Lime-Cilantro Marinade

Marinades make meat much more flavorful, which makes it easier for us to eat* (as well as more enjoyable)! This is especially true of my two favorite things to grill: steak and salmon. This marinade works equally well for both of those meats, although you would marinate steak for 2-3 hours (especially thicker cuts), but salmon only needs 30-60 minutes (it's much more delicate).

Ingredients

• 1/2 cup olive oil (regular, not extra-virgin)
• juice of 4 limes
• 4-6 cloves garlic, peeled
• 1 jalapeno chili
• 2 cups whole cilantro (stems and leaves) loosely packed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon rosemary leaves
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin

Directions

Peel the garlic. Cut off the stem end of the jalapeno and discard. Split the jalapeno body down its length and chop into 1-inch long pieces. Put everything in a blender and puree on medium until all the vegetables are minced and it has a uniform consistency, about 15-20 seconds. Marinate the target meat for 1-3 hours and cook as usual (I like grilling).

* It is a common misconception that a marinade "tenderizes" meat. I quote Alton Brown's seminal cooking tome, I'm Just Here for the Food:

Sure, acidic liquids can dissolve proteins and even plant cellulose, but the effect is localized to the surface of the target food...
The reason that marinades seem to tenderize has more to do with flavor than any actual textural alterations. Most marinades contain salty, sweet, acidic, and spicy components. When these compounds are drawn into meat via capillary action, they strongly season the meat. Then you cook it, slice it, and put it in your mouth. Immediately the salt and acid flavors divebomb your taste buds, which in turn tell your saliva glands to start pumping. By the time you're onto your third chew your food is thoroughly lubricated, and since saliva contains enzymes like amylase, the meat is already well on its way to becoming an easy-to-digest goo. Marinades may not actually do much in the way of tenderizing meat, but their use does help us to tenderize it.

Green Tomato Pickles

Where I live (Utah), the weather is not exactly perfect for Tomatoes. The Springs are chilly and the Summers are short, so during some years the tomatoes don't all get to ripen before temperatures get to freezing. Unless you want to waste those green tomatoes you have to figure out how to eat them. Most people have heard of fried green tomatoes (thanks to the movie), but green tomato pickles are quite tasty too.

Ingredients

• 4-6 Green Tomatoes, sliced into 8-10 wedges each
• 1 large yellow onion, sliced thin
• 1 cup water
• 1 cup cider vinegar
• 1/2 cup champagne or white wine vinegar
• 1/2 cup sugar
• 2 1/2 tablespoons kosher salt
• 1 teaspoon whole mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon pickling spice
• 1/2 teaspoon ground turmeric

Directions

Place the tomatoes and onions in a large glass jar (or other non-reactive vessel). Bring the remaining ingredients to a boil in a stainless steel saucepan. Reduce heat to medium and simmer for 3-4 minutes. Fill the jar with the pickling liquid. Seal tightly and let cool on the counter for 1 hour. Refrigerate for 3-5 days. They keep for 3-months in the fridge.

Garlic & Ginger Soy Marinade

Full of Asian flavors like sesame, ginger, and soy, this marinade is a great way to add both flavor and moisture to more boring cuts of meat like pork tenderloin or chicken breasts. You can also use this for steak or shrimp that you are going to grill. Steaks and chops should probably marinate 30 minutes to 2 hours. Larger cuts (like roasts) can go up to 12 hours. It's a good idea to shake up the bag and stir things around every couple of hours to make sure the meat marinates evenly. This makes enough marinade for 2-4 steaks or a 1-2 pound pork tenderloin roast - double or triple it for larger amounts of meat.

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup soy sauce
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons chili sesame oil
• 4 cloves garlic, chopped or pressed
  
• 2 tablespoons ginger, minced or chopped

Directions

Combine all ingredients in a one gallon zip-top bag. Add the meat, squeeze out as much air as possible, and seal the bag. Place in a leak-proof container and marinate in the fridge for 30 minutes, up to overnight.

Serving Suggestion

Marinate a 1-2 pound pork tenderloin roast for 2 hours (up to all day) in the fridge. Preheat oven to 400 degrees. Thickly slice 1 onion, 1 bell pepper, and 2 small zucchini and place in a baking dish or small roasting pan. Remove the roast from the marinade, put on the vegetables, and roast for 20-30 minutes, or until the internal temperature reaches 135 degrees. Remove pan from oven, tent with aluminum foil, and rest for 5-10 minutes before slicing and serving with white rice.