Grilled salmon is a summer tradition at our house, especially after we’ve been to our local farmers’ market in Edgartown, on Martha’s Vineyard. We buy bunches—no, veritable bouquets—of fragrant, fresh summer basil. Think of the marinade here as pesto without the pine nuts and cheese. Long on flavor, short on preparation time, a vivid study […]
The Cubano may be the best pork sandwich south of the Carolinas. Take it from me: I know—I live in the sixth province of Cuba, which is sometimes known as Miami. The Cubano owes its distinction to a quadruple blast of flavor in the form of garlicky roast pork, smoked ham, pungent Gruyère cheese, and […]
This marinade mashes up flavorings from several Asian grill cultures: soy sauce and sake from Japan; sesame oil and seeds from Korea; five-spice powder and oyster sauce from China; plus jalapeños from the United States. Put them together and you get a marinade that turns poultry, meat, seafood, and even tofu into championship Asian-style barbecue. […]
Barbecue without beer would be like, well, pick your metaphor. Beer is the beverage of choice among many of the world’s barbecue cultures and an essential ingredient in innumerable marinades, bastes, and barbecue sauces. There’s good reason for its popularity; beer adds a unique malty sweetness, with a pleasantly bitter edge of hops. You can […]
Brazilians use this tempeiro (marinade) whenever they grill pork or chicken. (Beef is considered a “noble” meat, so it’s grilled in its natural state.) A simple version might contain only lime juice, salt, and garlic-lots of garlic. A more elaborate tempeiro, like this one, might contain fresh herbs, wine, and even hot sauce.
This pugnacious marinade belongs to an extended family of Latino seasonings called adobo. Mexican versions contain chiles and this one owes its fiery smoke flavor to chipotle chiles (smoked jalapeños). I prefer canned chipotles over the dried because the juices are loaded with flavor and heat. Traditionally, the marinade would be made with sour orange. […]
