A Good Marinade

I found myself with what is probably the most boring piece of meat imaginable: boneless, skinless chicken breasts. What to do?

I pounded several cloves of garlic with salt and Mexican oregano in my favorite Spanish mortar from The Spanish Table. Once there was a paste, I thinned it out with some olive oil and finally some¬†pineapple vinegar. If you didn’t make the vinegar, you can use rice vinegar or even apple cider vinegar. Or experiment with something new.

Mortarandpestle

I pounded each of the chicken breasts and then placed them in my Foodsaver Marinator . I sucked the air out with the Foodsaver and then left the breasts alone for an hour. Later, they pan-fried in minutes. I did the same with those awful pork cutlets with no fat or bone and had another great success. I would do this again in a heartbeat.

If this were a cookbook, I’d have tried this without the Foodsaver. I wonder how much difference it made. Or the pineapple vinegar versus an ordinary product.

5 Comments on A Good Marinade

  1. Thanks for the regular great ideas. I love stopping by and seeing the great things you’ve thrown together for breakfast, lunch or dinner.

    It’s very inspiring. And I swear, I’m going to make that pineapple vinegar one of these days.

  2. Thanks, Jim. I’m still experimenting!
    Go for the vinegar. It’s really easy.

  3. You know, my marinator is in the “give away” pile. I can never decide if it’s actually better than a normal marinade technique.

  4. I actually made these again last night, without the “magic marinator” and they weren’t quite the same. The most noticable thing was the salt. With the Foodsaver, the salt goes all the way through the meat and I think you need less.

  5. Aw, no bacon wrappin’s? Bacon loves that nasty ol’ chicken.

    xo, Biggles

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