Now that Spring has sprung and everyone is
ready to get grilling, here is a versatile meat marinade that works for chicken,
pork, and beef. It also adds "umami" to vegetarian staples such as
portabello mushrooms and firm tofu. If preparing skewers, chunks of onion
and summer squash will also benefit from a soak in this fragrantly herbal
bath.
Most honorable mention to my best friend's mother, Mrs.
Kendrick of Fair Oaks. This is my "spin"
on her recipe which she shared with me as a teenager.
3/4 cup soy sauce (do not
substitute with low-sodium)
1/2 cup worchester
sauce
1/2 cup dry red wine (any
varietal will do, but the wine should be good enough to
enjoy drinking!)
1/2 cup fresh lemon juice (sweet
Meyers are best)
1/2 cup
coarsley chopped Italian parsley leaves, plus small amounts
of any other fresh herbs you choose*
5 medium cloves garlic,
gently smashed and peeled
2 tablespoons dry
mustard
1 tablespoon ground black
pepper
*Additional suggested fresh
herbs, one or all, snipped into coarse bits:
6 6" sprigs of thyme
leaves
3 6" sprigs of oregano
leaves
2 6" sprigs of tarragon
leaves
1 6" sprig of rosemary
leaves
1 very small bunch chives or
a couple of trimmed scallions
1 cup good quality extra virgin
olive oil
Put the first 8 ingredients (soy,
worchester, wine, lemon juice, parsley and herbs, garlic, mustard, pepper) into
a blender.
Briefly pulse all ingredients on
medium speed until incorporated. With motor running, add the olive
oil to create a very slight emulsion (approximately 30
seconds).
May be prepared in advance.
Refrigerate and whisk marinade if not using immediately.
Yield: 3 /12 to 4
cups
