Ingredients with Measurements:
- 1 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, whisk together the red wine vinegar, olive oil, honey, minced garlic, dried oregano, dried thyme, salt, and black pepper until well combined.
2. Place the meat, poultry, or vegetables you want to marinate in a large resealable plastic bag or a shallow dish.
3. Pour the marinade over the meat, poultry, or vegetables, making sure they are fully coated.
4. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
5. When ready to cook, remove the meat, poultry, or vegetables from the marinade and discard the marinade.
- Time:
Preparation time: 10 minutes
- Marinating time: at least 2 hours or overnight
- Cooking time: varies depending on the recipe
Temperature:
- N/A
Serving size:
- Makes enough marinade for 1 to 2 pounds of meat, poultry, or vegetables
Nutritional information:
- N/A
Substitutions for ingredients:
- Red wine vinegar: white wine vinegar, apple cider vinegar, balsamic vinegar
- Olive oil: vegetable oil, canola oil, grapeseed oil
- Honey: maple syrup, agave nectar, brown sugar
- Dried oregano: dried basil, dried rosemary, dried thyme
- Dried thyme: dried basil, dried rosemary, dried oregano
Variations:
- Add 1 tablespoon of Dijon mustard for a tangy kick.
- Substitute the honey with brown sugar for a deeper flavor.
- Add 1/4 teaspoon of red pepper flakes for a spicy marinade.
Tips and tricks:
- Use a resealable plastic bag for easy cleanup and to ensure the meat, poultry, or vegetables are fully coated with the marinade.
- Marinate the meat, poultry, or vegetables overnight for maximum flavor.
- Use a meat thermometer to ensure the meat is cooked to the desired temperature.
Storage instructions:
- Store any leftover marinade in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the marinated meat, poultry, or vegetables on a bed of greens or with a side of roasted vegetables.
Garnishes:
- Fresh herbs, such as parsley or basil
- Lemon wedges
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
Suggested side dishes:
- Roasted vegetables
- Grilled corn on the cob
- Garlic bread
Troubleshooting advice:
- If the marinade is too acidic, add more honey or brown sugar to balance the flavors.
- If the marinade is too sweet, add more red wine vinegar to balance the flavors.
Food safety advice:
- Marinate meat, poultry, or vegetables in the refrigerator to prevent the growth of harmful bacteria.
- Discard any leftover marinade that has come into contact with raw meat, poultry, or vegetables.
Food history:
- Vinegar has been used as a marinade for centuries, as it helps to tenderize meat and add flavor.
Flavor profiles:
- Tangy, sweet, and savory
Serving suggestions:
- Serve the marinated meat, poultry, or vegetables hot off the grill or roasted in the oven.
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