Winners Announced: Cuisinart Immersion Blender Giveaway! Get Your Marinade On!

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What color will you pick if you win this give-away? Teal is my favorite!

Ya’ll really gave me some marinade inspiration with this contest. Thanks again for all of your entries- I’m really excited to try your recipes. You guys gave so many great ideas I couldn’t pick just one person so I’m going to give away two blenders!

And the winners are:

Brian Hall and his Cuban Themed Dinner Party Idea for a marinade:

  • 8 ounces canned guava paste , cut into 1/2-inch pieces (1 cup)
  • 1/3 cup cider vinegar
  • 1/4 cup dark rum
  • 3 tablespoons tomato paste
  • 3 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons minced fresh ginger
  • 1 scallion, white part only, minced
  • 1 garlic clove, minced
  • 1/4 cup water
  • Salt and freshly ground pepper

AND, Denise Lynn’s marinade/salad dressing:

  • 4 yolks
  • 1 1/2 TBL Dijon mustard
  • 1/4 cup Balsamic vinegar
  • 1 1/2 cups light olive oil
  • 1/4 -1/2 ~~~vegetable oil
  • 2 TBL warm water ~~~only needed if it appears to thick to you as you emulsify it all together
  • 1 3/4 TBL season salt ~~up to 2 but try it first
  • 1 TBL onion powder
  • 1 TBL paprika
  • 1/4 -1/2 teaspoon cayenne pepper ~~or a few shots of your favorite hot sauce ~~i use Crystal now and again
  • 2 teaspoons garlic powder
  • 1 teaspoon each ~~white and black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon dry oregano
  • 1 teaspoon dry Thyme
  • you may use fresh herbs in their place but in that instance ~~triple the amount to 3 teaspoons each

ORIGINAL POST:

I really love my immersion blender- it is just so awesome for making marinades, compound butters, salad dressings, whipped cream- I mean just about everything. I also like that it is way easier to clean than my food processor!

To celebrate a new page I added to the site where I list my favorite gadgets entitled “Cool Stuff I Love”, I’m giving away a Cuisinart Stick Blender in the color of your choice: chrome, white, green, orange, pink, light green, turquoise, light blue, yellow, magenta or pink, a $29 value.

How to win:

Because Grilling season is getting close (though we know it is always grilling season!)- I want to hear about your favorite marinades. Please leave a comment with your favorite marinade that you would make with this mixer. Special consideration will be given to those who social network this giveaway- pinterest, twitter, fb, etc.

Contest will run until Thursday, March 29th at 5pm. May the best marinade recipe win!

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33 Responses to Winners Announced: Cuisinart Immersion Blender Giveaway! Get Your Marinade On!

  1. Brian Hall March 26, 2012 at 4:36 pm #

    I’m actually in the market for one, so why not try to win one anyway right?? I’ve been experimenting with alot of bbq sauces lately (not necessarily marinades, hope that counts!) and plan on doing some inspired with tropical fruit (IE Guava, etc) and what not for the summer. Having an immersion blender would be a huge help as opposed to dumping stuff in a blender and back and forth from a pot after heating through.

    I recently did a Peach BBQ sauce and an Apple BBQ sauce, both were delicious but having an immersion blender would have been awesome!

  2. Vishnu Nath March 26, 2012 at 4:40 pm #

    Tandoori Marinade!

    2 garlic cloves , minced
    1 teaspoon ground ginger
    1 teaspoon ground cumin
    2 teaspoons ground coriander
    ½ teaspoon red pepper
    1 teaspoon salt
    5 tablespoons plain yogurt
    1 tablespoon red wine vinegar
    2 tablespoons lemon juice

  3. Robyn March 26, 2012 at 4:48 pm #

    Brian, I love guava. I’ve done guava lime cornish game hens (one of the first videos I did I think!) and I have made a mango BBQ glaze that I like as well. Sounds like you’ve got some really great ideas- can I invite myself over for dinner?

  4. Robyn March 26, 2012 at 4:49 pm #

    Wow! I love it. I really want to learn more Indian Inspired recipes so this is great! Thanks!

  5. Brian Hall March 26, 2012 at 4:54 pm #

    Ha! You bet! Always happy to invite fellow foodies over to enjoy some new recipes!

  6. James March 26, 2012 at 4:55 pm #

    Why of course the best steak marinade in existence!
    http://allrecipes.com/recipe/best-steak-marinade-in-existence/

    Love that stuff.

    And then I’d use it for strawberry smoothie for desert. Perfect time of of the year for both of them out on my porch.

  7. Wanda March 26, 2012 at 5:50 pm #

    I’ve done marinade sweet & others a little spicier, but love anything with a kick to it.

