Southern Living magazine called this recipe from a vintage Junior League of Lousiville cookbook the “little black dress” of marinades, because it goes with just about everything; but I think it much more akin to that classic mid-century iridescent adornment in that it enhances the flavor of the stuff being marinated – in this case a couple of very nice rib eyes from Costco – without covering up the underlying taste of the meat.
It is also wicked simple to toss together…
INGREDIENTS
•1/2 cup soy sauce
•1/2 cup bourbon
•1/4 cup veggie oil
•1/4 cup water
•1/4 cup Worcestershire sauce
•1 tbsp Sichuan Peppercorns
•2 tsp White Peppercorns
•1-1/2 tsp coarsely ground black pepper
•2 tbsp light brown sugar
•1 tsp Cajun Power Spicy Garlic Sauce – or your favorite hot sauce
•1 tbsp spicy brown mustard
•4 garlic cloves, minced
•1/2 tsp ground ginger
Lightly crush the Sichuan and white peppercorns and add to a mixing bowl.
Add the remaining ingredients and whisk to mix well.
Pour over your meat of choice in a gallon sized zipper bag and stash on a rimmed plate (to catch any drips) in the fridge overnight, flipping the bag when you think of it.
When ready to cook, remove the meat from and discard the marinade, allow the meat to come up to room temperature, then pan-fry, broil, or grill as you prefer. Rich did these beauties on the Weber, and they were quite good with a simple tossed salad and blue cheese dressing and a bit of Jardinière salad on the side.
Nice.
But the folk at Southern Living said it worked well with beef and pork and chicken, too.
Does it?
Hmmm, sounds like a Parfait! post to me…
Check it out, here.