Moores Marinade

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Moore’s® Marinade is the secret to award winning bbq! We have 5 great flavors of sauces and marinades! Over 40 years ago Moore’s® Original Marinade was introduced in Alabama. This unique hickory flavor marinade has launched other flavors: Teriyaki Marinade, Buffalo Wing Sauce, Honey BBQ Wing, and the Asian Teriyaki Sauce. All Moore’s® flavors are gluten free except the Asian Teriyaki Sauce. Moore’s® can be found in Supermarkets across the United States.

MISSION

To further develop the Moore’s® brand and make it a common name in every household. Moore’s® Marinade and Sauce have a unique flavor of their own!




Quick Beef Vegetable Stir-Fry

  • YIELD: 4 SERVINGS
  • PREP: 30 MINS
  • COOK: 5 MINS
  • READY IN: 35 MINS

Ingredients

  • 1/2 cup Moore’s Original Marinade
  • 1 pound top sirloin or chuck steaks cut into 2-inch strips
  • 2 tablespoons oil divided
  • 2 medium bell peppers, one red, one green sliced into 1/4 inch strips
  • 1/2 yellow onion thinly sliced lengthwise
  • 2 tablespoons chopped cilantro optional

Instructions

  1. Cut beef across the grain in 2-inch strips and place the meat into a storage bag or sealed container with 1/2 cup of marinade for 30 minutes.
  2. Cut and prepare vegetables while meat is marinating.
  3. Heat 1 tablespoon o foil in the skillet on high heat, until the oil is simmering, but not smoking. Add the strips of beef and brown, without stirring, but as soon as it is brown on one side, then stir. Cook for 1-2 minutes for medium rare. Remove from pan to a bowl and keep warm.
  4. Add remaining oil and the sliced onions and bell peppers, cook stirring for 2-3 minutes or until vegetables are tender.
  5. Add the beef and cilantro and cook for 1/2 minute longer, stirring. Remove from heat.
  6. Serve alone, or with steamed rice. Option: Add Mexican spices, shredded cheese and serve with four tortillas. Note: Substitute chicken or pork in place of beef.

East Meets South Beef Tartare Recipe

  • YIELD: 4-6 SERVINGS
  • PREP: 60 MINS

Ingredients

  • 1 Big Sky 3-Seed Loaf Bread cut into 6 pieces per slice and toasted
  • 1 poung prime beef tenderloin
  • 1/4 cup Moore’s Original Marinade
  • 1 lemon juiced
  • 1 teaspoon fresh grated ginger root
  • 1 teaspoon serrano chile minced
  • 1 tablespoon shallot fine-diced
  • 3 tablespoons cilantro leaves finely chopped
  • 3 tablespoons black sesame seeds
  • 3 tablspoones chives fresh sliced
  • 3 tablespoons sesame oil
  •  salt to taste

Instructions

  1. In a bowl, combine Moore’s Marinade, lemon, ginger, chile, shallot, 2T cilantro, 2T sesame seed, 2T chive & 2T sesame oil and let stand at room temperature for at least 15 minutes.
  2. With a very sharp knife, slice the beef into 1/8-inch dice.
  3. In a large bowl, combine the beef with the marinade. Mix gently and season with salt to taste.
  4. Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate.
  5. Fill the mold with beef tartare, pressing gently.
  6. Lift off the mold. Repeat with the remaining tartare.
  7. Garnish with toasts, remaining cilantro, sesame seeds and chives.

Savory Steak Recipe

  • YIELD: 1 SERVINGS
  • PREP: 45 MINS
  • COOK: 15 MINS
  • READY IN: 60 MINS

Ingredients

Instructions

  1. Mix Moore’s Marinade, reserving some for basting, and the sliced onions.
  2. Pour the mixture over the steak and place in refrigerator for at least 30 minutes prior to grilling or baking in oven.
  3. Remove sliced onions before grilling or baking. Baste steak with remainder of Moore’s while grilling.
  4. Pour oil in saucepan and sauté onions until soft.

Teriyaki Onion Burgers Recipe

  • YIELD: 2-4 SERVINGS

Ingredients

Instructions

Pan Roasted Pork Tenderloin with Fresh Vegetables Recipe

Ingredients

  • 2 lb pork tenderloin
  • 1 squash
  • 1 yellow pepper
  • 1 red pepper
  • 1 eggplant
  • 1/2 lb mushrooms
  • 1 zuchinni
  • 1 tomato
  • 2 lbs fresh spinach
  • salt and pepper to taste
  • rub recipe for pork
  • 2 sprigs rosemary
  • 2 tbsp Moore’s Original Marinade
  • 1 garlic
  • 4 tbsp extra virgin olive oil

Instructions

  1. Marinate pork in rub for 1 hour.
  2. Cook Pork on high heat in olive oil till done on both sides.
  3. Saute spinach in olive oil.
  4. Saute slice red onion and garlic in small slices and saute in extra virgin olive oil.
  5. Saute peppers and mushrooms in olive oil over medium heat till soft and add zuchinie and mushrooms in oil till warm.
  6. On platter spread spinach first, vegetable mixture, and slice pork over veggie mixture.

