Costa Rican Marinade Recipes

Steps:

• Using a shallow non-metal dish or reasealable plastic bag add all the ingredients and mix together well.
• Up to 3 pounds of beef, chicken, or pork can be placed in the marinade and refrigerated for 8 hours but no longer than 24.
• Cover the dish or seal the plastic bag and turn meat occasionally.
• Grill meat to desired doneness and discard remaining marinade.

Steps:

• Mix all ingredients in shallow non-metal dish or resealable plastic bag. Add up to 3 pounds chicken, pork or beef, turning to coat with marinade.
• Cover dish or seal bag and refrigerate, turning meat occasionally, at least 8 hours but no longer than 24 hours.
• Remove meat from marinade; discard marinade. Grill meat as desired.
• Yield: 8 servings.

Steps:

• Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
• Preheat the oven to 400 degrees F.
• In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
• Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

Steps:

• Mix all the ingredients, refrigerate until chilled.
• Serve with soda crackers as an appetizer.
• Garnish the bowl with cilantro or parsley.

Steps:

• In a blender or food processor, combine olive oil, garlic, salt, and pepper. Process for 3 to 5 minutes.