Buttermilk Marinade

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            FOOD FUNNY
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Irv Asarnov of Coral Springs Florida knows how much we enjoy
true food funnies:

My wife and I just moved to Florida where our married daughter
has lived for the last 20 years. To make our move less troublesome,
Wendy has done, and offered to do, many things. She wanted to
make sure we had enough food and staples to make it unnecessary
to go shopping as soon as we arrived, so she asked me to send
her a list of things we liked and that she could buy for us.

Up in New Jersey, Eve and I had developed a liking for a carbonated
soda called Half & Half (grapefruit and lemon I think). We also
liked tonic water. So, to comply with Wendy"s request, I asked
for a half case of Half & Half and half a case of tonic water.

It seems that regional differences in nomenclature were at work
here, because we got 2 quarts of dairy half and half. Wendy
decided that more than that would be running the risk of it turning
sour before we could consume it. However, we did get a half a
case of tonic water.

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            TODAY'S RECIPE
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I think this marinade is particularly good with chicken as the
buttermilk lends a tangy note reminiscent of good fried chicken,
and I think you'll agree that it's also very good with pork chops,
salmon, and shrimp.

Buttermilk Marinade

1 cup (250 ml) buttermilk
2 Tbs (30 ml) Dijon-style mustard
1 Tbs (15 ml) honey
1 Tbs (15 ml) finely chopped fresh rosemary
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried marjoram
Salt and freshly ground pepper to taste

Combine all ingredients and marinate meat for 30 minutes to 2
hours before grilling. Makes about 1 1/4 cups (310 ml).
Received on Thu Jul 27 07:13:11 2006