This week’s Fusion of Food and Friends is simply a marinade to be used as you like.Â I decided to use the marinade on boneless beef ribs for Ted.Â The meat was marinated for 3 hours then put on the grill. Or rather, SUPPOSED to be put on the grill.Â We ran out of propane and had to make the best of it on the stove top.Â According to Ted, the results were 100% perfect.
I made the marinade, Ted did the cooking. Just the way I like it.
- 3 cloves garlic (or 3 tsp minced garlic)
- 3 tsp paprika
- 1/2Â tsp turmeric
- 1 tsp kosher salt
- 1 1/2 tsp cumin
- 1/2 tsp fresh ground pepper
- 1/3 cup red wine vinegar (I ran out of vinegar so I made up the difference with some red wine that had been open for about 5 days)
- 1/2 cup olive oil
- 1 lb meat of choice or a vegetarian selection such as tofu or tempeh.
Add all the above EXCEPT oil and meat to a food processor or blender.Â Blend until combined then slowly add the oil.
Put the meat in to a bowl, pour the marinade over the top and allow it to soak up the flavor for at least 2 hours.Â Make sure you have plenty of propane, put on the grill, cook to your liking and enjoy.
What I liked best about this marinade is that it didn’t need sugar.Â I’ll try it when I have some tofu in the house. Unfortunately, only Ted got to enjoy this weeks FOFF recipe.
The results:Â Ted liked it.Â It brought out the flavor of the meat without covering it up.Â He said it was similar to the Lebanese marinade used for chicken but not as strong in flavor.
Next week:Â Spicy Sweet Potato Fries â€“ awesome!
Hey guys, just a friendly request: Please give me a thought or two and a blessing if you will for a really great run on Monday when I take on the Boston Marathon for the second time.Â It’ll mean a lot.Â