Yes, We Cook!

Once again this post was inspired by Tina. I had never made a bourbon marinade. I used a few of the ingredients from Tina’s recipe but then did my own thing once I cruised around the net looking at variations. The meat I used was not tenderloin either. As I eat natural and organic meats I tend to buy cheaper cuts in order to maintain affordability. This is a pork butt that I sliced up. It’s good and we get it a lot. Certainly use tenderloin if you’ve got it!

Ingredients: (double up for larger amounts of meat)

• 1/4 cup bourbon (I used Jim Beam)

• 1/4 cup tamari (soy sauce is fine, I use tamari as it’s wheat free)

• 2 tbls pureed garlic (I pureed a ton of fresh garlic and froze it, nice and convenient)

• 1 tsp cayenne pepper

• 1 tsp red chili flakes

• 1 tbls prepared mustard (the condiment in the fridge, I used a nice seeded natural mustard)

• 1 tsp sage

I mixed it all up and put the meat in it and mushed it around.

Now I have a gadget to share with you all. It’s a great toy for the foodie! It’s a marinater that one can get all the air out of. It creates a vacuum and forces the marinade into the meat in a fraction of the time. It’s wonderful!

My husband is the hand model!

Anyway, this marinade thingy is one of my favorite kitchen items. It means you can get away with thinking about dinner that involves a marinade on much less notice than if you don’t have one. It deeply and richly marinates in much less time. So I marinated about 4 hours. Without it you might do twice that.

I used my little Foreman Grill which I totally love even though I feel like it’s a bit of a cheat machine.

I thought this was amazingly delicious, but in the interest of full disclosure my husband was not as impressed. Not sure what the deal was on that difference of opinion. My husband thought it was good, but not like I did. I was ecstatic. Anyway he and I have never had the same taste in food. He is British and I’m Italian. Our culinary experience growing up was vastly different. We do have lots and lots of crossover though and he is my favorite person to cook for, so I was a bit disappointed that he didn’t enjoy this as much as I did.

Related posts:

1. “Fusion” marinated steak and lemon asparagus
2. Super easy crock pot tarragon pork stew
3. Herbed Pork Tenderloin Dinner (Complete)
4. Breaded Pork with Roasted Broccoli, Garlic and Corn
5. Asian cole slaw