Yield: 1 Servings
|½ cup||Soy Sauce (Kikkomans is the brand I use)|
|½ cup||Virgin Olive Oil|
|4||Cloves Fresh Garlic; well chopped|
|2 tablespoons||Fresh Rosemary Leaves|
|1 tablespoon||Fresh Basil Leaves|
|1 teaspoon||Corn starch|
From: Marjorie Peskin <mpeskin@...> Date: Sun, 14 Jul 1996 10:02:09 -0400 (EDT) Andrea's soy marinaide is different enough from mine, which is world famous (OK, famous amongst my friends and family!) that I thought I'd post it.
Like Andrea, I don't use amounts.
Combine equal amounts of soy sauce and oil in a ziploc plastic bag. Add garlic and mix by shaking bag. Chop basil leaves and add to bag. Remove all stems from the rosemary and discard. Add rosemary leaves. Make sure all the ingredients are evenly distributed, then add the corn starch. This is ONLY used as a thickening agent, so can be left out if you're grilling. Add meat, and refrigerate for an hour. This is a strong marinade and doesn't need any more time than that.
I use this with steak tips for grilling. I cut the tips into 1" cubes, then skewer with cherry tomatos, small Yukon Gold potatos (Already slightly steamed in microwave so they'll cook thru), yellow squash, and red/orange bell peppers. This marinaide is strong enough to really permanate the veggies, and it tastes wonderful.
You can leave out the basil for a more Greek tasting meat.
JEWISH-FOOD digest 256
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .