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‘Vegetarian (or Potentially So)’ Category

  1. Pop Goes the Caramel!

    February 19, 2012 by Cas

    So. “Caramel Corn.”

    Like myself, I feel as if this stuff has been around for-fucking-ever.

    And also like myself, I feel it’s misunderstood, often taken for granted, and in large part falls on the unfortunate scale of “I hate it” to “I really don’t mind it but prefer not to be bothered.”

    Welcome to my life, Caramel Corn.

    If you grew up, as I did and I wager each and every one of you over the age of 30 did as well, with the ubiquitous box of Cracker Jack being the benchmark (or only mark) of caramel corn, then you’ll be happy to know that there’s been a resurgence in its popularity thanks to a resurgence in the R&D department at Caramel Corn HQ.

    Having deconstructed the bagged-and-shelved crap we’ve all been conditioned with, home chefs and snack companies and retail specialists and gourmet shops and all manner of foodie entrepreneurs have gone back to the basics and the science and the recipes of yore, and updated the staunch, stalwart circus-and-ball-game staple, elevating it to true “Treat” status by today’s more discerning and varied tastes.

    I’ve been doing this for years now, mostly because years before I moved back into Manhattan, a boyfriend and I discovered an amazing artisan popcorn store in the theater district. The shop suffered the same fate as our relationship: as soon as we fell in love, we fell apart. He went back to Europe, and the popcorn store became a high-rent cosmetics store. I live less than a three-block walk from where it used to be, and every time I pass its floor-to-ceiling windows and spy, not Sweet Cheddar Kettle Corn but Day-Glo Eye Shimmer, I weep a bit inside, and feel the need to rush home and pull out my stove-top hand-cranked popper.

    Recently, I did just that.

    Note that, in my midtown studio apartment, one might be hard-pressed to find a packet of Equal or a saucepan small enough to heat up just a pack of Ramen noodles. But in my universe, mother-of-pearl caviar spoons, a half-dozen hookahs, almost as many fondue pots, and enough mini-muffin tins to fill (literally) eight ovens simultaneously, are almost as essential as the two paella pots large enough to hide the evidence of a double homicide.

    So one must simply choose one’s priorities when scaling-to-fit on move-in day.

    And the Pennsylvania Dutch hand-cranked popcorn popper is among those priorities. And truth be told, I keep an apothecary jar of Splenda for guests who need an artificial sweetener when the five different natural ones I have to offer won’t fit the bill.

    So when facing, just the other day, the need to provide snack fare to a few different post-op friends to aid in their respective recuperations, as well as “Break a Leg” notions for the cast and crew of a favorite production company’s latest revue (admittedly a cheaper way of extending best wishes than with several dozen roses which would be dead soon anyway), I decided to pull Ma (that’s what I call my popcorn kettle… wait for it…) off the shelf and put her to work.

    There will be more recipes to follow; I’ve created to great reception flavors ranging from Strawberry Shortcake to Peaches and Cream to Green Chai Latte Biscotti.

    But herewith, a launching point, and the first three from the latest crop, freshly unearthed from my snacking files of yore.

    Sweet Potato Pie
    White Chocolate Cappuccino
    Peanut Butter & Jelly Sandwich

    You will find the basic recipes at each of these links, as well as the link to the prep method.

    As always, I encourage tweaking and additions, and hope to hear from you when you engage in such wanton abandon.

    Note that the amounts given for popcorn are what’s produced from fresh-popped, using 1/2 Cup of kernels in a conventional pan or air popper. You can do the whole bagged microwave thing as well (which produces just shy of the yield of a fresh batch) or use the unbuttered and unflavored plain old already popped version you’ll find in a huge bag at the supermarket.

    Also note that if you use salted butter, as I’ve stated countless times, you may want to reduce the salt called for in any given recipe.

    Happy Popping!

