Week 6: NE Patriots vs. Tennessee Titans- Tennesse Whiskey Marinade

While I've been having fun on Sundays, cooking food that is related to region of the Patriots opposition for that week, it can be a little challenging. This week was a perfect example of that. Although we don't always succeed, Sage and I try to eat healthy. When I tried to research traditonal food of Tennessee, I couldn't find anything we could eat. Other than a complicated stack cake (too much work and sugar for a non-cake liker to make,) everything was fried. I realized I'd have to be creative on this one.

I decided to go for a marinade with Jack Daniels. I found a recipe on allrecipes for Whiskey Marinade. I scaled it back slightly and made some minor changes. The original recipe suggested marinating overnight, but Saturday night we were hanging out with friends by the fire, and I couldn't be bothered to mess with raw chicken, so I made it in the morning instead, which still gave it 8 hours to marinate. It came out juicy and delicious, with a definite - yet not overwhelming- flavor of whiskey. Since snap beans and corn are agriculturial commodities of Tennesse, I had planned to serve the chicken with green beans and corn muffins, but I couldn't find decent beans. We had it with a medely of roasted vegetables instead, and skipped the corn muffins, and Sage again reminded me that this was his favoite type of meal (a big piece of chicken and a plate of veggies.) Of course, I'd always prefer a casserole or skillet dinner or big hearty bowl of soup, but I have to admit it was a tasty dinner.

Oh, and after last week's loss, the Patriots more than redeemed themself with a 59-0 shutout that made history!

Tennesse Whiskey Marinade makes enough for 2-3 chicken breasts)
adapted from allrecipes

3 tbsp Tennessee Whiskey
3 tbsp soy sauce (I used tamari)
3 tbsp Dijon mustard
3 tbsp finely chopped green onion (I used white onion)
3 tbsp packed brown sugar
1 dash Worcestershire sauce
kosher salt and fresh ground pepper

Combine all ingredients. If marinating chicken, beef or pork, marinate overnight (or all day) in refrigerator. If using shrimp or scallops, marinate for one hour.