Poire William Marinade

Summer is here, and that means salads. We make one of our favorite main course salads with spinach and baby greens, sweet red grapes, pistachios and/or pine nuts, dried blueberries, Gorgonzola cheese, and grilled marinated chicken breasts.

Last night we marinated the chicken in my version of a concoction starring a Pear Brandy known as Poire William. We used boneless chicken, but we’ve also used this versatile and delicious marinade on cut up chicken parts and pork tenderloin. The pears add just the right amount of sweetness, and the rest of the ingredients provide a perfect flavor combination for a cool meal on a warm summer day.

POIRE WILLIAM MARINADE

1/2 cup white wine
1/3 cup Poire William (Pear Brandy)
1/4 cup lemon juice
2 Tbs. low sodium soy sauce
3 Tbs. olive oil
1½ tsps. dried tarragon (or 1 Tbs. fresh chopped)
2 ripe Bartlett pears, peeled, cored, and chopped
             (or a small can of unsweetened pears, drained)
Fresh garlic cloves to taste
1 large shallot
Salt and fresh ground white pepper to taste

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Combine all ingredients in blender or food processor until smooth. Marinate poultry or pork for at least one hour, and then grill as desired.

Chicken Mojito

Fire up that grill! Summer isn’t summer until you serve Chicken Mojito. The famous rum and mint cocktail inspires the marinade for this refreshing and easy warm weather dish. Hopefully you can find mint syrup in a coffee shop or grocery store near you. I had to order it through the mail, though it was well worth the trouble. This chicken is an absolute yum!

CHICKEN MOJITO

6-8 pieces of cut up chicken.
(Boneless chicken breasts and/or thighs also work well.)

For the Marinade:
1 Tbs. vegetable or lite olive oil
6 Tbs. mint syrup
½ cup light rum
¾ cup fresh lime juice
3-4 garlic cloves, minced
1 bunch fresh mint, chopped
Salt and pepper to taste

For garnish:
2-3 limes, quartered
2 Tbs. light rum
Additional fresh mint or parsley, chopped

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1. Combine ingredients for marinade. Marinate chicken several hours, or overnight.

2. One half-hour before grilling chicken, pour 2 Tbs. rum over lime quarters. Turn to coat evenly.

3. Grill until chicken is cooked through. Grill lime quarters until charred.

4. Serve chicken with desired garnish. Squeeze charred lime quarters over chicken and enjoy!

Grilled Pork Tenderloin Marinated in Coffee

In the mood for prime rib some time ago, I ordered a Cuban version at a local restaurant. I wondered who on earth would spoil good beef by rubbing coffee grounds on it, but I really wanted beef that night and figured I could scrape off the coating.

I ate it all.

When I saw this recipe in Bon Appetit a while back, I had to try it. The magazine featured it in their restaurant section, crediting it to the Belrose Bar & Grill in Pennsylvania. We served it to guests on a hot Sunday afternoon with Couscous and French Lentil Salad and Middle Eastern Zucchini Salad. Making a sauce of the marinade was my idea, but whoever concocted this recipe should receive a culinary medal.

GRILLED PORK TENDERLOIN MARINATED IN COFFEE

½ cup freshly ground coffee beans
½ cup vegetable oil
¼ cup mild-flavored (light) molasses
¼ cup dry-roasted macadamia nuts (I used more)
¼ cup maple syrup
¼ cup soy sauce
2 garlic cloves (I used more)
2 Tbs. fresh lime juice
1 Tbs. mirin (sweet Japanese rice wine)
1 jalapeño chile, coarsely chopped (I used 2)
1½ tsps. fresh ginger, peeled and minced
1½ tsps. kosher salt
A few good twists of fresh black pepper
2 pork tenderloins (about 2½ pounds)

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1. Place pork in large resealable plastic bag. Purée remaining ingredients and pour over pork. Turn to coat pork well. Marinate 24-48 hours.

2. Prepare barbecue and gill pork over medium heat, turning often, until done, about 25 minutes. (Internal temperature 145°)

3. Transfer pork to cutting board and let stand 10 minutes. Strain marinade into small sauce pan and boil for 10 minutes. Slice pork thinly and serve with sauce. 6 servings.

Irish Whiskey Marinade for Lamb

Barbecue season is here. What can we grill tonight to go with those wonderful warm weather salads we keep in the fridge for quick and easy sides? If you enjoy lamb, try this delicious marinade for barbecued lamb chops, lamb cubes, or butterflied leg of lamb.

IRISH WHISKEY MARINADE for LAMB

½ cup Irish whiskey (I used Jameson's)
¼ cup lemon juice
¼ cup olive oil
1 medium shallot, chopped
3-4 garlic cloves, minced
2 Tbs. honey
1 Tbs. fresh thyme or rosemary, or 1 tsp. dried
1 Tbs. fresh oregano, or 1 tsp. dried
Salt and pepper to taste

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Combine marinade ingredients. Reserve ¼ cup of marinade for basting and pour remainder over lamb. Marinate in refrigerator 6-8 hours or overnight, turning occasionally. Grill lamb to desired doneness, basting occasionally with reserved marinade.

Teriyaki Fish Marinade

TERIYAKI FISH MARINADE

¾ cup bottled teriyaki glaze             ½ cup minced fresh ginger           
¾cup dry Sherry                               2 Tbs. vegetable oil
3-4 cloves minced garlic

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Combine all ingredients and use to marinate swordfish, salmon, or any fish suitable for barbecue. Pour marinade over fish, cover, and refrigerate at least 1½ hours, turning often. Barbecue or broil as desired.