Prep 5 mins
Cook 0 mins
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.
- 1 cup dry sherry (I use wine) or 1 cup dry red wine (I use wine)
- 1⁄2 cup soy sauce
- 1⁄4 cup brown sugar
- 2 tablespoons cajun seasoning or 2 tablespoons creole seasoning
- 2 tablespoons garlic, minced
- 2 tablespoons tomato paste (approximately) or 1⁄4 cup ketchup (approximately)
- 1 teaspoon black pepper
- Mix all ingredients and marinade desired meat -- Sit back, Enjoy, and wait for the rave reviews -- Believe me there will be some -- .
I used this marinade on steaks before grilling them. The marinade gave a slight zing to the meat that really enhanced the flavor. This recipe will be used again and again. Made for PAC Fall 08.
First off, I don't understand someone leaving a mediocre review because they didn't have all of the ingredients to make this recipe and then blamed the recipe because it was too much work having to make the seasoning. ?<br/><br/>That said, this is so easy-it took about 5 minutes to whip up- and the outcome is great. I used the sherry version and marinated some split game hens, which I then cooked in a rotis grill basket. I boiled down the remaining marinade and basted the hens with it during the last 10 minutes of cooking. Great flavors! Sweet and salty with a bit of heat from the creole seasoning. Going to try this with the red wine option on some pork or beef later.
I was on the fence with this one. It was good, but not fantastic! Used it on chicken. I never have cajun or creole seaoning on hand, so I used a receipe from this site. A little to much work as far as I am concerned. Sorry I couldn't be more positive!!