Recipe Basque Marinade and some thoughts.....

 Lately I've been thinking or shall I say rethinking some things over, not in an obsessed or I can't let go kinda way, but rather in an understanding kind  way, some of which is fun and funny,  some of which not so much. There is meaning and purpose in every action we do, everything we see, every hope, every dream, every loss, every gain or victory. The list goes on and on. A quote I recently herd hit me to the very core of my being, "We do not choose a life, we live it". This came from "The Way" a movie of ones journey on the "Camino DE Santiago" which just so happens to be on my list of soon to do's for very personal reasons as well as the food. I have traveled through some of the Basque country in France but never through the Basque country of Spain. Both have parallels in there cuisine but differ to the extreme as well. The Basque Country of France is very beautiful and hold some memorable stories with in my families history that make the intrigue to take the trek on the Camino De Santiago that much more of a to do. Through out the Basque Country the simple cuisine brings out some of the most complex flavors I have tasted, all of which is truly fresh from the field to the table. Today I shall leave you with a simple Basque marinade that can be used on lamb, beef, chicken, venison , game birds, rabbit or even as a delicious dressing for ones salad in which case add a bit of goats cheese and you have arrived. There are commercial brands of  Basque Marinade that are good the best being produced by "The Basque Company" which is extremely close in flavor to my recipe which has a history of its own  I may share another time.

Ingredients.

1 c Red Wine Vinegar
3/4 c Red Wine ( table red or Burgundy is fine)
1/4 c water
1/2 c Lemon Pepper Marinade (easy to make but easier to buy Lawry's)
1 tbsp ground black pepper (table or fine ground)
1 tsp  ground red pepper such as cayenne
1 tbsp garlic granulated garlic (not garlic salt)
1 tbsp Sea Salt
1/4 cup Olive Oil

Here come the hard part, mix all ingredients together, store in glass container. I keep mine in the refrigerator but a cool place in the pantry is fine. When using this remember it holds a high acid level, a little goes a long way. It is a great tenderizer for the tougher cuts but excellent to quickly give and bring out the natural flavors in what ever you are marinading. I do not recommend more than a 3-4 hour soak for game meats, Lamb or beef and 1-2 hours for chicken or pork is fine.

I shall be back, until then live, laugh and hold the good close to heart!