Our Orignial Marinade can be used in many different ways. The following are suggestions that have come directly from people like you.

1. Place any type of meat in a container and add just enough marinade to cover. Turn the meat several times to allow coating of the entire piece. Marinate white meats a minimum of 2 hours and red meats longer, preferably over night.
   
2. Place beef or pork ribs in an oven bag following the directions given and coat the meet with marinade. Bake on low (200-250) x 9 hours. If you prefer, you can remove and grill to brown when done.
   
3. Sliced Vegetables and/or fruit ? dip in marinade and broil or bake.
   
4. Fish/shell fish- prepare as you usually would and baste with marinade.
   
5. Strain the marinade and add to your meatloaf and soup recipes.

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Flat Bread Pin Wheels with Miss Sydney’s Marinated Summer Squash, Red Onions

Ingredients:

• 2 Slices of your favorite flat bread.
  
• 1 cup marinated and grilled red onions in Miss Sydney’s
  
• 1 cup roasted red peppers.
  
• 2 Summer Squash, sliced ½ inch thick, marinated and grilled in Miss Sydney’s
  
• 8 slices of asiago cheese.
  
• 2 Tbl mayo.
  
• Plastic wrap.

1. Microwave your flatbread 5-15 seconds to soften.
   
2. Let the bread cool briefly and spread on mayo.
   
3. Drain marinated vegetables & blot dry.
   
4. Layer in order of cheese, summer squash, red onions and roasted red peppers on the flatbread.
   
5. Wrap the sandwich in plastic wrap to form a cylinder shape and let rest in refrigerator overnight.
   
6. The next day, leave plastic wrap on the sandwich and slice into sections, then peel plastic off.

Miss Sydney’s Chef A.J. Presents:Miss Sydney’s Soaked Pork tenderloin, Beet Juice & Red Wine Couscous and Apple Fennel Slaw 

Ingredients:

• 1 Pork Tenderloin, cut into 8 medallions & Marinated in Miss Sydney’s Original Marinade for at least 1 hour
  
• 1 Cup Beet Juice (Either 2 large red beets in a juicer or use juice from 2 cans of red beets)
  
• 2 Green Apples
  
• 2 Fennel Sliced Thin
  
• 1 ½ Cup Mayonnaise
  
• 2 Cup Uncooked Couscous
  
• 1 Cup Red Wine

Method:
Preheat oven at 350 degrees.

1. Sear the pork tenderloin in a hot pan on both sides and finish in the oven for about 10 minutes. (Of course you could also grill it!)
   
2. While pork is cooking, combine beet juice & red win in a pot & bring to a boil.
   
3. Pour beet juice & red wine over the uncooked couscous & steep (cover it) for 2-3 minutes. Set aside.
   
4. As couscous steeps, julienne (slice thinly) the apple & fennel combine with mayo to create coleslaw. Season with salt and pepper to taste. Set aside.
   
5. Fluff the couscous with a fork & season with salt and pepper to taste. Set aside.
   
6. To plate, scoop out couscous, followed by the apple fennel slaw. Then add the pork.

Ingredients:

• 1- 4 oz Ahi Tuna filet.
  
• 2 Tbl blackening seasoning.
  
• 2 Slices of your favorite bread.
  
• 1/2 cup softened cream cheese.
  
• 1 Tbl spoon Miss Sydney's Indu’s Chutney

Method:

1. Rub Tuna filet with seasoning to coat evenly & let sit for 5 minutes.
   
2. While tuna sets, toast the bread to golden brown.
   
3. Let cool and cut off crust, set aside.
   
4. Combine the softened cream cheese with Indu’s Chutney set aside.
   
5. In a hot non-stick pan, sear the tuna on all sides for about 45 seconds on each side, let rest.
   
6. Spread cream cheese mixture on toast.
   
7. Slice the tuna and shingle, or layer, on top of toast.