Splish, Splash, Take A Marinade Bath Tangy Elixirs Turn Barbecue Into A Grilling Experience

They have been called the lifeblood of all things barbecued for good reason.

Marinades can tenderize meat, turning something like a lowly flank steak into a spectacular London broil. These tangy soaks can infuse flavor and keep foods moist while cooking.

Some research even suggests that marinades offer protection against the potentially cancer-causing substances created during grilling.

But what most outdoor chefs love about a marinade is that it’s so darned easy. Mix it up and pour it over fish or meat, even tofu or veggies. Then stick it all in the fridge until you’re ready to grill.

And, as far as recipes go, the possibilities are endless.

“The sky’s really the limit,” said Jim Boudreau, owner of the Moscow, Idaho, Pepper Co., a small operation on the Palouse that makes sauces, salsas and marinades.

The only constant in a marinade mix is some sort of acid — say, citrus juice, tomatoes, vinegar or wine.

“The acid breaks down the tough fibers of the meat,” Boudreau said. “It can improve the texture, along with enhancing the flavor.”

To the acidic base, herbs, spices and other seasonings such as garlic are added. Peppers can bring a jolt of heat. Sweet substances like maple syrup or brown sugar bring balance to salty soy sauce. If the meat or seafood is extremely lean, some oil can be added.

Opinions vary widely about the vessel in which the finished elixir should mingle with the meat. Some prefer heavy-duty plastic bags (for better contact with the meat), while others painstakingly turn the meat every 30 minutes in a shallow, covered container.

One thing is certain, though.

“Because all marinades contain an acid, it is important to use nonreactive containers for marinating,” writes Melanie Barnard in her book, “Marinades: The Secret of Great Grilling.” (Harper Perennial, 1997) “Aluminum and other metals may discolor upon prolonged contact with acid and may even cause an unpleasant taste.”

Other basic tips in her book include:

Do not reuse a marinade unless it has been boiled for at least five minutes to destroy any bacteria. Make extra and reserve it to serve on the side.

Because the liquid can only penetrate 1/2 inch into the meat, cut the meat into thin pieces for a more concentrated flavor.

Do not over-marinate. This is especially important with more delicate foods such as seafood and poultry, which should be marinated no more than two hours or the meat begins to turn mushy. Soaking seafood too long can actually lead to a batch of ceviche, the classic Latin dish in which fish is “cooked” in citrus juice.

That’s also why it’s essential to marry the marinade to the meat. You wouldn’t pair seafood with a heavy, red wine marinade meant for meat. Likewise, a steak wouldn’t benefit much from a light, lemony bath.

As far as Boudreau from the Moscow Pepper Co. is concerned, his favorite combination is shrimp with his Lizard Lime Tequila marinade (which is available at Huckleberry’s Natural Market, Made in Washington and The Red Rooster Trading Co.).

“I soak the shrimp for a couple of hours and then put them on skewers, and they’re incredible,” he said.

Other companies have gone a step further in making it easy to marinate foods.

About a year ago, Sandpoint-based Litehouse Inc., introduced a halfdozen marinades that are available at grocery store meat counters. (In this area, at Rosauers and Albertson’s.) “The program was developed as a way to provide a complete package for a quick, easy dinner,” said Sally Beyer, the marketing manager at Litehouse.

Customers can choose between Mesquite Grill, Teriyaki, Jamaican Jerk, Honey Dijon, Lemon Garlic Herb and Fajitas. They pick a cut of meat or a piece of fish, and the butcher adds the marinade. By the time you get home, all you have to do is fire up the grill.

“We even sell a two-ounce package with recipes on the back, that you can put on rice or noodles,” Beyer said.

When you’re ready to cook, bring the meat to room temperature and pat it dry before tossing it on the grill.

Then, sit back and wait for the compliments. And the fireworks.

The following recipes demonstrate the broad range of flavors you can add to meats and seafood with quick-to-fix marinades.

Dilled Buttermilk Marinade From the book “Marinades, The Secret of Great Grilling,” by Melanie Barnard. This works well with salmon fillets and lighter meats such as veal.

1 cup low-fat buttermilk

1/2 cup chopped red onion

1/4 cup snipped fresh dill

1 tablespoon grated lemon zest

1/2 teaspoon cayenne

2 garlic cloves, minced

In a small bowl, combine all ingredients. Place veal or fish in a shallow glass or ceramic dish. Add the marinade, turning to coat.

Cover and refrigerate, stirring occasionally, about 2 hours for veal and about 1 hour for fish.

Yield: 1 1/3 cups; enough to marinate 2 1/2 pounds of veal chops cut about 1-inch thick or 1 1/2 pounds of salmon steaks or fillets.

