Tuscan Marinade Recipes

ITALIAN MARINADE

Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton, N.Y. What follows is a recipe for the marinade used to prepare them for the fire. I have used fresh herbs, though dried ones are more traditional, and have upped the flavor slightly with the use of lemon zest. Once you've got the marinade made, simply cut the meat - chicken or beef, lamb or pork - into 1- or 2-inch cubes, and submerge it in the liquid for a couple of days (10 to 12 hours for chicken), covered, in the refrigerator. All that lemon and vinegar does some work on the meat, and the result, when grilled over charcoal for four or five minutes a side, is a fantastical taste of upstate New York, and a very simple and excellent dinner besides. (Here are instructions for cooking them.) Serve with torn mint and an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.

Provided by Sam Sifton

Categories sauces and gravies

Time 5m

Yield Enough for 2 to 3 pounds meat

Number Of Ingredients 13

Italian Marinade image

Steps:

Whisk together all the ingredients in a large bowl. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 170 milligrams, Sugar 1 gram

Ingredients

1 cup extra-virgin olive oil
3/4 cup red wine vinegar
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice (about 2 lemons)
4 cloves garlic, peeled, smashed and roughly chopped
1 bay leaf
1 tablespoon thyme leaves
1 tablespoon oregano leaves
1 tablespoon basil leaves, rolled and chopped into chiffonade
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon red pepper flakes, or to taste

TUSCAN MARINATED STEAKS

Provided by Elaine Louie

Categories dinner, easy, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

Tuscan Marinated Steaks image

Steps:

In a small glass or ceramic bowl, combine all ingredients except steaks. Cover, and refrigerate until needed, up to four days.
In a wide, shallow glass or ceramic bowl, combine the steaks and marinade. Turn the steaks to coat them well. Cover, and refrigerate overnight.
Wipe excess marinade from steaks and discard. Grill to taste.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 33 grams, Carbohydrate 17 grams, Fat 49 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 52 milligrams, Sugar 2 grams, TransFat 1 gram

Ingredients

6 cloves garlic, peeled and chopped
1/2 cup extra-virgin olive oil, preferably Tuscan
1/2 cup dry Italian red wine
1/4 cup fresh oregano, chopped, or 1 tablespoon dried
1/3 cup fresh sage, chopped, or 2 tablespoons dried
3 sprigs fresh rosemary, or 1 teaspoon dried
1 medium onion, sliced
1 teaspoon freshly ground black pepper
2 bay leaves
2 tablespoons grated orange or lemon rind
4 beefsteaks, about 6 ounces each

TUSCAN LEMON CHICKEN

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 9

Tuscan Lemon Chicken image

Steps:

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Ingredients

1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

TUSCAN CHICKEN MARINADE

Make and share this Tuscan Chicken Marinade recipe from Food.com.

Provided by Please Delete

Categories Chicken

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Tuscan Chicken Marinade image

Steps:

Mix all ingredients and coat chicken.
Enjoy!

Nutrition Facts : Calories 168.4, Fat 18, SaturatedFat 2.5, Sodium 582.6, Carbohydrate 2.5, Fiber 0.4, Sugar 0.6, Protein 0.4

Ingredients

1/3 cup olive oil
3 tablespoons lemon juice
2 teaspoons garlic powder
2 teaspoons rosemary, crushed
1 1/2 teaspoons basil leaves
1 teaspoon fresh coarse ground black pepper
1 teaspoon salt

TUSCAN MARINADE

This marinade is particularly good with vegetables (see the following recipe) or with chicken paillard or flank steak. For chicken, pound four 6-to-8-ounce chicken breasts until they are 1/4 inch thick. Marinate in the refrigerator for 4 hours. Grill over hot coals until tender, about 2 to 3 minutes per side. For flank steak, marinate a 1 1/2-to-2-pound piece in the refrigerator for 8 hours. Grill over hot coals until medium rare, about 3 to 4 minutes per side.

Provided by Molly O'Neill

Categories easy, condiments

Time 5m

Yield One cup

Number Of Ingredients 7

Tuscan Marinade image

Steps:

Combine all ingredients in a glass or ceramic bowl. Refrigerate in an airtight container for up to 3 days.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 4 milligrams, Sugar 0 grams

Ingredients

1/3 cup red wine
1/3 cup olive oil
2 cloves garlic, peeled and minced
1 tablespoon grated orange rind
1/2 cup minced sage leaves
1/4 cup minced rosemary leaves
1 tablespoon black peppercorns, crushed

TUSCAN MARINATED STEAKS

While looking for Italian recipes, found this one posted in The New York Times which states it was Adapted from Anstice Carroll. I am not a fan of rosemary, so I will leave that out of my marinade.

Provided by diner524

Categories Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Tuscan Marinated Steaks image

Steps:

In a small glass or ceramic bowl, combine all ingredients except steaks. Cover, and refrigerate until needed, up to four days.
In a wide, shallow glass or ceramic bowl, combine the steaks and marinade. Turn the steaks to coat them well. Cover, and refrigerate overnight.
Wipe excess marinade from steaks and discard. Grill to taste.

Ingredients

6 garlic cloves, peeled and chopped
1/2 cup extra-virgin olive oil, preferably Tuscan
1/2 cup dry italian red wine
1/4 cup fresh oregano, chopped (or 1 tablespoon dried)
1/3 cup fresh sage, chopped (or 2 tablespoons dried)
3 sprigs fresh rosemary (or 1 teaspoon dried)
1 medium onion, sliced
1 teaspoon fresh ground black pepper
2 bay leaves
2 tablespoons grated lemon zest (or orange zest)
4 beef steaks (about 6 ounces each)

More about "tuscan marinade recipes"

5-MINUTE TUSCAN CHICKEN MARINADE - THE SEASONED MOM

Web May 15, 2017 1 tablespoon fresh oregano leaves ¼ cup extra virgin olive oil Salt and pepper to taste Chicken for marinating I used about 1 lb. …
From theseasonedmom.com
Estimated Reading Time 4 mins

Place all marinade ingredients in a blender or food processor and puree until thick and completely combined.
Pour ¾ cup of the marinade into a large zip-top bag. Reserve about ¼ cup of marinade for serving. Add chicken pieces to the bag and marinate for at least 30 minutes (or overnight).
You can grill, bake, or roast the marinated chicken. I prefer a grill (especially when the weather is nice).

Tuscan Marinade Recipes

ITALIAN MARINADE

TUSCAN MARINATED STEAKS

TUSCAN LEMON CHICKEN

TUSCAN CHICKEN MARINADE

Make and share this Tuscan Chicken Marinade recipe from Food.com.

TUSCAN MARINADE

TUSCAN MARINATED STEAKS

While looking for Italian recipes, found this one posted in The New York Times which states it was Adapted from Anstice Carroll. I am not a fan of rosemary, so I will leave that out of my marinade.

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