Use this fall-flavored marinade for pork loin or tenderloins. I used it on a boneless loin, roasted with baby carrots and red potatoes. Use the marinade to baste the roast and to de-glaze the roasting pan. Bring to a boil and serve over the vegies.
These are great dry rubs to try before you go out and buy the whole bottle and then find out you don't like them. Most of these ingredients are already in your cupboard. I keep all my old spice jars, wash, remove label and reuse for recipes like these. Dry rubs do not need standing time but can be applied several hours in advance if kept refrigerated. The flavors become more pronounced the longer the rub is on the meat. I prefer sprinkling on and then letting sit out at room temperature for about 15 min.
Plan ahead. It has to marinate for a day; 2 days is better.
Serves 4-6, unless you invite my son. Then you should double the onion and marinade ingredients and substitute a London Broil for the flank steak.
Source - a friend of a friend who found it in a cookbook 30+ years ago.
Why wait for summer to make this mouth watering recipe. This is very easy and soooo yummy! My family doesn't eat allot of red meat but every once in awhile we like to enjoy a nice steak. We try other marinades but always come back to this "family fav." Hope you ejoy it too!
While searching for the perfect marinade I found this one on Allrecipes.com posted by Craig Jones. It was so fabulous I wanted to share with the Zaar community so am posting it here for all to enjoy! Your steaks will be tantalizingly tasty and delightfuly delicious!!! By the way it had 101 reviews on the site and got 4 1/2 stars!
This is a great marinade for chicken or fish. If possible, purchase a whole piece of Parmesan, and grate it just before using. It really does make all the difference. If using dried herbs,be aware that they are stronger than their fresh counterparts. If using dried basil, you will need 2 tablespoons.
I am known as the "Marinade Queen" in some circles, but I have to give credit where it is due....Yes,I got this recipe from an Emeril cookbook, and it is the ONLY marinade recipe that I (and several other people)will use now.
In the several years since I first posted this, I've been playing with balancing the Cayenne against a good quality Hungarian HOT Paprika and dried ground Thai hot chilies. The Cayenne bites the front of the tongue, the Hungarian warms the middle and the Thai glows down the throat. I’ve changed the original recipe by replacing the sweet paprika with Hot Hungarian and ground Thai.
I’m not a fan of blowing the top of your head off, but I do like a WARM GLOW all the way down! This NEW and IMPROVED blend does the job!
Pack on as much as will stick to the roast.
Got a couple of boring white fish fillets and want to jazz them up without spending hours in the kitchen? This is delicious (and lives up to its name!). Excellent with Chilean sea bass ... delicious results with salmon as well! And packaged in a pretty jar, it makes a nice gift for a special seafood lover!