I have some fennel I need to use and was wondering, would these flavors go well together? I'm thinking of throwing them all together with pasta and a light cream sauce or even just some oil and Parmesan.
chicken breast, roasted, seasoned with thyme and garlic
lemon (zest or juice?)
Would mushrooms be good in this or would that be overkill?
I have some pomegranate-balsamic vinegar and lime-infused olive oil that I want to use up. I have enough of each for a good marinade and was going to do grilled portobella mushrooms, but what can I put on those sandwiches as far as toppings or sauce that would pair well with that kind of marinade? Are there any other good recipes or ideas for those ingredients (vegetarian please!)? The vinegar is not too pomegranate-y, so anything that uses regular balsamic would probably be fine, I just don't have a lot of experience with that type of vinegar.
Would you mix these two ingredients together for a meat/fish marinade, glaze, or sauce? If so, what else would you add to it?
Would beer (Yuengling lager) be better than brandy?
I know, I know - just drink it! Well I hate to waste and I feel like after having opened it two days ago, drinking it would be a waste.
My only real restriction is no beef.
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