    With love and respect,
    The Food Daddy

    Category G.F. Yourself! Gluten-Free Food Daddy, Snack Yourself Silly, Vegetarian (or Potentially So) | Tags: | 1 Comment

  2. Sweet Potato Pie Caramel Corn

    February 19, 2012 by Cas

    If you’re like me, you’ll convince yourself that you can eat as much of this as you want because it’s a vegetable.

    The starchy addition of actual yam requires a bit more sugar to keep the finish more glossy than it wants to be, and provides a nice smooth outer texture.

    INGREDIENTS:

    1/2 Cup brown sugar
    1 Cup white sugar
    1/2 Cup canned prepared yams, mashed
    1/2 Cup dark corn syrup
    1/2 tsp. salt
    2 Tbsp. butter
    1/2 tsp. each ginger, nutmeg, and ground clove (or to taste)
    1 tsp. cinnamon

    1 tsp. baking soda

    1 batch (roughly 14 cups) popped corn

    MIX-INS:

    4 Whole graham crackers (or gluten-free substitute)
    1 Cup mini marshmallows

    ADDITIONAL INSTRUCTIONS:

    Break up the graham crackers into large crumbs, and ADD WITH THE POPCORN when tossing with the hot syrup.

    Add the mini marshmallows AFTER TWO STIRS (halfway through the baking/drying). When the finished corn is removed from the oven, stretch apart clumps as you toss and cool it.

    Click HERE for the PREPARATION METHOD.

    Category Snack Yourself Silly, Vegetarian (or Potentially So) | Tags: | No Comments

  3. White Chocolate Cappuccino Caramel Corn

    February 19, 2012 by Cas

    OK, everyone is nuts for this. It’s like someone dropped a handful of salty-sweet popcorn into your hot beverage.

    And nobody’s complaining…

    Use decaf if there are sensitivity or kid issues.

    INGREDIENTS:

    1 Cup white sugar
    3 Tbsp. instant coffee granules
    1/4 Cup nonfat dry milk powder
    2 Tbsp. butter
    1/2 Cup water
    1/4 Cup corn syrup (light or dark)
    1/2 tsp. salt
    2 tsp. cinnamon

    1 tsp. baking soda

    1 batch (roughly 14 cups) popped corn

    MIX-INS:

    3/4 Cup white chocolate baking morsels
    1 Tbsp. additional butter
    1/3 Cup powdered sugar

    ADDITIONAL INSTRUCTIONS:

    Allow mixture to boil for an additional minute (6 minutes total).

    Add WHITE CHOCOLATE and additional BUTTER for the FINAL 15 MINUTE BAKE TIME, tossing to begin melting and coating before returning to oven.

    Add POWDERED SUGAR while tossing finished corn, AFTER IT HAS HAD TIME TO COOL to the touch for several minutes.

    Click HERE for the PREPARATION METHOD.

    Category G.F. Yourself! Gluten-Free Food Daddy, Snack Yourself Silly, Vegetarian (or Potentially So) | Tags: | No Comments

  4. Peanut Butter & Jelly Sandwich Caramel Corn

    February 19, 2012 by Cas

    This recipe will provide a double batch, for two very good reasons:

    First, while you’re going to the trouble of making it, you might as well make double. Each of these half-batches is by recipe standards a full batch unto itself, anyway.

    Second (and of course, more importantly), this will disappear quickly, and more will be requested, and who the hell wants to start this all over again? Not me.

    The two are delicious separately, but just like their sandwich inspirations, the whole is better than the sum of its parts.

    PREPARE EACH BATCH SEPARATELY — then MIX THEM TOGETHER for maximum Munch Effect. The individual ingredients and stirring instructions are as follows:

    INGREDIENTS:

    For the JELLY batch
    1 Cup white sugar
    3/4 Cup jelly or jam (the flavor of your choice if not plain old grape, or a combo)
    1/4 Cup water
    2 Tbsp. butter
    1/2 tsp. salt

    1 tsp. baking soda

    1 Batch (roughly 14 cups) popped corn

    For the Peanut Butter batch
    1 Cup white sugar
    3/4 Cup creamy peanut butter
    1/4 Cup light corn syrup
    1/4 Cup water
    2 Tbsp. butter
    1 tsp. salt

    1 tsp. baking soda

    1 Batch (roughly 14 cups) popped corn

    ADDITIONAL STIRRING INSTRUCTIONS:

    For the Jelly batch, a wire whisk works very well. Stir frequently as it boils.

