Earlier this week, I posted this lovely little mid-century marinade from a vintage recipe collection via Southern Living magazine – a few basic ingredients brought together to make for one fine flavor-enhancer for a nice bit of steak.
Then, I got to wondering… the folk at SL claim it works as well on pork and chicken, but does it?
Thanks to my (very) well stocked freezers, I resolved to find out.
•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
Note: for this batch, I found myself out of Worcestershire sauce (!), but an equal amount of my home made jerk sauce and one teaspoon of coarse sea salt worked very well as a substitute.
Lightly crush the Sichuan and white peppercorns, then add to a bowl or gallon zipper bag with the remaining marinade ingredients.
Add the chicken and pork chops – I had four bone-in thighs and two really thick boneless chops – then close the bag, toss to get everything well blended and the meats nicely coated, then place on a rimmed dish (to catch any leaks) and stash in the fridge overnight. Give the bag a flip and a turn when you think of it.
When ready to cook, remove the meats from the marinade (discard the marinade) and allow to come to room temperature before baking or grilling.
Rich did ours on the grill, and I am happy to say that yes, this marinade is almost as nice with chicken and pork as it was with steak.
The only change I would make is that next time – and we still have some bourbon, so there will be a next time – I’ll add a bit of barbecue sauce to the chicken and pork while we have them on the grill.
Still and all, served with some pesto-coated roasted potatoes, a fine meal was had by, well, the two of us.
Try this marinade.