I've been grilling a lot lately since I finally got a gas grill a few days ago. I noticed a pattern for marinades: blend in some olive oil, something acidic (lemon juice or balsamic vinegar for instance), a fresh herb and some garlic and you can't go wrong.
Olive Oil + garlic + ...
1) lemon juice + cilantro : made for a delicious shrimp marinade (got it from a middle eastern cookbook).
2) lemon juice + basil : made for a great Tuna steak marinade (from a grilling cookbook
3) balsamic vinegar + basil : was awesome on portobello mushrooms (same grilling book)
How much of each you ask? Start with about a half cup of olive oil, mix in the acidic ingredient, about two tablespoons (half lemon or pour of vinegar) at a time tasting it until the balance tastes right. How much garlic depends on how spicy you want it; it could range from 2 to 10 cloves. Herbs? A handful or two of freshly chopped.
Karl
Subscribe to:
Post Comments (Atom)
1 comment:
I would love to try these new marinades. Another great excuse to get the heck out of Village Green Apartments. The lousy good-fer-nuthin's took away our charcoal grill!!! Oh well, we'll keep em in mind for when we move and can grill again.
Post a Comment