Tiny New York Kitchen: Marinade Medley

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By Victoria Hart Glavin of Tiny New York Kitchen 

I never purchase store bought marinade. I always make my own. Here are three easy marinades that will improve any meat dish.

Jerk Marinade

INGREDIENTS

  • 1/4 Cup Unsweetened Pineapple Juice
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Jamaican Jerk Seasoning
  • 1 Tablespoon Minced Garlic
  • 1/4 Teaspoon Kosher Salt

In a small-size bowl stir together pineapple juice, olive oil, jerk seasoning, garlic and kosher salt. Use for poultry, beef, pork or fish.

Sweet Chili Marinade

INGREDIENTS

  • 1/2 Cup Asian Chili Sauce (Sriracha Sauce)
  • 1/4 Cup Rice Vinegar
  • 1 Tablespoon Chopped Green Onion
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Crushed Red Pepper
  • 1/4 Teaspoon Kosher Salt

In a small-size bowl stir together Asian chili sauce, rice vinegar, green onions, ginger, red pepper, and kosher salt. Use for poultry, beef, pork or fish.

Mexican Marinade

INGREDIENTS

  • 1/4 Cup Red Wine Vinegar
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Minced Garlic
  • 1 1/2 Teaspoons Crushed Dried Oregano
  • 1 Teaspoon Chili Powder
  • 1/2 Teaspoon Ground Cumin
  • 1/4 Teaspoon Kosher Salt

In a small-size bowl stir together red wine vinegar, olive oil, garlic, oregano, chili powder, cumin, and kosher salt. Use for poultry, beef, pork or fish.

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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