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*Herby Marinade*
▪2lb/1kg of 8/12 raw shrimp (or chicken, skirt steak, etc)
▪15g (2/3c) fresh basil leaves
▪5g (2T) fresh rosemary leaves
▪25g (1/2c) fresh parsley leaves (stems removed)
▪15g or 3-4 garlic cloves
▪5g (3/4t) salt
▪10g (2 1/2t) sugar
▪2g (1t) dried oregano
▪40g (2 1/2T) water
▪75g (1/3c) neutral oil (e.g., avocado oil)
▪25g (1 1/2T) Dijon mustard
▪10g lemon zest (zest of 1-2 lemons)
Blender Method:
– Add all ingredients to blender and blend on high for 20-30 seconds until smooth
By Hand:
1. Finely chop basil, rosemary, and parsley with the salt until finely minced.
2. Grate garlic & lemon zest with a microplane. Chop in with the herbs.
3. Stir the rest of the ingredients into the herb mix
Instructions:
1. Salt your meat (5g/1t per lb). Allow it to sit for about 10 min before adding half of the marinade.
2. Marinate for 20-30 minutes in the fridge.
3. If using shrimp, place about 4 shrimp on a skewer and either grill or cook over medium heat for 2-3min per side (for large 8/12 shrimp), keeping the shrimp moving as you cook.
4. Once cooked, brush on some of the reserved marinade.
*Spicy Gochujang Marinade*
▪2lb/1kg skirt steak (or thin-sliced pork chops, chicken thighs, tofu)
▪50g (3T) Korean gochujang or substitute with 20g (1T) sriracha, 20g (1T) miso, and 10g (2 1/2t) sugar
▪20g (4t) soy sauce
▪5g (2t) paprika
▪50g (about ¼ of a large) onion, roughly chopped
▪15g (3 large) garlic cloves
▪20g (1 1/2T) sesame oil
▪50g (2 1/2T) honey
▪50g (3T) rice vinegar
Blender Method:
-Combine ingredients in a blender and blend on high for 30-45 seconds until smooth.
By Hand:
1. Grate onion on the largest holes of a box grater. Grate garlic with microplane.
2. Mix the grated onion and garlic with gochujang (or the sriracha-miso-sugar mixture) with the rest of the ingredients.
Instructions:
1. Use this marinade on meats like skirt steak, thin-sliced pork chops, boneless chicken thighs, or tofu. Salt your meat (about 5g/1t per pound) and allow to sit for 10 min.
2. Add half the marinade & marinate 20-30 minutes in the fridge.
4. If using skirt steak, grill on a very hot, oiled grill for about 4min on the side 1, 3min on side 2 until meat is 130F/55C .
5. Rest for 10 minutes, then brush on reserved marinade & slice
*Aromatic Curry Marinade*
▪2lb/1kg boneless skinless chicken thighs
▪25g (1 1/2T) unsalted peanut butter
▪40g (about ¼ of a medium) red onion, roughly chopped
▪15g (3 large cloves) garlic
▪2g (2/3t tsp) ground turmeric
▪5g (2 1/3t) curry powder
▪40g (2 1/2T) fish sauce
▪25g lime juice (about 1 lime)
▪15-20g (1T) fresh ginger, grated
▪40g (2 1/2T) brown sugar
▪30g (2T) neutral oil (e.g., avocado oil)
Blender Method:
– Add all ingredients to blender jar and blend until smooth, about 1 minute depending on your blender.
By Hand:
1. Grate the red onion on a box grater and the garlic and ginger with a microplane.
2. Add the grated onion, garlic, and ginger to a bowl and stir in the the rest of the ingredients until well combined.
Instructions:
1. this marinade on meats like boneless skinless chicken thighs, shrimp, or tofu. Salt the meat (about 5g/1tsp per pound), allow to sit for 10 min
2. Add half the sauce, toss to coat and marinate for 20-30 min in the fridge.
3. If using chicken thighs, grill on a hot gril for 5-6 minutes per side OR cook in the oven under a high broiler for 5 min per side until cooked through and beginning to char.
4. Rest for a couple of minutes before brushing on some of the reserved marinade.
CHAPTERS:
0:00 Herby Marinade
2:26 A note on why I salt the meat AND marinade
3:24 Finishing the herby marinade and cooking
5:13 Spicy marinade, a fitting segue to healing the gut lining
6:21 Mixing the spicy gochujang marinade
9:19 Aromatic marinade
#marinades #marinating #howtomarinate
