buttermilch_marinade

Buttermilk Herb Marinade

Recipe by Nimz1466

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Buttermilk Herb Marinade

YIELD:

Ingredients Nutrition

• 1 cup buttermilk
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon finely chopped fresh rosemary
• 1 ⁄₂ teaspoon dried thyme
• 1 ⁄₂ teaspoon dried sage
• 1 teaspoon kosher salt
• 1 ⁄₂ teaspoon dried marjoram
• 1 ⁄₂ teaspoon fresh ground black pepper

Directions

1. In a medium bowl whisk together all the ingredients.
2. Marinate chicken or pork for 1 to 4 hours and discard marinade.
3. Cook as desired.

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Nutrition Info

Serving Size: 1 (291 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 180.8 Calories from Fat 27 15% Total Fat 3 g 4% Saturated Fat 1.5 g 7% Cholesterol 9.8 mg 3% Sodium 2755.2 mg 114% Total Carbohydrate 31.8 g 10% Dietary Fiber 1.6 g 6% Sugars 29.1 g 116% Protein 9.1 g 18%

Buttermilk Marinade

A buttermilk marinade is the perfect choice for crispy fried chicken.

Buttermilk Marinade

A buttermilk marinade is a great choice for any meat.

A buttermilk marinade is exceptional when it comes to tenderizing chicken. Buttermilk and yogurt contain less acids than many marinade ingredients and therefore don’t toughen or over marinate meat as sometimes happens with marinades that are higher in acidic levels.

A buttermilk marinade is a great choice for tougher cuts of meat such as wild game or lamb, yet does wonders on other meats as well. Southern fried chicken and catfish are two great examples where a buttermilk marinade does its job without degrading the delicate nature of the meat itself. Along with the tenderizing comes additional flavor and a nice base to hold breading.

Marinading times vary, but the texture of the meat should dictate the length. Delicate cuts, such as fish fillets require 1 to 4 hours while chicken seems best overnight. A tough cut of meat may require a 24 hour period. Many hunters soak venison for 2 to 3 days.

Because buttermilk marinades aren’t as aggressive on the meat structure, they’re quite forgiving and a great place for beginners to start. Give buttermilk marinades a try. There’s a good chance you’ll use it on a regular basis.

Try adjusting the flavors of the buttermilk marinade to suit your flavor preferences. Louisiana-style hot sauce is often added to southern fried chicken. Try some cumin or a bit of cinnamon in your experimentation.

• 2 cups buttermilk
• 1/4 cup olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper, or per taste

1. In a non-reactive bowl mix the oil and buttermilk using a whisk.
2. Add the remaining ingredients and whisk thoroughly.
3. Soak meat in a resealable storage bag in the refrigerator.

Let’s put that buttermilk marinade to work. Here’s a few ideas.

Flattened chicken breasts layered with the flavors of Italy. Seared over a hot flame with a little smoke…the old Italian way. Click on the image for the recipe.

Cornish Hens with Orange Curry Glaze

These hens cooked up so well. The orange curry glaze went perfect with the bird’s flavor.

Click on the image for the recipe.

A classic salad with fresh garden greens, eggs, colby, tomatoes, smokey honey Dijon dressing and of course, grilled chicken. Click on the image for the recipe.

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WHO'S THE MAN IN THE CHICKEN SUIT?

Hello, my name is Gary Glen. As a certified Kansas City Barbeque Society judge, I know a little about barbeque. If not cooking barbeque, I'm eating it. When I'm not cooking or eating barbeque, I'm judging it. When I'm doing none of that, I write about it here and at TopRibs. Well, I'd better get back into that chicken suit. More

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Renate’s Unique Buttermilk Marinated Sauerbraten

Recipe by Tiomarrano

Renate’s Unique Buttermilk Marinated Sauerbraten

SERVES:

Ingredients Nutrition

MARINADE FOR ROAST

Directions

1. Marinate Roast in buttermilk marinade as follows:
2. Buttermilk enough to COVER whole roast.
3. Add to buttermilk:
4. 12 whole pepper corns.
5. 2 bay leaves, crushed and broken.
6. 2 large onions, sliced.
7. Place roast and marinade covered in refrigerator for 3-5 days. Let marinade work and flavor the meat all that time.
8. At end of 3-5 days, remove meat from buttermilk marinade.
9. Discard marinade and rinse meat.
10. In a dutch oven, brown roast on all sides.
11. When meat is finished browning, make a new fresh batch of almost identical buttermilk marinade, but which will now serve as the cooking sauce.
12. 1 1/2 cups raisins.
13. 12 peppercorns.
14. 2 bay leaves.
15. 4 cups of water.
16. 2 cups fresh buttermilk.
17. Mix sauce ingredients together and place around toast.
18. Place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/.
19. In oven heated to 275-300 degrees, slow cook the roast until it is done and tender.
20. Once during cooking (about 2 -3 hours, remove cover and turn roast over so that the other half of the roast rests in the sauce. Re-cover and continue to bake.
21. When meat is done, remove from pan to a platter and slice into slices.
22. Take pan drippings (buttermilk sauce) and thicken with enough corn starch to make sauce the consistency of thick gravy (start with 1/3 cup corn starch dissolved in 2/3 cup water).
23. Pour gravy over the meat slices on a serving platter. Serve accompanied by your favorite German side dishes, such as potato pancakes and sweet and sour cabbage.

