Let's just say. It was lame. Not only was the design some concoction of strawberries and poop, (I was going for my favorite color combo bright pink and dark brown), the number of recipes on the site were a whopping...5.
I asked for all the contributors to add pictures and sort of describe why they liked their dish along with a full recipe.
It was a nice idea but lamer than Seabiscuit.
So this Summer I decided: "That's it. No more blogging about food. Too much pressure. Not enough time."
And you know, there's a certain amount of freedom when you're making something and know it won't be seen by anyone except for your stomach.
However, my blogging inner conscience has been a-ring-a-ding-dinging off the hook.
I just ache to share some of my most recent food conquests. So. In true Katie style. I will break my own rules.
(I already broke my green tea binge but that's for another post.)
I actually wanted to post about something that is near and dear to my heart. Something that has brought my through thick and thin. Something that has seen me on my worst days. Something that is a shoulder to cry on, a constant companion, and always there when I need it most.
Something that walks with me through every predictable cliche'.
AND that is- dun dun dun- THE MARINADE!
My secret ingredient for success- whenever you have meat, marinade it. (I'm sorry that's not more catchy. I wasn't really going for the crowd-pleaser here. I'll try to come up with a better slogan in, again, another post.)
Yes folks, I have indeed showed my hand, and it's full of olive oil and vinegar and sometimes a brine (salt water marinade).
Even if I inherited my mama's gift of overcooking, the marinade, the best innovation in meat since Noah decided to name his son "Ham," has been saving my rump roast.
Why? Well, I decided to draw a diagram to illustrate. This comes with much research and science and technology and science.
Do you want your meat to be "nerdy?" No. Do you want your meat to be forever alone? Of course not!
So let it party with the girls and get all tenderized and junk.
Click on the links at the bottom of this post to get some awesome recipes for marinades or simply follow what I do...
For every one pound of meat I do about a 1/3 cup of marinade, give or take.
So this is the ratio within that 1/3 of a cup:
half- 2/3rds of EVOO
Half to less than half vinegar
Seasonings of choice (best choices: garlic, marinade packets, rubs, Italian seasonings, spices, herbs...etc.etc.)
Put your meat of choice in gallon-sized bag with marinade of choice. Let them party together for at least a couple of hours. If you're in a time crunch because you forgot to set up hours before dinner due to the fact that you actually have a life, you can marinade for as little as 30 minutes.
TADA! If you join me tonight for dinner, you will be trying some chicken that has been thoroughly partied with.
If you were thoroughly unimpressed with my recipe here are some other sites you should give a try...I like the first one, mostly because of the name.
http://mantestedrecipes.com
http://allrecipes.com
http://www.cooks.com
http://bbq.about.com/od/marinaderecipes/tp/10Marinades.htm
http://bbq.about.com/lr/marinade_recipes/35583/1/
Happy Cooking!
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