Marinades and Bastes Recipe

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• Rich Tomato Basting Sauce

• Cognac Marinade

• Fall Spiced Marinade

• Fiery Chili Baste

• Citrus Marinade

• Summer Herb Marinade

Rich Tomato Basting Sauce

1 large red bell pepper, seeded, finely chopped
1 lb. firm tomatoes, peeled and seeded, finely chopped
1 small onion, finely chopped
1 garlic clove, finely chopped
2/3 cup dry white wine
1 Tbsp. fresh basil leaves, chopped
Pinch sugar
Salt and freshly ground black pepper to taste
2 Tbsp. canola oil

Combine all ingredients except oil, salt and pepper in a large saucepan. Bring to a boil. Simmer, uncovered, until sauce thickens. Puree in a blender. Season with salt and pepper and mix in oil. Makes 1-1/4 cups. This is excellent on a number of meats and fish, my favorite is Tuna.

Cognac Marinade

1/4 cup Cognac
2/3 cup dry white wine
2 Tbsp. olive oil
2 shallots, peeled, finely chopped
1 tsp. fresh thyme leaves
4 bay leaves
1 small garlic clove, crushed
1T peppercorns, crushed
1 tsp. salt

Combine all ingredients in a small bowl. Cover and refrigerate 24 hours. Makes 1-1/4 cups. This is wonderful on chicken or beef.

Sweet and Sour Marinade

Grated peel and juice of 1 medium-size orange
2/3 cup honey
2/3 cup red wine vinegar
3 Tbsp. soy sauce
3 Tbsp. Worcestershire sauce
1 Tbsp. sesame oil

Combine all ingredients in a small saucepan. Bring to a boil, then simmer, uncovered, 5 minutes or until sauce is reduced by about one-third. Makes 1-1/4 cups. I like this on chicken and shrimp, especially. Try your favorite.

Fall Spiced Marinade

1/4 cup plus 1 Tbsp. golden brown sugar
2 Tbsp. red wine vinegar
1 cup water
1/4 tsp. ground cloves
1/4 tsp. dry mustard
1/4 tsp. nutmeg, ground
1-1/2 tsp. ground allspice
1 Tbsp. cornstarch
1 small Delicious apple, peeled, cored, finely chopped

Combine all ingredients in a small saucepan. Bring to a boil, stirring continuously. Simmer 5 minutes or until sauce has thickened. Makes 1-1/4 cups. Try this on any number of cuts of chicken or pork.

Fiery Chili Baste

2/3 cup water
2 Tbsp. brown sugar
2/3 cup ketchup
3/4 cup vinegar
2 Tbsp. Worcestershire sauce
2 tsp. chili powder
1 Tbsp. jalapeno, very finely minced
1/4 onion, finely chopped

Combine water and brown sugar in small heavy saucepan. Stir until dissolved. Add remaining ingredients. Bring to a boil. Simmer over low heat until sauce is reduced by about one-third. Makes 1-1/4 cups. Great for ribs, chicken or shrimp.

Citrus Marinade

Juice and grated peel of 4 limes
Juice and grated peel of 1 lemon
2 tsp. salt
1/4 cup plus 2 Tbsp. vegetable oil
Coarse ground pepper to taste (I like lots)

Mix all ingredients in a small bowl. Cover and refrigerate 8 hours or overnight. Strain before using. Makes 1-1/4 cups.

Summer Herb Marinade

Fresh herb sprigs: Chervil, thyme, parsley, sage, chives, rosemary, oregano
6 Tbsp. olive oil
3 Tbsp. red wine vinegar
1 garlic clove, crushed
2 scallions, chopped
Salt and pepper

Discard any coarse stems or damaged leaves from the herbs, then chop very finely. Mix the herbs with the remaining marinade ingredients. Place the meat or fish (4 fillets) in a bowl and pour over the marinade. Cover and refrigerate for 4 to 6 hours.
Brush the pieces of meat or fish with the marinade and cook under a broiler or over a barbecue grill, turning occasionally, until they are tender. Baste with the marinade while they cook. Serve garnished with fresh herbs. (This is good with chicken, pork, salmon or lamb. Any combination of herbs can be used, depending on what you have on hand.)

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