    For the Peanut Butter batch, when it comes to a boil, reduce the heat to medium. The bottom of the pan will scorch and stick, so DO NOT STIR FREQUENTLY. Being careful not to scrape the bottom at all, stir with a wooden spoon only two or three times throughout the boiling time, otherwise caramelized bits will loosen and fleck the syrup.

    Click HERE for the PREPARATION METHOD.

    Category G.F. Yourself! Gluten-Free Food Daddy, Snack Yourself Silly, Vegetarian (or Potentially So) | Tags: | No Comments

  5. Daddy’s Spicy-Sweet Nuts!

    October 7, 2011 by Cas

    Deck the Halls!

    As the holiday season approaches, I start thinking about homemade treats — both for serving and for gift-giving.

    Seriously, folks: nothing says “from my home to yours” more than something that was actually MADE in your home. That’s why I’ve always encouraged crafting and ornament-making with my kids and party guests — when you unwrap a sweet or a savory that you know was carefully prepared with your enjoyment in mind, it just makes you smile a deeper smile than  you’d get from the tissue paper wrap and logo-emblazoned sticker sealing up a store-bought gift that sometimes can say, unwittingly, “I’m Thinking of You… But Only While I’m Standing at the Cash Register.”

    Here is a recipe for nuts that definitely have a holiday — or at least Autumn — taste to them. I decided to shake things up a bit with an egg-white based coating which will require a bit of baking off in the oven, as you’ll see, versus my stove-top versions which I will share in the coming weeks as well. The benefit of using egg to act as glue versus honey, caramelized sugar or corn syrup is twofold:  you can use less sugar than normal, plus you can create purely savory coatings that don’t have any sweetness to them at all.


    These are lovely as a gift: they’re pretty and festive and versatile. In a nice, shiny confection bag (available in sizes from lollipop cover to Groom’s Cake take-home favor at virtually every craft or culinary store) or a gathered square of wrapping cellophane — each tied with a bit of colored ribbon or natural raffia or twine — these say “I worked hard to make something special just for you.” In a glass container — think a fish bowl, or mason or apothecary jar — even a fluted champagne or a martini glass, covered with a round remnant of plain or colored fabric secured with a bit of double-faced tape and decorative string — these become a lovely hostess gift or part of a basket of holiday-inspired homemade treats.

    If you’re paying a visit at Thanksgiving, mix these with some Reeses’ Pieces or just the brown, yellow and orange guys from a bag of M&Ms. The blue and white Hershey’s Almond Joy Pieces, or silver-wrapped Kisses, can be tossed in for the Happy Hanukkah Host. And Lord knows there are enough red, green and gold candies, wrapped and unwrapped, chocolaty and otherwise, that can provide some visual Christmas stimulation.

    Or just pack them up plain, alongside a sharp, tart cheese, some gourmet crackers and a bottle of your favorite wine.

    I love to keep these in display jars in different flavor varieties pretty much all year long. When someone drops in for a cup of tea these are a nice sweet note or addition to a plate of cookies or biscuits; and with bread sticks, dried meats and sliced cheese, olives and fresh or dried fruits, these nuts can really pull together an impromptu Tapas. They’re so simple to make that there’s very little excuse for me to answer “no, sorry,” whenever a guest in my house asks for them, out of Pavlovian expectation.

    It seems I’ve trained my foodie friends well, and irreversibly.

    No doubt, you will do likewise with your crew.

    Enjoy.

    INGREDIENTS:
    1 lb. Pecans

    1 Egg white
    1 Tbsp. cold water
    1 tsp. Vanilla

    1 Cup white sugar
    1/2 tsp. Salt
    1 tsp. Cinnamon
    1/2 tsp. Ground clove
    1/2 tsp. Nutmeg
    1/4 tsp. Cayenne pepper (optional, but just do it — it makes such a difference!)

