99 in eBook Recipes from Spice by Dhruv Baker's PORK CHOPS WITH GARLIC, LEMON AND FENNEL Serves 4 These marinated
chops can be barbecued or baked in the oven.
Lay the bass slices out on a large plate, season lightly with salt and arrange the marinated
anchovies on top.
Readers who have a specific food item in mind to marinate (like chicken or fish) may have to do a bit of skimming to see all their options, since the book is organized by type of marinade rather than the food to be marinated
HEARTY ASIAN MARINATED
PORK BELLY This meltingly tender twice-cooked roasted pork is worth making the effort for.
In turn, suppliers are also following the lead in fine fashion, as evidenced by a growing array of new value-added products, many of which were on display at the recent meat conference - items such as Captain Morgan spiced rum chicken wings from Pilgrim's Pride, Hain Pure Protein FreeBird marinated
whole chickens, Cargill case-ready beef kabobs, Smithfield rosemary-and-olive-oil-marinated
pork, Tyson Backyard Flavors seasoned sirloin tri-tips and Kansas City Steak Co.
ValueSpray offers quick and easy in-line marinating of bone-in, frozen, fresh or further processed meat and poultry portions enabling food processors to meet the increasing demand from retailers for marinated
products such as steaks, fillets and burgers.
The researchers marinated
all of the samples at 4 C for 24 hours.
It adds moisture and helps keep marinated
food from sticking to the grill.
The researchers took eight beef samples and marinated
eight in pilsner beer, eight marinated
in red wine, and kept four as control samples.
STEAK is less likely to contribute to cancer when marinated
in beer or red wine, according to experts.
, place chicken on the barbecue over medium heat and cook for about 20 minutes, brushing with any marinade left.
For the marinated
vegetables: 1 carrot, peeled and thinly sliced into 4-inch rectangles 1 zucchini, thinly sliced into 4 inch rectangles 1 red pepper, grilled, peeled and cut into 4-inch rectangles 1/2 cup olive oil 1 sprig thyme 1 sprig rosemary For the eggplant: 4 tablespoons olive oil 1 eggplant, thinly sliced into 4 x 1-inch rectangles Salt and freshly ground black pepper to taste To serve: 1/4 cup marinated
sundried tomatoes, pureed 8 ounces fresh mozzarella cheese, thinly sliced 4 asparagus tips, blanched and chilled in ice water 4 snow peas, blanched and chilled in ice water 1 green onion, peeled and thinly sliced Small basil leaves Fleur de sel and freshly ground black pepper to taste For the garnish: Mizuna leaves Chive tips Marinade, from above