culinary pondering

[flamesea]

Query: Would a marinade of raspberry jam, red wine (probably cab, poss merlot), garlic, and soy sauce work?

Query part the half: Would it work for flank steak/london broil, or better with another meat?

Came up with the idea about 4 am and am turning it over in mind. Hungry. Want PROTEIN.

Comments

Yeah, that sounds good.

[gem_handler]

It'll be really thin, and don't forget salt. I put worstcheshire sauce in almost all my marinades, at least a little. Oh, and don't use merlot. It'll overpower the other flavors. Take it easy on the cab, for that matter.

London broil will work well, but tenderize (i.e. pound the hell out of it until it's flat) it first. If you pre-cut the pieces, about hand size and 1/2" thick or less (after the pounding), that'll work nicely.

Ever think of putting some jalapeno in it, too? The sweet with the spicy? Maybe not with wine, though, but for the future.

Re: Yeah, that sounds good.

[flamesea]

Hmmm. I'm thinking marinade not sauce (so consistency isn't as big of an issue) but for some reason the wine + raspberry just sounded good... add in garlic and soy for tang/salt, and it's worth trying. Have a bottle of cab @ home, which was other inspiration... Yeah, pounding it before marinating= good idea. Like saltimbocca. I was pondering chickeny things, but I think I may be anemic again as I have been craving beef like mad lately.

Not sure what I want to go with it, sauce-wise (if needed), probably alongside a spinach salad with toasted almonds, cheese, maybe dried cherries or cranberries.

I get domestic occasionally... and then a simple idea goes... not so simple, which is the beauty of the thing.

Re: Yeah, that sounds good.

[gem_handler]

Reserve some of the marinade, reduce it, maybe mix it with some mayo (real, not miracle whip) to thicken it for salad dressing. Create a theme taste that goes across all the dishes, and one thing (maybe a nice tangy cheese) that cuts and compliments it.

... Now I want to cook fancy.

Re: Yeah, that sounds good.

[flamesea]

*shudders* I have issues with mayo, but I'll eat aioli, so... maybe. Could always do a raspberry balsamic vinaigrette as well. Maybe wanluts instead of almonds. *ponders*

Goat cheese? Haloumi? Feta's too strong, and don't have a reliable (insert name here; "queso fresco") that I have found to be standard across batches.

Hmm... *keeps thinking*

Now I'm having all sorts of other ideas for other meals. Damn it... heh.

I could save money more easily if I didn't need to do this every so often. So. Must figure out how to get paid for it!