    Preheat oven to 225°. Line two baking sheets with parchment or wax paper, or lightly grease the sheets.

    In a cold bowl, whisk egg white until frothy, about two minutes by hand. Add vanilla, whisk again for about a minute, then add water and whisk again. Mix does not have to be peaking, just foamy and gaining some volume.

    Add nuts, stirring to coat completely. Set aside.

    In a separate bowl, mix all remaining dry ingredients thoroughly with a fork until uniformly blended.

    Add half the wet nuts to the sugar and spice mixture. Toss to coat completely, using fork and hands. Holding a colander (not a fine mesh strainer) above the wet nut bowl, transfer the sugared half of the nuts into the colander and then, holding the colander above the dry ingredient bowl, shake to return any loose sugar mixture to that bowl. Transfer prepared nuts to one sheet, and repeat with the remaining nuts and sugar mixture. Transfer to second sheet, and toss nuts on baking sheets to separate as much as possible.

    Bake nuts 30 minutes. Remove from oven and carefully toss and separate them, moving them around on sheets as much as possible. Return to oven, switching each sheet’s prior position from top to bottom rack.

    Bake an additional 30 minutes. Carefully remove nuts on paper from baking sheets to counter top, table, or cooling racks. If using paperless greased sheets, transfer either to clean counter top, paper- or towel-lined surface, or large bowl affording “breathing room” for the finished nuts.

    Toss nuts frequently to cool. Allow to cool completely for 30 minutes to an hour depending on temperature and humidity, then transfer to serving bowl, storage bags or decorative container.

    Category Cocktail Party, Just Desserts, Snack Yourself Silly, Vegetarian (or Potentially So) | Tags: ,,, | 1 Comment

  6. Down Home Spoon Bread

    May 21, 2011 by Cas

    Dear Merciful God, somebody stop me.

    I’m promising to end my Southern Belle kick IMMEDIATELY, for two reasons:

    (A) I’m now completely obsessed and I have too much unpacking to do to be fucking around in the kitchen; but more importantly,

    (B) Cooking as I do in nothing but an apron, all the butter and flour and salt in these amazing dishes is causing me to hate myself when I walk past a mirror and catch what my ass is looking like sticking out in the back.

    So I COULD wear pants, but I think I’ll move on to small plates and finger foods and salads for a little while.

    But not until I finish eating stuff like this.

    I love corn bread, I love simple, I love starchy and creamy and eggy… this is all those things.

    More of a bready custard, this is real stick-to-yer-ribs grub. It starts on the stove then goes into the oven, and you serve it, if you’re a purist, with a spoon. A true Southerner would gawk at a Yankee trying to slice this like a quiche or a pan bread just the way we’d stare at an ape eating soup with his hands at a high tea. I know folks who prefer it sweet, served hot from the oven with a pat of butter, a drizzle of honey or maple, and a sprinkle of cinnamon. But I think it’s best in its basic form, served as we would above the Mason-Dixon line as a starchy base for a saucier main dish — like noodles with stroganoff or stew, or rice with chili or curries. So even though this is GREAT stand-alone with a bit of butter and some salt and pepper (did I hear someone say “sprinkle of parmesan”? Yeah you, in the back there — I caught that), instead of just a haughtier cousin of the soul-nourishing corn grits, try it instead of biscuits next time you make a saucy dish so good you don’t want to miss a drop.

    3 Large Eggs
    1 tsp. Salt
    3 Cups Milk

    1 Cup Yellow cornmeal

    2 Tbsp. Butter

    1 Tbsp. Baking powder

    Preheat oven to 350°.

    In a mixing bowl, beat the eggs well with the salt. Add 1 Cup of the milk and blend thoroughly; set aside.

    In a medium saucepan, mix remaining 2 Cups of milk with the cornmeal until well blended. Bring to a boil over medium high heat; once boiling, reduce heat to medium and, stirring constantly for another 3 minutes, work mixture into a very thick paste, being sure to scoop down sides and bottom. Remove from heat and add butter, stirring to melt and blend it in thoroughly.

