June 2016 – Page 2 – JimJohn.net

I love marinades! The investment of a few minutes to prepare a marinade pays huge dividends at the dinner plate. The ordinary become extraordinary. Give these a try and let me know your thoughts.

Red or White Wine and Herb Marinade

This is a basic recipe for a classic French marinade. Vary the herbs according to the wine and the meat, poultry, or seafood that you are using. Try oregano, rosemary, marjoram, or chives. This marinade is particularly well suited to poultry, lamb or beef.

1 cup olive oil

1 cup good red or white wine

1/4 cup red or white wine vinegar, optional

4 cloves of garlic, crushed

2 medium red or yellow onions, sliced

2 shallots, sliced

1 carrot, sliced

1/4 cup chopped parsley

2 tbsp. chopped fresh thyme, or 2 tsp. dried

1 tsp. black peppercorns

1 bay leave

4 whole cloves, crushed

Mix all ingredients together in a large bowl. Use or cover and store in refrigerator until ready to use. Makes 2 1/4 cups liquid.

Spicy Peanut Marinade

This marinade is similar to the sauce used with Indonesian satay. Use with pork, beef or chicken.

1/2 cup coconut milk

1/2 cup smooth peanut butter

1/2 cup chicken broth

2 tbsp. lime juice

1 tbsp. bottled fish sauce

1 tbsp. brown sugar

1 clove garlic, minced

1 tsp., packed, minced fresh ginger

1/2 to 1 tsp. red pepper flakes, or to taste

1/2 tsp. salt

Place all ingredients in a saucepan and slowly bring to a boil, whisking until smooth. Lower the heat and simmer the marinade for 5 minutes. Transfer to bowl to cool. When cool, use or cover and store in the refrigerator until ready to use. Makes about 1 1/2 cups.

Honey Mustard Marinade

This marinade keeps well for about two weeks in the refrigerator. Add some garlic or cayenne or Tabasco for a spicier marinade. Add chopped fresh herbs such as chives, parsley, thyme or tarragon. Use with lamb, chicken, pork or salmon. When cooked, the marinade forms an appetizing crust.

1/2 cup Dijon-style mustard

1/2 cup grainy mustard

1/2 honey

1/3 cup lemon juice

freshly ground pepper to taste

Whisk all the ingredients together in a bowl. Use or cover and store in the refrigerator until ready to use. Makes 1 3/4 cups.

Lemon Marinade

This is a delicious marinade with a Greek flair. Try on fish, poultry, veal, or pork tenderloin. Change the herbs as you like, or add lots of coarsely ground black pepper for a lemon-pepper marinade.

1 cup lemon juice

1/2 cup extra virgin olive oil

1/4 cup drained capers, optional

1/4 cup chopped fresh dill

1 tbsp. dried oregano

1 tbsp. grated lemon zest

Combine all the ingredients in a bowl and mix with a fork or whisk. Allow to sit at room temperature for about 1/2 hour before using; this will develop the flavors. Use or cover and store in refrigerator until ready to use. Makes 1 1/4 cups.

Indian Yogurt Marinade

This is a variation of a typical tandoori marinade. Use with boneless chicken breasts, shrimp, or pork tenderloin.

1 piece fresh ginger, about two inches long, weighing about 1 ounce, peeled and cut into chunks.

2 cloves garlic

3/4 cup plain yogurt

1/4 cup olive oil

1 tbsp. lemon juice

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. ground black pepper

1/2 tsp. cayenne pepper

1/4 tsp. ground cardamom

1/4 tsp. ground cinnamon

pinch of ground clove

Place the ginger and garlic in a bowl of a food processor and pulse a few times to break up the pieces. Add all the remaining ingredients and process until the ginger and garlic are almost pureed. The marinade will have a grainy texture. Use the cover and store in the refrigerator until ready to use. Makes about 1 1/4 cups.

