Pomegranite Marinade on The Blissful Chef

Check out my recipe for Pomegranate Marinade and Veggie Kabobs on the awesome website The Blissful Chef. Try marinating just about anything for a tangy, sweet and rich flavor. I discovered this recipe on accident, and ended up making portabella burgers that impressed everyone!

http://theblissfulchef.com/2012/09/guest-post-pomegranate-marinade-and-veggie-kabobs/

“The Blissful Chef” herself is my dear friend Christy Morgan, who happens to be one of the best chefs that I know. Her cookbook Blissful Bites is a staple in my kitchen. Filled with simple, healthy recipes, I’ve learned how to cook everything from gluten-free grains to lotus-root chips. I’ll be making a recipe from her book this month, so look for a grain-free take on pasta coming soon.

Peruvian Anticucho Grilling Sauce

Grilling with Peruvian Salsa Anticucho!
It’s a Baste, Marinade and Sauce
by Chef Jamie Woolner

There is a common misconception about health food…people often tell me that it’s bland! Since I am a nutritionist AND a foodie, this wouldn’t be true or I wouldn’t be interested. The key? Spices! I make all sorts of sauces, marinades, and rubs out of spices, peppers, vinegars, and healthy oils. So when I went to a bbq and tried this sauce, I begged the chef to share the recipe! It doubles not only as a baste, but also as a sauce or marinade. I even put it on my potato salad!

There’s no better way to bring in the summer than grilling out! Grilled foGrilling Veggiesod can be a unhealthy disaster, or a great way to add to your daily serving of vegetables! Almost any vegetables, proteins, (and a lot of fruit!) can be transformed after grilling. Get creative! I’ve  grilled slices of white squash, zucchini, tomatoes, tempeh, asparagus, and portabellas. I’ve even had things like peaches on the grill! So remember, vegetables don’t have to be boring. Spices can be healthy, too!

-Makes about 2 Cups-

Ingredients:

  • 4 Tbs          Aji Amerillo Puree (Peruvian Yellow Pepper)*
    *Substitute: 2 yellow bell peppers, boiled in vinegar and water until soft and pureed w/ a half teaspoon of cayenne
  •  6 Tbs         Aji Panca Puree (Peruvian Sundried chili)**
    **Substitute: 1 Tablespoon of Chipotle adobo Puree w/ 3 red bell peppers boiled in vinegar and water until soft and pureed
  • 2 Tbs          Soy Sauce
  • 1 Clove      Garlic, Finely Minced
  • 3 Tbs          Rice Vinegar
  • 1 Tbs          Red Wine Vinegar
  • 4 Tbs          Lager Beer or Lighter Colored Beer (I used Heineken)
  •  Salt and Pepper to taste
  •     ½ Cup        Olive Oil
  •      1 Tbs         Cumin
  •      1 Tbs         Oregano Flakes or 1.5 tsp Oregano powder
  1. Heat up your grill.
  2. Add all ingredients into a large bowl (except for salt, pepper, and olive oil) and whisk to combine.
  3. Add olive oil as a slow stream while whisking.
  4. Season w/ salt and pepper to taste.
  5. Get a basting brush or a spoon and set the Anticucho next to your grill.
  6. Take any items that you want grilled, cut them into equal sized pieces and rub them in a bit of olive oil, salt and pepper.
  7. Start grilling. Baste vegetables and proteins on the topside. Flip and baste the other side. When the item is cooked, give it a final baste.

Note: if you choose to grill meat, get a separate container and brush for the finishing antichucho sauce.

So enjoy, and happy grilling!

Chef JamiChef Jamie Woolnere Woolner studied culinary arts at The Art Institute of California. He has cooked in many restaurants making Japanese, Latin, Italian, and American cuisine. Currently he owns and operates Pizza of Venice, CA, where he supplies events and restaurants with custom pizzas. You can find his company on facebook: http://www.facebook.com/pages/Pizza-of-Venice-CA/308622362552449