"Grilling Marinades for the Summer "
Recipe from Arnold D. Kruck, Executive Chef
These are marinades that we use on our meats and fish at the Park Avenue Club. Each marinade is used differently.
PARK AVENUE CHICKEN MARINADE
Ingredients:
- 2 CUPS OLIVE OIL
- 10 CLOVES CRUSHED FRESH GARLIC
- 5 SPRIGS OF THYME
- 3 LEMONS JUICED
- TBSP KOSHER SALT
- TBSP FRESH CRACKED PEPPER
The chicken is best overnight. When grilling, be sure to drain off marinade before grilling
FLANK STEAK MARINADE
Ingredients:
- 2 CUPS OLIVE OIL
- 4 CLOVES CRUSHED FRESH GARLIC
- 3 EACH SHALLOT BULBS, SLICED
- ½ CUP BALSAMIC VINEGAR
- 3 TABLESPOON CHOPPED PARSLEY
- 3 TABLESPOON CHOPPED THYME
- TBSP KOSHER SALT
- TBSP FRESH CRACKED PEPPER
For the flank steak, let meat sit about 1 hour before grilling. Getting nice grill marks and a little char helps counter the sweetness of the balsamic vinegar. A London Broil works well with this marinade also.
TUNA MARINADE
Ingredients:
- ¾ CUP SALAD OIL
- ½ CUP SOY SAUCE
- 2 CLOVES GARLIC, MINCED
- 2 TABLESPOON GINGER, MINCED
- 2 TABLESPOON SESAME OIL
- 2 STALKS SCALLIONS, FINELY SLICED
- TBSP KOSHER SALT
- TBSP FRESH CRACKED PEPPER
The tuna marinade should be put on about 15 minutes before being used. You can use this for swordfish, shrimp, scallops or any other steak style fish. If you like it spicy add 1 tablespoon of red pepper flakes.