Teriyaki Marinade

In Japanese cooking, teriyaki refers to a sweet soy sauce-based sauce that is applied during the last stages of cooking seafood, chicken, pork or beef. Teri means gloss, which describes the sheen of the dish. This effect, or glazing, is achieved during the broiling (yaki) of the food. Here we are using the sauce as a marinade.

You may buy commercially prepared teriyaki sauce, but this is such a simple, quick preparation, it’s best to make it yourself so you can keep the amount of sugar to a minimum. This sauce will keep indefinitely in the refrigerator, covered in a glass jar. Use as a marinade for beef, pork, chicken, or seafood, particularly salmon, tuna, or bluefish. You may also use as a dipping sauce for dumplings, tempura, shrimp, chicken fingers, or spoon over rice or noodle dishes.

1/2 cup soy sauce

1/2 cup mirin (sweet Japanese rice wine or sherry)

1/2 cup sake (rice wine)

2 tsp. sugar, brown or white

Place all ingredients in a bowl and mix with fork to dissolve the sugar. Use or cover and store in the refrigerator until ready to use. Makes 1 1/2 cups.

Balsamic-Basil Vinaigrette

Using a vinaigrette or salad dressing as a marinade is a simple method to impart big flavor to foods. Let your imagination go and create your own special combination. Try red wine vinegar instead of the balsamic and use minced red onion and thyme with it. Use raspberry vinegar and add some sweet onions, or sherry vinegar and grated orange zest.

1/3 cup balsamic vinegar

1/4 tsp. salt and freshly ground black pepper

1/4 cup chopped fresh basil, or 1 tbsp. dried

1 tbsp. minced shallot

1/2 cup extra virgin olive oil

Combine the vinegar, salt, pepper, basil and shallot in a small bowl and whisk to dissolve the salt. Slowly whisk in the oil until smooth. Use or cover and store in the refrigerator until ready to use. If storing before use, whisk again just before marinating to mix the vinegar and oil. Makes about 1 cup.

Jalapeno-Lime Marinade

You may increase the spiciness of this marinade by using more jalapeno chile or replacing them with the spicier serrano chile. Use this marinade with chicken, seafood, pork or beef.

1/2 cup vegetable oil

1/2 cup lime juice

1 small onion, chopped

2 jalapeno chile, chopped

1/4 cup chopped fresh cilantro

1 1/2 tsp. ground cumin

freshly ground black pepper

Mix all ingredients together in a small bowl. Allow to sit at room temperature for about 1/2 hour before using to let the flavors to develop. Use or cover and store in refrigerator until ready to use. Makes 1 1/4 cups.

Barbecue-Pineapple Marinade

This is an instant marinade that adds a unique flavor to smoky-sweet barbecue sauce. If you have the time, make your own barbecue sauce. Use this marinade on pork or beef ribs, chicken, or lamb.

1 cup barbecue sauce of your choice

3/4 cup pineapple sauce

Place all the ingredients in a bowl and whisk until smooth. Use or cover and store in the refrigerator until ready to use. Makes 1 3/4 cups.

Soy-Ginger-Sesame Marinade

This is a powerfully flavored marinade with all the classic Chinese ingredients. Use on pork, beef, poultry and lamb.

6 Tbsp. dark sesame oil

1/4 cup olive oil

1/4 cup soy sauce

1 Tbsp. lemon juice

2 scallions, sliced

1 Tbsp., packed, minced fresh ginger

2 cloves garlic, minced

1 tsp. honey

Combine all the ingredients in a small bowl and stir to mix well. Use or cover and store in the refrigerator until ready to use. Makes about 1 cup.

We just got back from an extraordinary long weekend in Mendocino and Fort Bragg, California.

The two towns are less than 10 miles apart yet very different. Both enjoy a long history. Mendocino with its charming inns and hotels, unique shops and upscale food scene is probably the best known.

Fort Bragg, alternatively, is the larger commercial and business center. It is home to the seasonal Skunk Train and its historic ride through the coastal mountains and its stands of old growth forests. The journey is loved by young and old alike.

We were blessed with wonderful weather with almost no wind, long sunny days with long walks along many beaches and oceanside bluffs.

