Spicerack Lemon Saffron Chicken And Fish Marinade
Spicerack Rice
Serves: 4 – 6 people
Prep Time: 5 minutes
Cooking Time: 20 – 25 minutes
Ingredients:
2 cups basmati rice
2 tablespoon (or more for more flavor if you wish) Spicerack
2 tablespoon oil (olive oil, vegetable oil, or butter)
3 ½ cups water
salt (about one teaspoon)
Wash the rice several times in cold water.
Heat the oil in a deep non-stick pot and add the rice. Stir for about one minute or until the rice is opaque over moderate heat.
Add water, salt, and Spicerack and bring it to a boil. Stir the rice gently one time. Cover and reduce heat. Let the rice simmer for about 15 - 20 minutes over low heat.
At this point you could add finely chopped fresh herbs (such as: parsley, cilantro, dill, scallion, or mixture of all of them) to create herb rice or you could add your favorite kinds of cooked bean and mix them gently with rice to have another variety. Any cooked or roasted vegetables (you could season them with Spicerack also), dried fruits, or nuts make a tasty and wonderful garnish for your Spicerack rice.
Cover the rice again and let it sit for 5 minutes.
Enjoy…
Shish Kabob (Beef or Lamb)
Serves: 6-8
Prep Time: 15-20 minutes
Marinating Time: four hours up to two days
Cooking Time: 10-15 minutes
Ingredients:
2 pounds Boneless Lamb (Leg or Shoulder) cubed (1 - 1 ½ inches long) or Tender Cubes of Sirloin Steak. Lamb Loin or Beef Loin could be other options; they are very tender and you do not have to marinade for long.
16 baby onions halved, 8 tomatoes halved, 8 - 16 ounces button mushrooms, 2 green (or yellow) bell pepper seeded and cut into squares
½ bottle of the Spicerack Marinade
2 tablespoon melted butter (for basting)
Cut the meat into 1 to1 ½ inches cubes. Rinse them under cold water and blot dry.
Place the meat in a shallow dish and pour Spicerack Marinade over the meat (lamb or beef) cubes. Make sure to coat the meat with the marinade all over and evenly. Cover and refrigerate the meat for several hours or better over night.
When ready to cook, thread the cubes of lamb or steak on to skewers, with pieces of onions, green or yellow bell peppers, and mushrooms in between. Thread the tomatoes on to separate skewers. It is recommended to let the meat sit in room temperature at least ½ an hour before grilling.
Set up the Grill for direct grilling.
For Gas Grills: preheat to high heat (450 – 650 degrees Fahrenheit).
For Charcoal Grills: start your fire about 20 – 30 minutes ahead till the coals are bright orange with a light layer of ash.
For Broiler: If you prefer, you could use the Broiler instead of the Grill. Your oven broiler could function as an indoor grill. Arrange your kabob skewers on a broiling pan, and cook under hot broiler (5 – 6 inches below the flame) for 10 – 12 minutes turning occasionally.
Brush and oil grill grate or add a bit more oil (olive or vegetable oil) to the meat. Grill the Kabobs 8 – 12 minutes for medium rare (4 – 6 minutes on each side). Toward the end baste with butter.
Remove the kabobs from skewers and serve them on a platter with rice, fresh herbs, bread, or salad.
Enjoy…
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Salmon Steaks
Serves: 4
Prep Time: 5 minutes
Marinating Time: 15 minutes up to one hour
Cooking Time: 12-15 minutes
Ingredients:
4 Salmon Steaks
⅓ to ½ bottle of the Spicerack Marinade
2 tablespoon melted butter for basting (optional)
fresh herbs and lemon or orange wedges for garnish
Rinse the salmon steaks under cold water and blot dry.
Place the fish in a shallow dish and pour Spicerack Marinade over the pieces coating them evenly and all over. Cover and marinate for 15 minutes up to one hour.
When ready to cook, you could grill, or broil.
For Grilling: Set up the grill (gas or charcoal) for direct grilling and preheat to medium (325-350 F) Oil the grill grate, and place the salmon pieces skin side down. Wait 6-8 minutes and turn the pieces carefully; wait 5-7minutes and the fish is ready. Internal temperature should be about 120 degrees Fahrenheit. Brush the melted butter at the end (optional).
For Broiling: Your oven broiler could function as an indoor grill. Arrange the fish steaks on a broiling pan and cook below the flame for 10-15 minutes depending on the thickness of the fish. Turn the pieces only once. Brush the melted butter toward the end (optional).
Place the fish in a platter and garnish with fresh herbs and lemon or sour orange
wedges. Serve with rice, herb rice, pasta, grilled vegetables, salsa, or green salad.
