Marinades, Sauces and Rubs :: Dale's Southern Grill

Archive for Marinades, Sauces and Rubs

Nov
2

Fish Taco with Chipotle Cream

by Dale

Chipotle cream:
1/2 cup sour cream
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce
(minced and seeded peppers)
8 (6-inch) flour tortillas
1 1/2 cups shredded green cabbage
1/2 cup corn kernels (thawed if frozen)
1/4 cup fresh cilantro leaves
Lime wedges
Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

Oct
5

Pulled Barbecue Pork

by Dale

Pulled Barbecue Pork

Ingredients:
•   Pork Roast (approximately 5 pounds)
•   1 tablespoon salt
•   1 teaspoon black pepper
•   1 1/2 cups cider vinegar
•   2 tablespoons brown sugar
•   1 tablespoon hot sauce
•   1 teaspoon crushed red pepper flakes

Instructions
1. Put roast in slow cooker and sprinkle salt and pepper over. Pour cider vinegar over. Cover with lid and cook on low for twelve hours (I cook it overnight). Remove pork roast and shred with forks (this will be very easy). Drain juices from slow cooker, reserving two cups of liquid. Return pork to slow cooker. To the reserved liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Stir well. Pour over shredded pork and place lid back on. Place on low or warm setting until ready to serve. Can be made ahead of time and refrigerated, reheating in the microwave.

I estimate this to make enough for about eight sandwiches, give or take.

This recipe makes it’s own sauce…and is not too spicy…add your own to give it a kick if you like.

I have a great recipe for homemade barbecue sauce that I will share very soon. It’s fun to make and put up in mason jars and give as housewarming gifts.

Enjoy!! –Dale

0 Categories : Grill and Barbecue Recipes, Main Dishes, Marinades, Sauces and Rubs, Meat Recipes, Pork, Recipes

Jul
14

Honey-Mustard Chicken Breast

by Dale

Honey-Mustard Chicken Breast

Marinade:

1/2 cup Dijon mustard (we use Gulden’s)
1/4 cup honey
2 tablespoons extra virgin olive oil
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons curry powder
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon freshly ground black pepper

In a medium bowl whisk the marinade ingredients.

4 chicken breast halves with bone and skin – This recipe works well with any chicken… and great with pork!

Place chicken in ziplock bag and pour in about 2/3 of the marinade, reserving the other 1/3. Refrigerate 3 – 4 hours. Remove the chicken from the bag and discard the marinade. Grill, skin side down, over direct medium heat til nicely marked, about 5 minutes. Turn the chicken over, move to indirect medium heat, and cook til the meat is no longer pink at the bone 30 – 35 minutes more brushing occasionally with the reserved marinade during the last 15 minutes of grilling. Serve warm. Makes 4 servings.

0 Categories : Chicken, Grill and Barbecue Recipes, Main Dishes, Marinades, Sauces and Rubs, Recipes

Jun
28

White Wine-Marinated Rib Chops  with Mango Salsa

by Dale

White Wine-Marinated Rib Chops

Marinade:

Ingredients:
1/2 cup dry white wine
1/4 cup olive oil
1 tsp thyme
1 tablespoon minced garlic
2 teaspoons salt
1 teaspoon ground black pepper

8 Bone-in Pork Chops

Marinate for about 2 hours…Cook over direct medium heat

Black Bean Salsa

Ingredients:
8 oz Italian Dressing
1 can (16 oz.) black beans, drained, rinsed
10 oz. frozen corn, thawed
1 cup chopped ripe mango
1/2 cup chopped red pepper
1/3 cup chopped red onion
1/3 cup chopped cilantro
1/4 cup lime juice

0 Categories : Marinades, Sauces and Rubs, Meat Recipes, Pork, Recipes

Jun
10

Watermelon Salsa

by Dale

I’ve already heard it this year. Have you? Thump. Thump. Thump. It’s the thumping of watermelons.
You’d better get used to hearing it, since these hot summer months are the peak months of a long watermelon season that runs from May to October.

The average American eats more than 16 pounds of watermelon a year — but it isn’t just for dessert anymore. It’s delicious paired with salty cheeses, bitter salad greens; it’s also a refreshing complement to smoky-flavored grilled meats and seafood. Try Waltermelon Salsa over grilled tilapia (one of our specialties!).

If you’re choosing a watermelon and you have an irresistible urge to thump one, listen for “a solid resonance.” That, according to Food Network guru Alton Brown, indicates ripeness. Now, if I could only figure out what he means by a solid resonance. Happy spitting…

Watermelon Salsa
Ingredients:
3 cups diced seedless watermelon
2 jalapeno peppers, seeded and minced
1/3 cup chopped cilantro
1/4 cup lime juice
1/4 cup minced red onion
1/4 teaspoon salt, or to taste

Mix. Haha – simple instructions, yes?

