Sunday, November 4, 2007

Marination on the Grill

I suppose I was in a marinating mood Friday afternoon. I stumbled on a couple of recepies that I had lying around and decided to try. I don't know where I got them from, but what the heck.

I mixed equal parts vinegar and EVOO, a handful of grated ginger root, some coriander, mustard (just a touch of dijon), and cumin. Cumin is one of those finicky spices. Not enough, and it adds little to your dish. Too much and it's horrid. Just right, and it's fantastic! I poured this over some boneless/skinless chicken breasts and set them aside for a couple of hours.

I wasn't done with the marinating, yet. I whisked together EVOO, lemon juice, minced garlic and dill weed. Poured this over some fresh asparagus. and let it set for a while too.

After goofing around for a while, I lit the grill. I skewered the asparagus, like so...

And dropped everything on the grill...

I served it up with some freshly sliced carrots I glazed with a mixture of butter, maple syrup, nutmeg and orange juice.

Unfortuantely I overcooked the chicken a bit. It was a little chewy. Otherwise a good meal. The asparagus was really good. I didn't know dill and asparagus went together so well. Oh, I'd also recommend marinating the chicken atleast 12-hours. I think it would have more flavor.


Jane said...

Hey, when are you going to invite me over for dinner...yum, yum.