Classes Recipes: Marinades, Vinaigrettes and Salsa

Pineapple Chicken Marinade/Salsa

• 2 cups pineapple vinegar

• ¼ cup soy sauce

• 2 tablespoons a premium white vinegar

• 2 tablespoons of extra virgin olive oil

• 2 garlic cloves, finely grated

• 1 teaspoon kosher salt

• 1 teaspoon pepper

• *Add Pico de Gallo and it becomes a salsa

Steak Marinade 

• ½ cup olive smoked wood oil

• ¼ cup espresso balsamic

• ¼ cup Worcestershire sauce 

• 3 tablespoons dried basil

• 1 ½ tablespoons garlic powder

• 1 ½ tablespoons dried parsley flakes

• 1 teaspoon ground white pepper

• 1 teaspoon dried minced garlic (Optional)

• ¼ teaspoon hot pepper sauce (Optional)

Pour the marinade into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 8 hours. Remove steak from the marinade and shake off excess. Discard the remaining marinade. Cook or grill steaks to desired doneness.

Watermelon Vinaigrette

• ½ cup watermelon

• ¼ cup honey

• 1 tablespoon lemongrass vinegar

• 1 tablespoon dijon mustard

• ¼ single variety Extra Virgin Olive Oil

Wild Lemon Vinaigrette

• ½ Garlic clove

• 1 teaspoon dijon mustard

• ¼ teaspoon sea salt

• ½ teaspoon honey or maple syrup

• Freshly grounded ground pepper

• 3 Tablespoons of Sicilian Lemon Vinegar

• ½ Lemon Extra Virgin Olive Oil

• ½ teaspoon fresh or dried thyme 

Chipotle Vinaigrette

• 4 tablespoon red wine vinegar

• 3 tablespoons honey

• ¾ chipotle oil

• Dried oregano

• ½ teaspoon salt

• ½ black pepper

• 2 chipotle pepper

• 2 small garlic cloves