Classes Recipes: Marinades, Vinaigrettes and Salsa
Pineapple Chicken Marinade/Salsa
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2 cups pineapple vinegar
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¼ cup soy sauce
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2 tablespoons a premium white vinegar
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2 tablespoons of extra virgin olive oil
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2 garlic cloves, finely grated
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1 teaspoon kosher salt
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1 teaspoon pepper
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*Add Pico de Gallo and it becomes a salsa
Steak Marinade
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½ cup olive smoked wood oil
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¼ cup espresso balsamic
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¼ cup Worcestershire sauce
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3 tablespoons dried basil
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1 ½ tablespoons garlic powder
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1 ½ tablespoons dried parsley flakes
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1 teaspoon ground white pepper
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1 teaspoon dried minced garlic (Optional)
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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
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½ cup watermelon
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¼ cup honey
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1 tablespoon lemongrass vinegar
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1 tablespoon dijon mustard
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¼ single variety Extra Virgin Olive Oil
Wild Lemon Vinaigrette
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½ Garlic clove
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1 teaspoon dijon mustard
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¼ teaspoon sea salt
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½ teaspoon honey or maple syrup
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Freshly grounded ground pepper
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3 Tablespoons of Sicilian Lemon Vinegar
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½ Lemon Extra Virgin Olive Oil
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½ teaspoon fresh or dried thyme
Chipotle Vinaigrette
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4 tablespoon red wine vinegar
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3 tablespoons honey
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¾ chipotle oil
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Dried oregano
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½ teaspoon salt
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½ black pepper
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2 chipotle pepper
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2 small garlic cloves