Kamal Mouzawak (Bon Appetit) Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish. Chicken 3 Tbsp. fresh lemon juice 2 Tbsp. tomato paste 1 Tbsp. ground coriander ¼ cup toum 3 Tbsp. vegetable oil, plus more for grill 1¼ lb. skinless, boneless … Read More →
APL Basic Pork Rub
Adam Perry Lang Makes a heaping 1/4 cup This is our go-to rub for any sort of pork. 2 tablespoons ancho or other mild chile powder 2 teaspoons ground mustard 1 tablespoon packed brown sugar 1 tablespoon garlic salt 1 teaspoon black pepper 1 teaspoon cayenne Mix ingredients together. Use in any pork application, 1 … Read More →
Vietnamese Pork Chops
Adam Perry Lang Serves 6 to 8 2 pounds pork shoulder/butt steaks Marinade 1 tablespoon red pepper flakes 2 tablespoons boiling water (heat in microwave) ½ cup soy sauce ¼ cup fish sauce ¼ cup rice wine ¼ cup sesame oil ¼ cup vegetable oil ¼ cup water ½ cup brown sugar, packed 2 tablespoons … Read More →
Chicken Souvlaki
Williams-Sonoma: ‘Roasting & Grilling’ Serves 4 to 6 1 lb boneless skinless chicken breasts, cut into 1 inch cubes lemon wedges for serving Marinade 3 tablespoons extra virgin olive oil 2 tablespoon white wine 1 tablespoon lemon juice ¼ cup minced onion 1 garlic clove, minced 2 bay leaves, broken into tiny pieces 1 teaspoon … Read More →
Rosemary Dijon Balsamic Beef Marinade
Bob Blumer Serves 4 to 6 1 lbs beef, any cut you would enjoy for steak Marinade 1 tablespoon dijon mustard 2 tablespoons rosemary, chopped 4 cloves garlic, minced 2 tablespoons lemon juice 2 tablespoons balsamic vinegar ¼ cup olive oil ½ teaspoon salt ½ teaspoon pepper Whisk the marinade ingredients together in a large … Read More →
Garlic and Red-Miso Porterhouse
Lightly adapted from Tadashi Ono via Saveur Serves ?? 2 (1½″-thick) bone-in porterhouse steaks (3½ lb.) ½ cup soy sauce ¼ cup red miso 3 tablespoon olive oil 3 teaspoon sesame oil 1 teaspoon. freshly ground black pepper 8 cloves garlic, minced or grated 1 (2″) piece ginger, peeled and minced or grated Place steaks … Read More →
Sticky Drumsticks
Adam Perry Lang Serves 6 to 8 16 drumsticks Marinade 9 tablespoons fish sauce 6 tablespoons lime juice zest of one line (optional) 6 tablespoons orange juice zest of one orange (optional) 6 tablespoons sugar 3 tablespoons soy sauce 3 tablespoons Sriracha 9 garlic cloves, minced Glaze 12 garlic cloves, minced 3 tablespoons sesame oil … Read More →
Marinated Flank Steak
Adam Perry Lang Serves ??? Adam Perry Lang uses this recipe for fajitas, but we like it so much we made a whole holiday around it: Flanksgiving. 2 flank steaks, 1 ½ to 1 ¾ lbs each Marinade 1 tablespoon red pepper flakes 2 tablespoon boiling water 1 cup water ¼ cup lemon juice 2 … Read More →
Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
Bon Appétit, July 2009; variation: Mama’s Lebanese Kitchen Serves 8 2 1/4 pounds skinless boneless chicken breasts, cut into 1 1/4-inch cubes Marinade 1 1/2 tablespoons Aleppo pepper or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling 1 cup plain whole-milk Greek-style yogurt … Read More →