Classic Wines

Alex's Guide to Exotic Marinades

Let's talk about improving your meals with interesting marinades! If you've tried your hand at this before, you may know there are certain common dilemma's that trip people up. Here are a few problems and solutions to enhance your cooking experience -

Dilemma number one: You went out to your favorite market and bought some lamb - you want to try a yogurt, dill, and cumin marinade that you found in your favorite recipe website for lamb kebobs, but the recipe doesn't really tell you what to do with the yogurt, and you don't know if it's ok to grill the meat like that. You start to sweat, and not because it's still summer; you're simply nervous. Your friends have been complaining of how dull all the summer parties were, and you really want to impress them by making great food. So the question is this: What is the "rule" for yogurt marinade? (And is there a rule in the first place?)

The answer is yes and no. You can technically do whatever you wish as they are YOUR kabobs. But for safety's sake, it's best to just shake off the excess yogurt (this goes for ALL marinades). Shaking off excess marinade will keep your grill a little cleaner and will prevent flare-ups and singed knuckle hair. (Not so good with lamb...)

Dilemma number two: Using kiwi or pineapple in a marinade sounds like it could be delicious, but you don't want to end up with a steak that comes out looking like forced meat. So how can you impart some of the flavor without the mushy after-effect?

Cut the fruit into pieces and don't put them directly on the meat, but instead let them float about in the marinating liquid along with the steak. One very simple and delicious marinade involves the use of Coca Cola, soy sauce, minced garlic, and kiwi slices. The Coca Cola caramelizes beautifully on the grill and tastes delicious!

(If you wish to use your marinating liquid as a basting sauce, place the liquid in a sauce pan and boil it for three to five minutes. This will kill any bacteria that the liquid may have come in contact with from the raw meat. Boiling the mixture will prevent the possibility of contaminating your cooked food. Also, while conservation is encouraged by our society, don't save already used marinades to soak other foods.)

Dilemma number three: You want to make a marinade using wine, or some wine-derived product, but are not sure about how much to use in order to avoid the too much acid, and therefore a rubbery meat-effect. You want a quick trick because you do not have the time to peruse recipes for this and that - so what is the acid to oil ratio?

One part acid to four parts oil works best, so two ounces or four tablespoons of acid for every cup of oil - then add spices, garlic, shallots, and whatever your heart desires, except salt.

Also, since acids can penetrate into certain materials, avoid using aluminum or colorfully glazed ceramic containers for marinating. Glass and Zip Lock-type bags work great. (Make sure to place a plate under the sealed bag for leakage insurance.)


Dilemma number four: No salt??

Salt removes moisture from meats, so add it right before it goes on the grill, or while the meat is right on the grill. Try using Kosher salt instead of iodized salt. It is easier to control how much salt you add to food, especially meats, with Kosher salt because the grains of salt are not tiny. If you wish to go fancy, though, go with the sea salt, as there is a noticeable difference in flavors. (FYI: With seasonings, I've learned that black pepper burns on the grill, so go easy on the pepper, my friend.)

Dilemma number five: Aside from corn, bell peppers, and sweet potato, what kinds veggies are good on the grill?

Tomatoes are great if you leave them whole or cut them in half, but my favorite grilled vegetable is probably zucchini. Slice them lengthwise at about ¼-inch thick, make a balsamic and olive oil marinade, drizzle it on, shake off the excess, place on a hot grill, and season - so good! Fruits are also fun and delicious to grill - peaches, apples, and pineapples are a few easy ones to try. Pineapple rings go great with fish or burgers, and the peaches and apples are a nice touch on salad.

Dilemma number six: What kinds of wine would compliment a grilled meal? Choosing wine to pair with grilled meat depends, as always, on the meat you're grilling, how you're seasoning it, and what type of grilling technique you're employing. Generally speaking, though, you'll want to stick with reds with more tannins and therefore sturdier structures: The grilling, after all, will tend to want to overpower the wine, so you'll want something in your glass that can stand up to the grill's assault. Good bets include Napa Valley Cabernet Sauvignon, Spanish Garnacha, and Rhone Valley Syrah, among others. For the more adventurous, look for a red from the Priorat region of Spain.