The folks at Holland House sent me some samples of their products and some recipes to try. Here’s the first one along with some tips about marinades.
During August Meatless Monday will feature guest recipes, beginning this Monday with Tofu and Vegetable Stir Fry. On August 11th, it will be Vegetable Pastry Purses, on the 18th, Tex-Mex Burgers, and on the 25th, Tofu Nuggets. I can’t wait to test drive all four of these and if you want to make the following recipe veggie just leave out the bacon and add something like cubed zucchini to the skewers.
Happy saving and have a fun weekend.
For more information and recipes check out-http://hollandhouseflavors.com/
Tips for the Perfect Marinade
What vegetables can I marinade? While marinating is best known for adding flavor and tenderizing meat, it can also enhance the taste of vegetables. Kick up the flavor of eggplant, zucchini, asparagus and mushrooms by marinating before throwing on the grill.
What elements should a marinade contain? Marinades vary from recipe to recipe, but they all generally contain three basic components – oils, acids and seasonings. Oils lock in the natural flavor and prevent vegetables from drying out, while acids allow flavors to be absorbed. Seasonings provide the unique flavor. Garlic, ginger and herbs are the most common marinade seasonings.
How long do I marinade? Vegetables require less time to marinade than meats; typical marinade times vary between 30 minutes to an hour. Never marinate in aluminum, cast iron or copper, as these metals will react with the acids and salts, resulting in off flavor.
Bacon Wrapped Marinated Mushroom Skewers
SERVINGS: 5 Skewers
15 Small Button or Cremini Mushrooms, cleaned, stem removed
½ cup olive oil
1 ½ cup Holland House Marsala Cooking Wine
¼ cup Holland House Red Wine Vinegar
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh thyme, chopped
2 Tbsp. garlic, minced
1 ½ Tbsp. honey
15 slices bacon slices
5 large wooden skewers
Salt and pepper to taste
Preheat the grill on low heat. Soak the wooden skewers in water to reduce burning. Preheat oven to 350ºF.
Clean the mushrooms with a dry cloth and prick them with a skewer or fork to allow marinade to absorb.
In a medium sized bowl, whisk together the Holland House Marsala Cooking Wine, Holland House Red Wine Vinegar, honey, rosemary, thyme and garlic.
While whisking, add the olive oil in a thin stream until fully emulsified. Finish with salt and pepper to taste.
In a shallow dish, combine the mushrooms and marinade together. Marinate for an hour.
In the meantime, place the bacon on a parchment lined sheet tray. Bake for 10 minutes or until soft and cooked through. Remove and let cool slightly.
Remove the mushrooms from the marinade. Wrap with cooled, cooked bacon and slide on the skewers.
Place bacon wrapped mushrooms on a greased grill and cook for 8-10 minutes on low heat or until mushrooms are cooked through and bacon is crispy. Baste the mushrooms with the marinade while on the grill.
Remove from the grill and let rest for 1-2 minutes, then enjoy!
Do not wash mushrooms with water. Washing the mushrooms with water lets the mushrooms absorb water which in turn doesn’t let the mushroom absorb the marinade.
Marinade recipe can also be used on chicken, steak, pork and fish.