Thursday, April 23, 2020

Attention Plague Chefs

Consider this for your delectation.  Jacques Pepin calls it "Spicy Soy Marinade" and uses it with Roast Pork Tenderloin.  He says to use it as a marinade first and then make the resulting sauce by heating it separately for it to thicken and serving it on the side.  Richie is exploring the book Jacques Pepin's Table and he made it.  I told him to make a double batch next time; we'll refrigerate it and have it for more things.

Sufficient coyness -

2 T soy sauce
1 T honey
1/2 teas. dry mustard
1/2 teas. ginger powder
1 teas. cumin
pinch of cayenne
1 T canola oil, but olive oil works just as well.


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