Giveaway: Le Creuset Dish with Platter Lid
This week, DadCooksDinner is sponsored by Le Creuset and their Grilling with Le Creuset promotion. I’m giving away one colorful Rectangular Dish with Platter Lid. To find out how to enter, go to my giveaway post on DadCooksDinner.com.
[UPDATE 2016-06-12: This contest is closed. Stay tuned for my next giveaway!]
Thanks to my friends at Le Creuset, it’s time for a giveaway! They kindly provided me with a rectangular dish with platter lid to give away to one lucky reader.
The rectangular dish with platter lid is a two-in-one tool for grilling prep. I marinate in the dish, and use it to carry the food out to the grill; when I’m done grilling, the food goes on the platter. No worries about cross-contamination!
Ready to marinate
The platter is available in a range of traditional Le Creuset colors: Cherry Red, Flame Orange, Marseille Blue, Palm Green, Soleil Yellow, Caribbean Light Blue and White. Le Creuset sent me one to try out for the promotion; I had a hard time picking the color, and eventually went with Marseille Blue. It was a tough choice – I love Flame, and Cherry Red and Caribbean Light Blue are not far behind.
The 13 by 19 enameled stoneware dish is safe for use in the freezer, microwave, oven, broiler and dishwasher. I’m going to use it for baking soon – but for now, it spends most of its time shuttling food to and from my grill.
Done grilling
To Enter
[UPDATE 2016-06-12: This contest is closed. Stay tuned for my next giveaway!]
Leave a comment on my blog: tell us your favorite Marinade recipe and Le Creuset color.
Note: on the blog, please. If you found out about the giveaway on Facebook, Twitter, Instagram, or some other new social media platform that I’m too uncool to know about, please go to DadCooksDinner.com to enter.
Note 2: Comments don’t show up until I approve them. (So, so many spam comments that I have to delete – but that’s a whine for another time.) Don’t worry if your comment doesn’t appear right away; it is in the pending comment list, and will show up when I approve it. (Sorry, I have a day job, and have to approve comments in batches every couple of hours.)
The Fine Print
One entry per person, and please make sure there is some way I can get in touch with you (like a valid email) with the comment. If you leave an anonymous comment, I can’t contact you to find out where to ship the prize, so you can’t win. The comment has to be in the Giveaway: Le Creuset Rectangular Dish with Platter Lid post on DadCooksDinner.com.
Emails, entries on my Facebook page, retweets, pokes, and lighting the warning beacons of Gondor will not be considered entries in the drawing. Only entries from the USA are allowed, and no P.O. boxes for delivery.
Entries will close at 9PM EST on Sunday, June 12th, 2016. I will select the winner at random. The winner will be announced Monday the 13th, or as soon as I can contact them. If I am unable to contact the winner by Wednesday the 15th, I will pick a new winner.
The Rectangular Dish with Platter Lid will ship directly to the winner from Le Creuset.
Good luck, everyone! And, thanks again to Le Creuset for the dish and platter to give away!
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Marinade: lately I love Peruvian chicken
Color: blue or orange
Love the blog!
Picking a color is easy: Caribbean Light Blue! Picking a marinade…..not so easy. I’m partial to a marinade I learned long ago (for red meat): oil, soy sauce, honey and loads of fresh rosemary. Now that I’m looking at that it sounds kind of nasty….but I love it!
My favorite marinade is an adobo marinade. Cherry red is my color of choice….
I’m simple and like olive oil, lemon, garlic, salt and pepper marinade. I love the bright cherry red color! I saw this on Instagram. Janilynd@sbcglobal.net
Great Giveaway! My fav marinade is: Chipotle peppers, adobo sauce, a/c vinegar, lime juice, onion, garlic, cumin & paprika. I’d like the dish in white to match my FiestaWare.
My favorite marinade recipe is as follows:
1 1/2 lb boneless skinless chicken breast, cut into 2″ pieces
1 1/2 Tb olive oil
3 Tb lemon juice
1 1/2 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
And my favorite color is blue!
