I have seen some videos lately with asian ladies putting a lot of toothpick like woods in some meats. I tried to figured out why they are doing it, and the best answer I got so far was to allow the flavour to penetrate the food better. Uhmm… Okay. I do have a feeling that meat on skewers always taste better for some reason, but I always thought its because the smoke they also get while they are on the barbecue?
Today I was in the mood to experiment, so I started torturing the meat by sticking a bunch of toothpicks in it. Yep I did it.
So far so good… but I got so carried away with experimenting (and… the torture felt good!!! made me feel like some evil scientist from a weird japanese cartoon!) that I decided to make a marinade for it. I had a few awesome recipes I saved previously for this but where they are when I need it??? I tried to remember what was in those, but frankly nothing came to my mind. So I started grabbing “stuff” from the fridge and the panty and mixed all up. The result looks awful at this stage 😀 Let´s hope it will be at least edible.
Here is what I put in the marinade: quite possibly important to make a note so I will know what NOT to try next – this in case it turns out to be horrible. But if it´s something good, I might well want to have it written down.
2 tablespoon of mustard, grainy, 2 tablespoon of Hoisin sauce, salt, 1 teaspoon ground black pepper, 2 teaspoon smoked paprika, 2 teaspoons of thyme, 2 tablespoons of vinegar, about 100ml of olive oil, 100ml milk and about 2 tablespoon of low carb ketchup, and some soy sauce. Mixed everything and covered the tortured meat with this mix. I am now worried that the mix might catch fire, or drip trough my fridge or even worse ruin my oven or cause some nuclear meltdown while I will cook it, but will have to wait and see.
So far this “creation” comes with a warning label: don´t try this at home LOL! I assume it’s not difficult to figure out why the name of this food is “Tortured meat in Fantasy marinade™”
tucked in, and put in the oven (200ºC for 1 and a half hour) followed by 2×15 minutes (turned the meat after 25 minutes) on a setting called ¨Circul air grilling” and lastly gave it a few minutes (about 2?) of “large area grill”)
The meat turned out great 😀
Note to self: If I intend to make this again, probably it would taste even better if I would use lemon juice instead of vinegar.
The taste: definitely interesting (in a good sense), fresh, the sauce is a bit tangy (if you taste it on it´s own it´s to sour) but a little bit on the top of the meat was just great! Probably could add some rosemary to it!