200 Marinades For Injecting, Soaking and Rubbing on Meat, Poultry, Seafood and Vegetables

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200 Marinades For Injecting, Soaking and Rubbing on Meat, Poultry, Seafood and Vegetables
- From the Award Winning Kitchen Expert Ron Popeil
In this book Award Winning Kitchen Expert Ron Popeil explains the art and science of making mouth watering marinades and presents 200 easy to make marinades. From savory to sweet to spicy you'll be able to prepare some of the most moist and flavorful beef, poultry, seafood, and vegetable dishes that you've ever tasted. Ron Popeil has included a section on liquid marinades like Asian Citrus Marinade, Rosemary Balsamic Marinade, and Caribbean Mango Marinade, a section on Dry Rub and Pastes like Spicy Texas Rub, BBQ rub, Indian Curry rub, and Spicy Cilantro Pesto, and a section on Dipping Sauces, Salsas and Chutneys like Ginger Garlic Dipping Sauce, Fresh Strawberry Salsa, and Fresh Peach and Dried Cherry Chutney. Each recipe comes with a suggested use tip like what brand to use or what type of meat the recipe will work best and some recipes offer an alternative idea like how to make the recipe spicier. With this book you'll be able to add recipes and flavors from the South to the South Pacific to your repertoire easily and effortlessly.