Favorite color has always been yellow. (no, I’m not a coward) LOL
My favorite marinade is a dry marinade. Just last night I seasoned a point cut brisket, about 6 pounds, with a simple rub of kosher salt, fresh ground pepper, and a little dried pepper flakes. It marinated overnight and it went on my smoker this morning at 8. When it gets to about 160-165 internal I’ll wrap it in butcher paper (no foil per Aaron Franklin), and cook until 203 internal…then rest…and the rest will be history very quickly. 🙂
Thanks!
Cape Cod Scott
Mt favorite right now is a simple marinade of balsamic vinegar and olive oil with a few spices. And I love that blue color in the photos!
My favorite new marinade for fish is this mirin, sake, and miso recipe from NY Times Cooking: http://cooking.nytimes.com/recipes/1015115-miso-glazed-fish.
I also love the Caribbean Le Creuset color. I hadn’t seen the dish with a platter lid before. That’s awesome!
I LOVE the Flame Orange! My favorite marinade would have to be a spicy Jamaican Jerk! Love your Rotisserie Cookbook!!!
Thanks.
I use a vinegar/water, black pepper/salt, onion, allspice, and lemon marinade to prep chicken for BBQ. Doesn’t sound great, but man o man, when it cooks it’s delicious. And I like the Marseille!
Flame Orange! My favorite marinade is soy sauce, garlic, ginger, rice wine vinegar, chilies, and honey. It’s a simple, delicious Asian inspired grilling marinade that can be used on any protein.
Love the blog, Mike. Happy summer!
PS – I found out about the giveaway because I’m a loyal subscriber!
From: http://fortheloveofcooking-printablerecipes.blogspot.com/search?q=carne+asada+tacos
arne Asada Marinade:
1 1/2 – 2 lbs of flank steak
1/3 cup vinegar
1/2 cup soy sauce
1/2 cup olive oil
1 tsp cumin
1 tsp coriander
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 tsp onion powder
1 tsp oregano
1 lime, juiced
4-5 cloves garlic minced
Sea salt and freshly cracked pepper, to taste
Flame Orange for color – favorite marinade for grilled chicken is dijon mustard base with olive oil and herbs
Marinade for shrimp.
1/2 C. olive oil
1/4 C. lime juice
1/4 C. tequila
2 t. Old Bay
1 t. cumin
black pepper to taste
Love the dark blue shown in your blog
I love the yellow one. I too use pretty simple marinades. The allegro bottled one is great in a pinch too!
A Greek marinade for my pork chops:
1/2 cup fresh lemon juice
4 tablespoons olive oil
3 garlic cloves, minced
3 tablespoons chopped fresh oregano
1 teaspoon black pepper
1-1/2 teaspoons kosher salt
I’m always partial to blue.
After being inspired by your recent shish kabob post, I decided to make a variation of chicken brochette with some Moroccan flair. I didn’t use a marinade per se, more of a brine that included only a few ingredients including: cumin, paprika, crushed chili pepper and salt and pepper, of course! Let chill in the beautiful le creuset dish for a couple of hours and voila!
I love a Korean inspired marinade for flanken cut beef short ribs. It features an Asian pear, an onion, toasted sesame oil, garlic, bonnet and pepper flakes all whirled together in a good processor
My favorite Le Creuset color is blue. I have a large pot I call Old Blue
I like Marseille or Flame.
My favorite marinade is right now is a mojo criollo.
What a great idea to include a lid that also functions as a platter! I’d love this in White.
My favorite marinade for chicken uses lemon juice, mustard, salt, pepper, & olive oil.
Marinade: Ginger and Soy
I’m all about the green
Marinade: I love Greek chicken (olive oil, garlic, tons of fresh oregano, lemon juice/zest, salt and pepper)
Color: I love the Caribbean so Caribbean Light Blue it is.
My favorite Le Creuset color is Red.
My favorite marinade for chicken and shrimp is Caribbean Jerk.
Love your blog, OH! Also like seeing what you do with your Summit Grill, as I have one as well! Greetings from Central OH.
