Tuesday, April 5, 2011

Honey Mustard Cumin Marinade

**UPDATE:  I Posted this recipe a few months ago, and stated that I would take a picture the next time I made it.

Well, tonight I marinade Shrimp and placed them on a Caesar Salad.  I would also recommend that you should double the recipe, then split it and put a little in the refer for another night.  (I do recommend splitting it after making is, so that you don't cross contaminate the excess!)
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A few years ago Craig hosted a cookbook signing in the store he was working.  The chef sampled a version of this recipe, use for chicken skewers.  We have adapted it and used this on chicken, shrimp, as well as beef.  All are amazing.  This is such a quick and easy recipe, you will make it again, and again.  The hardest part is grinding the toasted cumin.



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Honey Mustard Cumin Marinade

½ Cup Olive oil
¼ Cup Stone Ground Mustard
¼ Honey
4 Garlic Cloves
3 T Cumin
½ t Salt
½ T Fresh Ground Pepper

Toast cumin seeds in small pan, cool.  Grind in spice grinder of morter and pestel.

Add in the rest of the ingredients, mix well.

Tonight we marinated prawns in this marinade. YUM!

1 comment:

  1. Simply delicious!! When I was reading the recipe I thought about chicken too...

    ReplyDelete