SOAKING IT UP IN ADDITION TO MEATS, BOTTLED MARINADES CAN ENLIVEN SALADS, STIR-FRIES, SOUPS AND MORE.

Byline: Natalie Haughton Food Editor

A little bit of smoky mesquite here, a sprinkling of hot ginger Thai there and that bland piece of chicken takes on a new tasty attitude.

Bottled marinade mania has hit the market and is exploding with new flavors. Sales have been increasing at a rate of more than 30 percent annually for each of the last few years, according to Nabisco, maker of A-1 Steak Marinades. It's not surprising, with ever-increasing consumer interest in convenient and innovative products to help get delicious meals on the table fast.

``A marinade is a seasoned liquid in which a food is soaked prior to grilling,'' writes Steven Raichlan in his recently released Barbecue! Bible: Sauces, Rubs and Marinades.'' (The term comes from the Italian marinare, to soak or pickle in brine.) ``Of all the flavor-enhancing weapons in a grill jockey's arsenal, none is as powerful as a marinade.''

It helps add robust flavor and keeps meats moist during cooking.

Even better, according to the American Institute for Cancer Research, scientists have found that marinating meats or poultry, even briefly, may be the most single effective way of reducing the formation of cancer- causing carcinogens created during grilling.

Supermarket shelves are overflowing with an array of interesting flavor combinations ready to effortlessly add zesty, exotic flavor to meats, poultry, seafood, vegetables and more. Lawry's, French's, KC Masterpiece, Stubb's, Kikkoman and Consorzio are among the marinade labels. They offer flavors like Mesquite, Tequila or Thai Ginger With Lime Juice, Caribbean Jerk With Papaya Juice, Mediterranean With Lemon Juice, Italian Herb, Classic Steakhouse, Jim Beam Kentucky Bourbon Sauce Marinade, Honey Mustard and Teriyaki.

Experiment to find the flavors you like best. And once you have some of them stashed on the shelf or in your fridge, look to them to turn out grilled and non-grilled meals - including stir-fries, salads, casseroles, soups, stews and more - in a hurry.

But be forewarned, some are more appealing as a recipe ingredient than others. Taste before you add them to works in progress to avoid disappointment.

Marinades vary in calories, fat and sodium. Be careful to find the foods they are best suited to be used with. In addition, marinating times and techniques vary. So check labels.

``You don't have to marinate with our products if you're short on time,'' said Vicki Gagliano, consumer test kitchen manager for Lawry's Foods Inc. in Monrovia. ``You can simply brush the marinade on the meat or poultry (or whatever), grill, and let the meat marinate while you cook it.''

While the craze has taken off recently, marinades are not a new idea. Lawry's first introduced bottled marinades 13 years ago, said Gagliano, but had not promoted them until the company recently introduced two new flavors - Mediterranean with Lemon Juice and Tequila With Lime Juice - boosting the product line to a total of 12.

``All are based on different fruit juices (the acid), which is the liquid carrier of the spices and seasonings. That's what makes our marinades so different,'' said Gagliano, who credits the popularity in part to sophisticated palates, the interest in ethnic foods and flavors, increased travel as well as consumer's desire to do something at home similar to what they've tasted at restaurants.

``All marinades have acidity, but you are only going to get a small amount of penetration (on the surface and close to the surface) or tenderizing effect with them,'' said Gagliano. ``Our marinades are more of a flavor enhancer - giving wonderful flavor with convenience.''

According to Stacey Bender, spokesperson for French's Grill & Glaze, which introduced Honey Mustard and Teriyaki flavors this summer, the product formulation was driven by convenience, busy lifestyles and increased chicken consumption (which has increased from 60 pounds per year to 80 pounds per person per year).

``Company research showed that people love to cook and enjoy great flavor but don't have lots of time to start from scratch and create marinades, sauces and glazes.''

For ease, the product is packaged in squeeze bottles. And unlike some of its counterparts, both flavors can be used straight from the jar as dipping sauces.

Although the French's products contain distilled vinegar as the acid, they are not meat tenderizers but rather flavor enhancers, pointed out Bender. Originally developed to give chicken a lift, they are now positioned by the company as the one-sauce solution for cooking on the grill, in the oven or on the stovetop with all kinds of other meats.

KC Masterpiece, best-known for its nine flavors of barbecue sauces, introduced three marinades earlier this year. Sweeter than some products on the market, they were also designed primarily for chicken, noted Mary O'Connell, senior manager of marketing, because research showed that 50 percent of all chicken meals prepared in the United States were marinated. However, O'Connell touts their versatility with other protein foods.

