Found these on mens health. They are worth a try if you get tired of the plain chicken breast with brown rice sweet potatoes. plusTyler Florence makes amazing food. I have a couple of his cook books.
Marinades and spice rubs pack your food with flavor without the gut-busting calories of heavy sauces. They also break down tough muscle fibers and seal moisture into your food, turning even pedestrian cuts of meat into succulent feasts. With the help of Food Network chef Tyler Florence, we've created this easy-reference matrix for making the most of any meat.
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The Booze Hound
2 c heavy red wine (cabernet or merlot)
3 cloves garlic, crushed
2 Tbsp chopped fresh thyme or rosemary
1 tsp black pepper
Big cuts of lamb or beef
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The Chameleon
1/2 c balsamic vinegar
2 Tbsp Dijon mustard
2 cloves garlic, chopped
2 Tbsp chopped fresh rosemary
Pork, chicken, beef
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The Eastern Express
1/2 c rice-wine vinegar
1 c low-sodium soy sauce
2 Tbsp fresh grated ginger
2 Tbsp brown sugar
Salmon, tuna, pork
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The Club Med
1 c olive oil
Juice of 1 lemon
1 Tbsp chopped fresh thyme
2 cloves garlic, chopped
Fish
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The Odyssey
2 c plain yogurt
1/2 c fresh mint
1 tsp cumin
4 cloves garlic, chopped
Lamb
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The South-Of-The-Border Slather
Juice of 2 limes
2 cloves garlic, chopped
2 Tbsp pureed chipotle peppers
1/2 c chopped cilantro
Skirt and flank steak
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The Heart Of Darkness
1 tsp each cumin, paprika, cayenne, oregano, black pepper, and salt
(This is not a marinade, since there's no acid, but a blackening rub is a healthy way to liven up fish and poultry.)
Make sure you give the marinade enough time to work: delicate fish like halibut and sole need no more than 30 minutes, but a hearty cut of beef or lamb benefits from an overnight plunge.--Tyler Florence,
Marinades and spice rubs pack your food with flavor without the gut-busting calories of heavy sauces. They also break down tough muscle fibers and seal moisture into your food, turning even pedestrian cuts of meat into succulent feasts. With the help of Food Network chef Tyler Florence, we've created this easy-reference matrix for making the most of any meat.
[TABLE="width: 449"]
[/TABLE]
The Booze Hound
2 c heavy red wine (cabernet or merlot)
3 cloves garlic, crushed
2 Tbsp chopped fresh thyme or rosemary
1 tsp black pepper
Big cuts of lamb or beef
[TABLE="width: 449"]
[/TABLE]
The Chameleon
1/2 c balsamic vinegar
2 Tbsp Dijon mustard
2 cloves garlic, chopped
2 Tbsp chopped fresh rosemary
Pork, chicken, beef
[TABLE="width: 449"]
[/TABLE]
The Eastern Express
1/2 c rice-wine vinegar
1 c low-sodium soy sauce
2 Tbsp fresh grated ginger
2 Tbsp brown sugar
Salmon, tuna, pork
[TABLE="width: 449"]
[/TABLE]
The Club Med
1 c olive oil
Juice of 1 lemon
1 Tbsp chopped fresh thyme
2 cloves garlic, chopped
Fish
[TABLE="width: 449"]
[/TABLE]
The Odyssey
2 c plain yogurt
1/2 c fresh mint
1 tsp cumin
4 cloves garlic, chopped
Lamb
[TABLE="width: 449"]
[/TABLE]
The South-Of-The-Border Slather
Juice of 2 limes
2 cloves garlic, chopped
2 Tbsp pureed chipotle peppers
1/2 c chopped cilantro
Skirt and flank steak
[TABLE="width: 449"]
[/TABLE]
The Heart Of Darkness
1 tsp each cumin, paprika, cayenne, oregano, black pepper, and salt
(This is not a marinade, since there's no acid, but a blackening rub is a healthy way to liven up fish and poultry.)
Make sure you give the marinade enough time to work: delicate fish like halibut and sole need no more than 30 minutes, but a hearty cut of beef or lamb benefits from an overnight plunge.--Tyler Florence,