Color : Palm Green. 🙂
Favorite marinade: Korean Kalbi Ribs
http://www.foodnetwork.com/recipes/kalbi-korean-barbequed-beef-short-ribs-recipe.html
My favorite marinade for beef is
1/2 C soy sauce
1/4 C wine
1/4 C BBQ sauce
thyme
oregano
1 t lemon juice
1 t oil
It is delicious on chuck roast cooked on the barbi after marinating in the fridge for about 24 hours.
Love the flame color. Favorite marinade: Lemon-Rosemary. 1/3 c. olive oil + 1 lemon thinly sliced + 6 sprigs rosemary + 4 cloves garlic, chopped and a little s&p. Perfect on chicken, fish, lamb and all manor of veg.
Marseille Blue
Marinade: I think it really depends on what I’m making.
My go to (unless there is a compelling reason to use something else)
Olive oil, garlic, juice of whatever citrus I have, splash of vinegar and whatever fresh herbs I have in the fridge or growing on the porch!
Teriyaki is our favorite and the blue would go great in our soon-to-be new kitchen.
Love any Japanese marinade that is not too salty…… Blue is my color……
Cherry Red is my favorite.
My favorite marinade recipe I got from a friend years ago –
Teriyaki Marinade
1/4 cup brown sugar
1 tablespoon ground ginger (or more to taste)
1 cup soy sauce
1 teaspoon lemon juice
4 cloves garlic, crushed or finely minced
1/4 teaspoon black pepper (or more to taste)
splash of white wine
Mix the ginger and brown sugar together, then add the soy sauce stirring to blend. Add the rest of the ingredients and mix. Taste and adjust as needed, mixture should taste very strong since it is a marinade, but not unpleasant or unbalanced. Use as a marinade on meats and vegetables. Makes approximately 1-¼ cups.
Lately, I have been playing around a lot with Gochujang. I like to mix some of it, some soy, some rice wine, garlic and ginger, and maybe some Korean pepper powder. Works great with pork and chicken.
Color: red, becuae it is the color of my first LC piece.
Marinade: minced garlic, lime juice, honey, fish sauce, and S&P.
My favorite marinade recipe is a really simple Hawaiian Meatballs recipe. You can use store-bought frozen meatballs, too! Just cover them in a mixture of BBQ Sauce (I like the honey BBQ kind) & pineapple juice. (I like the sweetness of the pineapple juice, but you can mix them in any amount you want to suit your taste.) You can let them set in the fridge for several hours or you can put them in the crockpot & let the cook & marinade at the same time, lol. If you cook them in the oven, just use the directions on the pack of meatballs.—And my favorite color of the Le Creuset dish is cherry red.
Cherry Red! I like a teriyaki type marinade
My favorite marinade is: finely minced garlic, lemon juice, onion powder, low sodium soy, Worcestershire sauce, brown sugar, ginger root, and olive oil.
My favorite Le Creuset color is red.
Last year I tried a super simple marinade that was very good with chicken:
1 C pineapple juice
1/2 C brown sugar
1/3 C soy sauce
Definitely cherry red!
2Tbls. OJ concentrate
1/4 apple juice
2 Tbls. apple cider vinegar
2 Tbls veg oil
1 tsp ground ginger
1/8 tsp red pepper flakes
1 tsp. worchestshire
3 cloves garlic, minced
1 Tbl parsley
Green is my favorite color
I love the green and fav marinade is just simple Italian dressing for grilled chicken.
Love the green and Italian dressing for grilled chicken
Cherry Redeould be my favorite color. My favorite marinade is souvlaki.
1/4 cup lemon juice
1 teaspoon dried oregano
2 Tablespoons Olive oil
1 Tablespoon Minced garlic (or 4 cloves of garlic, minced)
I’ve looked for a long time to find a good, sturdy marinating tray. I’ve seen the plastic ones but this one looks like it will hold up for battle. I have a le creuset Dutch oven and sauce pan ( accidentally burned through the other one) that was colored black. I like the flame red. I love the red and use Jamie Purviance’s “Go To” marinade in several of his cookbooks as a general purpose marinade.