Meanwhile, A-1 Steak Marinades - launched in three flavors this summer - address the need for products that enhance the taste and texture of steak and red meats.

< THE ONLY MARINADE YOU'LL EVER NEED

If cookbook author Steven Raichlen could use only one marinade for the rest of his life, it would be this one, he writes in his recently released ``Barbecue! Bible - Sauces, Rubs and Marinades - Bastes, Butters & Glazes'' (Workman Publishing). ``I can't think of a single food that doesn't taste better bathed in it.'' It can be used as both a marinade and a basting sauce. Here goes:

In a nonreactive bowl, combine 1/4 cup fresh lemon juice, 1/2 teaspoon hot pepper flakes, 1/2 teaspoon cracked black pepper and 1/2 teaspoon (OR to taste) coarse salt (kosher OR sea). Whisk until salt is dissolved. Add 4 strips lemon peel, 3 cloves garlic, crushed with side of a cleaver OR minced, 1/4 cup coarsely chopped fresh parsley and 1/4 cup coarsely chopped basil, cilantro, dill OR oregano OR a mix of all four. Whisk in 1/2 cup extra virgin olive oil until well blended. Use within 1 to 2 hours of making. Stir again before using. Goes great with everything - including poultry, seafood, veal, pork, beef, lamb and vegetables. The larger the piece of meat, the longer you should marinate it.

Makes 1 cup.

< P.D.T.'S SOURPUSS LEMON CHICKEN MARINADE

The moment Raichlen tasted this lemony marinade (also from his ``Barbecue! Bible'' cookbook), he knew it lived up to its name, P.D.T., which stands for Pretty Damn Tasty. It makes terrific barbecued chicken.

Cut 1 large lemon (which has been soaked in a bowl of hot water for 10 minutes, then towel dried and rolled on work surface, pressing top of lemon with palm of hand) crosswise into 1/4-inch slices, working over a bowl to catch juices. Using tines of a fork, remove any seeds from lemon slices and place slices in bowl. Place 8 tablespoons (1 stick) unsalted butter, melted; 1/2 cup cider vinegar, 1/2 cup packed dark brown sugar, 1/4 cup Worcestershire sauce, 1 medium onion, thinly sliced, 4 cloves garlic, thinly sliced, 1 jalapeno pepper, thinly sliced, 1/2 teaspoon coarse salt (kosher OR sea) and 1/2 teaspoon freshly ground black pepper in a nonreactive saucepan. Bring to a simmer over medium heat, stirring with a wooden spoon, until sugar is dissolved, 3 to 5 minutes. Pour mixture into bowl with lemon and stir to mix. Cool to room temperature. Use marinade within an hour of making. Stir before using to mix in melted butter. Makes 2 cups; enough for 1 whole chicken or 2 pounds chicken thighs or parts. Also can be used with turkey or pork.

< If you find a bottle of marinade stashed in the fridge, pull it out and try these ideas.

Toss herb and garlic marinade in entree or pasta salads along with a little olive oil. Caribbean jerk marinade is great for brushing on chicken as well as adding flavor to a fresh fruit salsa to accompany it, she added. Or add a splash of jerk marinade to sweet potato soup. Flavor grilled fajitas with a little marinade and then use some to sauce stir-fried red and green pepper and onion strips cooked in a skillet to serve with the meat. Brush some of the marinade on flour tortillas before using to wrap up the meat and veggies.

Skillet Shrimp Scampi. Simply heat a little oil, add some uncooked shrimp and lemon pepper or herb and garlic marinade and cook, stirring until shrimp turns pink. Serve over steamed rice or your favorite pasta, sprinkled with chopped green onions. The shrimp mixture can also be chilled and tossed into a green salad.

Oven-roasted chicken and vegetables. Surrounding three pounds of chicken parts topped with marinade with your favorite vegetables tossed with a little olive oil and seasoned salt. Bake, uncovered, an hour or until cooked through, basting once.

The marinades are a natural for the slow cooker as well. Cover a roast with mesquite marinade and cook on the low heat setting all day. Pull the meat apart and serve in tacos and sandwiches.

Package uncooked chicken parts or beef in a freezer plastic bag with your marinade of choice. Seal, label, date and freeze up to two months. Prior to using, defrost in the refrigerator and the meat will be marinated and ready to cook.

< STORAGE TIP:

Once opened, bottled marinades should be refrigerated and used within two to three months.

