Lou & Lucy’s Leftovers: Ah, there’s the rub!

  • Everybody in the marinade pool.

Published: 8/10/2019 12:01:23 AM
Modified: 8/10/2019 12:01:10 AM

Herewith is my favorite new marinade and rub for meat, fish, veggies. You name it. I’ll hit it with my new fav.

And it couldn’t be simpler to make.

Into a food processor goes a bunch of cilantro, three or four teaspoons of fresh-ground black pepper and three or four peeled garlic cloves. Process it up while drizzling in olive oil until a paste forms. Should only take 20 seconds or so.

The marinade/rub is based on one of the central flavor foundations of Thai cooking.

My latest use of it was rubbing a three-pound chicken all over and under the skin with it. Just slather it all over. Into the fridge for a few hours to overnight.

I roasted the bird at 375 degrees for about 80 minutes on a bed of carrots and onions after draping prosciutto slices over the bird.

The result was succulent and moist chicken with veggies that had taken a luxuriant bath on the chicken drippings and marinade drippings and prosciutto drippings. Which reinforces Cooking Rule No. 14: The more drippings the better.

Among the wonderful targets for the marinade/rub mixture are fish, pork, shrimp, all vegetables.

Add it to your cooking skill set and you won’t be sorry.

And don’t forget Cooking Rules 1-13.


I never heard of Cooking Rule No. 14. But you always have pretty much made up your own rules.

I will also make up a rule: It’s good to have something to sop up those drippings, like crusty bread or rice. That’s Cooking Rule No. 15: the sopping rule.


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