Subj : Sauces
To : Sean Dennis
From : Ruth Haffly
Date : Mon Feb 17 2025 14:55:20
Hi Sean,
RH> Hopefully you won't have to wait very long for it. Enjoying biting into
RH> food otherwise?
SD> I haven't worn them in a week. Hoping to do so next week.
Keep us posted.
SD> Title: Greek Lemon Baste for Chicken
RH> Looks good. We usually do a simple marinade of salt, poultry seasoning,
RH> egg, oil and vinegar. Then the chicken is grilled, brushing more of the
RH> marinade on while it is cooking.
SD> I thought you'd like that. I like marinaded meats; those are easier
SD> for me to eat.
OK, the marinade is based on one from a restaurant in Oneonta, NY.
Chicken marinaded in this, then grilled over charcoal is their
specialty. When my dad was in a nursing home in Oneonta, we would visit
him and try to get a meal at the restaurant. In 2015 Nancy hosted a
Cooking echo get together at her cabin on Boyd Pond in the Adirondacks;
we bought a bottle of the marinade and pitted it against the home made
knock off. The home made won, hands down. (G)
My mom used to, during the summer, get chicken marinading in open pans,
early in the day. Dad would grill it for supper, occaisionally brushing
more marinade on it, then bring it in, in the pans that still had
marinade in them. The marinade would then be poured into a jar, put into
the fridge and reused, weekly, replenishing as needed, for most all of
the summer. It's a wonder we never came down with food poisoning!
BROOKS MARINADE (KNOCK OFF)
1 egg
1 1/2 tsp poultry seasoning
2 tbsp salt
1/2 c vinegar
1 c oil
Combine, marinade chicken in it, grill over charcoal. I sometimes reuse
the marinade once, but no more than that. It may sound like a lot of
salt but there is no "salty" taste. The restaurant is well known in the
area; they also do fund raiser bbqs for fire departments and such like.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... It works! Now, if only I could remember what I did.
--- PPoint 3.01
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