Grilling Week: Marinades

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EAU CLAIRE, Wis. (WEAU)- It's the final day of grilling week on Hello Wisconsin! This week, we're giving away a grill; and all you have to do to enter, is tell us what we're grilling up each day.

Check out Friday's interview with Kevin Brown, the Chef Instructor at Chippewa Valley Technical College, to see what was cookin' on the patio!

Once you've learned a few tips from him, click here for your chance to win a brand new Phoenix Grill from Mad Dog & Merrill Midwest Grill'n.

He's given us some great marinade recipes you can try out. Find the recipes below and check out what the finished product looks ">here.


Adding flavor and tenderness on the grill

Five Spice Marinade
Purée together a 2- to 3-inch piece fresh ginger, 4 large garlic cloves, and 1/3 cup each soy sauce and rice wine or dry sherry. 2 tablespoons sugar; and 2 tablespoons Chinese Five Spice powder.

Tex Mex Marinade
Stem and seed 4 to 6 large dried Ancho chiles. Soak them for 30 minutes in hot water to cover.
Drain the chiles and purée them in a blender with 2 large garlic cloves, 1/3 cup orange juice, 1/4 cup canola oil, 1 teaspoon dry oregano and enough water to make a thick, creamy consistency. Season to taste with salt and pepper.

Italian Balsamic Marinade
Blend together 4 minced large garlic cloves, 1/3 cup each balsamic vinegar and good-tasting extra virgin olive oil, 1/4 to 1/2 teaspoon freshly ground black pepper, and 1 tablespoon dry or 10 leaves fresh basil.

Spice Rub
• A flavoring blend of herbs, salt, spices and sometimes sugar is called a "rub." The dry combination is rubbed onto meat, poultry or fish, giving it lots of flavor and a crispy crust. Spice rubs work best when the food is grilled, broiled, baked or roasted. As most of the ingredients in a spice rub have few calories, they’re a healthier alternative to heavy sauces or oily marinades.
Spice Rub Cheat - Montreal Steak Seasoning

CVTC Rub
4 tablespoons kosher salt
3 tablespoons light brown sugar
2 tablespoons paprika
1 tablespoon cayenne pepper

Larding and Barding
• Fat is incorporated into or on a low fat cut so that it will not dry our and to add flavor during the cooking process.
o Larding is internal
o Barding is external
 Bacon wrapped filet mignon
Barding Cheat - Prewrapped tenderloin filet steaks

Come see us at First Taste on September 19 and at our Restaurant week event September 26 at our student run restaurant 620West from 5-7pm. Fundraiser for our students going to Italy in May.