This is the third post in my “Slow Carb Mystery Box” challenge.
I promised you three fantastic recipes made from the ingredients you gave me. I’ve given you two fairly simple and pretty tasty dishes to try that are completely slow-carb. Two out of three ain’t bad, right?
The third was a disaster
You know I tried looking for cow tongue. I haven’t liked it yet (I’ve had it at least twice that I know of), but I really wanted to give it a shot. I had plans to make lengua rellena (stuffed tongue), but I just couldn’t find any tongue to stuff.
Instead, my wife and I decided to do a barbecue Paraguayan style. My bright idea was to grill the vegetables as the meat was finishing up.
Great idea, poor execution.
I learned something in the process:
It’s hard to grill eggplant
The main veggie I was going to present to you was eggplant. I know I can roast it, and it comes out quite nicely with peppers, onions, and tomatoes. But because I’m silly, I wanted to try to grill my veggies (I’ve never done it before).
We cut up zucchini, summer squash, and the eggplant. I spread out foil on the grill. Spraying the veggies with oil first, I seasoned them with salt and pepper. It was going to be delicious.
Well, it wasn’t delicious. Either the eggplant was undercooked or it was overcooked. The skin was too tough to eat through when cut in strips. The squash stuck to the foil (pro tip: spray your foil with some oil too). I didn’t even want to take pictures for you because of the shame!
To be honest, some of it came out OK. The cherry tomatoes were fantastic. A good portion of the squash was too, and while the zucchini could have handled a few more minutes on the grill, they were edible.
I do have a recipe for you!
It wasn’t a total loss. My wife whipped up a ridiculously good marinade for the chicken. She said her mom does it all the time. It was way better than the rub I had bought specifically for chicken.
- 3 or 4 cloves garlic
- 1 tbsp mustard (spicy brown or Dijon are excellent)
- 1 tsp white vinegar
- ½ tbsp onion powder
- 1 tbsp seasoned salt
- A few squeezes of a lemon
- Put it all into a food processor.
- Process it.
- Let your chicken or pork soak in it for a while.
That’s all there is to it! We only had the chicken bathing in it for about 20 minutes, but when we do it again, we’ll let it sit overnight. It had such a good flavor! My wife claims she can’t cook, but I think she’s got some talent hidden that she might not be aware of. 😉
I’ll keep looking around for beef tongue, and when I finally find it I’ll make it delicious and post the recipe. But consider this master chef challenge over for now. I had fun!
Let me know if you try that marinade and how you like it!