    Add 1/2 of the milk and egg mixture, and blend in thoroughly working out any lumps. Repeat with remaining liquid until smooth and uniform.

    Add baking powder and stir thoroughly, folding in the resulting foam until the mixture is well blended.

    Transfer mixture to a greased casserole (or preferably, because this is home-cookin’, a cast iron or other oven-proof skillet). The fluffy mix will not rise much, so if it fits comfortably at this stage, you’re safe from puffy, drippy messes.

    Bake on rack in the middle of the oven for 30 minutes, or until the edges are browning and the top is showing signs of turning golden brown in spots. Remove from oven, and let cool.

    Yes it will deflate a bit. Yes it will be delicious anyway. And yes you will find a  million reasons to make this, from brunch to lunch to dinner to whythefuckamIawakeatfourinthemorning.

    Try this with our Stout-Poached Pulled Chicken Barbecue. Or just try it, as the name and the Confederacy demand… with a spoon.

    Category Breads, Rolls & Muffins, Entrees-Vous!, Fresh Baked, G.F. Yourself! Gluten-Free Food Daddy, Side by Side by Side Dish, Vegetarian (or Potentially So) | Tags: ,,,, | No Comments

  7. Vegan Worcestershire Sauce

    May 21, 2011 by Cas

    From the files of “You have to read your labels cuz you just never know”: TRUE WORCESTERSHIRE SAUCE contains anchovy, thus rendering it non-vegetarian.

    Here, I’ve crafted a homemade substitute that I actually like as much, if not better, than the commercial brands.

    This recipe has a lot of ingredients in small amounts, but all should be readily available and, in my opinion, a part of your spice pantry. Yes: I have a spice pantry. A cabinet will suffice for normal mortals. It yields 2/3 of a Cup, so if you use it in a recipe such as Lady Bird’s Bird Sauce (which calls for 1/2 Cup) you can put the rest in a jar or bottle and keep in the fridge for seasoning just about ANYTHING…

    1/4 Cup White wine vinegar
    2 Tbsp. Molasses
    2 tsps. Sugar
    1/2 tsp. Onion powder
    1/4 tsp. Garlic powder
    1/4 tsp. Ground clove
    1/2 tsp. Mild chili powder
    1/2 tsp. Ground dry mustard
    1/4 tsp. Cayenne pepper
    1/2 tsp. Paprika
    1 tsp. Salt
    2 tsp. Soy sauce
    3 Tbsp. Red wine
    2 tsps. Lemon juice

    Mix all ingredients in a small saucepan. Bring to a boil over medium high heat. Allow to boil one minute, stirring constantly. Cool and use immediately, or store refrigerated.

    Category Feeling Saucy!, Homemade or Home-Remade, ICBIN! I Can't Believe It's Not..., Sauces and Toppings, Swaps & 'Stead-Ofs, Tips & Tricks, Vegetarian (or Potentially So) | Tags: ,, | 1 Comment

  8. Tofu BBQ Sliders

    May 20, 2011 by Cas

    Back in the day when I was a vegan (“Shiite Vegetarian”, I used to call myself) it dismayed me greatly that attending parties I’d have to make myself happy with cruditee platters (and usually not the dip) and the potato chip bowl because nobody ever thinks of the vegetarian. And I was a FAT vegan, so I wasn’t afraid of calories back then, but the cholesterol my doctor threatened to treat with massive doses of pharmaceuticals if I didn’t find a way to clean up my act on my own.

    So now, eating animal products as I do (though most of the time avoiding red meat and dairy more for middle-aged digestive reasons than moral or medical ones) I feel beyond compelled to make sure that I offer vegetarian fare whenever I cook or cater, because first and foremost I want my Veg-Heads to be Well-Fed-Heads, and second, I love when a meat-eater tastes something totally off his perceptual map in terms of vegetarian food and just has his mind blown.

    “I never knew I liked tofu!”