Enjoy…
Spicerack Lemon Saffron Chicken And Fish Marinade
Grilled
Chicken
Serves: 6 - 8
Prep Time: 15 - 20 minutes
Marinating Time: One hour up to two days
Cooking Time: 15 minutes
Ingredients:
2 Young Chickens (3 - 4 pounds each)
½ up to 1 whole bottle of the Spicerack Marinade (for short time marinating, use more marinade to make more intense)
1. Cut the chickens into 10 pieces. Rinse them under cold water and blot dry.
2. Arrange the chicken pieces in shallow non-reactive baking dish.
3. Pour Spicerack Lemon Saffron Chicken And Fish Marinade over the pieces so that they all are covered evenly. Cover the dish with plastic wrap, and set aside in a cool place to marinate at least for one hour or in the refrigerator over night up to two days (the longer the better). Turn the pieces at least once during this time.
4. When ready to cook, set up the Grill for direct grilling (3 - 6 inches above fire).
For Gas Grills: preheat to medium heat (325 - 350 degrees Fahrenheit).
For Charcoal Grills: start a bed of charcoal at least 20 - 30 minutes ahead. Coals are ready when they glow evenly (orange) with a light layer of ash (medium heat / 325 - 350 degrees Fahrenheit).
5. When ready to grill, brush and oil grill grate (oil the bars of the grate with vegetable oil, olive oil, a piece of chicken fat, or a piece of bacon). Place the drumsticks and thighs skin side down first on the hot grate and cook for one to two minutes. Then add the breast pieces skin side down. Cook all for 5 - 6 minutes, and then turn all the pieces over. Continue cooking 6 - 8 minutes more.
Optional: The last 2 minutes or so start brushing with Spicerack-Butter Baste (1/2 Stick melted butter mixed with one tablespoon Spicerack Lemon Saffron Marinade).
For Broiler: If you prefer, you could use Broiler instead of Grill. Your oven broiler could function as an indoor grill. Arrange your chicken pieces on a broiling pan, and cook under moderately hot broiler (5 - 6 inches below the flame) for 15 - 20 minutes turning occasionally.
You could serve your Spicerack Grilled Chicken in a platter garnished by fresh herbs along with side dishes such as: any kind of rice (plain rice, saffron rice, herb rice, dirty rice, or mixed rice), any kind of salad (green salad, potato salad, pasta salad, salsas), breads (garlic bread, flat bread, pita bread), noodles, or grilled vegetables (tomatoes, green bell pepper, onion, corn...) Anyway you serve it is going to be delicious!
Enjoy…
Spicerack Lemon Saffron Chicken and Fish Marinade
Hamburger
Prep Time: 5 minutes
Cooking Time: 10 – 15 minutes
Ingredients:
One and a half pounds ground beef
4 or more teaspoons of Spicerack Marinade
4 slices of your choice of cheese (optional)
4 hamburger buns
For The Toppings: slices of onions, slices of tomatoes, lettuce leaves, pickles, mayonnaise, mustard, ketchup, or any condiment you like.
Divide the ground beef into four portions. Add one teaspoon or more (if you prefer) of Spicerack Marinade as seasoning sauce to each portion. Mix each portion with the sauce very well and shape them into patties.
Place the burgers on medium hot grill (about five minutes per side or until the instant-read meat thermometer show 160 degree Fahrenheit temperature). If adding cheese, top the hamburgers with the cheese slices about a minute or two toward the end. If preferred, or for convenience you could pan fry the burgers on medium high heat on top of the stove. Just add a small amount of vegetable oil or butter to the pan before frying.
Toast or warm buns and place the burgers on them. Add or serve with the condiments of your choice.
Enjoy…
Variations: You could use the same recipe for chicken burgers, lamb burgers, combination burgers (combination of ground beef, lamb, and pork), and even vegetable burgers. Chicken burgers and vegetable burgers take less time to cook.
Spicerack Lemon Saffron Chicken and Fish Marinade
Holiday Turkey
Prep Time: 10 minutes
Marinating Time: One hour up to Two days
Cooking Time: 20 minutes per One Pound
Ingredients:
One Young Turkey (12-14 pounds serves 8-12) or 20-25 pound Turkey (serves 12-20)
One or Two bottle of Spicerack Marinade
One to Two Sticks of Unsalted Butter (at room temperature)
Stuffing of your choice (optional).
First, clean all the cavities (remove giblets); rinse turkey under cold water and blot dry.
Pour a generous amount of Spicerack Lemon Saffron Chicken and Fish Marinade all over the turkey both inside and outside. Let it marinade at least for an hour or over night (the longer the better).
When ready to cook, you could use any kind of stuffing for the cavities (stuff loosely) and maybe add some butter inside and outside (optional).
Preheat the oven to 325 degree Fahrenheit. Place the turkey in a large roasting pan and roast in the oven for 20 minutes per 1 pound, basting frequently with the drippings, or mixture of melted butter (or olive oil or vegetable oil) and couple of spoon of the Spicerack Marinade. The turkey is done when an instant read thermometer registers 170 – 180 degrees Fahrenheit.
Let the turkey rest for 20 minutes before carving and serving. Serve with roast potatoes and cooked (or roast) vegetables, rice, salad or other side dishes.
Enjoy…
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