cup Louisiana hot sauce 4 cup teriyaki sauce 2 tablespoons Worcestershire sauce in .NET

Creation EAN 13 in .NET cup Louisiana hot sauce 4 cup teriyaki sauce 2 tablespoons Worcestershire sauce

This recipe from Brandon Hamilton creates a wet rub any seasoning mix that incorporates a little oil to form a paste The lemongrass offers a nice summery flavor that pairs especially well with lamb You can use this rub with seafood or chicken, too Preparation time: 20 minutes Cooking time: None Yield: 4 servings

3 fresh lemongrass stalks, root end trimmed and 1 or 2 outer leaves discarded from each stalk 2 shallots, chopped 3 garlic cloves, chopped 2 teaspoons freshly chopped and peeled ginger Zest of 1 lemon

Juice of 1 lime 11 2 tablespoons sugar 1 teaspoon salt 1 2 teaspoon ground cayenne pepper 3 tablespoons water 2 tablespoons fish sauce (optional) 5 tablespoons peanut oil or vegetable oil

1 Thinly slice bottom 6 inches of the lemongrass, discarding the remainder 2 Puree lemongrass, shallots, garlic, ginger, lemon zest, lime juice, sugar,

salt, cayenne, water, and fish sauce in a food processor, scraping down the sides occasionally, until as smooth as possible, about 2 minutes

You can find lemongrass in the produce sections of most grocery stores It s a perennial grass that has an extremely tough texture but a very fresh and light lemon flavor that is used a lot in Thai and Vietnamese cooking Look for firm stalks that are pale yellow or white at the bottom and green elsewhere Leave browned stalks of lemongrass in the store If you re having trouble finding lemongrass, try an Asian market

This recipe from the Team N2Que works as well with chicken or fish as it does with steak Preparation time: 5 minutes Cooking time: None Yield: 1 4 cup

1 Combine all ingredients in a large freezer bag or plastic bowl with lid and 2 Refrigerate or use right away Tip: See 5 for advice about marinade times

Marinade doesn t exactly invade meat like the Vikings into the British Isles It just can t find its way into the middle of the meat without a little help Injecting the marinade into the meat solves the problem, putting the juicy, flavorful marinade right where you want it Injecting the marinade into the meat cuts down on the time you need to let it sit before cooking because you don t have to wait around for it to mosey into the heart of the meat A number of meat injectors are available online and in kitchen stores They re like extra-big syringes that you draw marinade into and then poke into the meat so that you can slowly push the marinade right into the fibers Injecting meat doesn t require any special talent; you don t need to study up on special techniques to get this simple job done Just make sure to inject the marinade throughout the meat so that you don t end up with concentrations of marinade in some spots and untouched meat in others

A standby for Team Pepperitaville, this super-spicy marinade works especially well for steak, but it s nice on chicken or pork, too And just in case you re planning to cook venison, as the team often does, add Italian dressing to the mix Preparation time: 45 minutes (including roasting and peeling) Cooking time: 20 minutes Yield: About 3 cups

10 jalape o peppers 5 cayenne peppers 1 green bell pepper 2 banana peppers 4 Roma tomatoes 2 cloves garlic 1 tablespoon Creole seasoning

2 cup vinegar 1 cup water Juice of 1 2 lime 1 cup packed brown sugar 1 4 cup granulated sugar 1 4 cup soy sauce 6 ounces tomato paste

for instructions; the oven-roasting method works better for the smaller peppers)