This is the best steak marinade I have ever found – ‘by far’
The Perfect Steak Marinade
If you’re into marinades and steaks, then the two greatest forces in the world have just met to create one of the best meals you’re ever tasted. Sit back, relax and enjoy!
INGREDIENTS
2 cups red wine (Cabernet Sauvignon, Merlot or even a Pinot Noir ) 1/4 cup olive oil 3 cloves garlic, thinly sliced
2 shallots, thinly sliced 1/2 stalk celery, thinly sliced 1 bay leaf
1 Tablespoon fresh ground pepper
1 Tablespoon dried parsley
1 Tablespoon Onion powder 1 Teaspoon dried Thyme 1/2 Teaspoons salt
1 Tsp. grated fresh ginger = 1/4 Tsp. ground – my added ingredient
Your favorite steak: rib eye, Filet Mignon or strip
DIRECTIONS
Combine all of the ingredients, except the salt and pepper, in a glass bowl and stir gently. . .
Pour 1/3 of the mixture in a flat glass baking dish and place steaks in the marinade. Pour the remaining marinade over the steaks.
Cover and refrigerate for 3 to 4 hours. Turn occasionally. Remove the steaks from the marinade and use salt & pepper on both sides. Grill to desired doneness and get ready for a burst of flavor. Be sure to have fun.
My color is BLUE
Mike: I found out about the contest through my e-mail. ????
I have a few I like but I have to say I really like your garlic, mustard and green onion marinade. I love the color blue.
I love the Caribbean Blue color. For marinades, currently we are loving Asian style marinades.
Thanks for being so fallible and still successful. It makes me willing to, one more time, be the Dad who cooks supper! P.S. – enter me in the contest!
I love the Cherry Red color. We like a Dijon mustard/lemon marinade.
Hi, Mike!
When it comes to marinating, I usual defer to my daughter who has a gift for seasoning and who regularly makes up great concoctions for our home-raised meats.
My color choice would be Marseille Blue. It would go with my kitchen.
Thanks for offering such a nice giveaway!
My favorite marinade is anything that contains freshly squeezed lime juice and cilantro.
Favorite Le Creuset color is white. I love looking at all the pretty colors available, but I always think food looks best served on a white platter.
Thank you for the giveaway!
Party in Your Mouth Steak Marinade
• 1/2 cup soy sauce
• 1/3 cup vegetable oil
• 2 tablespoons dark brown sugar
• 1/4 cup Worcestershire sauce
• 4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
• 2 tablespoons minced scallions or fresh chives
• 1 1/2 teaspoons ground black pepper
• 2 teaspoons balsamic vinegar
Combine soy, oil, sugar, Worcestershire, garlic, scallions or chives, and pepper in medium bowl. Remove 1/4 cup marinade and combine with vinegar in small bowl; set aside to pour over meat.
Carribean
These days, my favorite marinade is a simple combination of balsamic, olive oil, garlic, fresh rosemary, salt and pepper. I use it mostly on chicken.
My favorite LC color is orange!
I just use the old standby Italian salad dressing as a marinade. Works great and I always have it in the fridge. Color is blue.
I usually wing it with marinades. Currently we like soy sauce, a little brown sugar and grated ginger as a marinade.
Favorite color? Teal or red! They are beautiful!
Sorry – forgot to add the color. Loving Red, especially at Christmas time. Fave marinade is your favorite Italian dressing & in my case it’s a creamy balsamic dressing. This one marinade happens to be the quickie fix for a working mom/dad with little to no extra time passed down to me by my mom! Fond memories of a wonderful woman!
My current favorite is chicken tikka.
Marseille blue is a beautiful color.
I rarely use marinades. I am new to your blog and love it, especially your use of your Instant Pot! Perhaps your blog will inspire me to be more adventurous with marinades! As for color, I love the Marseille Blue!
I love the Cherry Red and the Marseille Blue.
Currently I am enjoying this marinade.
