I struggle with how to use ample amounts of mint and cilantro. I can easily find uses for basil, and any of the Simon & Garfunkel herbs (parsley, sage, rosemary and thyme). But I really only think of cilantro in salsa and I really only think of mint in cocktails. Not that this heat isn’t perfect for surviving on mojitos and chips and dip, but that diet doesn’t lend itself to productivity in life. So when I have questions about how to use a specific flavor or ingredient, I turn to one of my favorite foodie gifts I’ve ever received.
Niki Segnit’s Flavor Thesaurus isn’t filled with recipes but instead lists flavor pairings. I find this easier when doing menu planning than flipping through all of my cookbooks. With this book in hand, I looked for what to do with mint and found that it pairs well with meat, citrus, cilantro, and onion. Sounded like a marinade to me!
Out came the tiny Weber, that we illegally grill on off our back patio (a.k.a glorified fire escape) and the food processor. I picked up a pork tenderloin and The Lady got to work mixing up the marinade. She combined:
- 1/2 bunch of mint leaves
- 1/2 bunch of cilantro leaves
- 1 stalk of chopped up green garlic (use all of the white and light green parts)
- zest of 1 lemon
- zest of 1 lime
- 1/2 cup of olive oil
- salt and pepper to taste
Once pureed all together, she marinated the pork for about an hour (but longer would have better). The flavor was awesome, and Iv’e been eating the left over sliced pork with my eggs in the morning and on late night sandwiches after work. Try this and tell me what you think.
How did you use this week’s share?