CTV Morning Marinades

Steak in Bourbon
1 – 2 lb sirloin steak 0.5 -1 Kg
1/4 c. soy sauce 50 ml
1/2 c. bourbon 125 ml
3 crushed garlic 3
1 tsp chipotle ground 5 ml (substitute: cayenne)

Put marinade in zip lock bag. Add steak. Marinade 4 hours at room temperature.

Grill to taste, basting with marinade occasionally.

Chicken Marinade (with thanks to www.bluekitchen.com)

1 to 1.5 lb boneless skinless chicken thighs 500 to 750 gm
1/4 cup tahini 50 ml (substitution: smooth peanut butter, or almond butter)
1/4 cup gin 50 ml
the zest and juice of 1 Lime
1 teaspoon soy sauce 5 ml
½ teaspoon cumin 2 ml
1/2 teaspoon salt 2 ml
1 teaspoon chipotle pepper 5 ml (substitution: cayenne)
1 tablespoon minced fresh ginger 15 ml
2 cloves garlic, minced
freshly ground black pepper

Mix tahini, gin, lemon zest and juice, soy sauce, cumin, salt, cayenne pepper, ginger and garlic in measuring cup. Cut chicken thighs in half and place in a zip lock bag. Pour in the marinade, seal the bag and turn to coat chicken evenly. Marinate refrigerated at least 4 hours and preferably overnight.

Grill the chicken. About half an hour before you’re ready to grill, remove chicken from the marinade, shaking off excess. Discard marinade.

Warm tacos, and serve. If I don’t have tacos handy I serve over white rice, tossing the stuffing as a salad.

When I’m marinating either of the above recipes AND THE MEAT IS FROZEN I leave them on the counter in the baggie for 6 to 10 hours. If you worry more about food poisoning than I do, restore to the refrigerator when bag is close to room temp (10 – 15 C). I’ve found salty booze is sufficiently antiseptic to not worry. It’s even more antiseptic if you add honey/sugar/maple syrup.

All of my other comments on selection of alcohol can be seen at the CTV Morning Website.

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