you substituted rice wine vinegar for the rice wine?
Have you ever done it?
I'm sure it would be good, just give it a little more zip!
Wow. This looks and sounds delicious. Thanks so much, Sas m'dear. I'll be trying this out very soon. I grill pretty much all winter long. It's an addiction. But the cocktails make the addiction easier to bare. I mean. bear. Or both. really.
Three Recipes for Skordalia: Greek Garlic Sauce
The 25th of March is the Greek National Independence day and also the feast of the Holy Annunciation of the Virgin Mary. Now I won’t go into the stories of these 2 events, but I will discuss what Greeks typically eat on this day…Yes, it’s all about the food.
We continue to be in the fasting period, and this day is one of the few days that fish is allowed. Greeks typically eat fried salted cod, bakaliaro and skordalia (a type of garlic dip). Obviously, fried salted cod doesn’t sound too healthy but if you think about it, it isn’t that bad. Cod is low in fat and calories so even frying it will not really make it excessively calorie rich. A healthier alternative with less salt, is using fresh cod baked in the oven with tomatoes, onions, parsley, olive oil and garlic and, my mom adds raisins, also known as bakaliaro plaki.
As for the skordalia, I have to say that it is definitely potent but delicious. Skordalia is also served with boiled beets, complementing each other perfectly. You can call skordalia a dip, but personally I believe it is too strong to just serve as an appetizer with bread sticks. Apart from the beets, this sauce usually accompanies the cod or is cooked together with pork or rabbit. It needs a strong wine as well.
Skordalia is like other Greek dips rich, healthy, full of antioxidants, in this case from the garlic and olive oil (and walnuts if you add them). Skordalia can be made with potato, bread or with a combination of walnuts (sometimes almonds) and bread. Potatoes will give you a smoother consistency, while the bread skordalia will be a bit grainier. And no, skordalia does not contain cream. The recipes below are slightly changed versions from the traditional cookbook Hrisa Paradisi.
Salted cod and Garlic in sale
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