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The Top 10 Marinades Every Man Must Know

The month of May is officially National Barbecue Month. That means it’s time to get your grill on. The key to good grilling is simple: good meat and bathing that meat in a delicious marinade.

A good marinade will add flavor to your favorite meat and make it more tender and juicy. Making a marinade is pretty damn simple. All you is need is three basic components. The first is an acid such as lemon juice, vinegar, yogurt, or wine. The acid is important as it breaks down the meat, tenderizing it. The second is oil. This protects and preserves the food while it is marinating and when also when it’s being cooked. The third is any herb and/or spice. This is what gives a marinade its unique flavor and zest. Feel free to experiment by grouping one or more ingredients from each component.

Here are some general guidelines for marinating:

•Meat and poultry are generally marinated for 2 hours up to 2 days.
•Seafood and fish should be marinated for no longer than one hour.
•Use a nonreactive container - steer clear of aluminum, copper, or cast iron.
•Wait for your marinade to cool down before pouring over the meat of your choice.
•Always refrigerate your meat while it's marinating.
•Never reuse marinades!

10. Coffee Marinade
Don’t throw away that half empty pot of coffee. Instead use it as a marinade. You can marinate pork chops, chicken, steak, or any game meat in coffee. Generally let the meat stand for one to three hours in your favorite cup of Joe. The coffee will give the meat a lovely smoky taste. Just remember to use cold coffee. Hot coffee will cook the meat!

Ingredients
1 cup strong brewed black coffee or espresso
1 ½ tablespoons Dijon mustard
2 garlic cloves, finely chopped
1 shallot, finely chopped
2 tablespoons balsamic vinegar
About 1 tablespoon vegetable oil, plus a little more for rubbing on the steak
2 tablespoons dark brown sugar
½ teaspoon kosher salt
¾ teaspoon coarsely ground black pepper
1 ½ to 2 pounds flank steak, trimmed of fat

Combine all the ingredients and, before adding the meat, separate ¼ of the marinade to use later for basting. Then add the meat. Let it stand in the refrigerator for at least two hours and up to 24 hours. When grilling, use the spare marinade for basting.

Source: Super Market Guru


9. Greek Marinade
This authentic, tasty Greek marinade is a must for any backyard griller. With a touch of sourness thanks to the lemon and a sweetness brought out by oregano, it will leave your taste buds dancing, Zorba the Greek-style. The marinate suits any meat and is probably best suited to lamb.

Ingredients
1/4 cup olive oil
1 teaspoon finely shredded lemon peel
1/4 cup lemon juice
1 tablespoon snipped fresh oregano or
1 teaspoon dried oregano, crushed
2 teaspoons minced garlic
1/2 teaspoon coarsely ground black pepper
8 lamb rib or loin chops or chicken breast, cut 1/2 inch thick (or chicken)

Place all ingredients in a bowl, and then add meat. Refrigerate for two to four hours. Now it’s time to get a-grillin'!

Source: Recipe Goldmine


8. Tandoori (Yogurt) Marinade
As its name would suggest, the tandoori marinade originated in India. What distinguishes this marinade from most others is its key ingredient is yogurt. Mostly used with chicken, this marinade is rich in flavor and bite.

Ingredients
5 oz. plain yogurt
2 tablespoons vegetable oil
2 tablespoons lemon juice, freshly squeezed
2 cloves of garlic, chopped
3 fresh red chillies, chopped
2 tablespoons fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon mild curry paste
2 tablespoons red tandoori paste
1 tablespoon tomato puree
1/2 tsp salt
3 oz milk (approximate)

Source: Indian Curry Recipes


7. Teriyaki Marinade
This traditional Japanese marinade is widely popular and simple to make. The basic ingredient is soy sauce which sweetens and caramelizes when cooked. In Japan the marinade is mainly used for fish, though it works perfectly with all types of meat. This marinade, when reduced, also acts as a dipping sauce.

Ingredients
1/2 cup soy sauce
1/2 cup Japanese cooking wine
1/3 cup granulated sugar
1 clove garlic, smashed and
1 piece fresh gingerroot
1 tbsp honey
1/2 teaspoons Japanese wasabi powder or
1/4 teaspoons wasabi paste (optional)

In small saucepan, combine all ingredients. Bring to a boil and cook for a few minutes until syrupy. Remove from heat, and discard garlic and ginger. Let cool. Marinade food in about 3/4 cup of sauce for 20 minutes. When ready to cook, reheat remaining marinade and brush over food several times during cooking and once again at end of cooking to glaze.

Source: Big Oven


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10 Unwritten Baseball Rules You May Not Know

Last month, when A's pitcher Dallas Braden called out Alex Rodriguez for cutting across the Oakland Coliseum mound, the country was informed of a small slice of baseball's Code that had lain mostly dormant in recent memory.

It was only one of a litany of unwritten rules that covers major leaguers' actions, designed essentially to preserve a baseline level of respect between competitors. They constitute the moral fabric of the game.

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The best known of these rules tells players not to steal a base when their team holds a big lead in the late innings of a game. Others include barring overt displays of exuberance in all but the most extreme circumstances; the hitter who watches his own home runs is the most egregious of violators in this category.

Many fans have heard of these rules (Alex Rodriguez himself was unaware of one). Some sections of the Code, however, fly under the radar (even for baseball insiders, to judge by the number of people within the game who had never heard the rule about restraint from crossing the pitcher's mound).
                                                                                                        Image Source

So, without further delay, here are 10 of baseball's more obscure unwritten rules:

1. Don't swing at the first pitch after back-to-back home runs
This is a matter of courtesy, respect for a pitcher who is clearly struggling, offering just a sliver of daylight with which to regain his senses. When Yankees rookie Chase Wright gave up back-to-back-to-back-to-back homers against Boston in 2007, the guys who hit numbers three and four — Mike Lowell and Jason Varitek — each watched a pitch before taking a cut.

"Let him know, okay, I'm not swinging," said Hal McRae. "I know you're out there trying to do a job, and I have to do a job — but you've just given up back-to-back home runs. So I take the first pitch."

2. Don't work the count when your team is up or down by a lot
This is true for both pitchers and hitters. Nobody wants to see the fifth guy on a bullpen's depth chart nibbling on the corners in the late innings of a blowout. Similarly, hitters are expected to swing at anything close. It's an effort to quickly and efficiently end a lopsided contest.

3. When hit by a pitch, don't rub the mark
This one is all about intimidation or lack thereof. It's a hitter's way of telling the pitcher that his best shot — intentional or otherwise —didn't hurt. Pete Rose made a point of sprinting to first base after being hit, to ensure that he stripped all satisfaction from the pitcher.

"It's a macho thing, like a fighter who gets clocked in the mouth and shakes his head like it didn't hurt him," said Rich Donnelly. "But believe me, it hurts."

Lou Brock was the only hitter Sandy Koufax ever threw at intentionally, and despite the fact that his shoulder was fractured by the pitch, forcing him from the game, never once did he rub the spot. The Washington Post once reported that Don Baylor "was hit by 267 pitches yet never rubbed, even once. Of course, several of the balls had to be hospitalized."

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