1/3 cup soy
1/2 cup olive Oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire
1 1/2 TB Garlic Powder
3 TB dried basil
1 1/2 TB dried parsley
1 ts White Pepper
1/2 tsp Hot Pepper Sauce
Refrigerate for up to 8 hrs.
Hi,
My favorite marinade is Cuban adobo. My parents are Cuban and I grew up with this delicious flavor.
The color I like is Palm Green.
Thanks!
njm
My favorite color has always been, FLAME!
In the summers my family loves grilled pork chops with a simple marinade of olive oil, red wine vinegar, Dijon mustard, crushed garlic, cumin, with fresh thyme and rosemary.
I love Le Creuset stoneware. I’d love to have an orange piece to add to my collection. As far as marinades go, I don’t use it too often, but when I do it might be greek style, Oil (either olive or avocado), lemon juice, garlic, oregano, salt & pepper.
The flame color is nice!
Here’s my favorite:
•½ cup olive oil
•1 teaspoon sea salt
•½ teaspoon ground black pepper
•½ teaspoon paprika
•½ teaspoon cumin
•¼ teaspoon cayenne pepper
•2 cloves garlic, chopped
•3 tablespoons chopped onion
•½ cup chopped fresh parsley
•1½ cups beer
My favorite marinade is for salmon. 1/3 cup each Soy sauce and brown sugar 1/4 cup olive oil with some minced garlic and red pepper flakes. Add slamon and let sit for about 4 hours. Baked or grilled, the salmon is wonderful! My favorite color is the blue
I have Le Creuset pieces in several colors, but my favorite is Flame ????
I have a great recipe for chicken and vegetable kebabs that includes soy sauce, lemon juice, Worcestershire sauce, Dijon mustard and garlic. Perfect for summer grilling.
My husband likes to use a dry rub, but I also like the classic ginger/soy marinade. I love the blue color…
Cherry Red or Caribbean Blue.
My fave marinade is AWESOME on grilled flank steak.
Soy-Ginger Marinade
1/2 cup soy sauce
1/2 cup dry sherry
1/3 cup vegetable oil
2 Tbs. sugar
2 garlic cloves, minced
1 Tbs. peeled and grated fresh ginger
Combine together
Its long – (sorry) and directly from Kenji @ Serious Eats, but ’tis good stuff!
3 whole dried ancho chilies, stems and seeds removed
3 whole dried guajillo chilies, stems and seeds removed
2 whole chipotle peppers, canned in adobo
3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges
2 tablespoons fresh juice from 2 to 3 limes
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
6 medium cloves garlic
1 small bunch cilantro, leaves and tender stems only, divided
1 tablespoon whole cumin seed, toasted and ground
1 teaspoon whole coriander seed, toasted and ground
2 tablespoons dark brown sugar
Kosher salt
2 pounds skirt steak
Oh and I like Cherry Red!!
I like different marinades for different meats. The most useful so far has been a package of Good Seasons herb and garlic mixed the way the package tells you to. I use it only on bottom round steaks which are tough, put them in a baggie or whatever you marinade in and stick them in the fridge for 3 days, you can then grill like normal and they are tasty and tender. I love the caribbean blue the most.
Awesome giveaway! Flame Orange & Please see below for marinade & rub 🙂 Thank you!
SAUCE
2 tablespoons extra-virgin olive oil
½ cup finely chopped yellow onion
2 teaspoons minced garlic
1 cup ketchup
½ cup lemon-lime soda (not diet)
¼ cup fresh lemon juice
¼ cup packed light brown sugar
2 tablespoons whole-grain mustard
RUB
2 teaspoons smoked paprika
2 teaspoons kosher salt
Finely grated zest of 1 lemon
½ teaspoon granulated garlic
½ teaspoon freshly ground black pepper
I love this platter with the lid. What a smart design and yes absolutely perfect for grilling and so many other uses. The Cherry red would go perfectly in my kitchen. All the colors are divine.
