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California Marinade

Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: California
Forum Discription: California
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=5352
Printed Date: 27 October 2020 at 08:50


Topic: California Marinade
Posted By: TasunkaWitko
Subject: California Marinade
Date Posted: 22 March 2019 at 10:29
From Betty Crocker: Outdoor Cooking with Betty, 1961:

Quote California Marinade

4 garlic cloves, crushed
1/4 cup olive oil
1 teaspoon rosemary leaves, crushed
1/2 teaspoon dry mustard
2 teaspoon soy sauce
1/4 cup wine vinegar (red or white, depending on usage)
1/4 cup sherry

Sauté garlic in oil. Add rosemary, mustard, and soy sauce. Remove from heat and stir in vinegar and sherry.


Allow the marinade to cool before using.

This marinade is really good, and we use it quite a bit for grilling. The recipe can of course be doubled or tripled as required.

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Replies:
Posted By: Hoser
Date Posted: 22 March 2019 at 10:58
Looks like a good one Ron....what meats have you used it on?

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Go ahead...play with your food!


Posted By: TasunkaWitko
Date Posted: 22 March 2019 at 11:04
Hi, Dave -

I've used it with chicken, steak and venison; it's been great, every time.

I'm guessing it would be good with fish, too.

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Posted By: TasunkaWitko
Date Posted: 15 April 2019 at 13:11
I realized after I posted this recipe that it really had been quite a while since I had tried it. I also recalled that when I had tried it in the past, I'd always improvised it a bit, and have probably never made it as intended; for instance, the instructions say to sauté the garlic before combining it with the rest of the ingredients, and I don't think I had ever done that.

I decided last week to remedy that situation; I bought a couple of nice ribeye steaks for the Beautiful Mrs. Tas and myself, along with the needed ingredients for the marinade that I didn't already have on hand.

One ingredient note: my little one-horse town did not have actual sherry anywhere, so I ended up buying "cooking sherry," which has a little salt added. I compensated for this by using low-sodium soy sauce and by going very light on the salt for the steaks when the time came to grill them. Other than this, I followed the recipe exactly, with great results.

I am not normally a fan of marinades for steaks, especially for cuts such as ribeye; however, the results were undeniably good! I probably marinated the steaks longer than they needed to be marinated (4 to 5 hours), but all turned out very well.

To me, the cooking sherry definitely provided a tantalizing aroma once it was added to the other ingredients; it seemed to heighten and enhance everything else about the marinade, without being overwhelming. The same went for the garlic, which in my opinion is probably the biggest factor at play with this marinade; I do think that the cooking/sautéing of the garlic was a noticeably good step to take, opening up the aroma and of course giving it the same effect as roasting it a bit, allowing all to meld together wonderfully.

Definitely worth a try!

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