William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-03-01 / 3. szám
Hungarian Vegetable Marinade I 'A cups canola oil A cup white balsamic vinegar 3 garlic cloves, minced I teaspoon dijon mustard 1 teaspoon fresh chopped basil 'A teaspoon fresh chopped tarragon A teaspoon fresh chopped chervil A teaspoon fresh chopped marjoram A teaspoon fine sugar IA teaspoon Hungarian paprika 'A teaspoon kosher salt 2 finger pinch cayenne pepper In a glass or non-reactive bowl, blend the oil, vinegar and mustard very well then add the sugar, paprika, salt and cayenne pepper. Stir in all the chopped herbs, taste and adjust if necessary, then chill marinade for 30 minutes. Use this marinade when grilling, sautéing or roasting vegetables. Brush the marinade lightly on large pieces of vegetables to be grilled and let them set for 15 minutes before grilling. For sautéing or roasting, lightly toss the vegetables into the marinade for 15 minutes then drain off marinade and sauté in a skillet or spread evenly on a roasting pan and cook in the oven. Apple Cider Meat Marinade 2 cups apple cider IA tablespoons brown sugar 2'A teaspoons salt A teaspoon ground cinnamon 'A teaspoon ground ginger 3 whole cloves In a small bowl mix all the ingredients then pour over the meat of your choice. Refrigerate overnight then cook the meat in the oven, on stove top or in a Dutch oven using the marinade as a liquid base to cook the meat. After meat has cooked, thicken the marinade and serve as a sauce on the side. This marinade makes a fantastic pot roast. Size of meat should be 4 to 5 pounds. The Kitcheo Lemon Chicken Marinade 1 whole chicken, washed and cut into 8 pieces 2 cups fresh squeezed lemon juice I cup canola oil OR extra virgin olive oil 1 tablespoon red wine vinegar 2 teaspoons minced fresh garlic A teaspoon fresh chopped basil !A teaspoon fresh oregano leaves A teaspoon kosher salt A teaspoon white pepper In a mixing bowl whisk together the lemon juice, oil and vinegar, then add the garlic, basil, oregano, salt and pepper and stir well. Pour this marinade over your chicken and marinate overnight. Cook chicken in oven using a roasting pan at 300 degrees. Save the marinade and boil in a saucepan on the stove until it begins to thicken. When the chicken is done, spoon some of the sauce over the pieces and serve hot to your guests. Chinese Five-Spice Rub Powder 7 star anise 4 cinnamon sticks 6 tablespoons white peppercorns 4 tablespoons fennel seeds I teaspoon whole cloves Heat a small skillet over medium heat then add the spices and cook until a fragrant aroma rises from the pan. This will take about five minutes. Keep shaking the pan so the spices don’t burn. Transfer the spices to a small bowl to cool. Break up the star anise and the cinnamon sticks into small pieces that will fit into a spice mill or grinder. Grind the spices down into a powder, then save in a small jar with a tight lid which will keep for months. Rub the powder on the meat of your choice. This powder goes great with chicken, pork and duck. Seafood Seviche 8 ounces fresh salmon, diced A inch 8 ounces fresh bay scallops, muscles removed 8 ounces fresh tuna, diced A inch IA cups lemon juice 'A whole orange, juiced 2 whole limes, juiced 1 teaspoon Tabasco sauce A medium red onion, finely diced A cup coarsely chopped fresh cilantro 3 medium beefsteak tomatoes seeded and diced A inch Salt & fresh ground black pepper to taste Buy fresh seafood from a reputable seafood market. In a glass mixing bowl, pour in the lemon juice, then add the seafood and toss lightly. Cover the bowl with plastic wrap and marinate in the refrigerator for 10 hours, which will cook the seafood. Strain the seafood from the lemon juice and put into another glass mixing bowl. Add the orange juice, lime juice, Tabasco sauce, red onion, cilantro and tomatoes. Toss mixture lightly and adjust taste with salt and pepper. Serve chilled on fresh chopped leafy greens as an appetizer. Chinese Chicken Wings 2 lbs. chicken wings washed and dried A cup fine sugar A cup soy sauce A cup canola oil A cup clover honey A cup cream sherry 3 cloves fresh garlic crushed I tablespoon ground ginger In a stainless steel mixing bowl combine sugar, soy sauce, oil, honey, sherry, garlic and ginger. Mix well then add the chicken wings coating them thoroughly with the marinade. To saturate the wings with the utmost flavor, marinate them overnight then bake at 325 degrees for 30 minutes. Pour the pan drippings over the wings before serving. 10 William Penn Life, March 2008