  8. Big.AL March 26, 2012 at 7:22 pm #

    My all time favorite marinade for grilled veggies is a simple vinegarette consisting of…

    1/2 cup Extra Virgin Olive Oil
    1/4 cup Champagne Vinegar
    1 tsp whole grain mustard
    1 tsp honey
    Pinch salt
    Pinch white pepper
    Dash dried dill
    Dash garlic powder

    Mix with immersion blender until emulsified. Pour 3/4 mixture over veggie to be grilled (asparagus for me) in zip-top bag. Marinate for 30 minutes. Grill until charred and tender. Plate then pour remaining marinade over veggies.

  9. Sunnie March 26, 2012 at 9:24 pm #

    I dont have a favorite marinade. I just mix some stuff up or see what I have in my pantry in packets.

  10. Sunnie March 26, 2012 at 9:28 pm #

    I shared your giveaway on facebook.

  11. Sassy March 27, 2012 at 12:04 am #

    I would make a marinade of lemon, thyme, roasted garlic, kalamata olives, pepper, oregano, and olive oil.
    Yum!
    I love the green blender!!

  12. Shaina March 27, 2012 at 7:33 am #

    I don’t have a specific favorite recipe for a marinade, but I love Asian flavors…Thai peanut, sweet chile, sesame, soy, whatever.. So I guess any kind of marinade influenced by Thai/Japanese flavors would be my favorite!

  13. Christopher Sorel March 27, 2012 at 7:36 am #

    Honey teriyaki marinade is my fav and immersion blender makes it simple

    1 tsp chopped ginger
    1/3 cup soy sauce
    1/4 cup honey
    2 garlic cloves chopped
    1 tsp onions chopped
    1/2 cup water

    Place ginger, soy sauce, honey, garlic, and onion in a pyrex cup and use immersion blender until fully blended about a 1-2 minutes is all it takes

    Add meat to marinade for at least couple hours or refrigerate meat in marinade overnight

    Grill it and enjoy!! I shared your facebook post and also tweet https://twitter.com/#!/cjsorel/status/184619668718370817

  14. Robyn March 27, 2012 at 7:57 am #

    yum, sounds delish! Love hearing about all these inspiring recipes!!

  15. Robyn March 27, 2012 at 7:58 am #

    ooh girl now you are speaking my language! Love those flavors too!

  16. Robyn March 27, 2012 at 7:59 am #

    Chris, this sounds awesome. Thanks for sharing!! What color blender would be your choice?

  17. Marla March 27, 2012 at 8:27 am #

    My kids understood this as “teriyukky” when they were small, but they loved it.

    3/4c soy sauce
    3/4 c vegetable oil
    1/4c orange juice
    1 1/2t ground ginger
    3t sugar
    3 cloves garlic, chopped

    mix and pour over meat– marinate at least one hour.

  18. jen @ one curly fry March 27, 2012 at 8:40 am #

    My favorite marinade is maple syrup, brown sugar, apple cider vinegar, salt, pepper, garlic and some soy sauce!

  19. Dan Schultheis March 27, 2012 at 9:35 am #

    Hi Robyn,

    I make my own BBQ sauce which is a neighborhood favorite but my best marinade would be for my grilled shrimp/pineapple appetizer…

    1 can Tomato paste
    1/2 cup Extra virgin Olive oil
    tablespoon of sea salt
    couple grinds of pepper
    about 5-6 basil leaves
    juice from 1/2 LIME

    1-2 pounds jumbo shrimp

    marinate the shrimp for at least 2 hours….put on skewers quick cook on the grill, toothpick them with a small hunk of pineapple, they will not last long!

  20. Brian Hall March 27, 2012 at 11:07 am #

    So last night I did some R&D, and I think I’m going to try this, this weekend, based on a few recipes I’ve found, for a Mojo Style Pork I’m doing for a Cuban Themed dinner party with some friends. I know that traditionally it wouldn’t be served with a guava bbq sauce, but it’s worth a try :) I think I’ll try this recipe first and modify based on how it turns out:

    8 ounces canned guava paste , cut into 1/2-inch pieces (1 cup)
    1/3 cup cider vinegar
    1/4 cup dark rum
    3 tablespoons tomato paste
    3 tablespoons fresh lime juice
    1 tablespoon soy sauce
    1 tablespoon Worcestershire sauce
    2 teaspoons minced fresh ginger
    1 scallion, white part only, minced
    1 garlic clove, minced
    1/4 cup water
    Salt and freshly ground pepper

    I found it at the Food and Wine website. I also found some others that had slight variations that were similar but this one stuck out to me as a good base to start out from.

    Robyn- I couldn’t find your Mango Glaze…is it something you can post for us?