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Nutrition Info

Serving Size: 1 (553 g)

Servings Per Recipe: 6

Amt. Per Serving % Daily Value Calories 611.2 Calories from Fat 256 42% Total Fat 28.5 g 43% Saturated Fat 11.3 g 56% Cholesterol 141.6 mg 47% Sodium 214.6 mg 8% Total Carbohydrate 37.7 g 12% Dietary Fiber 2 g 8% Sugars 27.5 g 110% Protein 51.2 g 102%

Herbed Lemon-Buttermilk Dressing

This all-purpose dressing is similar to ranch dressing. It's great as a marinade on chicken, dressing on salad, and dip with cut-up vegetables.

Ingredients

• 3/4 cup fat-free buttermilk
• 1/3 cup low-fat mayonnaise
• 1 tablespoon grated lemon rind
• 1 tablespoon finely chopped onion
• 1 teaspoon finely chopped fresh chives
• 1 teaspoon finely chopped fresh basil
• 1 teaspoon finely chopped fresh thyme
• 2 teaspoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon salt
• 1 garlic clove, minced

Nutritional Information

• Calories 12
• Caloriesfromfat 23%
• Fat 0.3g
• Satfat 0.0g
• Monofat 0.1g
• Polyfat 0.2g
• Protein 0.4g
• Carbohydrate 1.9g
• Fiber 0.1g
• Cholesterol 0.0mg
• Iron 0.0mg
• Sodium 89mg
• Calcium 13mg

How to Make It

Combine all ingredients, stirring with a whisk until dressing is well blended.

Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

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Delicious and healthy recipes customized for you!

Buttermilk lamb with buckwheat and herb salad

A buttermilk marinade and slow cooking makes for deliciously tender lamb, served with buckwheat dressed with yoghurt, lemon and herbs. Use saltmarsh lamb and you’ll be close to the original French inspiration for this recipe - the sheep farms in the shadow of Mont Saint-Michel.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

• 1.25kg/2lb 12oz lean leg of lamb
• 200g/7oz buttermilk
• salt and freshly ground pepper
• knob of butter, for greasing

For the salad

• 400g/14oz buckwheat
• large bunch of fresh mint (about 40g/1½oz)
• large bunch of fresh flatleaf parsley (about 40g/1½oz)
• 1 lemon, juice only
• 4 tbsp olive oil

For the yoghurt sauce

• ½ lemon, zest and juice
• 600g/1lb 5oz plain yoghurt
• 1 red onion, finely chopped
• pinch of sugar

Place the lamb in a large freezer bag. Coat it with the buttermilk, and fasten the bag securely. Leave in the fridge to marinate overnight or preferably for 24-48 hours.

When you are ready to cook, preheat the oven to 160C/325F/Gas 3. Place the lamb with the buttermilk and 200ml/7fl oz water in a deep casserole or ovenproof pan. Season with plenty of salt and pepper. Cook the lamb in the oven for 3½ hours, basting it every hour or so with the cooking liquid. When done, remove from the oven and cover with lightly greased aluminium foil to rest for 10 minutes.

For the salad, tip the buckwheat into a large saucepan and dry-toast for about five minutes, or until it is golden-brown and has a nutty fragrance. Remove from the heat and leave to cool.

Tear the mint and parsley leaves into the buckwheat, add a pinch of salt, the lemon juice and oil. Toss together then set aside.

To make the yoghurt sauce, mix the lemon zest and juice with the yoghurt, onion and sugar. Season to taste with salt and pepper.

To serve, flake the meat and serve on top of the buckwheat salad with the yoghurt sauce drizzled over.

Buttermilk Baked Chicken

Prep: 10 min., Bake: 45 min. Serve this delicious main-dish recipe with creamy mashed potatoes and green beans for an easy weeknight meal.

Ingredients

• 1/4 cup butter
• 4 bone-in chicken breasts (about 2 1/2 pounds)
• 1 1/2 cups buttermilk, divided
• 1/2 teaspoon freshly ground pepper
• 3/4 cup all-purpose flour
• 1 1/2 cups sliced baby portobello mushrooms
• 1 1/2 teaspoons chopped fresh thyme
• 1 (10 3/4-oz.) can CAMPBELL'S Cream of Mushroom Soup

How to Make It

Preheat oven to 425°. Melt butter in oven in a lightly greased 13- x 9-inch baking dish (about 3 minutes).

