Log in to  your Cookthink account !

Give us the email address you used to sign up with to Cookthink!

close

what about one of these?

Thumb_4646_Greek Yogurt, Mint And Garlic Marinade

Thumb_4646_Greek Yogurt, Mint And Garlic Marinade

A creamy marinade like this one tastes wonderful on rich meats like lamb or beef.  Be sure to set some aside to use as a sauce because the marinade used to soak the meat cannot be re-used. 

Thumb_19974_Pomegranate-Glazed Spatchcock Chicken

Thumb_19974_Pomegranate-Glazed Spatchcock Chicken

Opening up a chicken and cooking it flat beneath a hot weight encourages it to cook quickly and evenly. In this version of spatchcock chicken, the flavors of bittersweet and fruity pomegranate molasses, lemon and thyme dovetail nicely with the crispy chicken.

Thumb_6547_Chimichurri Marinade

Thumb_6547_Chimichurri Marinade

This is a traditional Argentinian marinade that does wonders for bold cuts of beef and even pork. Red wine vinegar gives tang, olive oil richness and red pepper flakes a good dose of heat. Because it's so acidic, this marinade only needs a couple of hours to do its thing.