Nutrition per serving: 31 calories, 1 gram fat (29 percent fat calories), 2 grams protein, 5 grams carbohydrate, 3 milligrams cholesterol, less than 1 gram dietary fiber, 53 milligrams sodium.

Jamaican Jerk Marinade From the book “Marinades, The Secret of Great Grilling” by Melanie Barnard. This one sizzles on pork and chicken.

1/4 cup white wine vinegar

1/4 cup fresh lime juice

2 tablespoons vegetable oil

1 tablespoons molasses

1/4 cup chopped scallions

1 to 2 tablespoons minced Scotch bonnet or jalapeno chiles

1 cinnamon stick, broken in half

6 whole cloves

6 whole allspice

6 whole black peppercorns

2 teaspoon salt

In a small bowl, whisk together the vinegar, lime juice, oil and molasses. Stir in remaining ingredients. Place chicken or pork in a shallow glass or ceramic dish. Add the marinade, turning to coat. Cover and refrigerate 1 to 3 hours for chicken, 2 to 4 hours for pork, and 2 to 6 hours.

Yield: 1 1/4 cups; enough to marinate 2 to 2 1/2 pounds of bone-in chicken or pork chops.

Note: Scotch bonnet chiles are about the size of jalapenos, but some think they are even hotter. The difference is a matter of degrees, all of which are searing. But Scotch bonnets are the chiles of choice in a jerk marinade. If you can only find jalapenos, no one will know the difference.

Nutrition per serving: 49 calories, 4 grams fat (73 percent fat calories), less than 1 gram protein, 5 grams carbohydrate, 0 milligrams cholesterol, 1 gram dietary fiber, 150 milligrams sodium.

Margarita Marinade From the book “Marinades, The Secret of Great Grilling” by Melanie Barnard. Inspired by the classic Mexican cocktail, this is a moderately spicy marinade that does justice to chicken or turkey cutlets, shrimp, sea scallops or swordfish. I particularly like to grill a mix of marinated seafood threaded onto skewers alternating with cut-up bell peppers brushed with the marinade. The marinade also makes a good dipping sauce for grilled or steamed clams.

1/4 cup fresh lime juice

1/4 cup tequila

3 tablespoons triple sec

2 tablespoons vegetable oil

2 teaspoon grated lime zest

1 1/2 teaspoon chili powder

1 1/2 teaspoon sugar

1/2 teaspoon coarse salt

1 or 2 jalapeno peppers, seeded and finely chopped

In a small bowl, combine all ingredients. Place poultry or seafood in a shallow glass or ceramic dish. Add the marinade, turning to coat. Cover and refrigerate, turning occasionally, about 1 hour for poultry and 30 minutes to 1 hour for seafood.

Yield: 1 cup (about enough to marinate 1 1/2 pounds of chicken or turkey breast cutlets, jumbo or large peeled and deveined shrimp or sea scallops or swordfish.

Nutrition per serving: 76 calories, 4 grams fat (47 percent fat calories), less than 1 gram protein, 5 grams carbohydrate, 0 milligrams cholesterol, 0 grams dietary fiber, 150 milligrams sodium.

Teriyaki Marinade From “Prime Time, The Lobel’s Guide to Great Grilled Meats.” (MacMillan USA, 1999)

1/2 cup low-sodium soy sauce

1/2 cup dry sherry

1/3 cup canola oil

6 tablespoons rice wine vinegar

1 tablespoon sesame oil

1/4 cup firmly packed light or dark brown sugar

2 tablespoons chopped fresh ginger

4 scallions, sliced

2 cloves garlic, minced

Combine the soy sauce, sherry, canola oil, vinegar, sesame oil and sugar in a glass or ceramic bowl and whisk until the sugar dissolves. Add the ginger, scallions, and garlic and stir gently. Use according to the recipe, or cover and refrigerate for as long as two days.

Yield: about 2 cups.

Nutrition per serving: 72 calories, 5 grams fat (62 percent fat calories), .5 grams protein, 4 grams carbohydrate, 0 milligrams cholesterol, 0 grams dietary fiber, 269 milligrams sodium.

Maple Syrup Marinade From “Prime Time, The Lobel’s Guide to Great Grilled Meats.”

1 cup apple cider or unsweetened apple juice

1/3 cup cider vinegar

3 tablespoons real maple syrup

2 tablespoons prepared commercial horseradish

2 teaspoons Worcestershire sauce

freshly ground black pepper to taste

Whisk together all the ingredients in a glass or ceramic bowl until blended. Adjust the seasoning with pepper. Use according to the recipe, or cover and refrigerate for as long as two days. Note: If you prefer, substitute beer for the cider. The beer can be flat.

Yield: about 1 1/2 cups.

Nutrition per serving: 26 calories, 0 grams fat, 0 grams protein, 7 grams carbohydrate, 0 milligrams cholesterol, 0 grams dietary fiber, 17 milligrams sodium.