The school year is swiftly coming to a close as each week ticks by toward summer. Though it’s been a slow start to spring and we’ve been able to keep our cooking indoors, with Memorial Day weekend about here, we’ll soon be moving most of our cooking outside as we light up our grills. What I find most helpful during the summer season is to be prepared with foods that can be quickly thrown together with minimal amount of effort and I turn to my friends to help get them ready. Marinades, spreads and rubs are ideal make-ahead grill accompaniments.
Here are my top three quick marinades to keep on hand. All you have to do is add some meat to a freezer bag and let the marinade work its magic over night for a flavorful feast.
Tart &Tangy — juice from 2 lemons, ½ cup fresh herbs (rosemary, parsley, thyme), 5 fresh cloves of garlic minced, ½ cup olive oil, 1 teaspoon salt and fresh pepper — all whisked together. Ideal for pounded chicken breasts.
Chimmichurri — 2 cups parsley, 2 cups cilantro, ½ cup olive oil, 2 tablespoons red wine vinegar, 4 tablespoons red wine, 6 garlic cloves, salt, red wine, 2 roasted jalapanos seeds removed and juice from one lime — all blended together. Perfect for skirt or flank steak.
Asian — 1/8 cup teriyaki sauce, ¼ cup soy sauce, 4 garlic cloves minced, 1 tablespoon fresh ginger, ¼ cup olive oil, 2 tablespoons brown sugar, 1/8 cup ketchup, salt and pepper — whisked together. You can also add a touch of sesame oil and some sesame seeds. Try it with steak, chicken or shrimp but don’t let the shrimp marinate for more than two hours!