Monday, September 10, 2012

Anniversary dinner, part 2 (marinade and zucchini)

We really enjoyed our dinner yesterday. I had planned to use our "usual" marinade for the steak but I was out (usually have plenty of McCormick's meat marinade on hand); I found this one that we liked. The zucchini sticks were from a recipe that I found on Pinterest (that came from the King Arthur Flour website). They also had a sweet onion dip with them that I didn't make but was told I need to make the next time I make the zucchini sticks. Maybe for a football afternoon snack.

Meat Marinade
marinades 2 lbs(ish) of meat

1/2 c vegetable oil
1/4 c soy sauce
2 Tbsp + 2 tsp red wine vinegar
2 Tbsp lemon juice
1 Tbsp + 1 1/2 tsp Worcestershire sauce
1 1/2 tsp freshly ground black pepper
1 Tbsp Dijon mustard
2 cloves garlic, minced

In a medium bowl, combine all ingredients and mix well. Use to marinade any cut of beef.

Baked Zucchini Sticks
about 3 dozen sticks

3 medium zucchini, unpeeled, cut into 3" long ticks
1 Tbsp salt
1 c panko bread crumbs
scant 1/2 c freshly grated Parmesan cheese
1 Tbsp Italian seasoning
2 large eggs, lightly beaten

Place the zucchini in a colander over a bowl and sprinkle with the salt. Let the zucchini drain for at least an hour; rinse and pat dry.

Preheat the oven to 425* and line a couple of baking sheets with parchment paper. Combine the panko, Parmesan, and Italian seasoning on a large plate. Have the eggs in a bowl (suitable for dredging the zucchini sticks). Dredge the zucchini sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.

Bake for 20 minutes until golden brown and crisp. Serve immediately.

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