Sherry Marinade Recipes

Steps:

• Blend all the ingredients and pour the marinade over you meat.
• Marinate 4-24 hours in the refrigerator, turning pieces occasionally.

Steps:

• Combine all ingredients except the mussels in a very large pan. (You may want to tie the more pungent flavorings such as the chile pepper, cloves, and peppercorns in a piece of cheesecloth so they are easy to remove after cooking.) Bring to a boil, lower the heat, and simmer, uncovered for 15 minutes. Meanwhile, scrub the mussels under running water, pulling off the beards. Discard any mussels that are broken or do not close when tapped on the counter.
• Stir the mussels into the hot marinade. Cover the pan and cook over high heat, stirring them once, until the mussels open, about 5 minutes. Take care not to overcook them or they will be tough. Leave them to cool in the cooking liquid.
• Transfer the mussels to a bowl, with the marinade, discarding any that have not opened. Discard the chile pepper. Cover tightly and refrigerate the mussels for 24 hours, stirring occasionally?they will be plump and absorb almost all the liquid. Let them come to room temperature before serving in bowls, discarding the seasonings in the cheesecloth.
• Alternative: Serve the mussels at once, while still piping hot. Discard the chile pepper, or the bag of seasonings if used, and taste the broth. If you find it too spicy, stir in some cream. Serve the mussels with plenty of bread.

Steps:

• Method
• 1. To make the marinade, whisk all the ingredients together in a large bowl. Add the squid, cover, and let marinate in the refrigerator for 3 to 4 hours.
• 2. Prepare a hot fire in a grill. Oil a perforated grill rack or a cast-iron grill griddle and preheat on the grill.
• 3. Remove the squid from the marinade. Place the squid on the prepared grill rack and grill for 4 minutes, turning once, or until the squid are almost opaque all the way through and have crisped around the ends and tentacles. Do not overcook or they will become rubbery.
• 4. To serve, arrange on a platter, drizzle with olive oil, and scatter with parsley.

Steps:

• In a medium bowl, mix soy sauce, vegetable oil, sherry, brown sugar, and garlic. Pour into a large resealable bag. Place chicken in the bag, and shake to coat. Marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Place chicken on the prepared grill. Cook 6 to 8 minutes on each side, or until no longer pink and juices run clear. Discard remaining marinade.

Steps:

• In a small bowl, combine soy sauce, sherry, sugar, ginger, and garlic.

Steps:

• Whisk all the ingredients until well blended.
• Prepare chicken or other choice of meat.
• Place chicken and marinade in covered container or ziplock plastic bag.
• Turn several times to coat meat.
• Marinade 4-6 hours in refrigerator for chicken and up to overnight for other meats.
• Discard marinade after using one time.

Steps:

• Put all ingredients, except steak, in a bowl and mix well.
• Put steak in a pyrex dish and coat both sides of steak with the blend.
• Cover dish with a plastic wrap and place in refrigerator.
• Marinate for an hour or longer.
• Broil or Grill meat to your liking.
• When done, carve meat horizontally across the grain into thin slices.