Monday, September 07, 2009

Chicken or Fish with Provencal Paste

Provencal Paste/Rub/Sauce
Adapted from 300 Big and Bold Barbecue and Grilling Recipes

Note: we first had it slathered over and marinated boneless chicken thighs, grilled over the BBQ and it was delicious. Next I tried it with salmon fillets roasted at 375F/190C and felt it was too rich and oily when we ate it hot, but it was awesome cold. Perhaps it would work better using an indoor grilling pan or Griddler.
Printable Recipe

Prep time: 5 minutes
Grill time: depends on fish, chicken or meat

Keeps: 3-4 days in the fridge
Makes ½ cup

2 large cloves of garlic, minced
1/4 cup Dijon mustard
1/4 cup olive oil
2 tsp dried herbes de Provence
1/2 tsp dried culinary lavender buds
salt & freshly ground pepper to taste

1. Mix them all together in a bowl.

2. Transfer to an air tight container and place in the fridge for up to 3 days.

3. Slather on fish, chicken, lamb or pork

4. You can marinate in the fridge for up to 2 hours, or you could just grill it to perfection.

No comments: