My husband loves summer grilling and BBQ, more than anyone I know. He’s kind of an expert when it comes to marinades and sauces. Me, not so much. So when I was asked to put The Marinade, from Chef Stephanie Izard’s The Flavor Line to the test – I knew he would be the ultimate judge (*also to note, there are some traces of gluten, please read labels if you are gluten-free). I created two fresh and easy recipes using The Marinade for him to taste-test and give me his honest opinion. Keep on reading for his verdict and the recipes!
Lightened-Up Grilled Chicken Caesar Salad
- Romaine lettuce (12-16 leaves), washed and dried
- 2 tablespoons fresh lemon juice
- 1 teaspoons finely grated lemon zest
- 4 oil-packed anchovy fillets
- 1 large cloves of garlic, crushed and peeled
- 1/4 teaspoon black peppercorns
- 6 Tablespoons of extra-virgin olive oil
- 1 tablespoons Dijon mustard
- 3 Tablespoons of finely grated Parmigiano Reggiano (leave out for dairy-free)
- 1 1/2 pounds skinless, boneless chicken breast halves (aprox. 3)
- 1 cup of The Marinade from The Flavor Line
- In a deep baking dish, coat chicken breast with the marinade. Cover with plastic wrap and let it marinade overnight.
- On a grill or in a grilling pan (lightly greased), at medium-high, place chicken breast. Cook for approximately 7-8 minutes, then flip and cook for another 6-8 minutes, watching. Depending on the thickness of the cut, you may need to cook it longer. Remove from grill and place on a cutting board.
- In a blender, mix lemon juice and zest, anchovies, garlic, olive oil, peppercorns, mustard, and 1/2 teaspoon salt. Blend thoroughly (1 minute). Add in grated Parmigiano.
- Cut chicken breast into strips.
- On serving plates, place 3-4 large romaine leaves. Top with 2-4 chicken strips.
- Pour dressing over the chicken and salad.
- Serve and enjoy!
Perfect for a hot summer’s night. I loved the tang of the marinade with the traditional caesar dressing – Mr. Smith
Spicy Beef Vegetable Stir-Fry
- 2 tablespoons virgin coconut oil
- 1 pound beef sirloin, cut into 2-inch strips
- 1/2 cup The Marinade from The Flavor Line
- 1 cup fresh broccoli florets
- 1 cup of carrot and cabbage shredded mix (pre-packed in fresh aisle) OR 2 carrots sliced and 1/4 cup shredded cabbage
- 1 green onion, chopped
- 1 teaspoon minced garlic
- 2 tablespoons soy sauce
- 1 tsp of Sriracha sauce
- 1 tsp of tahini
- 4 servings of Vermicelli Rice Noodles (glass noodles), optional.
- In a deep baking dish, marinade the beef in The Marinade overnight (or at least 1 hour prior to cooking)
- Heat oil in a large wok or skillet over medium-high heat
- Cook and stir beef until browned (approximately 5 minutes).
- Push beef to the side of the wok and add in all vegetables to the centre.
- Cook and stir vegetables for 2-3 minutes.
- Prepare your rice noodles as per package.
- Mix beef into vegetables and add soy sauce, sriracha sauce and tahini.
- Make sure it’s all blended and hot – give it 1-2 minutes.
- Serve over a bed of rice noodles and enjoy!
My kind of meal. Spicy, substantial, and thick in flavor
– Mr. Smith
[line]Now it’s YOUR turn to come up with a recipe using one (or a few) of the many seasonings available from The Flavor….
The Flavor Press Release:
With tons of fresh produce available, Summer is the perfect time for trying out new recipes – and we want to hear yours! The Flavor by Stephanie Izard makes the perfect addition to any dish: toss your favorite vegetables with The Sauté, spice up your burgers with some Rub #3, the sky is the limit! Share your favorite Summer recipe featuring The Flavor for a chance to win a KitchenAid Stand Mixer!
Just send usyour step-by-step recipe, with a picture, for us to test out in our KitchenAid prep kitchen. Our favorite recipe will be featured on our website and the creator will win a mixer courtesy of KitchenAid. Runners up will get a full set of The Flavor line and a signed cook book! Follow The Flavor on Facebook to check out some of our favorite entries as well as some Summer recipes of our own.
So tell me, what are some of your favourite ways to use marinades and sauces in the summer? I actually personally love to spice up my market vegetables by sautéing them in a little bit of virgin coconut oil and sriracha.