Sunday, March 7, 2010

Matt's Pad Thai

This is my take on Pad Thai. It is taken from Alton Brown's version with a change, I do not use the  tofu, my family prefers chicken. I have used the tofu, but you have to be very careful with the marinade that Alton uses, if you marinate the tofu too long, it comes out way too salty. I have modified this recipe to use dark meat chicken and for the marinade, I use low sodium soy sauce and water to cut down on the salt in the dish.

Saturday, March 6, 2010

Grilled Chicken with Uncle Matt's Marinade

Some of you are familiar with the marinade I have been bottling. The following are directions on how to most effectively use the marinade.

The marinade is apple cider vinegar based with spices, onion, garlic, oil, natural sugar and some other stuff. It does not contain meat tenderizer, MSG, nor any peanut by-products. It was developed from a recipe that is used on the eastern shore by the volunteer fire departments for their grilled chicken fundraisers. The basic recipe has been used many times in the past at Sargent Family 4th of July parties and other celebrations. I have taken that basic recipe and added some other ingredients that I have found improve the flavor and performance. My nieces and nephews, who inhabit our pool during the summertime, have named the chicken I prepare for them "Uncle Matt's Chicken" and they seem to like it a great deal.