{"id":18667,"date":"2011-10-14T10:00:00","date_gmt":"2011-10-14T14:00:00","guid":{"rendered":"http:\/\/www.tengrrl.com\/cooks\/?p=112"},"modified":"2011-10-14T10:00:00","modified_gmt":"2011-10-14T14:00:00","slug":"do-it-all-marinade","status":"publish","type":"post","link":"https:\/\/www.tengrrl.com\/blog\/2011\/10\/14\/do-it-all-marinade\/","title":{"rendered":"Do-It-All Marinade"},"content":{"rendered":"<div class=\"hrecipe\">\n<p class=\"summary\"><em>A recipe from the August 2011 issue of <\/em>All You<em> (<a href=\"http:\/\/www.myrecipes.com\/recipe\/do-it-all-marinade-50400000114267\/\" target=\"_blank\">original here<\/a>). The note with the recipe explains, &ldquo;Great on chicken, meat, fish or even veggies, this simple marinade is sure to become your go-to for grilling. This recipe makes enough for about 6 lb. of meat. If you&rsquo;re not planning to make that much, think of it as 3\/4 cup of marinade for 2 lb. of meat. Cover and refrigerate any extra marinade to use later on that week.&rdquo;<\/em><\/p>\n<div class=\"ingredients\">\n<h4>Ingredients<\/h4>\n<ul class=\"ingredients\">\n<li>3\/4 cup olive oil <\/li>\n<li>1\/2 cup soy sauce <\/li>\n<li>1\/4 cup Worcestershire sauce <\/li>\n<li>1\/4 cup balsamic vinegar <\/li>\n<li>2 tablespoons lemon juice <\/li>\n<li>2 tablespoons Dijon mustard <\/li>\n<li>1 teaspoon pepper<\/li>\n<li> 3 cloves garlic, finely chopped<\/li>\n<li>1 tablespoon finely chopped fresh parsley<\/li>\n<\/ul>\n<\/div>\n<div class=\"instructions\">\n<h4>Directions<\/h4>\n<ol class=\"instructions\">\n<li>Whisk all ingredients together. <\/li>\n<li>Pour marinade over chicken, steak or pork; cover and chill meat for at least 5 hours. <\/li>\n<li>Remove meat from marinade, discarding marinade. <\/li>\n<li>Pat meat dry and cook as desired.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A recipe from the August 2011 issue of All You (original here). The note with the recipe explains, &ldquo;Great on chicken, meat, fish or even veggies, this simple marinade is sure to become your go-to for grilling. This recipe makes enough for about 6 lb. of meat. If you&rsquo;re not planning to make that much, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[415],"tags":[],"class_list":["post-18667","post","type-post","status-publish","format-standard","hentry","category-sauces-marinades"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pqzI8-4R5","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/comments?post=18667"}],"version-history":[{"count":0,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18667\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/media?parent=18667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/categories?post=18667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/tags?post=18667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}