  21. Maureen March 27, 2012 at 11:13 am #

    I would make a rosemary marinade. It has some mustard and olive oil and vinegar. I know it would be wonderful on roasted veggies or on some chicken.

  22. Robyn March 27, 2012 at 11:19 am #

    Brian, I love that recipe. Sounds yummy! Here is my mango guava bbq sauce recipe I used on pork butt: http://grillgrrrl.com/2011/08/smoked-pork-butt-on-the-big-green-egg-pulled-pork-sliders-with-mango-bbq-sauce-and-chipotle-cilantro-coleslaw/

  23. Brian Hall March 27, 2012 at 11:30 am #

    Wow looks killer, thanks so much, maybe I’ll try that one instead for this Saturday!

  24. Denise Lynn March 27, 2012 at 2:21 pm #

    my favorite is one i have modified from the original to such an extent that it barely resemble the one I began with ~~:)~~but then that would be me ~~Robyn~~~ hardly ever a recipe that i use completely at face value ~~~since i have my very own thoughts on recipes etc

    4 yolks
    1 1/2 TBL Dijon mustard
    1/4 cup Balsamic vinegar
    1 1/2 cups light olive oil
    1/4 -1/2 ~~~vegetable oil
    2 TBL warm water ~~~only needed if it appears to thick to you as you emulsify it all together
    1 3/4 TBL season salt ~~up to 2 but try it first
    1 TBL onion powder
    1 TBL paprika
    1/4 -1/2 teaspoon cayenne pepper ~~or a few shots of your favorite hot sauce ~~i use Crystal now and again
    2 teaspoons garlic powder
    1 teaspoon each ~~white and black pepper
    1 teaspoon dry mustard
    1 teaspoon dry oregano
    1 teaspoon dry Thyme
    you may use fresh herbs in their place but in that instance ~~triple the amount to 3 teaspoons each

    now and again I also add tarragon into the mix ~~FYI~~~but if i do add tarragon in then i also swap out the balsamic vinegar for tarragon vinegar

    method

    put the yolks into a bowl or blender or food processor~~~bowl if one is fortunate enough to have won an immersion blender ~~:)~~`also add in the Dijon Mustard as well as the balsamic Vinegar~~buzz on medium speed for 1-2 minutes ~~~drizzle in all oil until emulsified and then try and determine if it shall need the warm water added here ~~this marinade can be used as salad dressing ~~marinade or a brush on glaze ~~you choose ~~so versatile it is ~~~then add in all of the rest of the ingredients as listed ~~but note if using fresh herbs ~~~just add those by hand at the end ~~~you would still want to see the integrity of the chopped leaf ~~so pretty

    well this is one of my favs for seafood ~~~bon appetite ya’ll ~~~~~

    and oh~~yes !!!~~I would so choose CHROME ~~ROBYN~~~and good luck on your ~~~GrillGrrrl~~~contest ~~~~with Saveur magazine which i have taken for many years now ~~have ever one still ~~~big smile ~~I voted ~~:))))))

  25. Dale Lewis March 27, 2012 at 3:15 pm #

    Honey, ginger, roasted red peppers, coriander, garlic, cumin,
    marinade for turkey breast or tenderloin.

  26. Will March 27, 2012 at 3:32 pm #

    A chipotle marinade for my tri-tip! Yumm-o!

    3 cloves garlic
    3/4 cup chopped onion
    6 tablespoons chopped canned chipotle chilies
    3/4 cup apple cider vinegar
    1/2 cup water
    1/3 cup lime juice
    4 teaspoons ground cumin
    3 tablespoons paprika
    1 tablespoon salt (optional)
    1/2 teaspoon black pepper
    hot sauce to taste (optional)
    2 cups Worcestershire sauce

  27. Robyn March 27, 2012 at 3:36 pm #

    I love anything with chipotles in it! MY gosh that looks good!! :)

  28. Robyn March 27, 2012 at 3:39 pm #

    Denise-

    This marinade sounds so good! I would love to use this as a salad dressing. We eat a lot of salads at the house! I am so with you- I never use a recipe at face value- they are always up for interpretation! :) Thanks again for the kind words, you are a true sweetheart! :)

  29. Regina Butcher March 27, 2012 at 7:15 pm #

    My husband loves to BBQ and its so mouth watering delicious I would share it with him and see what kind of new sauce he would come up with this summer and sit back and enjoy. Of course during the winter months when I cook I would use it for some comforting winter soups.

