Tuesday, June 30, 2009 at 11:37 a.m.
Hot’s hot the world over, but if you’ve ever waited 20 minutes on a stinky 110°F subway platform, you know Big Apple summers are a special kind of hell. Apartments bake, blacktop wavers with steam, and even the local muggers are all like, “Forget wallets. I’m heisting a Slurpee.” Really, it’s like living on the sun.
When high temps roll around, the very last thing any right-thinking Brooklynite wants to do is increase the thermometer reading. Unfortunately, that rules out a lot of oven-oriented cooking. Baking, raising, roasting, and broasting (I just made that up) go out the window. So, how does one make up for the lost deliciousness?
The answer, my friends, is marinades:
Easiest Teriyaki Marinade Ever
Ingredients
- 1/3 cup water
- 1/3 cup brown sugar
- 1/3 cup soy sauce
- 1 teaspoon crushed garlic
- 1/2 teaspoon ground cinnamon
In a medium bowl, mix water, brown sugar, soy sauce, garlic, and cinnamon. Place desired meat in the mixture. Cover, and marinate in the refrigerator at least 2 hours before grilling as desired.
Jalapeño-Lime Marinade
Ingredients
1/2 cup thawed orange juice concentrate
1 teaspoon grated lime rind
1/4 cup fresh lime juice
1/4 cup honey
2 teaspoons cumin
1/4 teaspoon salt
3 garlic cloves, minced
2 jalapeño peppers, seeded and finely chopped
Preparation
Combine all ingredients; stir well.
