The MOM 100 Blog
This was born last summer of that most dignified of lineages: stuff hanging around. Overgrown mint in back yard, a good stock of limes for Gary’s gin and tonics, a knob of ginger in the veggie drawer. And now summer is way, way over, but the marinade, it lives on. And now in the colder months it becomes a bright, piquant antidote to thinking about the fact that winter is just about upon us. It will last for about 5 days sealed up in the fridge.
This is lovely on pork chops or kebabs, chicken, shrimp, and any flaky thick white fish. Marinate pork or for at least 4 hours, up to 12 in the fridge, shrimp for 1 to 2 hours, and fish for 30 minutes. Broil or grill or saute. What can I tell you, it’s a marinade, and the cooking method is all you. A great accompaniment would be Pineapple, Mint and Jalapeno Salsa, and a salad with Japanese Restaurant Salad Dressing.
½ cup extra virgin olive oil
2 tablespoons peeled and minced fresh ginger
¼ cup chopped fresh mint leaves
2 tablespoons fresh lime juice
Kosher salt and freshly ground pepper to taste
Pinch red pepper flakes (optional)
1. Put the olive oil, ginger, garlic, mint, lime juice,salt and pepper in a bowl of a jar with a lid. Whisk or shake to combine well.