Prompt: Condiments, Toppings, and Extras

[runpunkrun]

Hello. For our next recipe prompt, we're looking at all that extra stuff you add to, on top of, or next to your food: condiments, sauces, dips, dressings, frostings, glazes, marinades, what have you.

To fill this prompt, you can:

1. Slide into the comments of this post and share a link to a recipe and why you like it.
2. Write up a favorite recipe and post it to the comm.
3. Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

If you like deadlines, you have one week to fill this prompt!

If you don't like deadlines, there's no deadline, and you can participate whenever you want.

As always, these prompts are just in case you need a little inspiration. During this time, you can continue to post to the comm even if it isn't related to the prompt.

Here's what's going on in the comments:

• Chicken marinade and roasted veggie seasoning from goddess47
• No-fail lemon glaze for cakes from rosefox
• Homemade A.1. Steak Sauce from runpunkrun

Comments

[goddess47]

Two things... chicken marinade and roasted veggie seasoning! And it's grilling season here, so you can do both on the grill at the same time!

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The chicken marinade comes from my mother-in-law, who probably stole it from somewhere else (as all the best things are!)

Beat together well 2-3 eggs until light yellow and foamy (the number of eggs depend on how much chicken you plan to work with). If you start with 2 and decide you need another egg, you can add one in later.

Then add:

1/2 cup oil
1 cup vinegar
1/4 cup salt (use less in just breasts or if you're sensitive to salt, but you need some!)
2 Tbsp poultry seasoning
1 tsp pepper

Soak chicken in the marinade a couple hours, overnight is fine if you have bone-in parts. Depending on what else I'm doing, I like to parboil bone-in parts before soaking in the marinade.

The hubby likes more poultry seasoning, so you can increase that easily.

This works perfectly for grilling as well as baking.

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Roasted veggies seasoning


1 Tbsp salt
3 Tbsp brown sugar
2 Tbsp paprika (I used the smoked, sweet paprika I had on hand)
1 Tbsp chili powder
1 Tbsp black pepper
2 1/4 tsp garlic powder
1 tsp cayenne
1 1/2 tsp basil

Mix well together.

Oil as desired on vegetables. Add seasoning to taste.

I didn't have basil on hand and substituted 1 tsp sage.

Use more or less of anything you do/don't like. The salt/brown sugar/pepper base is pretty flexible. I don't like spicy, so I used a scant tsp of cayenne and a scant Tbsp of chili powder (because I have some pretty spicy chili powder on hand at the moment).

This makes more than you need, even for a large bowl of veggies. I put what I didn't use in a plastic bag and I'll use more of it the next time, now that I know we liked the combination of flavors.

[runpunkrun]

I've never seen eggs in a marinade before! Is it to make it sticky so it clings to the chicken?

[goddess47]

Huh... it's a "we've always done it that way" sort of recipe...

My actual recipe does say, "the thicker the eggs, the thicker the marinade"... so that is what I have to go with... that the eggs make it stick better to the chicken!

[rosefox]

No-fail lemon glaze for cakes:

Zest an organic lemon and juice it, running the juice through a strainer. (If you're not bothering with the zest, the "organic" part is not mandatory.) You'll need 1.5 Tbsp of juice, which a good ripe slightly soft lemon should give with no trouble; if the lemon is small or less ripe, you might need a second one. Gently warm the juice in the microwave or on the stove to a bit warmer than body temperature, not hot. Use a spatula to mix the juice with 0.75 cup GF powdered sugar; the warmth will help the sugar fully dissolve. Pour the glaze over the cake and very carefully spread with the spatula as needed, being careful not to pick up crumbs from the cake edge or top. Sprinkle lemon zest on top. Let cool.

[runpunkrun]

That sounds lovely! Lemon is one of my favorite flavors, and this is dead simple.

Homemade A.1. Steak Sauce

[runpunkrun]

Homemade A.1. Steak Sauce

This is a recipe I'm working on adjusting so it fits my tastes exactly, but it works as is if you need to replace your A1 stat. It's dairy-free, soy-free, and vegan if your ingredients are.

It's not a straight-across replacement for A1; it's not as sweet and has a strong vinegar bite that's different from A1's mild tang. It's also pretty hot thanks to the dijon mustard, so I cut that back to, like, 1-2 tablespoons. I add an extra garlic clove or two, and I put some cornstarch in at the end to thicken it because I can't stand around waiting for it to cook down on its own. It's pretty thin without it.

It's a little bit of a pain to make, and the instructions aren't totally clear. Like it calls for 1/4 of an orange, but in the most confusing way possible. Still, it's a solid steak sauce and adds a lot of flavor to steaks and hamburgers, and I'm sure there's nothing stopping you from putting it on a pork chop or a bean patty or whatever.