Just your average New Orleans guy
I know I’m a little late with a Mardi Gras themed meal, but you can enjoy this marinade all year long. It reminded me a this guy. Niki found him on her recent trip to New Orleans. No, he’s not dressed for Mardi Gras…this is his regular day to day panhandling outfit. I’m trying to envision him really decked out in his finest for Mardi Gras.
Anyway, Bourbon Street marinade is great on pork and chicken as well as a beef roast. Last night I used a pork loin with a nice layer of fat that I scored before roasting.
Just toss all of the ingredients into a plastic baggie, shake it up to dissolve the brown sugar & mix the ingredients, then add meat which you can rotate every now & then while marinating (I did this the day before cooking).
Bourbon Street Marinade
1 Cup of water
2/3 Cup of soy sauce
3/4 Cup of bourbon
3 Tablespoons of Worcestershire sauce
2 Tablespoons of fresh lemon juice
1/4 Cup brown sugar
Serve with Bacon Asapargus:
Still a believer that everything tastes better with bacon, I cut the asparagus into chunks and sautéed in a little butter then sprinkled chopped bacon on top. I don’t often see my husband reaching for seconds for vegetables, but I think the bacon got him.
Bacon Asaparagus-Who can resist?
When I’m in the middle of a project, like the final round of the couch wrestling competition I’m engaged in, I hate to stop, especially to cook so I’m always hoping that The Magic Catering Service will ring the bell with a fantastic meal. Believe it or not, it has happened a few times thanks to my daughter’s thoughtful birthday gift from Amazing Clubs. Alas, no delivery this week, so I guess it’s up to me.
Now what to have with that grilled corn on the cob? Well Squirrel Circus cooked up some very fine chicken legs and I’d go with that any day of the week. Myself… I had some fresh haddock that I wanted to perk up a little but it was hot & muggy (I’m talking about my brain, not just the weather) so fast & easy it is:
Slap the fresh haddock into aluminum foil, dot with butter, sprinkle a very fine coating of Italian breadcrumbs on top, then use the handy dandy food chopper to crumble up some pecans., toss those on top, wrap that package up for 30 minutes on the grill – done! Oh wait, sure…sprinkle a little white wine on top, why not? The pecans really added a nice flavor to the fish but the “yum” factor was the Remoulade Sauce (trust me, I can’t even say the name but it’s easy & done in 8 minutes):
1/3 Cup mayonaise
1 Chopped scallion or minced onions to taste
1 Tablespoon chopped parsley
1/2 Teaspoon fresh lemon
2 Tablespoons dry mustard
2 Teaspoons ketchup
1/2 Teaspoon Worcestershire Sauce
Dash Tabasco (more if you like the zing)
Whisk it all together…done! This gives you plenty for 2 people and is great for fish & super on crabcakes.