Sometimes six-year-olds are surprisingly stylish. This marinade of everything-I-like would be one of those kids, I like to think.
Finally having a full day to play in the kitchen, I went a little nuts. I coated peas in wasabi and buckwheat flour and fried them, I homemade sushi, crackers, and chicken liver mousse. I made a lemon meringue pie from scratch. I sang while doing all of this, just to make sure that if the neighbors weren’t already disturbed from the sound of blenders and smells of garlic that they had a sure idea of my presence.
I also discovered a marinade. It’s easy, gluten-free, and has a really nice tang with the combination of wasabi with honey and oregano. I used it on pork, but it would work on chicken or beef or tofu or seitan.
Happy Spring! Let’s eat!
Ingredients: 1 clove garlic, minced, 1/2 shallot, finely diced, 1 tbs. fresh basil, chopped (chiffonade is ideal), 1 cm cubed fresh ginger, grated, 1 tsp. dried oregano, 3 tsp. tamari (gluten-free soy sauce), 2 tsp. fresh lemon juice, 1 tbs. honey (agave nectar or maple syrup for vegan), 1/8 tsp. wasabi powder (available at most grocery stores and all Asian food markets)
Method: combine all ingredients in medium bowl. Marinade your protein of choice in sauce for up to overnight, minimum 2 hours, covered. Turn protein half way through marinating to disperse flavors equally. Marinade keeps by itself about a week. Enough to soak enough protein to serve about 3-4.