  30. Dale Lewis March 29, 2012 at 10:57 am #

    from Algeria, use in place of pesto.
    Add a pepper for the heat you desire.
    I use 1 Anaheim and 1 Jalapeno straight from my garden.
    1/2 cup freshly squeezed lemon juice
    3/4 cup olive oil
    2 cloves garlic, finely minced
    1 pinch sweet paprika
    1 pinch cayenne
    3/4 cup cilantro leaves, lightly packed
    1/4 cup flat-leaf parsley leaves, lightly packed

  31. Chris March 29, 2012 at 3:05 pm #

    I know it’s awfully late but I just tweeted this out and put on my NMT facebook page. Not entering the drawing, I’ve already got one. Good luck everyone!

  32. Tony hall March 29, 2012 at 3:12 pm #

    The story behind Tri Tip Beef (a.k.a. Triangle Roast):  This cut of meat is limited in availability because there is only one per side of beef.  Therefore it is typically ground into hamburger or cut into cubes and sold as soup meat.   This often over looked piece of meat is not only relatively inexpensive but also very flavorful and has become a favorite amongst the few in the know. The tri-tip roast or steak (also called a triangle roast) is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin.   It has great flavor and tends to be much lower in fat than most cuts of beef i.e., it’s a good lean cut of beef. 
    The thing to remember is that lean also means it will dry out faster so it is recommended that you prepare with a good marinade &/or Rub.  Particularly good flavors for tri-tip are Southwestern or Asian. Because tri-tip is lean, be careful not to overcook it, particularly when preparing the full roast. Medium is as far as you should go with this cut. Use a meat thermometer to monitor often during cooking.  If you are used to grilling other cuts, this one can throw some grillers off by appearing underdone when it is ready to serve and by the amount it ‘swells’ when cooked.

    Santa Maria/Grilled Soy Lime Style – This simple tri tip recipe utilizes a hybrid marinade that is loosely based on a combination of spices picked up from two different recipes.  
    Ingredients
    €        2-3 Lb. Tri-tip roast (we use Missouri Legacy Beef – Free Range Beef)
    €        Paul Prudhomme’s Magic Seasoning Blends – Meat Magic (optional)

    Seasoning Marinade:
    €        2 teaspoons freshly ground 4-color pepper
    €        1 teaspoon onion powder
    €        1 Tbls. Garlic powder
    €        2 Tbls. Sea Salt (fresh ground)
    €        1 ½ Cups Apple Juice (100% pure juice)
    €        ¼ Cup Soy Sauce  (low sodium)
    €        2 ½ Tsp. Lime Juice
    €        1 Tbls. Red Pepper Flakes
    €        2 Tsp. Worcestershire sauce
    €         2 Tsp. Cayenne  Pepper
    €        ½ Tsp. Fresh Ground Ginger Root
    €        Optional: Corn Syrup or Honey (3 Tbls.)

    Basting Sauce:
    €        ½ cup red wine vinegar
    €        ½ cup vegetable oil (or EVOO) (add garlic powder if you can’t find garlic infused oil)     
    Preparation and cooking
    1.    Mix together all marinade ingredients in a small bowl and pour over the tri tip in a 1 gallon freezer bag.  Place in refrigerator for 4-8 hours turning occasionally.
    2.    Whisk basting sauce ingredients together in a small bowl and set aside for basting.
    3.    Lightly oil your cooking grid and fire up BGE to T-Rex.  Remove from Marinade and pat dry. 
    4.    Rub each side with Paul Prudhomme’s Meat Magic then sear the tri-tip at 600 to 700 degrees for 3-4 minutes per side. NOTE:  This recipe calls for Searing; it is NOT necessary and you can choose to start the cook indirect and get very similar results without searing (cooking time for indirect will increase slightly)
    5.    Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. Optional: During this cool down period consider adding a few oak chunks to your lump.
    6.    Now set up BGE for Indirect cooking (plate setter) and return the tri-tip back in the BGE and cook to an internal temperature of 125-130 degrees (approximately 35 minutes) for medium rare, basting with the sauce every 5 to 10 minutes (optional).
    7.    Return the tri-tip back into the BGE and cook to an internal temperature of 125-130 degrees, basting every 5 to 10 minutes.
    8.    Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes; to serve cut into ½” slices against the grain.2

  33. Mike D March 29, 2012 at 9:17 pm #

    Hey Robyn, this is the marinade recipe I used for my Hoisin-Ginger beef skewers that I won 4′th place with at Tunica Smokin’ Aces. Hope you all enjoy:

    1/2 cup hoisin sauce
    2 tablespoons lime juice
    1 tablespoon honey
    1 clove garlic, minced
    1 teaspoon kosher salt
    1 teaspoon peeled and grated fresh ginger root
    1 teaspoon sesame oil
    1 teaspoon chile-garlic sauce
    1/2 teaspoon crushed red pepper flakes
    1/4 teaspoon ground black pepper

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