Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

White Wine Marinade

none

1 3/4 cups Dry White Wine
1/2 cup Lime Juice; Freshly Squeezed
1 1/2 teaspoons Mustard Powder
1 medium Red Onion; Sliced 1/4" Thick
1/2 cup Olive Oil
Salt And Pepper; To Taste

Combine all ingredients in a non reactive bowl. Cover, and refrigerate over night to allow flavors to meld. Then add meat to the bowl, covering all sides with the marinade, and then recover and allow to marinate for at least 3 to 4 hours in the refrigerator. Or, I prefer to add the meat and marinade to a zip lock bag and refrigerate. This way seems to coat the meat better. This marinade can be used with fish, poultry, fowl, pork, or veal. When marinating fish, chickens, or fowl, do not let it marinate more than the 3 to 4 hours or else it will start to "cook" the meat. The pork and veal can be left up to 24 hours in the marinade with no problems. Contributed to the BBQ mailing list by PhantomBBQ@aol.com on Sep 4, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster