The weather has finally caught up with us here in the mitten. It's dark when I wake-up, and dark when I get out of work, there is frost on the windows, and worst of all, I can absolutely not get away with flip flops any longer.
So, what I need is a tropical meal choice to warm me up and give me the flavors of the Caribbean. This is salt free as well, and best of all, you can use this marinade/method with any meat (chicken, pork, beef).
Ingredients & Recipe:
- 1/4 cup lemon juice
- 3 Tbls. honey
- 2 Tbls. Canola oil
- 3 green onions, chopped
- 2 tsp. dried thyme
- dash of S & P
- dash or 2 of allspice
- dash or 2 of nutmeg
- 2 jalapenos, chopped (optional) or sprinkle in a few dashes of red pepper flakes
Whisk or stir all ingredients in a zip top bag. Save about 1/4 cup of the marinade in a small bowl for later. Place your choice of protein into the bag, i.e. chicken cutlets, pork chops, etc., seal it up and let it marinade for at least 6 hours (up to 24 hours).
When you're ready to cook, preheat a grill pan on medium-high heat (or use a non-stick skillet). Slap your meat on the pan & discard the bag and its contents. Grill about 5-7 minutes per side, basting frequently (using the small bowl of reserved marinade from earlier). Your meat should be cooked through, i.e. no pink in the middle for chicken or pork!
You Could Also Try...
- Serve your Caribbean meat over a bed of rice, top with a few slices of fresh pineapple.
- Create a Caribbean stir-fry; marinate diced meat in a zip top bag, and chopped veggies (bell peppers, onions, snap peas, slices mushrooms) in another bag with equal amounts of marinade. Saute the meat in a deep pan and when it is almost thoroughly cooked, add in veggies. Cook for 3-5 more minutes, serve over bed of rice.
- Skewer pieces of marinated meat on wooden or metal skewers, grill and serve as an appetizer.
You may want to consider wearing your bathing suit while eating this dinner...it'll get you really in the Caribbean mood:)
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