Chermoula is a North African spice blend which gives a spicy Moroccan flavour when sprinkled onto chicken and lamb before cooking (grilled, barbecued and roasted meat) .
This marinade will take your steaks to a new level of perfection. If you like Houston’s Hawaiian Rib-eye Steaks then this is definitely the copycat recipe for you.
Green Seasoning is a mixture of fresh herbs, onions, garlic and hot peppers. Making your own green seasoning is very easy. Choose herbs that you like. You must use fresh herbs to make green seasoning; dried herbs won’t work. There are certain herbs that people don’t like, feel free to leave out those herbs. Along with the fresh herbs, you will need onions, garlic and hot peppers.
Chimichurri is one of most delicious and versatile sauces around. It’s traditionally served with grilled steak, and is an essential part of the Argentinian parilla, but it goes great with chicken and fish too. Chimichurri works well as a marinade, and is also delicious on vegetables. You will quickly develop your own proportions in this recipe. Some people prefer more garlic, some prefer only parsley, some add fresh tomatoes – experiment to come up with your own signature chimichurri.
This is a basic recipe for the Cambodian marinade paste called the Kroeung. There are many variations available, ranging from those for cooking specialist fish dishes and different meat dishes.
Hot and spicy, with a wildly sweet aroma! It is wonderful on pork, chicken and seafood. This is the next best thing to being on the beach in Jamaica. This recipe is intended for rotisserie or indirect grilling methods but can also be used for roasting meats in the oven.
This glaze is a versatile sweet-and-slightly-spicy sauce that can be ordered on salmon, baby back pork ribs, steak, chicken, and pork cutlets.
Enjoy your next deep-fried chicken with an unmistakable taste similar to KFC. Use the 11 secret herbs and spices after using this marinade and presto, your away with great tasting chicken.