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Just Let it Marinate!

Just Let it Marinate!

These rich flavors can take beef & pork to new places.

Hawayij Yemenite Spice Rub

from Eric Eisenberg, executive chef, Swedish Medical Center, Seattle, WA

YIELD: 1/2 cup

• 2 Tbsp. caraway seeds
• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 1 tsp. cardamom pods
• 1 Tbsp. black peppercorns
• pinch saffron
• 2 tsps. ground turmeric

Grind all spices together or use ground spices in same quantities


Mojito Marinade*

from Martin Breslin, director for culinary operations, Harvard University Dining Services, Cambridge, MA

YIELD: 1 gallon to 100 lbs. of protein

• 0.4375 lb. garlic, chopped
• 0.875 lb. onion, chopped
• 3.25 qts. orange juice
• 0.875 qt. water
• 0.0212 qt. lime juice
• 0.8325 qt. olive oil
• 0.43 lb. kosher salt
• 0.12 lb. ground pepper
• 0.08 lb. cumin
• 0.06 lb. oregano
• 0.06 lb. fresh cilantro

Ginger Garlic Marinade*

from Martin Breslin, director for culinary operations, Harvard University Dining Services, Cambridge, MA

YIELD: 1 gallon to 100 lbs. of protein

• 2 qts. soy sauce
• 0.25 qt. sesame oil
• 0.3752 qt. cider vinegar
• 0.0625 lb. ginger, minced
• 12 oz. garlic, chopped in oil
• 0.0052 lb. ground black pepper
• 0.5 qt. water
• 0.5 lb. white clover honey
• 0.25 lb. cornstarch
• 0.5 qt. water

Honey Lime Marinade*

from Martin Breslin, director for culinary operations, Harvard University Dining Services, Cambridge, MA

YIELD: 1 gallon to 100 lbs. of protein

• 0.05 lb. garlic, chopped fine
• 0.132 lb. canola salad oil
• 0.0520 qt. basalmic vinegar
• 0.1120 lb. white clover honey
• 0.0125 qt. lime juice
• 0.0125 lb. lemon juice
• 0.075 lb. brown sugar
• 0.3 qt. water

*These recipes are intended for use with vacuum marinade equipment.

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