Saturday, May 29, 2010
When life hands you lemons, make lemonade... or better yet, lemon marinade! I don't like to overload my meals with just one flavor, but since I had the lemons to spare, I put 'em to good use! Come May, the usual earthy flavors that I use to season potatoes in the winter, like sage, get packed up just like winter sweaters, and out come the lemon and basil.
For a small bag of fingerling potatoes (I love how they crisp like hand cut fries!), I used half a lemon for the marinade; I used the other lemon half to marinate my fave veggie chik'n, Quorn, before putting it on the grill. If your potato wedges aren't too thick, they will cook quickly on the grill. And that grapefruit-mint green bean salad from last post? Yup, I put those on the grill too and made a simple, citrus-y weeknight dinner.
* 1.5 lbs. fingerling potatoes, halved lengthwise
* 2 Quorn veggie chk'n patties, defrosted
* 1 large lemon, halved
* 8 large basil leaves, chopped
* 6 tbsp. extra virgin olive oil
* salt and pepper to taste
1) In a large mixing bowl, add fingerling potatoes, basil, salt & pepper, 3 tbsp. of the olive oil , and the juice of half of the lemon; toss until potatoes are evenly coated. Either roast at 400 degrees for 20 to 25 minutes until crisp, or cook on barbeque grill on high until crisp on outside.
2) As potatoes cook, heat remaining olive oil in a skillet over high heat. Add chik'n patties to the pan, squeeze juice from remaining lemon half into the pan, add salt and pepper and toss to coat- for some Mediterranean flavor, add some oregano to the mix. Cook for about 8 minutes, or until chik'n is browned and edges are crisp. Alternatively, marinate chik'n with lemon and seasonings for half an hour in a large mixing bowl; cook on barbeque grill on high until crisp on outside.