INGREDIENTS:
WARNING*** Any marinade coming in contact with raw meat,seafood or poultry must be boiled for one
minute before using it for basting.
3/4 cup Cabernet Sauvignon or other dry red wine
1/4 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons unsulfured (light) molasses
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 tablespoons chopped fresh rosemary of 2 teaspoons dried
1 tablespoon crushed juniper berries or 2 tablespoons gin
3 large garlic cloves, minced
3 2x1-inch strips orange peel (orange part only)
3 2x1-inch strips lemon peel (yellow part only)
8 whole cloves
8 whole black peppercorns
2 bay leaves, broken in half
3/4 teaspoon salt
PREPARATION:
Mix all ingredients in medium bowl. (Can be made 2 days ahead. Cover; chill.)
Marinate poultry 2 to 4 hours and meat 6 to 12 hours in refrigerator. Drain marinade into saucepan.
Boil 1 minute. Pat meat or poultry dry. Grill, basting occasionally with marinade.
Makes about 1 1/2 cups
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WARNING*** Any marinade coming in contact with raw meat,seafood or poultry must be boiled for one minute before using it for basting.
3/4 cup Cabernet Sauvignon or other dry red wine
1/4 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons unsulfured (light) molasses
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 tablespoons chopped fresh rosemary of 2 teaspoons dried
1 tablespoon crushed juniper berries or 2 tablespoons gin
3 large garlic cloves, minced
3 2x1-inch strips orange peel (orange part only)
3 2x1-inch strips lemon peel (yellow part only)
8 whole cloves
8 whole black peppercorns
2 bay leaves, broken in half
3/4 teaspoon salt
Mix all ingredients in medium bowl. (Can be made 2 days ahead. Cover; chill.)
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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