Archive for the ‘Marinades’ Category

Brine for Turkey

November 19, 2010

Brine for 5 lbs of turkey

I use this brine before frying or baking turkey. Recipe maybe doubled/ tripped for every five pounds of turkey!

3 tablespoons of bells seasoning

¾ cup of Florida sugar crystal or sugar

2 cups of water

3 Tablespoons of sea salt or Kosher salt

Mix ingredients and add to a large re-sealable bag that will fit desired amount of meat you are brining

Brine over night or for up to 3 days in refrigerator.

Rinse poultry before fry coating or cooking


Tip: Bell’s Seasoning created by William Bell has been around since mid 1800’s and is worth seeking out. Made in Massachusetts, all natural and no salt! Bell’s recipe has never changed over the years. This unique seasoning has 18 different herbs and spices and makes wonderful stuffing’s and can be added to gravies and turkey meat loaf.

Pinot Noir Marinade For Lamb

May 28, 2009

This marinade does 5-8 lbs of lamb of your choice; 3-4 racks, butterflied leg, lamb chops or leg of lamb. I prefer New Zealand or Australian lamb for this recipe for its milder flavor.

In a processor blend the following ingredients for the marinade:

2 Tablespoons of prepared Dijon mustard.
1 Tablespoon of fresh rosemary
2 teaspoons of fresh ground black pepper
3/4 cup of Pinot Noir wine, plus extra for sipping while cooking!
1 teaspoon of aji moto seasoning (msg), or Accent
1/2 teaspoon of sea-salt
½ teaspoon of Worcestershire sauce
Juice of one fresh lemon
¼ cup of extra virgin olive oil
5-7 cloves fresh garlic

Wash lamb under cold-water pat dry. Place meat in large 2.5 gallon resealable bag. Add marinade and coat meat, squeeze out air, and place in refrigerator for up to two days. Lamb can be cooked after 4- 5 hours of marinating.

Cook to desired doneness. We recommend serving with Harissa hot sauce from France and mint jelly. Lamb pairs well with red wines such as Zinfandel, Cabernet and Pinot Noir.

Serves 4-6