Spicy Cajun Marinade & Baste |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a great spicy marinade for Chicken, Pork, Beef or Shrimp. For Chicken or Pork, marinate for 1-2 hours, Beef for 2-4 hours and Shrimp 1/2 hour. May also be used as a baste for grilling or oven roasting. This was originally a patchwork from many other marinade recipes and has been 'messed' with to suite our tastes over the years. Note: If you want to add lime or lemon juice, do so ONLY during the last hour of marinating, to avoid a mushy meat texture. Ingredients:
1/2 cup olive oil |
1/4 cup vinegar |
3 garlic cloves, crushed |
1 tablespoon onion powder |
1 teaspoon oregano, hand crushed |
1 teaspoon thyme |
2 teaspoons seasoning salt |
1 tablespoon cayenne pepper |
2 teaspoons paprika |
1 teaspoon black pepper |
1 tablespoon horseradish |
1/4-1/2 cup lime juice (optional last hour) or 1/4-1/2 cup lemon juice (optional last hour) |
Directions:
1. Put everything except the juice in a blender or jar with tight fitting lid and mix until completely blended.
2. Transfer to a resealable plastic bag, add the items to be marinated and place bag in refrigerator.
3. Turn bag several times while marinating.
4. Marinating Times:.
5. 2-4 hours Beef.
6. 1-2 hours Chicken or Pork.
7. 1/2 hour Shrimp.
8. As a basting sauce, mop onto meat or kabobs during grilling or roasting.
9. Also may be added, in limited amounts, to Cajun or Creole dishes for some added heat if you adjust the salt amount for the combined dish.
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