Tag Archives: marinade

not your typical bucket of chicken!

Today was an interesting kind of day, so I thought I’d try and reflect that in dinner… so I sort of went out of my comfort zone a touch and did a combination of breakfast and dinner in one!
A while ago I remember going through one of my food mags and seeing a write up on chicken and waffles… sounded a bit awkward to me, but thought maybe someday I’d try. Well that someday was today!
I started by marinating my chicken [I used boneless breasts from the butcher] for about six hours in a concoction of buttermilk, super spicy chili powder [I used a teaspoon, but base on your spice level] and salt [I saved some marinade separate for later].
Once done marinating, I dried off the chicken slightly, dipped them into flour that I seasoned [salt and pepper], back into some the extra buttermilk that I had saved from earlier, and then back into the flour… from there it was a light spanking to remove excess flour and then into the hot pot of oil for roughly ten to twelve minutes until browned and golden.
While the chicken was cooking, my Belgian waffle maker was getting a workout, turning out fluffy, golden pocketed squares of heaven!
To finish this dish, two waffles were the bedding for a chunky, crisp chicken breast… drizzled with maple syrup and some über-firey hot sauce!
Crisp chicken, light and airy waffles, sweet maple syrup and spicy hot sauce brought this dish all together… I definitely recommend giving this dish a shot!
Sweet and savory in one… who would say no?

at a low simmer…
-R

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this little piggy went right into my belly…

Realizing it has been such a long time since I’ve enjoyed that fatty, porky goodness of pork belly, a trip to the market and an overnight bath in a fragrant marinade yielded one hell of a dinner!
I seasoned up this beautiful slab with hefty handfuls of salt. While letting the salt permeate into the belly, I prepped a marinade full of healthy veggies and yummy seasonings… and of course wine was invited to this party!
Once the marinade was ready it was poured into a baking dish. The belly was then cozily tucked into the baking dish and surrounded by its luxurious bathing liquid… After a long nights sleep, it was time for a five hour bath until completely tender and a quick tan under the broiler to darken and crisp that fatty skin!
To enjoy this meal, the belly was nestled on a bed of nutty farro that I cooked with sautéed onions and garlic in some chicken stock until fully absorbed… the farro was swirled together with some chopped parsley to finish the story…
Fatty, crisp, sweet, sour, nutty and tender… I can go on and on!

at a low simmer…
-R

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don’t get saucy with me!!

So today I decided on trying my hand at making my own new twisted barbecue sauce… Pretty simple, and pretty boozy!
To whip up this concoction, I used ketchup, tomato paste, brown sugar, molasses, honey, cider vinegar, dijon mustard, some hardcore booze, garlic, onions and a bit of spicy stuff for some zip…
I started by sautéing the onions and garlic, then added ketchup, water and tomato paste and simmered. After about fifteen minutes, I added the remaining ingredients, stirred, brought to a low boil and then back down to a simmer. I continued to stir frequently until thickened a bit.
Into a container to store and the rest as a marinade for tomorrow nights dinner… YUM!!!

at a low simmer…
-R

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I like to let my meat hang[er] around…

Tonight was a perfect night for grilling some meat, but not just any meat… gorgeous hanger steaks!
I picked up some real beauties at the butcher, got them home and slapped on a great marinade. To make the marinade I needed some mustard, garlic, crushed red pepper, fresh rosemary and lemon juice! Once combined, I rubbed my meat with the marinade and tossed it into the fridge to chill out and get all cozy.
Once ready to grill, the steaks were cooked for five minutes on each side and then rested for another ten. The steaks were juicy and full of intoxicating flavors!
As a side to my steaks, I thought a ‘spin’ on spinach could be interesting… So I decided on sautéing grapes and mixing them with the spinach. I was a bit apprehensive about the combination, but have to admit… there was practically nothing left. It was delicious!! The sweetness from the grapes played nicely against the earthy spinach. Next time I make this, I will be buying extra spinach!!
I feel like I ate enough for an entire family… well no regrets here!

at a low simmer…
-R

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no rubbin’ my meat tonight… just a great marinade!

A marinated flank steak and sautéed broccoli rabe… it’s what was for dinner!
The flank was marinated in an Asian marinade [soy, olive oil, scallions, crushed red pepper and some delightfully delicious flavor secrets]. Tossed on the grill for roughly ten minutes and perfectly done. Juicy, tender and moist! Pink and cool in the center and dripping with flavor.
For the broccoli rabe… olive oil, garlic and salt. Since we all know that broccoli rabe can be bitter [just like me], plenty of kosher salt was added to both the boiling water and shocking liquid situation to take out some of the bitterness. Once cooled, the vibrant green was sautéed with some olive oil, lots of chopped garlic and some crushed red pepper…
The meatiness of the flank contrasting the garlicky and oily delight of the broccoli rabe were a match made in… the kitchen!

at a low simmer…
-R

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On a bed… of greens…

A nice crisp salad with grilled chicken breast was on my mind all day, but I never had the opportunity to put one together or even grab-and-go… So I marinated some chicken breast and tossed it onto the grill, while putting together a quick salad full of garbanzo beans, shards of sharp provolone [picked up a decent size chunk at the Italian specialty store] and sweet cherry tomatoes…
All the layers of flavor… salty, pungent and a sharp bite from the provolone, sweet from the tomatoes, creamy from the snap of biting into the garbanzos and earthy from the mixture of spicy, bittery greens. The grilled chicken cut through the salad with ease and offered a perfect contrasting element to this light and delicious meal!

at a low simmer…
-R

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the perfect skirt… STEAK that is!

Today was like a warm summer day! What better to do than toss some marinated steaks on the grill. So tonight was skirt steaks marinated in an asian style marinade… soy sauce, garlic, ginger, scallions, and my secret weapon that I want to share with everyone… a touch of molasses to bring everyone together and sweeten the deal! I think it bring a nice hit of flavor and helps caramelize the steaks….
As a side, a feta, cucumber and red onion salad that was marinated in a oil and vinegar dressing. A nice slightly acidic kick from the vinegar and smoothness from the olive oil…
This was a perfect and refreshing meal, reminding me that the real summer is just a few more months away! If anyone tries this dish I would love to hear your feedback!!

at a low simmer…
-R

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