< HOT AND SPICY THAI GINGER NOODLES 

1 1/4 cups Thai ginger marinade with lime juice

4 boneless, skinless chicken breasts (1 1/4 pounds)

6 ounces Asian OR linguine noodles, cooked

1/4 cup chopped fresh cilantro

1/4 pound (1 cup) Chinese pea pods, trimmed (blanched, if desired)

1 (5-ounce) can sliced water chestnuts, drained

1/4 cup dry, unsalted peanuts

In large resealable plastic food storage bag, place 1 cup marinade and chicken. Marinate in refrigerator at least 30 minutes. Grill or broil chicken until it's no longer pink and juices run clear, about 8 to 10 minutes per side. Cool chicken slightly and thinly slice.

In a large bowl, toss chicken with remaining 1/4 cup marinade and all remaining ingredients. Serve warm. Makes 4 to 5 servings.

GARLIC AND HERB CHICKEN SAUTE

1 pound boneless, skinless chicken OR pork, cut into strips

1 cup garlic & herb OR other flavor marinade

1 tablespoon vegetable oil

6 cups assorted fresh OR frozen, thawed vegetables, cut into bite-size pieces (use broccoli florets, sliced mushrooms and carrots, chopped onions and bell peppers, etc.)

Place chicken in a bowl and add 1/2 cup marinade; stir to coat. Marinate in refrigerator 10 minutes.

Heat oil in large nonstick skillet over high heat. Stir in vegetables and saute until crisp-tender, about 7 minutes. Remove from skillet; set aside.

Saute marinated chicken in hot skillet until chicken is opaque, about 4 minutes. Add reserved vegetables and remaining 1/2 cup marinade to chicken. Stir to combine. Heat thoroughly. Serve immediately with hot cooked rice. Makes 4 servings.

TERIYAKI TOSSED SALAD

2 tablespoons vegetable oil

1/3 pound Chinese pea pods, trimmed

1 pound fresh shrimp, peeled and deveined (OR use boneless, thinly sliced chicken OR steak)

1 (8-ounce) can sliced water chestnuts, drained

2/3 cup frozen green peas

1 1/4 cups sliced, fresh mushrooms

1/2 pound fresh bean sprouts

2 tablespoons diced pimiento OR red bell pepper

1/2 cup teriyaki marinade with pineapple juice

In large skillet, heat oil over medium-high heat; add pea pods and cook until tender-crisp.

Add shrimp; cook 5 to 7 minutes or until no longer pink. Transfer to a large salad bowl and combine with remaining ingredients. Refrigerate for several hours or overnight before serving. Served on salad greens, if desired. Makes 4 servings.

MEDITERRANEAN WRAP

1 medium tomato, diced

1/2 cup peeled and diced cucumber

1/2 cup diced, canned, drained artichoke hearts

1/4 cup finely chopped onion

1/4 cup pitted and chopped kalamata olives

3/4 cup Mediterranean marinade with lemon juice

1 pound boneless, skinless chicken breasts

4 large flour tortillas (burrito size), warmed to soften

In a medium bowl combine tomato, cucumber, artichoke hearts, onion, olives and 3 tablespoons marinade.

Pierce chicken with fork. Place in resealable plastic food bag with remaining marinade; seal bag and marinate in refrigerator 1/2 hour. Grill or broil chicken over medium-high heat until thoroughly cooked and no longer pink inside, about 5 or 7 minutes per side. Slice chicken into thin strips. Divide chicken in 4 portions on tortillas. Spoon 1/3 cup cucumber mixture over chicken. Wrap and serve. Makes 4 servings.

SWEET POTATO SOUP

1 tablespoon olive oil OR butter

1 medium onion, finely chopped

1 1/2 teaspoons curry powder

1 (15-ounce) can sweet potatoes

1 (15 1/2-ounce) can coconut milk

1/3 cup herb & garlic marinade with lemon juice

1/2 teaspoon garlic salt

In a medium saucepan, heat oil. Add onion and cook over low heat until very tender, about 10 to 15 minutes. Add remaining ingredients and mix thoroughly. Transfer mixture to blender jar and blend until smooth and creamy. Return to saucepan and heat thoroughly. Makes 4 to 6 servings.

CAPTION(S):

4 photos

Photo:

(1 -- cover -- color) Mesquite summer Vegetable Medley is a combination fo vegetables - use your favorites cut up, grilled or baked in foil packets with mesquite marinade or stir-fried stovetop.

(2 -- color) Hot and Spicy Thai Ginger Noodles (recipe at right)

(3 -- color) Salmon With Fresh Pineapple Salsa uses teriyaki marinade on the fish and more in the fruit salsa.