My favorite marinade for salmon is
1/3 cup olive oil
1/4 cup low sodium soy sauce
1/4 cup brown sugar
1/2 teaspoon garlic powder, if you can find roasted garlic powder at your local herb shop it is even better
1 teaspoon lemon pepper
1 teaspoon thyme
Mix all. Put salmon fillets in the marinade your new Le Creuset platter for 20-30 minutes to marinate.
Thank you for your recipes and your web site. sholomom52@gmail.com
I’ve always been a rub kinda guy…which can rub folks the wrong way! I don’t always marinate but when I do one of my faves is the Cornell Chicken BBQ…the staple of northern New York roadside bbq and volunteer fire department picnics. Stay hungry, my friend!
Color? Caribbean Blue…definately.
Not a marinade, per se, but I don’t really marinade very often so I’m going with my BBQ dry rub for pulled pork & ribs. It’s my own recipe started after recommendations in Paul Kirk’s Championship BBQ. I highly recommend this book but you probably already have read it 🙂
I’m with you, Marseille Blue is my favorite color.
My favorite marinade is simply Italian dressing. We use this for both chicken and beef. My favorite Le Creuset color is Soleil Yellow.
I love that Soleil color, just perfect for summer!! I do a unique marinade for my pork sometimes: oil, sambal, worcestshire (or however you spell that), salt, pepper, garlic. Gives it a deep flavor with a bit of heat. Thanks for the chance!
My favorite marinade is olive oil, crushed garlic, salt, pepper, and onion powder with a splash of honey and pineapple juice.
BTW my favorite color is Cherry Red.
Love the Caribbean Blue, love that it does double duty! great giveaway. thanks Mike
I use beef not lamb
SOSATIES
Sosaties lamb and apricot skewers
(South African curry-marinated lamb and apricot kebabs)
Sweet and sour with the subtle spice of curry, sosaties are one of the great braai (barbecue) foods of South Africa and a hallmark of Cape Malay cuisine. This recipe for lamb kebabs was brought to the country by Malaysian laborers. Start the recipe mid-week for a weekend braai; the meat should marinate 3 days for best flavor.
4 to 6 servings
INGREDIENTS
Lamb or mutton, cut into cubes — 3 pounds
Dried apricots — 1 1/2 cups
Oil — 3 tablespoons
Onions, chopped — 2
Garlic, crushed — 2 or 3 cloves
Curry powder — 1 tablespoon
Vinegar — 3/4 cup
Water or red or white wine — 3/4 cup
Apricot jam or tamarind paste — 2 tablespoons
Brown sugar — 2 tablespoons
Bay leaves — 2
Salt and pepper — to taste
Wooden or bamboo skewers
Any marinade with citrus and garlic works for me.
Love all the colors but today and leaning towards Palm Green.
Hello, I love to marinate the meat with lime, salt and pepper. And sometimes a little splash of beer. Do I leave the address here? Looking forward to receive my red Le CREUSET.
It depends of the meat, but I love to add garlic and olive oil. If I’m cooking beef, then I use orange juice. I’d love the blue and white dish.
I Like the yellow and Blue color.
And the marinade a simple orange, salt, pepper and garlic. Also, since I’m a latina I love everything with a little kick to it so I always add some chile.
I love the Red and Caribbean Blue so Im torn. I saw this on instagram and love a jerk pineapple marinade . YUM
Le Crueset color of choice is Caribbean Blue. My go to all purpose marinade is garlic, lemon juice, olive oil, rosemary and salt and pepper. Versatile and delicious!
For steak tips, I like to use a simple garlic and herb marinade consisting of a 1:1 mixture of olive oil and umami-packed soy sauce, combined with minced garlic and tomato paste (more umami), minced fresh rosemary and thyme, ground black pepper and brown sugar.
I forgot a color in my comment: Mineral Blue or Flame Orange
I’ve got a lemon tree in my backyard, so my go-to marinade is olive oil, lemon juice, and lots of garlic (maybe some oregano too.) My colors are either that gorgeous blue in the pictures or flame.
Your blog is great– I come here all the time for recipes/ideas for using my Instant Pot!
I love the Flame Orange color! My favorite marinade is chipotle lime.
