ironchef
Executive Chef
This is really good if you're looking to bring out the natural flavors of a meat without imparting too many additional components to overpower that natural flavor. If you don't own a blender or food processor, just finely chop everything. I recommend blending it however because it really allows the flavors to come together with the oil, and flavor the meat you're using. Grilling the meats will impart an even better flavor although you can roast or saute as well.
Basic Marinade
Yield: 1 cup of marinade
Ingredients:
3/4 c. Extra Virgin Olive Oil
1 Tbsp. Fresh Rosemary, roughly chopped
2 Tbsp. Fresh Thyme
2 Tbsp. Fresh Parsley, roughly chopped
2 cloves Fresh Garlic
1/2 tsp. Red Chili Flakes
Juice of one Fresh Lemon
Kosher Salt and Fresh Cracked Pepper (Do not add into marinade; see below)
Method:
Combine in food processor or blender and blend until all ingredients are incorporated. In a ziploc bag or shallow marinating dish, rub marinade into meat and let sit in the fridge for at least 2 hours, or overnight. Season with the kosher salt and fresh cracked pepper right before cooking.
Basic Marinade
Yield: 1 cup of marinade
Ingredients:
3/4 c. Extra Virgin Olive Oil
1 Tbsp. Fresh Rosemary, roughly chopped
2 Tbsp. Fresh Thyme
2 Tbsp. Fresh Parsley, roughly chopped
2 cloves Fresh Garlic
1/2 tsp. Red Chili Flakes
Juice of one Fresh Lemon
Kosher Salt and Fresh Cracked Pepper (Do not add into marinade; see below)
Method:
Combine in food processor or blender and blend until all ingredients are incorporated. In a ziploc bag or shallow marinating dish, rub marinade into meat and let sit in the fridge for at least 2 hours, or overnight. Season with the kosher salt and fresh cracked pepper right before cooking.
