Lexie Garrett’s
Hot Shot Marinade Recipes
In Getting
Married Again, Lexie Garrett is known by the locals and other Hot Shot
fire fighters as having the best tasting hot
marinades around. Here are a couple of her recipes which can easily be
made in the morning before work, be used right away or covered up and
stored for 2-3 days.
If these
recipes seem like a lot of work, see my husband’s marinade at the bottom
of the page. He’s pretty much a 2-3 ingredient cook!
Hot Shot Spicy
Steak Marinade
¼ cup soy
sauce
2 tablespoons
lemon juice
1 tablespoon
vegetable oil
1 teaspoon
ground cumin
1 teaspoon
chili powder
1 clove
garlic, finely chopped
Mix
ingredients. Pour into shallow baking dish. Add 1 ½ pounds beef
(boneless top sirloin, about 1 inch thick is preferred), turn to coat
meat. Cover and refrigerate at least 6 hours. If home, turn meat at
least once during this time. Remove meat from marinade and grill 4-5
inches from medium coals/heat for 15-18 minutes for medium doneness.
Lexie’s
Advice: adjust cooking times for meat that is thinner (shorter) or
thicker (longer). For those guests that might think this is too spicy,
slice cooked meat into thin strips, wrap in a tortilla with a bit of sour
cream and grated cheese.
Hot Shot Peach
and Ginger Griller
1 cup peach
jam
¼ cup soy
sauce
¼ cup dry
white wine (might I recommend Redwood Creek Chardonnay?)
¼ cup green
onions, minced
4 tablespoons
lemon juice
2 teaspoons
pepper sauce
Mix
ingredients in medium bowl. Pour into gallon zippered bag with four
chicken breasts or 1-2 pounds of chicken legs.
Lexie’s
Advice: Refrigerate at least 2 hours prior to grilling or freeze with
chicken for later use. Can bake or grill the chicken. Pour marinade from
bag over chicken to baste as cooking. If grilling, allow at least 20
minutes for breasts, 40 minutes for legs, thighs, etc. over medium heat.
Hot Shot Cajun
Chicken Bites
1 ½ cups
flour
1 tablespoon
dried oregano
1 teaspoon
dried thyme
1 cup chopped
pecans or walnuts (medium fine)
2 tablespoons
ground cumin
½ teaspoon
cayenne pepper
1 ½ sticks
unsalted butter (12 tablespoons)
4 chicken
breasts cut into 1 inch pieces
Combine
flour, oregano, thyme, nuts, cumin, pepper and salt to taste in a shallow
dish. Melt 6 tablespoons butter in a small saucepan. Dip each chicken
piece first in the butter, then in the flour mixture to coat well. Melt 3
tablespoons butter in a large skillet over medium heat. Add half the
chicken pieces and sauté until browned on all sides and cooked through.
Remove the pan from the burner and cover. Repeat process for the rest of
the chicken (melt 3 tbs butter in skillet, sauté until brown/cooked).
Lexie’s
Advice: Serve the chicken bites with toothpicks and an array of your
favorite mustards for dipping. Have ranch dressing and crackers on hand
for those with sensitive palates. Serves 4 Hot Shots (8 regular people).
If making before-hand, reheat chicken in oven, wrapped in foil at 350
degrees for 10 minutes.
Quick Marinade
for the Everyday Man
3 tablespoons
Pappy’s Choice Seasoning (or other premade seasoning mix)
½ an 18 oz.
bottle of BBQ sauce
My
Husband’s Advice: When you get home from the grocery or club store
with several pounds of meat or chicken, mix Pappy’s and BBQ sauce in a
zip-lock freezer bag. Add 1 tablespoon Pappy’s if you like it really
spicy. Place what you would normally cook for your family in the bag
(typically 1 ½ pounds). The marinade should generously cover the meat or
chicken. Add more as needed (mix in separate bowl). Marinate in
refrigerator if to be used in the next 1-2 days or freeze (helps prevent
freezer burn). Great for the grill or baking.
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