fajita marinade

      I'm the grill guy at my house. My husband researched the grill of course, then went to the store and got the grill, but there the relationship ends. I’ve had to teach myself the ins and outs of cooking meat in a grill. Reading, watching cooking shows that feature grilling has helped me hone my skills. 

      I adapted this marinade recipe, altering it to fit whatever I am cooking at the time. It is originally from a magazine article, probably in the 1980s.  I have no idea of the exact year or publication, but it is so good, I use it for everything. 

Fajitas are extremely popular around here and the possibilities for filling a tortilla shell are endless.

Basic beef or pork marinade
¼ c. each fresh squeezed orange and lemon juice
1 small can pineapple juice
¼ c. each dry white wine and soy sauce
2 cloves garlic, minced or pressed
Fresh ground black pepper
Blend marinade ingredients together. Pour over skirt or flank steak. Refrigerate overnight. Drain and discard marinade. Grill meat on high for a few minutes on each side, until medium rare. Allow to rest, then thinly slice against the grain.

Basic marinade for chicken, portobello mushrooms and veggies, like zucchini and carrot sticks, onions and peppers: 
¼ c. each orange juice, white wine and soy sauce
2 T. brown sugar            
2 garlic cloves, minced
freshly ground black pepper
Blend ingredients together in a gallon-sized zipper bag set in a large bowl or in a plastic marinade container, like from Tupperware.  Place chicken breast in marinade and leave in refrigerator for an hour or two. Drain and discard marinade. Grill on medium until internal temp is 165 degrees F. Allow to rest for fifteen minutes. Slice in thin strips.
For vegetables, marinate separately from any type of meat, chicken or seafood. Veg can be marinated for a few hours or a few minutes. Drain before placing on mesh rack designed for grilling veggies. Unlike with animal products, marinade can be simmered in saucepan until reduced and thick. Pour over veggies or serve on the side.

Shrimp or seafood marinade
1/4 c. each, freshly squeezed lime and orange juices

1/4 c. ponzu  or light soy sauce (ponzu is citrusy)
1 clove garlic, mashed
zest of 1 lime
1 T. cilantro, finely chopped
pinch of red pepper flakes
1/4 c. dry white wine
Blend ingredients as described above. Place shrimp or seafood in marinade and refrigerate for 15 minutes. (If left too long, acid in marinade will begin to “cook” the seafood.) Drain marinade and discard. Grill seafood until opaque and around 140 degrees F, then allow to rest for a few minutes.