I’m participating in Farm to Philly’s One Local Summer Challenge. Every week, I’ve agreed to make a meal consisting entirely of local ingredients (excluding herbs and spices). I’m hoping that this will be an exciting challenge, and also help me make better use of my abundant CSA and lovely Co-Op.
I hadn’t seen my friends Beth and Josh for weeks, so I invited them over for an easy weekday dinner. What you see above it soyboy tempeh, marinated in a my soy-whiskey marinade and panfried/glazed in a iron skillet. Alongside, wilted dandelion greens and baby kale with garlic and shallots, and sweet potatoes, boiled and then tossed with just a bit of local butter and demera sugar, and heated until the sugar glazed. Rounding out the meal, multi-grain bread from Metropolitan Bakery and some more delicious, local salted butter. Yum! Below is my recipe for the tempeh marinade (I guess I’m counting whiskey as a “spice”!)
for 4 oz. tempeh
2 Tbs. soy sauce + 1 tsp. sugar
2 Tbs. sweet soy sauce
1 Tbs. spicy homemade BBQ sauce (or your favorite brand)
generous splash of whiskey (about 3 Tbs.)
1 Tbs. olive oil
1 clove of garlic, minced
1 tsp. crushed hot red pepper flakes
salt and pepper to taste
Mix all the marinade ingredients in a medium, shallow dish, stirring until the sugar (if you’ve added it) is dissolved. Add the tempeh* pieces and toss gently to coat. Marinate 1 hour to overnight, turning the tempeh a few times to ensure that all side marinate. Lightly oil a skillet and fry the tempeh pieces over medium heat, gently turning them to brown both sides. In the last few minutes of cooking, spoon the remaining marinade over the tempeh and raise the heat to medium-high. The marinade will quickly reduce and lightly caramelize tempeh. Serve immediately.
* When cooking tempeh, it is best to cut the block into serving-sized pieces and boil them for about 5 minutes. Drain the pieces and then add to the marinade. Pre-boiling softens the tempeh, allowing it to absorb more marinade, and alleviates the slight bitter flavor of some tempeh brands.