I am not a big meat-eater, therefore, I am not a big meat-cooker. However, it’s the weekend (for another 1.5 hours) and I’m thinking about ways to snazz up a plate my boyfriend will get excited about, not my same old rice-and-beans mix. Here’s what I found:
1) Marinate: if you marinate meat, you’re golden. Here is a recipe for marinade that I found which is SOOOOoo simple, and delicious on ANY MEAT! Fish, chicken, steak, shrimp… can you believe that? Pop your meat in a bag with this bad boy and leave them to cuddle overnight (or, put them together in the morning before you leave for work). I LOVE it that they don’t have to be baby-sat. Those marinades which say “marinate 2-3 hours”? What is that? Do they think I’m in my kitchen thinking about dinner 2-3 hours before eating it? I don’t think so.
- pepper to taste
- garlic powder to taste
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
- 1/4 cup vegetable oil
Um, yes please. I usually have those things. Sometimes I use less oil to be more healthy, or I add cayenne pepper to crank up the heat. Don’t be shy with the garlic powder either, it’s delicious. This is for 1.5 lbs of meat, adjust measurements as necessary if you’re cooking more/less.
2) cook fast: meat is intimidating when it has bones and stuff, because I’m afraid of food that’s too bloody or too charred. I learned the trick to that is tiny pieces, no bone. That’s right. And here’s a little tip from real simple magazine that I found life-saving:
Chicken cutlets, pork cutlets: 2-3 min per side.
Skirt steak, salmon: 4-5 min per side for medium-rare.
Italian sausages: 8-10 min, turning occasionally.
Lamb chops: 2-4 min per side for medium-rare.
Shrimp: 3-4 min, tossing occasionally.
Wow. I never thought I could attempt such delicious meats! What have been your successes? Do you have any tips I could try? Haha, get it? Tri-tips?