Meanwhile, dip chicken in 1/2 cup buttermilk; sprinkle with pepper, and dredge in flour.

Remove baking dish from oven. Add mushrooms and thyme. Arrange chicken, breast sides down, in baking dish.

Bake at 425° for 25 minutes. Turn chicken, and bake 10 minutes.

Stir together soup and remaining 1 cup buttermilk. Pour over chicken, and bake 10 minutes or until a meat thermometer inserted into thickest portion registers 165°, shielding chicken with aluminum foil to prevent excessive browning, if necessary.

Transfer chicken to a serving platter. Whisk soup mixture in baking dish until blended, and drizzle over chicken.

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How To Make Buttermilk from Plain Milk with Lemon Juice or Vinegar

How many times have you found yourself in desperate need of pancakes, but without the requisite buttermilk in the fridge? Or there's the other scenario: You want to make a recipe, but you're reluctant to buy an entire carton of buttermilk when you only need a half-cup. For either situation, I have a solution: It's easy to make a very quick buttermilk substitute in less than 10 minutes.

Watch the Video

Why Do We Need Buttermilk Anyway?

Whether we're talking pancakes or quick breads, the role of buttermilk in almost any baking recipe is to add tenderness and lighten the batter. Once the acids in the buttermilk get in contact with the baking soda or baking powder in the batter, a giant fizz-fest takes place. The reaction with the baking soda (or powder) cancels out the sourness of the buttermilk, leaving our baked goods airy, tender, and tasty beyond reckoning.

Making a Substitute for Buttermilk

If we don't have buttermilk in the fridge, the closest substitute would be another dairy product with a little acidity added — milk with a spoonful of lemon juice or white vinegar does the job quite nicely. This mixture won't get as thick and creamy as buttermilk, but it will perform its role in the batter just as well. Incidentally, yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes.

Thank goodness for buttermilk substitutes, because a good pancake craving should never go unsatisfied.

How To Make a Quick & Easy Buttermilk Substitute

Makes 1 cup, recipe can be halved, doubled, or tripled as needed

What You Need

Ingredients

• 1 scant cup

milk (whole, 2%, or heavy cream)

lemon juice or vinegar

Instructions

Combine the milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.

Let stand 5 to 10 minutes. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk; you will also not notice the curdled bits in your finished recipe.

Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe.

Recipe Notes

Other Buttermilk Substitutes:

• Yogurt: Mix 3/4 cup plain yogurt with 1/4 cup water to thin. Use as you would buttermilk.
• Sour cream: Mix 3/4 cup sour cream with 1/4 cup plain water to thin. Use as you would buttermilk.
• Kefir: Thin kefir as needed with milk or plain water until it reaches the consistency of buttermilk. Use as you would buttermilk.
• Cream of tartar: Mix 1 cup of milk with 1 3/4 teaspoons cream of tartar. Let stand 5 to 10 minutes until slightly thickened and curdled.

• Calories 206
• Fat 22 g (33.9%)
• Saturated 13.7 g (68.5%)
• Carbs 1.7 g (0.6%)
• Sugars 1.7 g
• Protein 1.2 g (2.4%)
• Cholesterol 81.5 mg (27.2%)
• Sodium 22.7 mg (0.9%)

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Buttermilch-Rinderbraten

Zutaten für 4 Portionen

Den Rinderbraten waschen und gut trockentupfen. In einer Schüssel mit der Buttermilch übergießen. Das Suppengrün putzen, waschen, grob zerteilen und mit den Pfefferkörnern und den Pimentkörnern und dem Lorbeerblatt dazugeben. Zugedeckt für einen Tag in den Kühlschrank stellen, dabei den Braten öfters wenden.

Das Fleisch herausheben, gut abtropfen lassen und rundherum mit Salz und Pfeffer einreiben/einmassieren.

Das Г–l in einem Schmortopf geben und erhitzen, das Fleisch von allen Seiten darin scharf anbraten.

Die Marinade durch ein Sieb geben, das Gemüse und die Gewürze mit anbraten, dann mit der marinade ablöschen.

Zugedeckz bei mittlerer Hitze etwa 45 Minuten schmoren lassen und dabei die Sauce mehrfach umrГјhren.

Den Braten warm stellen, die Sauce durch ein Sieb in einen Topf gieГџen und bei starker Hitze etwas einkochen lassen. Das Mehl mit der Butter verkneten, stГјckchenweise unter die Sauce rГјhren und aufkochen lassen. Abschmecken, servieren, genieГџen.

