Mar 05 2010
This recipe came from Emeril Lagasse and because of that, I expected it to be much better. It’s not that it was bad, necessarily. It just wasn’t pop in my mouth fantastic like Emeril’s stuff usually is. I really like marinating meat, especially for a long time. But at the same time, it bothers me because I have to remember to thaw it out in the fridge the night before, and make sure to remember to give it enough time in the fridge to get all flavour-packed and delicious. While a truly great recipe is worth all this planning, this one just wasn’t. Like I said, it’s good. Just not Emeril-good.