We enjoyed excellent food, some old favorites and a few new favorites. We thought we would share some of our experiences with our friends and family.

On the Road: After decades of taking the same route (fastest, most direct) to the North Coast we decided to take a longer slower route along more of the coast. This took us through Sebastopol, along the Russian River and some of the most beautiful coastline in the state.

We stopped in Point Arena to see the famed lighthouse and then on to the town by the same name where we discovered a great “watering hole”.

The Pier Chowder House & Tap Room

Super fresh seafood and shellfish at affordable prices right on the edge of the local pier. And the views were pretty special too. The historic bar looks pretty inviting around cocktail hour.

While there are many options for lodging ranging from opulent B&Bs to simple motels, we forgot about the Memorial Day holiday. We almost did not go because hotel rates were off the charts, $200, $300 or more per night.

Fortunately, we reached out to our old stand by, The Harbor Lite Motel where we have stayed many times. Perched on the bluff above Noyo Harbor we scored a Deluxe King room for well under $200 per night. (It helps being recognized as a frequent visitor.)

MacKerricher State Park is one of our favorite parks just north of Fort Bragg. There is no fee for day use visitors. There is a nice display of a whale skeleton just inside the gates, homage no doubt to the whaling history in the area ages ago. There are ample picnic grounds, clean restrooms, a gorgeous beach and a wonderful raised boardwalk out to the headlands. It is a wonderful way to spend a few hours or a few days. Keep an eye out for creatures big and small: sea lions and whales, bunnies and chipmunks, deer.

Noyo Headlands Park

A massive former lumber facility has been reinvented with the creation of the Noyo Headlands Park. The entrance is just north of Downtown Fort Bragg and opens an expansive area to hiking and biking, beachcombing and tide pools. Albeit crowded for the holiday, the park easily absorbed the masses and we often felt like we had the place all to ourselves (more or less).

Mendocino Coast Botanical Gardens

Every once and a while you stumble upon a place that exceeds all expectations. This is the case for the 47 acres that comprise the Botanical Gardens in Fort Bragg. Divided into two distinct parts, one focused on a series of gardens, the second focused on trails and open land of the Coastal bluffs.

There is also a Plant Nursery, café, and a charming gift shop with unique products. Together the total package is a true gem and well worth the $14.00 admission.

Food

In the center of Fort Bragg’s charming little downtown are several quality choices for food and drink.

Headlands Coffeehouse, 120 East Laurel Street, is as local as you can get. Extensive list of coffees, teas, juices, beer and wine. Equally extensive list of food from “morning food” to salads, Panini, and house made entrees.

Silver’s at The Wharf, on Noyo River is our go to spot for the freshest seafood in the harbor setting. Great cocktails and an extensive menu. Reservations suggested during peak season.

Cucina Verona, 124 East Laurel Street, serving quality meals breakfast, lunch and dinner. We enjoyed the fluffiest frittatas for breakfast one morning and excellent salad and pizza one evening. It seems to get better with every visit.

Taka’s Japanese Grill, 250 North Main St. serves great Japanese food as good as any in San Francisco. Sushi, Tempura, Teriyaki, Udon and more. Our newest discovery! We will go back!

Highlight meal. We cannot go to Mendocino without at least one meal at Café Beaujolais in Mendocino. Our lunch began with iced teas with vanilla and a bread basket of two house bakery breads.

We both had the cream of nettle soup with white truffle oil.

John had a huge shredded chicken salad with nuts and veggies with an Asian dressing. Jim had a wild mushroom pasta with cherry tomatoes and cream sauce.

We shared a molten chocolate cake with ice cream.

(We waddled out for a very long walk.)

Also noteworthy for house made jams, jellies, mustards and much more is Mendocino Jams and Preserves, “at the Ocean End of Main Street”. It is a ‘must’ stop for us. They also ship! MendoJams.com

Month: June 2016

10 Easy Marinade Recipes

Mendocino and Fort Bragg, CA