Pirate Marinade

From EatingWell: May/June 2007

This big, bold marinade recipe was adapted from a local Vermont restaurant and caterer. We make it in huge batches and freeze the extras so we always have it on hand. Use on: Extra-firm tofu, salmon, chicken, duck, pork, beef, lamb (see Tip)

READER'S COMMENT:

"This recipe was amazing. I just made it for my wife, and we both absolutely loved it. We didn't have ground cloves, but it didn't taste like it was missing anything. "

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7 Reviews for Pirate Marinade

03/04/2012

Anonymous

Recommends this recipe

We did use rum!

We just tried this marinade with steaks, let them sit in it for 24 hours. We substituted the red wine vinegar with 1/2 cup of Sailor Jerry rum, and added a bit of balsamic vinegar. It was amazing!

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05/18/2011

ch1kara

Recommends this recipe

Wow - Just Wow

First off - I love the name of this recipe. Although everyone I mentioned it to was wondering if it had rum in it. I was very excited when I saw this - I love all the ingredients in other dishes but was curious as to how they'd work in this. No worries needed! This is OUTSTANDING! I made it this morning and then marinated some chicken legs, thighs and breasts in it. I didn't change anything... it was FANTASTIC and will be my go to marinade from here on out. Simply Awesome!

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06/13/2010

Anonymous

This recipe was amazing. I just made it for my wife, and we both absolutely loved it. We didn't have ground cloves, but it didn't taste like it was missing anything.

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05/26/2010

Anonymous

My husband and I LOVE this recipe. We marinate chicken in it and throw it on the grill. It rocks!! We also love your magazine, its AWESOME!

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05/24/2010

Anonymous

This was a very surprising and tasty marinade! I also used this with chicken breast on the grill, but I am looking forward to doing kabobs, with green, red, and yellow bell pepers. I love the way the pepers really soak up the marinade flavor, and this marinade is one I wouldn't mind tasting a lot more! It gets all the stars at my house. :)

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