Chef’s Corner
by Chef Kue

What is marinating?
Marinating is often known as a cure-all for tough and chewy meats.  Marinating only enhances the protein (meat, fish, etc) by adding flavors, not turning a piece of protein tender.  By using the proper ingredients in a marinade, the protein may become juicer by adding complexity to a cut of steak, pork, chicken or seafood.

What makes a Marinade? 
Essential ingredients of a marinade are salt, oil, acid and a sweetener.  Salt in a marinade pulls moisture from a place of higher water concentration (the marinade mixture) into a place with lower one (piece of protein).  Oils are soluble to herbs and spices which mean herbs and spices will release its full flavors into the oil substance.  This allows the cut of meat to have more herbs and spices.  Acid like citrus juices, wines, vinegars, buttermilk and soy sauce are use as flavor enhancers and serve to weaken the muscle fibers and collagen in the protein.  Sweeteners such as honey, cane sugar and brown sugar add complexity (a balance to all ingredients).  A sweetener also helps the protein to brown (caramelize) evenly during the cooking process.

Five easy steps to marinating.

1) Use lots of flavoring and seasoning, such as fresh herbs (rosemary, basil, chive and oregano) and fresh spices (garlic, ginger, lemongrass, coriander and peppercorn). 

2) Prick, pound or score before marinating.  Use a fork to prick into the protein or a mallet may be used to break tough collagen and muscle fibers or a knife to score the surface of the protein.  This helps the marinade to penetrate deeper and evenly throughout the cut of meat. 

3) Cover and refrigerate while marinating.  In a shallow pan place the protein in and cover with marinade.  Refrigerating the marinated product helps eliminate the risk of microorganisms or bacteria spreading in the raw meat.  Refrigerate at temperatures of 35°F to 40°F.

 DO NOT LEAVE MARINATED MEATS AT ROOM TEMPERTURE OR DANGER ZONE TEMPERTURES (41°F to 140°F) WHERE BACTERIA CAN SPREAD QUICKLY.

4) Remove Marinade before cooking.  Remove excess marinade from protein by lying on a rack (1 to 2 minutes) or wiping the surface dry with a paper towel.  By removing the excess marinade it will prevent flares on the grill or in a sauté pan and ensure proper browning for maximum flavor.

5)  Do not reuse used marinade.  Used marinade is contaminated by raw meat juice; therefore it is unsafe to serve.  To avoid the use of contaminated marinade, you may save or set aside a portion of the unused marinade for the sauce for future use.

Marinades for Barbeque

Lemongrass Chicken                      
Serving: 4 Portions

Ingredients:
2 each Whole Chicken (deboned)                 
2 stalks Lemongrass (chopped)
2 cloves Fresh Garlic (chopped)                      
¼ cups Dark Soy Sauce
2 Tbs. Vegetable Oils                                    
2 Tbs.  Sesame Oils
2 tsp. Brown Sugar                                               
2 tsp. Fish Sauce
1tsp.Black Peppercorn (fresh cracked)

Procedure:
In a medium size bowl mix everything together, but the chicken.  Place the chicken in a shallow pan and then pour the lemongrass marinade over the chicken to cover.  Cover with plastic wrap, air tight and refrigerate for 3 hours.  Remove from marinade, dry with paper towels and then grill to perfection.

Sirloin Steak Marinated with Rosemary and Balsamic         
Serving: 4 Portions

Ingredients:
4 eachSirloin Steaks (6 ounces)           
2 sprigs Rosemary (chopped)
2 cloves Garlic (chopped)                      
¼ cup Balsamic Vinegar
¼ cup Vegetable Oil                           
2 Tbs. Brown Sugar
2 Tbs. Salt                                          
1 Tbs. Worcestershire Sauce
1 Tbs.Chives (chopped)

Procedure:
Prick the sirloin steak with a fork and set aside.  In a medium size bowl mix everything together, but the sirloin steaks.  Place the sirloin steak in a shallow pan and pour the rosemary-balsamic marinade over to cover the steaks.  Cover with plastic wrap, air tight and refrigerate for 3 hours.  Remove from marinade, dry with paper towels and then grill to perfection.

Tequila Marinated Salmon                      
Serving: 4 Portions

Ingredients:
4 each Salmon Filets (6 ounces)           
3 each Green Onion (chopped)
2 cloves Garlic (chopped)                      
1 each Lemon (zest and juice)
6 sprigs Cilantro (chopped)                   
1 Tbs. Paprika
1 Tbs. Tabasco                                  
¼ cup Vegetable Oil
¼ cup Tequila                                    
1 tsp. Salt
1 tsp.Black Peppercorn (Fresh Cracked)  

Procedure:
In a medium size bowl mix everything together, but the salmon filets.  Place the salmon filets in a shallow pan and then pour the tequila marinade over the filets to cover.  Cover with plastic wrap, air tight and refrigerate for 1 hour.  Remove from marinade, lay over a rack to drain excess marinade and then grill to perfection.