Archive for the ‘Sauces and Marinades’ Category

This simple grilled pork marinade will lift the flavor of your meat and help to ensure it is tasty and tender when you are ready to grill it.

Grilled pork marinade is easy to make and should take no more than 15-20 minutes from start to finish. Read the rest of this entry »

This simple chicken marinade recipe is easy to make and can be adjusted to suit other types of meat.

Grilled chicken is a versatile meat and can be used in many dishes and always tastes better with a little added sauce or marinade.

This quick and easy grilled chicken marinade is great served hot or cold and can by kept in the refrigerator for up to a week in a seal container. Read the rest of this entry »

This grilled recipe sauce is wonderful with fish and seafood and is very easy to make. The whole process of making this sauce should take no more than 20 minutes.

Tomato, garlic and olive sauce can be prepared up to a week in advance and used to add a wonderful, rich flavor to you grilled tuna or shrimps for example.

The tomato, garlic and olive sauce can be served hot or cold depending on your taste. Read the rest of this entry »

Grilled Steak Recipe

Grilled steak is a wonderful dish that can only get better with the right marinade. This grilled steak marinade recipe will enhance the flavor of your grill steak and leave you wanting more.

This marinade is easy to prepare and should take no more than 10 minutes. I always think that grilled steak marinade should have a rich and complex flavor and this can be achieved by adding capers and even anchovies. Read the rest of this entry »

Cajun barbecue sauce is a perfect accompaniment to pork, chicken or beef and will add that extra kick  to any grilled meal. Cajun barbecue sauce as it’s origins in southern America where grilling and barbecueing is taken very seriously.

Cajun barbecue sauce is a pretty simple sauce and should take no more than 20 minutes to prepare and 20 minutes to cook.

The sauces itself can be kept in the refrigerator for several months once finshed and enjoyed on many types of food. Read the rest of this entry »