Sometimes six-year-olds are surprisingly stylish. This marinade of everything-I-like would be one of those kids, I like to think.
Finally having a full day to play in the kitchen, I went a little nuts. I coated peas in wasabi and buckwheat flour and fried them, I homemade sushi, crackers, and chicken liver mousse. I made a lemon meringue pie from scratch. I sang while doing all of this, just to make sure that if the neighbors weren’t already disturbed from the sound of blenders and smells of garlic that they had a sure idea of my presence.
I also discovered a marinade. It’s easy, gluten-free, and has a really nice tang with the combination of wasabi with honey and oregano. I used it on pork, but it would work on chicken or beef or tofu or seitan.
honey oregano basil marinade
|Prep time||8 minutes|
|Dietary||Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Vegetarian|
- 1 clove garlic (minced)
- 1/2 shallot (finely diced)
- 1 tablespoon fresh basil (cut into thin ribbons)
- 1 cm cubed fresh ginger (minced or grated)
- 1 teaspoon dried oregano
- 1 tablespoon tamari (gluten-free soy sauce, can substitute fish sauce if you'd like or just salt and water)
- 2 teaspoons fresh lemon juice
- 1 tablespoon honey, agave nectar, or omit
- 1/8 teaspoon wasabi powder (optional, but gives a fun kick!)
This marinade can keep in the refrigerator for up to a few weeks without losing flavor. Use for whatever protein you'd like... tofu, chicken, pork, beef... name your flavor!
|Step 1||Combine all ingredients in a medium bowl.|
|Step 2||Marinade your protein of choice in sauce in the fridge for up to overnight, minimum 2 hours, covered. Turn protein half way through marinating to disperse flavors equally.|
|Step 3||To cook protein after marinating, either fire up the grill or a sauté pan with a thin layer of high heat oil. Sear both sides over high heat, then reduce heat to medium and cook until inside is prepared to your liking. You shouldn't need to add any extra salt, but do so if you feel!|