Monday, August 5, 2013

Spanish Style Marinade

1/4 C. olive oil ($.10)
1 T. red wine vinegar ($.05)
1/4 C. red wine ($.25)
1 T. water (free)
1 T. lemon juice ($.05)
salt and pepper ($.05)
1/2 tsp. each: paprika, onion powder, and oregano ($.05)
2 tsp. minced garlic ($.05)
1/8 tsp. thyme, optional

In a medium sized bowl, combine all dry seasonings and add vinegar, wine, lemon juice, and water - stir well.  Slowly drizzle in the olive oil, whisking while you drizzle to full incorporate.

Use marinade on:
beef (marinade 4 hours to overnight)
pork (marinade 2-4 hours, less time for thinner or boneless cuts of meat)
chicken (marinade 30 minutes for boneless, 1 hour for bone-in)
seafood (brush with marinade 15-20 before cooking or grilling)

Yields: 1-2 batches of marinade (2-4 pounds of meat for each batch)
Cost: $.60

Tasty Tapas Idea:
Try this marinade on boneless pork chops (cut 1" or thicker).
Marinade 1-2 hours and remove from marinade and fry lightly in a nonstick skillet on medium heat for 3-5 minutes per side.  Transfer to the oven (heat to 350F) for 30 minutes or until internal temperature reaches 165F).  Cool 5-10 minutes, slice thin and serve on a crusty baugette slice or hard roll wedge with a few spinach leaves and a small piece of munster cheese.

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