By Karen Adler
The most sensible Little Marinades Cookbook bargains a number of home made marinades, pastes, and rubs that upload signature flavors earlier than the beef is cooked. Provencal White Wine Marinade, Memphis Rib Rub, and Rosemary-Dijon Paste are only a number of that upload contrast and intensity.
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Additional info for The Best Little Marinades Cookbook
1 cup panko (see Pantry, page 283) 1 /2 cups all-purpose ﬂour 1 1 teaspoon kosher salt, plus more to taste /2 teaspoon cayenne pepper 1 3 large eggs Freshly ground black pepper 2. Pour 3 inches of oil into a deep-fryer or deep heavy pot and heat over medium-high heat to 350ºF. Meanwhile, drain the potatoes and pat thoroughly dry with paper towels. Add the potatoes, in batches if necessary, to the hot oil and fry, stirring occasionally, for 5 minutes, or until they start to turn golden brown. With tongs or a slotted spoon, transfer the potatoes to paper towels to drain.
T h e r a w a n d t h e c u r e d 19 crispy salmon skin m a k e s 1 c r i s p y s a l m o n s k i n o r a b o u t 1 1/2 c u p s b r o k e n - u p p i e c e s if made with the skin from a whole side of salmon, less if using the skin from gravlax /2 cup water Combine the water, sugar, soy sauce, and lemon juice in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and let cool. 1 1. /4 cup sugar 1 2 tablespoons soy sauce 2 tablespoons freshly squeezed lemon juice 2.
Remove from the heat and let cool. cubes 2 tablespoons pine nuts 3. Combine the ginger, garlic, jalapeño, scallions, mint, and cilantro in a 1 2-inch piece ginger, peeled and grated medium bowl. Add the sambal oelek. Add the remaining 7 tablespoons oil, the lime juice, sherry vinegar, and soy sauce, and mix well. Add the papaya and pine nuts, tossing to coat. 2 garlic cloves, grated on the ﬁne holes of a grater or ﬁnely minced 1 jalapeño pepper, seeded and ﬁnely chopped 2 scallions, trimmed and ﬁnely chopped 4.