Culinary Q

Q as in "cue" as in "to prompt." A recipe is only the beginning…

Skye’s Lemon Pepper Marinade or, what WAS that Rosemary, Onion, and Garlic photo all about?

I found this VERY TASTY recipe  in About.com’s Southern Food section.  I don’t know who Skye is, but here is the recipe with her comments:

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I use the marinade on almost all meats and fish.. however Alaskan Coho Salmon is especially nice with this marinade! My husband really likes the Salmon but enjoys boneless, skinless chicken breasts as much!

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 small onion, finely minced
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup fresh lemon juice
  • fresh course ground black pepper, to taste
  • grated zest of one lemon

Preparation:

Mix all the ingredients and use the marinade immediately with meat or fish in your choice of a zip-lock plastic bag or container. Cover or seal and marinate in refrigerator. Use this as a basting sauce as well, but bring to a rolling boil before using after using as a marinade.   [Wendy’s note – I don’t recommend re-suing marinade – make some extra to set aside for basting!]   With or without marinating first, you will find that if you are grilling, this works best for most fish. (Note: if you want to add a sweeter caramelizing effect. Add 1-2 tablespoons of orange blossom (or clover is alright) honey to the marinade recipe.

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This was really good.  I used it on a variety pack of chicken pieces and had Steve cook them on the grill.  I took the most of the skin off all but the drumsticks  since the skin keeps moisture in and drumsticks seem, to me, to get dry more quickly than the other parts (besides wings, but there were no wings in this pack.)

I think my husband at first thought the lemon flavor was too intense, but he ate it, and continued  to eat the  leftovers the next day or two, so I think he liked it once he knew what to expect.  Leftover, it made a great chicken salad, too!

I really enjoyed the very lemony flavor and, even for those (like my husband) who might be surprised at first, I do think all the flavors meld even more beautifully by the next day.  This is definitely something you can cook in a batch via grill or oven and then have on hand for the next few days.

Next time, I want to try Skye’s suggestion to try adding honey. I suspect that it will add a really nice touch.  Anyway, This is what I was making when I took the photo in the Rosemary, Onion, and Garlic  post.  Also, a thank you to my friend Susan Calabrese’s husband Mark for making the wonderful cutting board featured in that photo.  Hmm, I should go credit him in that post.  I will do that next.   But, if you try adding honey to this recipe before I post about it, please leave a comment about it!

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This entry was posted on 07/21/2009 by in Uncategorized.
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