My Mother has a habit of saying "when the fourth of July is here, summer is over!" This has always bothered me. Summer is still here, and I intend to enjoy it to the end! This is my go to recipe for a marinade, but I also use it as a dressing. Let's talk about olive oil. Is there a difference between regular and extra virgin? Absolutely! Don't waste your extra virgin on cooking. Extra virgin has a smoother, fruitier taste. It is used for dressings, dipping and to drizzle over a pasta etc. It is really imperative in your marinades and dressing to use extra virgin. Have this on hand in your pantry. I have used this to marinate chicken, pork and steak, as well as shrimp. It goes well on any salad, but I love it on arugula with cherry tomatoes and toasted pine nuts, yummy!!! Happy August and enjoy this one!
My best dressing/marinade
Ingredients
1. 1/4 cup fresh squeezed lemon juice or juice of 1 lemon
2. 1 tbs. dijon mustard
3. 1 garlic clove, minced finely
4. 1/4 cup white balsamic vinegar or sherry vinegar
5. 2 tbs. honey
7. 1/2 cup good quality extra virgin olive oil
8. pinch of salt and pepper
9. 2 tbs. fresh parsley chopped fine
combine all but the oil in the bowl of a food processor or a bowl. With the motor running or while whisking, slowly add the oil to incorporate. For a marinade, pour over meat in a plastic bag and seal tightly. Marinade at least 4 hours, but even better over night. For a dressing, spoon lightly over salad.
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