"marinade" news and stories

"Ribs and beer go together like Martin and Lewis, football and Sunday," say the lads at foodthinkers.com, who pair these rolls of oven-baked, scallion-stuffed beef (top round, sliced paper thin) with an English brown ale (Newcastle). While the color palette may be a little, er, brown, the marinated beef rolls are flavorful with ginger and soy sauce, and very tender. After marinating they only need to be baked for five minutes. (Get the recipe here.) So enjoy the wee touch of green in scallion form, sip your ale and take in a Newcastle United Football Club match, while you're at it.

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Blood-orange season in Sicily makes many of us long for plane tickets to Catania, where the delicate, sweet Tarocco variety grows and rarely travels beyond the Italian border. However, we have options -- Spain provides us with the tender and sweet Sanguinello and California offers the ruby-colored Moro variety. Let the juicing begin -- or just plain peeling and eating.

Recipes abound. Fennel pairs well with blood oranges, in a salad with pomegranate and Pecorino. You can use it in an intensely flavorful marinade for a pork tenderloin, or try a dessert of pound cake with blood-orange glaze. Martha Stewart suggests mixing the juice with citrus-flavored vodka and simple syrup for a blood-orange martini.

If you'd like to know more about the magical blood orange, read this terrific Saveur magazine story by David Karp (a.k.a. The Fruit Detective).

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For melt-in-your-mouth fish (with "a golden, caramelized crust, buttery flavor, and a delicate flaky texture"), start with a miso-based marinade, says the Florida blogger who shared this photo. Inspired after tasting Hawaiian star chef Roy Yamaguchi's misoyaki butterfish, she switched it up at home and marinated wild-caught salmon in a mixture of miso, sake (Japanese rice wine), mirin (Japanese sweet rice wine), sugar and a mix of sweet white Shiro and red Aka miso pastes.

Japanese staple miso (fermented grains such as rice, barley and/or soybeans) adds depth to dishes, from simple soups to marinades like this one, and has seemingly endless variations, from light to smoky and dark. If you don't have the time to marinate, try salmon with miso glaze.

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Marinating the meat doesn't always yield a tender dish. Try this next time!

Marinate your meat only to find out the flavor is uneven after you grill?