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Dry Marinades

Dry Marinades
Dry mixtures of salt, pepper, herbs and spices rubbed over food several hours before grilling are good flavor enhancers. Rub the meat, poultry or fish lightly with oil before coating it with the marinade. If made with fresh herbs, these marinades keep, stored tightly covered in the refrigerator, up to 3 days. If made with dried herbs, they keep, stored airtight in a cupboard, for several weeks.

Ingredients:

For lamb, beef and chicken:

  • 2 Tbs. chopped fresh rosemary or 2 tsp. dried
      rosemary
  • 2 large garlic cloves, minced
  • 1 1/2 tsp. salt
  • 1 tsp. freshly ground pepper
  • Finely grated zest of 1 lemon or lime

For fish:

  • 2 Tbs. chopped fresh dill or 2 tsp. dried dill
  • 2 tsp. mild paprika
  • 1 Tbs. grated lemon zest
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne pepper

For pork:

  • 2 Tbs. chopped fresh thyme or 2 tsp. dried
      thyme
  • 1 Tbs. chopped fresh sage or 1 tsp. dried sage
  • 2 tsp. salt
  • 1 tsp. freshly ground pepper
  • 1/4 tsp. ground allspice or cloves
  • 2 garlic cloves, minced

Directions:

Select the list of ingredients that complements the food you are marinating. In a small bowl, stir together all the ingredients. Each recipe makes about 1/4 cup if made with fresh herbs, enough for 4 to 5 lb. lamb, beef, chicken or pork, or 2 lb. fish.
Adapted from Williams-Sonoma Kitchen Library Series, Grilling, by John Phillip Carroll (Time-Life Books, 1992).