I love looking in the refrigerator and creating something on the fly. These marinades are great examples of my “kitchen-sink” style of cooking or “scrounging” at its best!
London Broil Marinade
Caesar Dressing (original, NOT creamy)
Red Wine Vinegar
I “eye-balled” the amounts so just use your judgment taking into account the size/amount of meat that you’ll be marinating.
Play with the flavors. Want the meat extra smoky? Add more liquid smoke! Mix well, pour over meat in a zip lock bag, make sure all the meat is covered and let it sit for 20-30 minutes.
Pork Chop Marinade
Blood orange Olive Oil
Salt & Pepper
Again, “eye-ball” the amounts, use your judgment taking into account the size/amount of meat that you’ll be marinating.
Since the blood orange oil is so light I added more marmalade, about 2 ½ Tablespoons. There wasn’t much maple syrup left so I just poured in what was there…maybe a teaspoon.
Mix well. The jam was clumpy since it was just out of the refrigerator. Warm it to room temperature or heat it in the microwave for about 20-30 seconds if you want it smoother. Pour over meat in a zip lock bag, make sure all the meat is covered and let it sit for 20-30 minutes.
How you choose to cook the meat is up to you. I grilled mine and it was AMAZING. Bake it, broil it, pan sear it….you choice.
Get creative and get cooking!