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by David Blackler
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It's not uncommon for a barbecue
party or some other dinner party to materialize at my house
with very little notice.
I must admit that, since this
little social oddity has been happening to me for years now,
I suspect it's my fault. In any case, very often we end up
with this scenario:
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We
need to cook meat. |
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We
don't have too many ingredients aside from a sauce cabinet
and a spice rack. |
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We
have neither the time nor the inclination to wait for
the meat to marinate. |
I'm not too shabby of a chef,
mind you. But the Two-Minute Marinade has been with me for
a while and it's about as versatile as you can get and still
call it a recipie. You can whip this together in a mixing
bowl and just coat it on the meat right before you throw it
in the oven or in the fire. I suggest that you consult a cookbook
for the approipriate cooktimes for specific cuts of meat.
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two parts red wine (white
wine for chicken or fish)
one part rum, if you
can get your hands on it.
1/2 part water
1/2 part worcestershire
or soy sauce (don't do both)
some pepper
very little salt if
you feel you need to
some oregano or italian
seasoning or pizza seasoning (skip this on fish)
one or two parts maple
syrup (This is the key ingredient. You can't skip this
one, I'll explain below.)
If there are spices
you like on your meat, like steakhouse salt or whatever,
chuck them in.
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Stir with a fork or whisk
until all of the colors have run together or you get bored
with stirring. Get the marnade on the meat however you like,
making sure to coat the entire piece.
Now, the explanation of the
key ingredient. The reason the Two Minute Marindae works is
that the maple syrup adds a sticky consistency to the marinade,
so you can coat the meat in it like a sauce but still keep
the marinade flavor. The syrup also gives a very nice semi-sweet
flavor to the meat that I've found is almost always well received,
even by hardened char-grilled beefeaters.
If this works for you, maybe
I'll release the secret of the Two-Minute Spaghetti Sauce.
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Dave
is a celebrity, technical manager. He lives and works
in Dulles, Virginia.
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cheers! |
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