The Olive Oil and Vinegar Lover's Cookbook by Emily Lycopolus

Author:Emily Lycopolus
Language: eng
Format: epub
Publisher: Touchwood Editions
Published: 2019-02-15T16:00:00+00:00

Espresso Grill Marinade

This oil-free marinade is simple to make but has complex, delicious flavors. It’s obviously great for marinating fresh meat, but it’s also wonderful for freezing with meat. Just add it to the freezer bags of meat so that it marinates while freezing and then thawing. Note that you can’t use the marinade on a fresh piece of meat once it’s thawed out because of the risk of cross-contamination. I remove all the marinade from thawed-out meat before cooking it, just to be safe. (All the flavor has already been absorbed anyway.) MAKES 1 CUP

2 garlic cloves

½ small onion

½ cup Espresso dark balsamic vinegar

1 Tbsp Pommery or Dijon-style mustard

2 tsp Worcestershire sauce

2 tsp cracked black pepper

Mix all the ingredients well in a blender until smooth. This will keep in an airtight container in the fridge for up to 2 weeks.

Pork Ribs Marinade Double the recipe and use Red Apple or Neapolitan Herb dark balsamic in place of the Espresso and add 2 Tbsp lemon juice and 2 Tbsp brown sugar.

Simple Salmon Marinade Add ¼ cup fresh chopped dill and use Pomegranate dark balsamic in place of the Espresso.

Spicy Chicken Grill Marinade Add 2 Tbsp hot sauce and use Apple or Apricot white balsamic vinegar instead of the Espresso.

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