It was actually lovely to have a stepmother that I'd known for most of my life. In this photo, my mother is at the far left, with her good pal and neighbor and my future stepmother, Mary Jane, right beside her. Don't you love the Easter hats? (I'm right behind the little dude with the chapeau. That's my neighbor's son, Bob, who's now a chef.)
But I have veered way off my subject:). I had a very good neighbor who moved away a couple of years ago. Linda happened to be an excellent cook. She and her husband loved big barbeques and their grilled meat was always delicious. Like a good neighbor, she shared her recipe for Korean marinade, which could not be easier!
4 Tablespoons sugar
2 Tablespoons sesame oil
6 Tablespoons soy sauce
You may also add as you please: coarse black pepper, sliced scallions, fresh garlic, toasted sesame seeds. I usually stick with the basic recipe.
Measure the ingredients into a large Ziplock bag. Then add the meat of your choice. In this case I chose a pork loin, but it could be pork chops, or chicken breasts, or even a steak. Then refrigerate the meat for two hours or overnight. I've even frozen the loin right in the bag with the marinade and it came out absolutely delicious once thawed and grilled. (We also grilled some chicken sausage for the diners who don't eat red meat.)
Discard marinade prior to cooking. You may wish to make a new batch to serve with the meal.
I would also recommend serving the meat with Perfect Potato Salad, which comes from the Park Avenue Potluck cookbook. You can find that recipe here.
And alongside those dishes, I'd offer a big bowl of lightly steamed green beans with a little melted butter--we have a bumper crop in the garden this year!
And not that I'm counting, but DEATH IN FOUR COURSES will be published in 23 days! The book takes place at the Key West Loves Literature conference, which several years ago focused on food writing. Heaven for food critic Hayley Snow, until she stumbles on a body....
From Publishers Weekly: "Anyone who’s ever overpaid for a pretentious restaurant meal will relish this witty cozy."
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