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COLLECTION: Diverse Marinades
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From: [email protected] (Sharon Badian)
Source: High Flavor, Low Fat Cooking by Steven Raichlen
MEXICAN SMOKED CHILI MARINADE
=============================
Ingredients:
-
1
1
5
4
1
2
1
2
1
-----------
cup
fresh orange juice
/4 cup fresh lime juice
canned chipotle chilies, minced plus 1 Tbl sauce
cloves of garlic, minced (about 4 teaspoons)
tsp
tsp
tsp
freshly grated orange rind
dried oregano
cumin seeds
tblsp wine vinegar (may need more if too thick)
/2 tsp each salt and freshly ground pepper (or to taste)
Instructions:
------------
-
Combine the orange juice and lime juice in a small saucepan and boil
until reduced to 1/2 cup.
Place reduced juice and remaining ingredients in a blender and puree to
a smooth paste. I strongly recommend that you DO NOT take a whiff of
this stuff. It is POWERFUL!
Spread paste on the meat to be marinated.
Marinate seafood for 2 hours, poultry for 4 to 6 hours, and meat
overnight, turning once or twice.
Makes 1 cup, enough to marinade 1.5 to 2 lbs seafood, poultry or meat.
I used turkey legs (very Mexican) and it was great.
Note:
-----
Steven Raichlen recommends using canned chipotle chilies which usually
come canned with tomato paste. You can use dried chilies but you'll
have to soften them in hot water and use 2 Tbl of tomato paste.
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From: [email protected] (Cheryl Ann Dougherty)
http://www.cs.cmu.edu/~mjw/recipes/sauces/marinades/div-marinade-coll.html (7 of 9) [12/17/1999 11:38:45 AM]
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