The Only Marinade You’ll Ever Need.

PRLog (Press Release) - Jul 29, 2007 -
Prized by cooks for their ability to add flavor to beef before cooking, marinades—from the Italian “marinare” to soak or pickle in brine—perform double duty by tenderizing meat. Basic marinades include oil and citrus juice, with wine, vinegar, seasonings and spices often rounding out the mix.


¼ cup lemon juice                                                    
½ teaspoon hot pepper flakes                                    
½ teaspoon cracked black pepper                                  
½ teaspoon coarse salt                                                    
4 strips lemon peel                                                      
3 gloves garlic, minced
¼ cup coarsely chopped fresh parsley
¼ cup coarsely chopped fresh basil,
cilantro, dill, oregano, or a mix
of all four
½ cup extra-virgin olive oil


Combine lemon juice, pepper flakes, cracked pepper and salt in a bowl. Whisk until salt is dissolved. Add lemon peel, garlic, parsley and basil. Stir or whisk in olive oil. Yields about 1 cup. The virtue of this marinade is its freshness. Use within two hours of making. Stir again before using.


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