Geräte und Anmerkungen des Autors

Du benötigst: GerГ¤te

Buttermilch-Rinderbraten wurde ausprobiert von:

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1 Kommentar zu Buttermilch-Rinderbraten

Das Rezept wurde in 64 Rezeptboxen gespeichert. Liste ansehen

Hol dir den kostenlosen Newsletter (18.810 Abonnenten)

Jennys Küchenzeile

Montag, 12. November 2012

Homemade BBQ-Marinade à la Jamie Oliver

Wir sind keine Vege tarier und wir esse n gerne Fleisch , aber genausogern Gemüse.

Also habe ich m eine Rezepte durchstöbert nach einem leckeren Rezept, bis der Einwand von Herr Küchen zeile kam: hast du da nic ht mal eine Marinade bei Jamie Oliver gesehen? Und dass von Herr K., der so gar kein Fan von Jamie Oliver ist. Aber es stimmte, in einer Folge machte er eine BBQ-M a rinade , um Fleisch einzulegen und zu grillen.

Jaja , ich weiß. schon wieder ein Rezept von Jamie Oliver. Aber was soll ich sagen, ich finde die Rezepte aus der Sendung "Jamie at home" einfach genial. Leicht nachzukochen, einfache Produkt e ohne viel schnickschnack und echt lecker.

1/2 TL Koriander

1 TL Fenchelsamen

1/2 TL schwarzer Pfeffer

1/2 Hand voll frischer Rosmarin

4-5 frische Lorbeerblätter

1/2 Knolle Knoblauch

Schale einer halben Orange

2 TL Paprikapulver

1/4 Flasche Balsamico

Orangensaft von einer halben Orange

1/2 Flasche Ketchup

Nelken, Koriander, Fenchelsamen, Pfeffer und Salz im Mörser fein mahlen. Das Pulver in einen Bräter geben. Die Lorbeerblätter zugeben. Rosmarin, Thymian, Orangenschale und Knoblauch (muss nicht geschält werden) auf einem Küchenbrett fein miteinander hacken und auch in den Bräter geben. Die restlichen Zutaten zugeben und vermischen.

Das Fleisch, das mariniert werden soll, waschen und trocken tupfen. Das Fleisch auf einer Seite mehrfach einschneiden und in den Bräter legen. Ganz mit der Marinade bedecken und gut in das Fleisch einmassieren. Das Fleisch im Bräter im Ofen garen.

Tipp: Im Sommer kann das Fleisch anschließend noch auf dem Grill knusprig gegrillt werden.

Keine Kommentare:

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Das bin ich!

Mein Name ist Jenny und ich lebe hier in unserem kleinen Häuschen mit Herr Küchenzeile und unserem 6 Monate alten Mops Elly. Kochen und Backen ist meine Leidenschaft, die ich gerne teile, um anderen eine Freude zu machen!

Recipes

I share with you low carb recipes, keto recipes and healthy recipes that will help you lose weight but still enjoy your food.

Low Carb Butter Chicken

Butter Chicken is my favourite Indian curry and is a widely loved Indian dish which is loved by many. I decided to recreate this dish to be lower in carbs and Paleo friendly by substituting rice for my cauliflower rice and using a natural yoghurt. I like to use Cyclops Thick & Creamy yoghurt as this is my go-to yoghurt of the moment. For Paleo and dairy free you can use coconut yoghurt or a full fat coconut cream (one that doesn't separate).

Low Carb Butter Chicken

INGREDIENTS

200-250 grams free-range chicken breast

1 tbsp fat - coconut oil, ghee or grass-fed butter

1 small onion - diced

1 tsp minced garlic

1 tsp minced ginger

1/2 C natural/greek yoghurt OR full-fat coconut cream

1 tbsp organic tomato paste

1 tsp curry powder

1 tsp garam masala

1 tsp himalayan rock salt

1/4 tsp chilli powder

Firstly, mix all your paste ingredients together until you have achieved a smooth paste.

Cut your chicken breast into bite sized pieces and put them to the side.

Take a stir-fry pan and place this over a medium heat. Add your onion, garlic and ginger and allow to sauté/caramelise. Add your paste mixture and allow to cook for half a minute or so until fragrant.

Add your chicken to the pan and sautee until brown on each side. Add in the water, mixing with the paste. Stir until the chicken is cooked through.

Add yoghurt or cream to thicken. Reduce to a simmer for 5 minutes, stirring occasionally.

I like to serve mine with cauliflower rice and garnish with fresh parsley.

Here are a few of my favourites remade by my followers. Remember to #arieats if you try out my recipes - I'd love to see it and you may just see your photo featured here!

Ariana Omipi

As a New Zealand/Australia food blogger & an advocate for the living well lifestyle, Ari showcases eateries, new food products + her very own handcrafted recipes.

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