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Monday, March 9, 2009
It's not pesto, dammit!
Posted by Rishi Ramkissoon on Mon, Mar 9, 2009 at 3:44 PM
I'm tired of clarifying my little marinade secret so I decided to blog it! It may look like a pesto but it's really a spicy, aromatic and herbaceous marinade-- a universal marinade for meat and seafood on my little island.
In our family, simply using salt and pepper to season meat results in loss of kitchen credo. In the islands, big flavor and heat have become our signature tastes and those start with a great marinade made from the various abundant herbs that grow like weeds. This green seasoning has many iterations in other cultures, my Puerto Rican friends call it a soffrito. You can use it to spice up your Sunday BBQ or your weekday stew, it's very easy to make and stays in the freezer while awaiting your next meatfest.
The photo displays the basic herbs for a good green seasoning. At the top of the cutting board we have parsley, cilantro and onion; lower down next to the habanero and green onions, we have culantro. Culantro is less known than cilantro, however it forms the backbone for the strong aroma and flavor of this marinade. You can also include some thyme (even Spanish thyme if you can get it!). I'm not a cook tied to strict
quantities (hence my lack of prowess in baking), so I grab a handful of cilantro, parsley, about 5-6 leaves of culantro, one habanero, half an onion, and several cloves of garlic. I blend it in the food processor along with a dash of worcestershire sauce, salt and even some ketchup to add some sweetness. You can adjust the herbs and adjust its contribution to your end product as you see fit. It helps if you really know your herbs and how they'll taste with different meats and styles of cooking. For example, I adjusted this for an asian marinade by omitting the culantro and parsley, then combining sesame oil, soy sauce, green onion, cilantro, garlic and lemongrass. Once you get in the habit of making and varying this you wll see that your combinations are only limited to your imagination and knowledge of the ingredients. Word of advice: Like any marinade, the longer you let meat sit in it, the better the absorption.
So now you know my little marinade secret, remember it because it may come up in other recipes.
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My mother inlaw makes this all the time so my fridge is always stocked with some. Its great for beans also.
Guilty for always asking for your recipes, but it has helped me in my kitchen.. Thank you!
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