Tuesday, May 7, 2013

Reverse Marinade

Writing about food can be tough.  After all, there are only so many recipes one can write - re-takes on classics, healthy versions of comfort food, or creative twists on the mundane.  After a while, it seems like I'm just re-hashing the same old stuff.  Ok I get it - I'm bitching about small potatoes (pun intended).  Food writing isn't tough like running a marathon or anything.  Perhaps I should say sometimes I'm less than 'inspired'.

That's why I love coming up with new techniques - such as this 'reverse marinade'.

A few weeks back, I was having some friends over for a 'Greek' themed meal - Charcoal Roasted Chicken, Oven Roasted Potatoes w/ Lemon Thyme Oil, and my famous Greek Salad - all with a fresh heaping of Tzatziki for dipping anything and everything.

Minutes before serving - I realized my friend had a deathly aversion to cucumbers - the tzatziki just wasn't going to do it.  So, I whipped up this quick dressing instead - doused it on top of his chicken, and viola - I was a genius in his book.

Moral of the story?  The next time you are grilling up Turkey, Pork, Fish, Chicken, Steak, or Wild game - skip out on the lengthy marinade process.  Instead - cook your meats to temp - rest - slice - and pour this tangy 'dressing' over the top.

I can promise you will not be let down.  In fact - It'll be hard for me to go back to eating a steak w/out it.



Reverse Marinade - good for use on basically any protein
(Prep 5 mins, Yeild 6 - 8 servings, Keeps 1 week covered in fridge)

1 Cup Extra Virgin Olive Oil
1/3 Cup Red Wine Vinegar
1/4 Teaspoon Crushed Red Pepper
1 Tablespoon Spicy Mustard
1 Shallot, minced
4 Cloves Garlic, minced
1/4 Cup Chopped Parsley
Kosher Salt + Pepper, to taste

Whisk all ingredients until combined - pour over sliced meat.  If prepped in advance, bring back to room temperature, mix well and serve.

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