0 Categories : Fish and Seafood Recipes, Marinades, Sauces and Rubs, Recipes

May
31

Jamaican Tilapia Filets

by Dale

Jamaican Tilapia Filets

Marinade
1 Cup Pineapple Juice
1/4 – Dale’s Sauce
2 TBS – Lemon Juice
1 tsp – Salt
1 TBS – Basil Leaves
1/2 tsp – Cayenne Pepper
1/4 tsp – Ginger

1. To make the marinade: In a medium bowl, whisk together all ingredients. Add fish filets and throughly coat both sides. Refrigerate for about an hour.
2. Grill over direct heat… or pan fry in olive oil.

1 Categories : Fish and Seafood Recipes, Grill and Barbecue Recipes, Marinades, Sauces and Rubs, Recipes

May
18

Island BBQ Tilapia w/Mango Salsa

by Dale

Island BBQ Tilapia w/Mango Salsa

Ingredients
• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh cilantro
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2-4 (6 ounce) tilapia fillets

Mango Salsa
• 1 large ripe mango, peeled, pitted and diced
• 1/2 red bell pepper, diced
• 2 tablespoons minced red onion
• 1 tablespoon chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• salt and pepper to taste

Directions
1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, cilantro, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Cooking on cedar planks work great for this dish too.
4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

0 Categories : Fish and Seafood Recipes, Grill and Barbecue Recipes, Main Dishes, Marinades, Sauces and Rubs, Recipes

May
13

Jalapeno-Orange Glazed Chicken Breast

by Dale

Jalapeno-Orange Glaze Chicken Breast

Ingredients

2 cups Orange Juice
3 Finely chopped Jalapeno peppers
1 Tsp Granulated garlic
1 oz Olive oil
2 oz Maple syrup
1 tsp Lawry’s salt
1/2 tsp. Black pepper
1 Tbsp. Chopped Cilantro

Yields… 6 orders

Mix all ingredients together… bring to a boil… reduce heat to medium… cook for about twenty minutes.

Grill chicken… 8 to 10 minutes…dip in glaze just before serving…

1 Categories : Chicken, Grill and Barbecue Recipes, Main Dishes, Marinades, Sauces and Rubs, Recipes

Apr
29

Dale’s Grilling Tips

by Dale

We cook food because we have to, but we “grill” because we want to. Grilling in the South is a lifestyle and a state of mind that we partake in as often as we can…preferably every day!

Successful Grilling begins with:

Quality Ingredients
Recipes
Equipment
You!

Rubs and Marinades –
These work well on all cuts of meat…beef, poultry, seafood, and pork…just adjust your cooking time:

Chicken – 15 to 30 minutes
Thick steaks – 1 to 2 hours
Ribs and Butts – 2 to 8 hours

Here’s a Classic Barbecue Rub:

2 – Tsp Kosher Salt
1 – Tsp Celery Seed
1 – Tsp Ground Black Pepper
½ – Tsp Mustard seed
1 – Tsp Dried Thyme
½ – Tsp Ground Mustard
1 – Tsp Paprika (smoked if you can find it)
½ – Tsp Ground Cumin
1 – Tsp Chili Powder
½ – Tsp Fennel seed
1 – Tsp Sugar
Dash – Cayenne Pepper

Add or remove ingredients to your taste…and if you have a specific request, let me know… I’ve experimented with many!

Marinades –
I love making these; my Dad was the master at creating awesome blends from whatever was leftover in our refrigerator or at hand in the pantry.

Quick and Easy:
An oldie but still a goodie if you’re pressed for time – just use Kraft Zesty Italian Dressing – it’s been used for many years because it works great on just about anything.

Beef and Chicken All-Purpose Marinade:

1 – Cup Lemon Juice (RealLemon is fine)
1 – Cup Oil – Olive or Canola is best
½ – Cup Brown Sugar
½ – Cup “Dale’s Sauce” or “Moore’s Marinade”
½ – Tsp Black pepper
½ – Tsp granulated garlic

Marinate 2 hours for Beef; 1 hour for Chicken.
Note: Never reuse marinade…but you can boil it and then baste with it.
If you prefer a more citrus flavor…try orange, lime, or pineapple juices…
This marinate is a good starting point…add to your taste —spice it up. Sweeten it…or just clean out the fridge!
Happy Grilling!!! –Dale

0 Categories : Grill and Barbecue Recipes, Main Dishes, Marinades, Sauces and Rubs, Meat Recipes, Recipes, What's Cookin', Good Lookin'?

Archive for Marinades, Sauces and Rubs

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