I like all colors! My favorite marinade is something similar to:
1/2 cup coconut milk
2 tsp ground coriander
1 tsp turmeric powder
chopped ginger root
2 tsp soy sauce
1 – 2 tsp minced garlic
sambal oelek (to taste and heat likings)
1/2 tsp toasted sesame oil
My favorite marinade depends on what I’m cooking. Cant list them all here so here’s the one I use for shrimp.
1/4 c EVOO
1/4 cup cilantro leaves (chopped)
juice from one lemon
1 tsp ground peppercorns
1 tbs dried oregano
1/2 tsp kosher salt
2 tsp Old Bay Seasoning
3-4 cloves garlic (minced)
I love the Cherry Red Color!
Flame! oil, soy, ginger, garlic, tad bit of sesame oil and a splash of hot oil (spicy)
My favorite marinade is for Lemon Lime Chicken. I found the recipe in Reader’s Digest years ago. 1/2 cup packed brown sugar, 1/4 cup cider vinegar, 3 tablespoons each lemon juice and lime juice, 3 tablespoons Dijon mustard, 3/4 teaspoon garlic powder, 1/4 teaspoon pepper and 1/2 teaspoon salt. My favorite Le Creuset color is Soleil.
One of my favorite marinades is from the chicken thigh/sweet pepper kebabs on your site! I like the classic cherry red.
I can’t begin to tell you how delicious this recipe is. I would love a Flame color.
JAY SWIFT’S SOUTH CITY KITCHEN MOLASSES BRINE
(Enough for six 1 1/4–1 1/2-inch thick center-cut loin pork chops (4–6 pounds total), OR 4 pork tenderloins (1–1 1/4 pounds each, OR one 4–6-pound boneless double pork loin). Brining can be done the day before grilling.
1 quart water
1 cup Diamond kosher salt
1/4 cup pickling spices
1/2 bunch fresh thyme
10 cloves garlic, smashed
1 bulb ginger, grated
1/4 cup (82 g) molasses, OR 1/2 cup maple syrup, medium amber, pref. dark amber
32 ounces of ice cubes
6 bone-in or boneless pork chops, 1 1/4–1 1/2” thick, OR 4 (1 1/4-lb) pork tenderloins
1. MAKE AND COOL BRINE. In a 3-quart saucepan, combine the water, salt, spices, thyme, garlic, and ginger. Bring to a boil. (OR microwave the 1-cup portion in a 2-cup bowl for 3:00.)
Remove from the heat, cover, and steep for 10 minutes.
Stir in molasses and ice cubes to chill the brine quickly.
NOTE: For 4 boneless chops, use 1 1/2 times the 1-cup water marinade if marinating in a bag. If using the FoodSaver marinator, make only the 1-cup water marinade.
For 2 large pork tenderloins: Use 6-quart FoodSaver bulk canister; pork will fit in one layer. Use the 1-cup-water marinade.
2. PLACE THE CHOPS or TENDERLOINS in a 1-gallon freezer bag, add the cooled brine, and squeeze all of the air out of the bag while sealing it. Place the bag in a bowl
IN REFRIGERATOR, BRINE pork chops for 4–6 hours, butterflied tenderloin for 2 hours, whole tenderloin for 6–8 hours, and the larger pork loin for 1 –3 days.
I love all kinds of marinades, but one of my favorites is concentrated orange juice mixed with a can of cranberries and throw in some lime slices. add this to any chicken or pork that you roast. It’s so good!!! I would love this Le Creuset in the Palm color if I won. Thanks for the chance!
Favorite color is the Cherry Red!
Carne Adovada marinade
14 died hatch red Chile’s
6 cloves garlic
Salt and pepper
Barely cover Chile’s with boiling h2o for approximately 10 minutes when softened take off stem and take out seeds.
Blend the Chile flesh with the just enough of the soaking water and peeled garlic to make a thick paste.
Season with salt and pepper
Pour marinade over either beef or pork chunks and let sit in fridge overnight
Cook in PC for 30 minutes release pressure naturally
Remove lid and boil down sauce for approximately 10 minutes