Sweet Heat Marinade
At the beginning of the summer I got a late jump on my vegetable garden because I had not been able to build the raised bed due to the weather but here it is the middle of August and it is going gangbusters…. particularly ,the Herbs and Peppers.
With the cornucopia a mere 30 feet from the house is it any wonder that seasoning dinner has become easier?
The herbs and peppers in the picture are the stars of the marinade and they play very well together in this easy recipe.
Cooks Note: The Pineapple Sage and Sweet Heat peppers may not be easy to find so feel free to substitute.
Here’s how we do this one.
- 1 Large Jalapeno
- 1 Medium Poblano
- 2 Sweet Heat peppers
- 2 – 3 tablespoons fresh chopped Thai Basil
- 1/8 – 1/4 cup fresh chopped Pineapple Sage
- 4 tablespoons Honey
- 1/4 cup Canola Oil
- Juice of half a Lime
- 2 tablespoons granulated Garlic
- pinch of Salt and Pepper
Putting it all together:
- Seed the peppers. Place all the ingredients except the oil in a food processor and pulse a few times.
- With the processor running add the oil in a steady stream until it is mixed thoroughly.
- Use imediately or put in an airtight container and store in the fridge.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time…….
It seems these days that every kid and his brother ( and I am not restricting that statement to just celebrity chefs or actors) claims to have the “best marinade” for chicken,beef,lamb or whatever. Grocery stores and gourmet shops are even jumping on the bandwagon with their own brand of marinades that they have made for them and with those you take your chances on what ingredients are in them to give them a long shelf life.
While this particular marinade is mine I will not claim that it is the best you have ever tried but I will promise it to be “simple and tasty” and one where you know exactly what ingredients are in it. The simplicity of this marinade is also what makes it stand out because there are only 5 ingredients and they are, for the most part, ingredients you already have in your pantry so here is my take on Chicken Marinade.
1/4 cup Extra Virgin olive oil
2 garlic cloves — chopped
2 to 3 tablespoons chopped Sage — I use Pineapple Sage when I can because it adds another flavor element
Salt and Pepper to taste
Putting it together:
In a non reactive bowl mix all the ingredients together
Store in a sealed container until ready to use
So as you can see I kept my promise to keep this recipe “simple but tasty” not to mention inexpensive to make and this particular marinade can be used on Turkey as well. The other thing to point out is that the longer you leave the marinade the better it will taste since the flavors will have a chance to marry
So there you have it another “simple but tasty recipe for the grilling season and beyond”
So until next time…………
When I first started to cook I was terrified of straying from the recipe I was following for fear of ruining the dish.
Now my wife wishes I would simply stop experimenting and follow the recipe but I can’t help it— I just love to experiment and this dry rub is the result of my experimenting…. At least for now.
It is such a simple versatile all purpose rub for chicken that I think everyone should have some in their pantry because lets face it in this day and age we can’t always be sure what “other” ingredients will find their way into a store bought pre-packaged rub.
– 2 Tablespoons Dehydrated Parsley
– 1 Tablespoon Cajun Seasoning
– 1 Tablespoon Seasoned Salt
– 2 Tablespoons Dry Mustard
– 1 Tablespoon Ground Coriander
– 1 ½ Tablespoons Smoked Paprika
– 1 ½ Tablespoons Granulated Onion
– 1 Tablespoon Granulated Garlic
– 1 Tablespoon Ground Black Pepper
– 1 ½ Tablespoons dry Tarragon – or fresh if you can find it
Now quite obviously you can take this and add your own twists to it according to your own tastes but if you do I would love to see what you did so I can try it.