Wednesday, March 27, 2013

Asian Marinade for Meats

I have been in the worst rut lately.  A big, fat, giant, boring CHICKEN RUT.  If we eat any more chicken around here, we'll start clucking and growing feathers.  It just seems like chicken is so easy.  It's semi-healthy (depending on how I prepare it) and it's handy (I always have chicken breasts in the freezer.)  Now that Mr. Devilish Dish and I are "Empty NESTers" (No pun intended on the whole CHICKEN thing...) it just seems like I thaw out a couple of chicken breasts and throw something together for dinner.  Needless to say, I was searching for some non-chicken options when I stumbled upon this marinade.  It made the moistest, most flavorful beef that I've had in awhile.  I supposed it would be equally delicious on pork or God forbid, more chicken.  Get out of the CHICKEN RUT or whatever RUT you're in and try this one!
A new twist
for your next meat entree!
Love the price tag right on the front
of the wine bottle. 
Keep it classy Devilish Dish!
Season meat with salt and pepper.
Lay on top of lemon slices.
Top with additional lemon slices.
Combine marinade ingredients
and pour over meat.  Refrigerate.
Prepare meat as desired.

Asian Marinade for Meats

3/4 cup red wine
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
1 teaspoon garlic powder
2 lemons, sliced
salt and pepper

In a bowl, whisk together: red wine, soy sauce, sesame oil, basil, oregano, bay leaves and garlic powder.  In a shallow, non-reactive dish, place a layer of lemons.  Season your meat of choice with salt and pepper.  Lay on top of lemon slices.  Top with remaining lemon slices.  Pour marinade over the meat, making sure it is thoroughly distributed.  Cover and marinate in the refrigerator for at least 30 minutes, or up to 12 hours.  When ready to use, remove meat from marinade, discarding marinade and lemons.  Prepare meat as desired.

Prep Time:  Approximately 15 minutes     Cook Time:  varies

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