Master of the Marinade: CM Gives You the Recipes You Need to Tame Your Grill

Lauren Barron>Senior>Magazine Journalism and English>University of Georgia

 

Summer is the perfect time of year to kick back by the pool and grill out with your friends. But sometimes hotdogs and hamburgers can get a little boring. Don Law, a chef at the award-winning dining halls at the University of Georgia, offers some tasty marinade recipes that are sure to spice up your summer even more!

1 lb. boneless chicken breast

MARINADE:

2 tbl. Sesame oil

2 clove garlic – minced

2 tsp. Coriander – ground

2 small hot pepper – minced

½ tbl. fish sauce

1 tsp. sugar

 

Mix all marinade ingredients together and marinade boneless breast 4-6 hours at room temperature or overnight in the refrigerator, then grill.  

 

1-2 lb. pork tenderloin or 4 chops

MARINADE:

1/3 cup soy

2 cloves garlic – minced

4 tsp. sugar

2 tsp. cracked pepper

½ tsp. salt

 

Mix all marinade ingredients together and marinade tenderloin or chops 4-6 hours at room temperature or overnight in the refrigerator, then grill.

 

Steak

MARINADE:

¼ cup olive oil – extra virgin

2 tbl. rosemary – chopped finely

Salt & pepper

 

Mix marinade ingredients together. Brush on steak before grilling.

 

Loin or chops

MARINADE:

6 tbl. extra virgin olive oil

4 tbl. cracked pepper

4 clove garlic – crushed

½ tsp. cumin – ground

½ cup fresh thyme sprigs

 

Mix ingredients and marinade chops or loin overnight in plastic bag or glass dish. Grill to desired degree of doneness.

 

**********

For those of you preferring a non-meat marinade recipe, Cooks.com offers a wide selection of vegetarian and vegan recipes to choose from. Below is a recipe for vegetarian kabobs. Watch out, those non-vegans might try to steal this one!

 

2 sm. red potatoes

1 red pepper (seeds and ribs removed)

1 yellow pepper (seeds and ribs removed)

2 sm. zucchini

2 sm. onions, peeled

MARINADE:

2 tbl. grainy mustard

1 tbl. fresh rosemary

2 shallots, peeled and chopped

½ cup white wine vinegar

3 cloves garlic, chopped

¼ tsp. black pepper

 

Cut vegetables into chunks. Mix marinade ingredients and marinade vegetables 4-6 hours at room temperature. Thread onto skewers and grill approximately 5 minutes, basting with marinade and turning often. Spoon leftover marinade onto kabobs as a sauce.