The hubby is a genius when it comes to developing perfect delicious and creative marinades. The genius is not limited to this talent but that’s a different story altogether. What he is not so good at *cough* *cough* really sucks at *cough* *cough* is writing down what he puts into his marinades. This Oregano Ginger Marinade – or at least variations of it – have been on repeat a la casa D. for weeks now:
He made the marinade – I said “write it down please” – he didn’t!
He made the marinade – I said “tell me what’s in there please, I’ll write it down ” – he didn’t!
He made the marinade – I stood next to him taking notes (not giving it my full attention) and quizzing him later about the exact amount of each ingredient – he didn’t remember!
I forced him to guess – he did – I made the marinade, it turned out wonderful, I wrote it down and so I’ll share it with you guys today!
I was happy! Then the next hitch came up. How to name it? All variations of combined ingredients that actually sounded yummy had been used for another marinade recipe and if not still bear to much of a resemblance. I don’t speak SEO but I guess “Crack Marinade” isn’t really an impressive choice even if it fits. Even my sister liked it and she is not a fan of ginger AT ALL! So in the end Stefan suggested Oregano Ginger Marinade. And after all it’s his recipe and he gets to choose. Sounds pretty strange if you ask me. But I assure you the flavors go along so nicely – the marinade is one of my personal favorites!
So here for you today, the King of Marinades first own marinade recipe for you!
- 2-3 cloves of garlic
- 1/2 tbsp salt
- 3 T olive oil
- 1 piece of ginger (~ size of a female aka my thumb)
- juice of 1/2 lemon
- zests of 1 lime
- 1 tsp Sriracha
- 1 T sweet soy sauce
- 2 T dried oregano
- Give the garlic, lime juice, salt and 1 T olive oil in a mortar or narrow mixing bowl and pestle or mix until you have a pale white and smooth mixture
- Chop and add the ginger and 1 T olive oil and repeat
- Now add the last T olive oil, lime zests, Sriracha, sweet soy sauce and oregano and blend or pestle again until everything is well combined - set aside for 30 min until the oregano had softened up a bit
- Pestle or blend again until you have a smooth marinade
- For this recipe, as well as almost all my marinades I recommend to use a mortar or hand-held blender. If you follow this step by step instructions the marinade turns out much smoother and creamier and less chunky in my experience. If you don't care you can just thow everything in a food processor and blend until smooth. But it gets way creamier when you follow the above description.
- To marinade the meat I always use a freezer bag. I pour all the marinade in a large bag, add the meat and let marinade at room temperature for 1 h or in the fridge up to 24 h.
- You can save some time if you mix the oregano with 1 T olive oil a few hours prior to making the marinade. The oregano will be much easier to process.
- This marinade goes along best with poultry or pork
I personally love the use of sriracha and sweet soy sauce. The Oregano Ginger Marinade is so delicious that I have a hard time to restrain myself from just spooning it directly from the mortar.
So I am linking up with Laura today to share and spread the love for being brave in the kitchen!
The weekend has a promising weather forecast and we have plans to go to Munich for some shopping and another massive pizza! Hope you have some fun plans as well!
Have a good and hopefully short Friday and a wonderful weekend