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