    That’s because you’ve only seen it all bloated and flavorless — a necessary last resort to fill the protein needs of gaunt, transparent-skinned PETA activists, and not a versatile and delicious component of a well-crafted dish.

    Trust me: I know how to fake people out. I also know how to illuminate them. And while the initial fun is in the wool that’s pulled over their eyes when they THINK they’re eating something that formerly walked on four legs, I get the most enjoyment out of seeing the “aha!” happen when I clue them in. I have, at various dinner parties, heard the following raves about my blind tofu swaps:

    “FINALLY you used whole-milk ricotta in your lasagna!” (No, I pureed extra firm tofu).

    “Oh yum! I love paneer!” (Actually, instead of the firm, white, Indian cheese cubes you USUALLY love in this vegetable dish, you’re currently loving cubed, drained tofu).

    “This chicken is so tender for something potted in a casserole.” (Actually, it’s strips of marinated, baked tofu, but I’ll pretend it’s FREE-RANGE tofu if that makes you feel better).

    I also love using grains and vegetable to make burgers and loaves you’d usually associate with meat. One time my black bean and brown rice meatloaf disappeared at a birthday party while its beef-based cousin sat and watched jealously from across the table. Go figure.

    And go try these.

    Since the tofu is pureed I didn’t craft this to be marinated in the marinade, but to incorporate a small amount of the marinade in the actual mix to impart the same flavor. And the bacon flavor in there is just to remind your palate that this is a barbecue-inspired creation. When I whipped up a batch of these at first, I just kept noshing on the patties as they were, because they’re flavorful and satisfying all on their own. So feel free some time to just serve up a plate of these with a dip of your choice.

    You can also skip the marinade and smokey bacon bits and just puree the tofu with the crackers and, making larger chunks versus flatter patties, fry them up and serve them with ramekins of various dippers like honey, BBQ sauce, ranch or bleu cheese dressing, and ketchup, and you’ve got a veggie version of McNuggets that’s sure to please.

    But try it this way first…

    1/4 Cup Bacos (or similar) bacon flavor bits
    1/2 Sleeve (approximately 18) saltine crackers
    1 (14 0z.) Block extra firm tofu, drained
    1/4 Cup Bar’s Lemon Garlic Marinade

    Oil for frying

    1 Batch (approximately 2 Cups) Lady Bird’s Bird Sauce

    24 Buttermilk Biscuits, either store-bought in the scary exploding tube, or Homemade

    Grind the bacon bits and the crackers in a food processor (or blender) until fine. Break up tofu and add to dry mix along with marinade.  Pulse mixture to blend completely, then process until a smooth, soft, dough-like paste forms. Transfer to a bowl.

    Wetting hands frequently to prevent sticking, spoon out balls of dough about the size of a walnut, and pat flat to form a mini-burger or “slider”. Lay sliders out on sheets of wax paper until all patties are formed.

    Heat oil in skillet to medium-high (about 1/2 inch deep, so patties will be just about submerged), or set deep fryer to 375°.

    Cooking sliders in batches of 6, fry about 3 minutes, turning once halfway through, until patties are a dark, golden brown. Remove from fryer and set on paper toweling to drain.

    Once all the sliders are fried, transfer to a mixing bowl, cover with Bird Sauce, and gently toss to coat. Set aside.

    Cut or split buttermilk biscuits, and place a patty on each biscuit bottom. Spread inside of biscuit tops with remaining sauce to complete each “sandwich”, and place sliders on serving platter (or oven-safe tray to keep warm until serving).

    Serve with remaining or additional Bird Sauce for dipping.

    Category Cocktail Party, Finger Foods, Vegetarian (or Potentially So) | Tags: ,,,,,,, | 2 Comments

  9. Southern Buttermilk Biscuits

    May 18, 2011 by Cas

    Light and fluffy and amazing just out of the oven. I love these with some melted butter and a drizzle of honey, but you can also use them as substitutes for buns or rolls in finger sandwiches and sliders.

