MARINADES

7 tablespoons garlic, minced, sauteed in olive oil

1 cup Leggs hot link sausage seasoning

5 cups olive oil

2 cups soy sauce

1/2 cup balsamic vinegar

1 tablespoon cayenne

2 20 oz can dole pineapple chunks

2 teaspoons oregano

1 cup apple cider vinegar

2 tablespoons ground rosemary

**MOP**

6 beef bouillon cubes

2 cups water

1 pound butter

3 tablespoons minced garlic

1 cup Worcestershire sauce

2 tablespoons habanero hot sauce

1 teaspoon chile sesame oil

1 tablespoon sweet basil

2 cups drained canned tomatoes

3 tablespoons Ancho chile powder

3 tablespoons Pasilla chile powder

1 canned chipotle -- seeded and diced

1 tablespoon honey

1 tablespoon dark brown sugar

3 tablespoons red wine vinegar

1 teaspoon cayenne

1/4 cup chopped garlic

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.

3 Oranges

1 Lime

2 To 3 canned chipotle chilies -- or to taste

3 Cloves garlic (1 T)

2 teaspoons Dried oregano

1/2 teaspoon Cumin seed

1/2 teaspoon Black pepper

2 tablespoons Wine vinegar

1/2 teaspoon Salt

8 Cloves of Garlic -- unpeeled

4 Dried chiles Anchos -- stemmed,seeded,deveined,

2 ounces

6 Dried chiles Guajillos -- stemmed,seeded,deveined,

1 1/2 ounces

1/2 Inch stick cinnamon -- about 1/2 t ground

1 Clove -- or a pinch ground

10 Black peppercorns -- scant

1/4 t ground

2 large Bay Leaves broken up

1/8 teaspoon Cumin seed -- or 1/8 t ground

1/2 teaspoon Dried Oregano

1/2 teaspoon Dried Thyme

1 1/2 teaspoons Salt

1/4 cup Cider vinegar

1/2 cup oil

1 teaspoon salt

2 cloves garlic -- crushed

2 tablespoons parsley -- finely chopped

1 scallion -- chopped

1 small tomato, peeled, seeded, chopped

1 small sweet pepper -- finely chopped

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon chili powder

2 bay leaves, broken in small pieces

1/2 teaspoon oregano

10 cloves garlic -- coarsely chopped

1 red jalapeno, stemmed and seeded -- chopped

1/4 cup fresh oregano

1 cup fresh parsley

1/4 cup red wine vinegar

1/2 cup olive oil

1/4 teaspoon salt

1 cup parsley -- minced

1/2 cup extra virgin olive oil

1/4 cup fresh oregano -- minced

3 tablespoons white wine vinegar

1 tablespoon garlic -- minced

1/4 teaspoon dried hot chile peppers -- crushed

salt

1/2 cup chopped parsley

1/4 cup chopped basil

1/4 cup chopped oregano

4 tablespoons dried red pepper -- crushed

1/2 cup garlic -- crushed

1 cup vinegar

1 Cup Fresh Orange Juice

2 Tsp Oregano

1/4 Cup Fresh Lime Juice

1 Tsp Cumin

6 Canned Chipotle Chilies -- minced

2 TBS Wine Vinegar

4 Cloves Garlic

1 Tsp Salt

1 Tsp Freshly grated Orange Rind

1 Tsp Black Pepper

1 Can chipotle -- (7 oz)

chilies en adobo

2 tb Corn oil

3 lg Garlic cloves

2 ts Ground coriander

1 t Thyme

1 t Freshly ground black pepper

2 c Chablis wine

2 T Lemon juice

2 t Salt

2 T Creole mustard

1/2 t Ground cayenne pepper

1/4 cup olive oil

2 Tbsp balsamic vinegar

2 Tbsp Dijon mustard

1 Tbsp honey

1/2 tsp tabasco

fresh ground pepper to taste

I was looking for a lime marinade for a chicken that I was planning on doing in the

convection oven...horrors, I did not have any limes, did not want to go

out for some so looked in my fridge (yeah, the same one with all the

sauce bottles) and I found some Hanifs Lime pickle, made in India. so

Voila!!! I took two tablespoons of that, two tablespoons of chopped

ginger, one tablespoon of chopped garlic, half cup of white wine, and spun it all in a little food processor...slathered it all over the

bird, into a plastic bag, and into the fridge for about five hours, took

300F for about 45 minutes,

and it came out absolutely perfect. Now I was going to add some more

heat to this, until I tried the pickle, and remembered that it was

loaded with mustard oil, and I decided not to, until I had tasted the

end result. Am I going to do that one again? Am I ever though! Tonight

we had hot and sour soup with the stock made from the carcas, and it was

fabulous, along with plain Thai rice, and two steam buns, and I still

have enough chicken left to do enchiladas tomorrow night. That Indian

lime pickle is really great stuff. Just thought that you would

appreciate this one. Cheers, Doug in BC

1 cup fresh orange juice

1/4 cup fresh lime juice

5 canned chipotle chilies, minced plus

1 Tbl sauce

4 cloves of garlic, minced (about 4 teaspoons)

1 tsp freshly grated orange rind

2 tsp dried oregano

1 tsp cumin seeds

2 Tbl wine vinegar (may need more if too thick)

1/2 tsp each salt and freshly ground pepper (or to taste)

For every cup of lime juice:

5 cloves of garlic

5 sm FRESH chiles such as serrano

1 md to small blender, or to taste

1 pound jalapeño peppers, stemmed & seeded

2 pounds peeled garlic cloves

1/2 cup water

1 cup extra virgin olive oil

I always used to smoke meats (including fish) without any wet preparation at all. These days I'm trying

different marinades for different smoke/meat combinations. The best one I've found so far is an aromatic brine

for smoking salmon over sassafras or hickory. (I used this at the Madison hotluck.) Make a salt water brine,

then add freshly (perhaps coarsely) ground coriander and black pepper. Of course you can add in any ground

pepper you like, and I haven't experimented around yet. It could be nice to have a hab-infused brine, or maybe something subtle and darker like ancho.

4 oz Raw thistle honey

1 oz Vermouth (dry)

1 Lime (fresh), juice of

1 t Garlic (fresh), pureed

1 t Chili powder

1/2 t Cilantro (fresh), minced

1/4 t Oregano (fresh), minced

1/4 t Basil (fresh), minced

1/8 t Ginger (fresh), minced

1/8 t Coriander seeds, ground

1/8 t Cumin

1/8 t Cayenne pepper, ground

1/8 t Paprika

1/8 t Red pepper flakes