Tuesday, May 3, 2011
A Delicious Marinade
Herbed Olive Oil Marinade
from James McNair's Grill Cookbook
1 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice or white wine vinegar (I use a little more lemon juice, probably 1/4 cup)
1/4 cup minced fresh herbs such a s flat-leaf parsley, oregano, thyme, or rosemary, alone or in combination (I used rosemary and oregano this time around)
2 teaspoons minced or pressed garlic
freshly ground black pepper
ground cayenne pepper (optional)
In a nonreactive bowl, combine all ingredients, including salt and peppers to taste. Blend well.
Makes about 1 1/4 cups.
The smell of the marinade is heavenly and the taste of the grilled chicken was wonderful! I probably let it marinade for four hours or so, but I'm sure you could marinade it all day and it would be even better!
With the chicken, I made a salad and our favorite sweet potato fries. For those, I preheat the oven to 425℉, peel and then cut the sweet potatoes lengthwise into 8 pieces and toss those with some olive oil and salt and pepper (or some spice rub or paprika - whatever sounds good to you). I then bake them in a single layer for about 25 minutes, turning them once after 15 minutes. At the end I turn on the broiler for a couple of minutes to get them nice a crispy.
P.S. If you have any great recipes for using rosemary, would you consider sharing them? We have so much of it and don't cook with it nearly enough...