If grill master Steven Raichlen could only use one marinade for the rest of his life, this would be it. The garlic, lemon juice, and extra-virgin olive oil instantly transports you to the Mediterranean. Raichlen can't think of a single food that doesn't taste better bathed in it. You can use it both as a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set aside a portion for basting.
Yields: 1 cup
1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon course salt (kosher or sea), or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano or a mix of all four
1/2 cup extra-virgin olive oil
Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonraective (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley, and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.
Recipe courtesy:
Barbecue! Bible Sauces, Rubs and Marinades by Steven Raichlen