    The key here is to handle the dough as little as humanly possible. I’ve also used the food processor method, though if you’re more comfortable (or only equipped) with hand tools, use a pastry cutter, forks or a box grater as you see fit.

    3 Cups all-purpose flour
    4 tsps. Baking powder
    1 tsp. Baking soda
    1 tsp. Salt

    1 Stick cold unsalted butter, cut into chunks

    1-1/2 Cups buttermilk or substitute
    2 Tbsp. sugar or honey

    Preheat oven to 425°.

    In the bowl of a food processor, pulse the dry ingredients to mix. Add butter chunks, and pulse to combine just until mix is the consistency of coarse meal with visible chunks of butter remaining. Add buttermilk and sugar or honey, and pulse again just until dough comes together.

    Turn dough out onto a floured work surface. Working quickly to handle as little as possible, form into a rectangle, dusting top with flour, and folding in thirds (as you would a letter for an envelope). Flatten again into a rectangle, dust top with flour, flip upside-down, and repeat fold.

    Repeat flattening, flouring and folding 3 more times. Finally, press dough out into a rectangle roughly 1/2″ – 3/4″ thick. Using a 2″ round cutter or the mouth of a juice glass or clean, dry tin can with top and and bottom removed, cut biscuits;  re-roll scraps and pat and cut (again, handling as little as possible).

    Place biscuits, sides just touching, on a buttered, greased, or parchment-lined baking sheet. Bake 15 minutes or until golden brown.

    Allow biscuits to cool 2 minutes before serving warm, or on a baking rack cool the biscuits completely, place in an airtight container or ziplock bag, and refrigerate or freeze.

    Note that it never hurts to brush the tops with melted butter before baking, after baking, or whenever the hell you feel like it. It’s butter and it’s biscuits and it’s all good, y’all!

    Category Breads, Rolls & Muffins, Fresh Baked, Vegetarian (or Potentially So) | Tags: ,,,, | No Comments

  10. Bar’s Lemon Garlic Marinade

    May 18, 2011 by Cas

    First, First Lady Bush was known for her barbecue chicken. Being a Texas homemaker in one phase of her life, I guess she had to be known for SOMETHING southern, or she would have been drummed out of the D.A.R.

    Barbara’s secret (look… she’s even TELLING you here not to tell anyone!) was this marinade in its basic version. After marinating she’d toss the sauce and then barbecue the chicken with her own homemade barbecue sauce. I’ve made a few minor tweaks to her recipe, but overall I feel that in its simplicity it imparts so much tenderizing flavor to meat, veggies and other grill fare that it deserves its own spotlight.

    This batch should be enough to marinate about 2 lbs. of meat, but with so few ingredients, all readily available, you can whisk together extra at a moment’s notice to use as a basting or topping if need be (see notes after).

    1/3 Cup lemon juice
    2 Tbsp. vegetable oil
    2 Cloves minced garlic (or 2 tsps. jarred)
    2 tsps. salt
    1 tsp. ground black pepper

    Optional:
    1 Tbsp. corn starch
    1/2 Cup cold water

    Whisk together all but the optional ingredients.

    If marinating meat (chicken sections or cutlets, or pork loin or chops): place meat and marinade in a ziplock bag. Seal, work marinade through meat, and refrigerate for up to 24 hours.

    If marinating tofu: drain extra firm tofu, slice into grilling or baking-sized portions or cubes, and using paper toweling or cheese cloth, gently press out as much extra water as possible. Place in a shallow plate, coat with marinade, and refrigerate up to 24 hours, flipping and coating slices a few times while it marinates to insure even coating.

    Also great for meat and/or vegetable kabab skewers.

    When grilling or roasting, use the remaining marinade to baste during cooking.

    As an optional sauce, to brush on cooked meat, veggies or tofu, mix corn starch and water, add to remaining marinade in a saucepan, bring to a boil stirring constantly over medium-high heat, and adjust salt to taste.

    Category Feeling Saucy!, Marinades, Vegetarian (or Potentially So) | Tags: ,,,,, | No Comments

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