Moore’s Sweet Ham Bake Recipe

Ingredients

  • 1/4 cup Moore’s Original Marinade
  • 2 lb fully cooked boneless ham
  • 1 cup crushed pineapple with juice
  • 1/2 cup Marashino cherries, cut into halves
  • 1/4 cup brown sugar
  • 1 tsp ginger chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp coriander

Instructions

  1. Mix all ingredients except ham.
  2. Place ham and mixture in cooking bag.
  3. Marinade for at least 30 minutes in the refrigerator.
  4. Place ham in roasting or baking dish, reserving ½ of the marinade.
  5. Roast the ham at a 325° oven for 1½ hours, brushing every half hour with extra marinade.

Smoked Pork Chops With Apples Recipe

Ingredients

  • Moore’s Honey BBQ Sauce
  • 1/2 cup pancake syrup
  • 1 tbsp steak sauce
  • 1 tbsp white vinegar
  • 1 tsp lemon juice
  • 1 tsp Secret Spice Mix. Equal parts:
  • kosher salt
  • black pepper
  • granulated onion
  • granulated garlic
  • 1/2 cup ketchup
  • 1 tbsp Moore’s Original Marinade
  • 1 tbsp cajun spiced rice such as Zatarain’s
  • 1 tbsp vegetable oil

Instructions

  1. Combine all ingredients in a sauce pan, bring to a boil.
  2. Reduce heat and simmer for 5 min.
  3. When pork chop is almost done, coat it with the above liquid on both sides.

Moore’s famous Marinaded Ribs Recipe

  • YIELD: 4-5 SERVINGS

Ingredients

Instructions

  1. Let marinade for about 30 minutes and put ribs on grill.
  2. Let ribs slow cook for about 2 hours at 225º.
  3. Be sure and use some mesquite wood chips to add smoke flavor.
  4. Add your favorite barbeque sauce the last 15 minutes.

Moore’s Turkey Enchiladas

  • YIELD: 4-5 SERVINGS
  • COOK: 30 MINS

Ingredients

  • 1/4 cup Moore’s Original Marinade
  • 1 cup grated Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/2 cup onion chopped
  • 1/2 cup green chilies diced
  • 2 cans cream of mushroom soup
  • 1 cup cheddar cheese
  • 2 cup cooked turkey cubed
  • 12 flour or corn tortillas

Instructions

  1. Combine Moore’s Marinade, soup sour cream and chilies and heat thoroughly.
  2. Warm tortillas in damp towl in microwave.
  3. Coat a 13X9X2 inch baking pan with nonstick cooking spray.
  4. Mix cheeses, onion, turkey and 1 cup soup mixture.
  5. Add 2 tbs. of cheese/turkey mixture in center of each tortilla.
  6. Pour remaining soup mixture over top.
  7. Cover and bake at 350 for 30 minutes.

Moore’s Cajun Style Deep Fried Wild Turkey Recipe

  • YIELD: 12-16 SERVINGS

Ingredients

  • 1/2 cup Moore’s Original Marinade
  • 1/2 tsp garlic powder
  • 5 gallons peanut oil
  • 2 tbsp Cajun seasoning
  • 1 (10-15 lb) Wild Turkey
  • 1 stick butter or margarine
  • 1/2 teaspoon cayenne pepper optional

Instructions

  1. Pour peanut oil into a 10-gallon pot.
  2. Place pot on propane fish cooker burner and heat oil to 375°.
  3. Dry turkey thoroughly.
  4. Tie two cotton strings around the carcass so bird can easily be lifted out of oil.
  5. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top.
  6. Remove turkey from oil and immediately dust heavily with Cajun seasoning.
  7. Melt butter or margarine, add Moore’s Marinade, garlic powder and cayenne, if desired.
  8. Allow turkey to cool slightly before carving.
  9. Brush with seasoned butter mixture.

Moore’s Marinade Shrimp and Scallops Recipe

Ingredients

  • 10 large scallops
  • 10 large shrimp peeled and deveined
  • 1/2 cup Moore’s Original Marinade
  • 1/2 cup Moore’s Buffalo Wing Sauce
  • 4 tbsp extra virgin olive oil
  • 1 bunch asparagus
  • 1 eggplant
  • 2 tbsp Greek mix spice includes a mixture of: oregano, salt, pepper and thyme

Instructions

  1. Marinade shrimp in Moore’s Buffalo wing sauce.
  2. Marinade scallops in Moore’s Marinade.
  3. Pour 2 tbsp of extra virgin olive oil into skillet.
  4. Place shrimp and scallops in hot oil OR place shrimp and scallops on a skewer and grill outside till done.
  5. If cooked inside place shrimp and scallops on skewer after cooking on stovetop.
  6. Pour 2 tbsp of extra virgin olive oil into skillet.
  7. Clean and cut asparagus and eggplant into cubed and sliced pieces.
  8. Sauté asparagus and eggplant with Greek spice into hot oil
  9. Place cooked asparagus and eggplant on plate and top with cooked shrimp and scallop kabobs.

Moore’s Marinade