With all the rain we’ve had this summer, grilling had been a challenge this year. We managed a few sessions throughout the summer. I used this savory marinate on pork chops before Anne came home, and Hiram’s reaction was, “What did you do to these? It’s delicious.” Then when Anne arrived, I used it on thin sliced beef ribs. She looked up and asked, “What did you put on these? It’s delicious.” I used it again a couple nights ago, and again Hiram said, “This meat is so good.”
With reviews like that, how can I not share the recipe with you? The only change I made in the original recipe was to reduced the amount of oil.
Savory Marinade
Whisk together:
1 large clove garlic, crushed
1/4 cup oil
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1/4 cup red wine vinegar
1/8 cup lemon juice
1 tablespoon Dijon mustard (regular mustard works, too)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon parsley
Marinate meat (chicken, pork, fish, beef, or ground meat) in mixture for 30 minutes to 24 hours in the refrigerator. Grill, bake or, broil and then serve.
The original recipe came from The Occasional Cook: Culinary Strategies for Overcommitted Families by Cyndy Salzmann. Unfortunately, the cookbook, which is full of great freezer meal plans and recipes, is out of print. But it is available for purchase at her website, America’s Clutter Coach.
