cherydactyl (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
cherydactyl) wrote2007-09-14 09:42 pm
cherydactyl) wrote2007-09-14 09:42 pm
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A Chicken Marinade to Remember
I made a chicken marinade to die for tonight. Really, our grilled chicken was that good.
A big blob of TJ's sweet hot mustard
Some orange blossom honey
A whole lot of Penzey's Herbes de Provence
some olive oil
some white vinegar and some water
A little salt
a few drops of Louisiana hot sauce
When I do it again (there is no 'if' about it), I will add more mustard or stronger mustard or maybe try ground mustard instead of prepared, slightly less Herbes de Provence, and/or sub lemon juice for the vinegar, which I would have used tonight if I had had it on hand. The lavender was definitely the most front-and-center flavor.
The (non-dairy) creamed spinach I made and the leftover curried chickpeas were wonderful accompaniments, even if having hot Indian with mild French seems culinarily odd.
I almost cannot wait to make chicken salad out of the leftovers.
A big blob of TJ's sweet hot mustard
Some orange blossom honey
A whole lot of Penzey's Herbes de Provence
some olive oil
some white vinegar and some water
A little salt
a few drops of Louisiana hot sauce
When I do it again (there is no 'if' about it), I will add more mustard or stronger mustard or maybe try ground mustard instead of prepared, slightly less Herbes de Provence, and/or sub lemon juice for the vinegar, which I would have used tonight if I had had it on hand. The lavender was definitely the most front-and-center flavor.
The (non-dairy) creamed spinach I made and the leftover curried chickpeas were wonderful accompaniments, even if having hot Indian with mild French seems culinarily odd.
I almost cannot wait to make chicken salad out of the leftovers.