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<\/div>\nIt\u2019s the irony of being a cookbook writer: you always look forward, not back. That is, you\u2019re always thinking about new recipes\u2014not those favorite dishes you created for cookbooks past.<\/p>\n
I recently had a chance to revisit two such dishes at this year\u2019s Barbecue University<\/a>: Pac-Rim rotisserie chicken and Thai grilled beef salad. Both owe their electrifying flavor to a traditional Thai seasoning that has become my new favorite marinade. Lately, I\u2019ve been putting it on everything.<\/p>\n The genius of this marinade is how it counterpoints flavors. First, there\u2019s the salt in the soy sauce and the umami funk of Asian fish sauce. Lime juice makes it tart, while fresh ginger and chiles crank up the heat. Garlic and fresh cilantro give it pungency. Brown sugar adds the right touch of sweetness. The backbone of the marinade is fresh lemongrass\u2014one of my all- time favorite flavorings. This stalk-like Southeast Asian herb has a haunting floral lemon flavor, without the fruit\u2019s acidity. A spoonful of curry powder pulls it all together.<\/p>\n You\u2019ll need to know about 2 special ingredients\u2014both of which are available at most supermarkets. Fish sauce is made from pickled anchovies\u2014think soy sauce channeling bouillabaisse. One good brand is Red Boat, but if unavailable, just use more soy sauce.<\/p>\n Lemongrass will be found at Asia markets and in the produce section of most supermarkets. (Look for it among the packaged fresh herbs.) But don\u2019t worry if you can\u2019t find it. A couple teaspoons of freshly and finely grated lemon zest (the oil-rich outer rind) will give you a similar citrusy zing.<\/p>\n What\u2019s so incredible about this marinade is its versatility. The stuff goes with everything!<\/p>\n Use it to marinate skirt steak for an outrageous Thai grilled beef salad<\/a>. Soak pork chops<\/a> or tenderloin in it to make sort of barbecue you find at street stalls in Vietnam. It\u2019s delicate enough to serve as a marinade for white fish, like snapper, sole and mahi mahi. It\u2019s powerful enough to stand up dark fish, like salmon and mackerel. A 10 minute soak in my new favorite marinade gives you some of the tastiest shrimp on the planet. Did I mention how it transforms grilled tofu into something you\u2019d actually go out of your way to eat?<\/p>\n My new favorite marinade may sound complicated on account of the number of ingredients. It isn\u2019t. Just throw the ingredients in a blender or food processor and give them a whirl. The flavor pays off big time!<\/p>\n Tell others what you thought of it and give it a star rating below.<\/span><\/span><\/p>\n \t\tA Traditional Thai Marinade<\/h2>\n
Steven Raichlen\u2019s Favorite Marinade<\/h2>\n
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