I’m slacking again with updating this site. I was hoping to get at least one more recipe in before my recent trip to Walt Disney World, but time got away from me. I’d like to say it won’t happen again, but it probably will. I’ve been thinking up some new ideas for this site, though. I might start including some non-recipe (but still food related) posts. They’d focus on techniques I use in the kitchen, some of my most used gadgets, and things of that nature. I’d also like to start featuring some “guest” recipes, but more on that later.
- 1/4 cup fresh lemon juice
- A fistful of fresh basil leaves
- 1/3 cup rice wine vinegar
- 1/3 cup canola or vegetable oil
- Salt and freshly ground pepper to taste
- Combine lemon juice and basil in a blender (or use a stick blender if you have one). Pulse a few times until basil is chopped fine.
- Add vinegar, oil, salt and pepper, and blend for a few seconds or until emulsified.
- Let meat sit in marinade for about an hour in the fridge prior to cooking.
I love using this marinade for swordfish, but I can imagine it would also be great for chicken breast or steak tips or just about anything else you want to marinate. Now that I think about it, I bet this would be great for asparagus! I originally used all lemon juice and no vinegar, but I found the tartness of the lemon overpowering. Cutting it with vinegar lets the lemon taste come through as a complement to the meat, rather than having it be the dominant flavor.
This recipe will yield about 1 cup of marinade. I find it sufficient for marinating a couple pounds of meat in a plastic bag, but it’s easily doubled if you are serving a lot of guests.