Web space provided courtesy of Maintained by The Pitmaster |
|
|
|
@@@@@ Now You're Cooking! Export Format Georgian Marinade none 4 large Or 5 medium-sized oranges 3 lemons 1/2 cup dry white wine 1 medium onion, minced 3 cloves garlic, minced 1 tablespoon minced peeled ginger root 3 tablespoons paprika 1/2 tablespoon olive oil 1 to 2 tsp. sugar 1 teaspoon cracked black peppercorns 1/2 teaspoon salt 1/4 teaspoon freshly grated nutmeg 2 cinnamon sticks A citrus-and-spice mixture from the Republic of Georgia. It is often used for poultry, but it goes well with swordfish too. Grate the zest of 1 orange and 1 lemon; set aside. Juice the oranges and lemons. Combine the orange juice, lemon juice and wine in a saucepan and boil rapidly until only 1/2 cup liquid remains; let cool. Combine onions, garlic and ginger in a bowl. Stir in the reduced juice mixture, grated zest, paprika, oil, sugar, peppercorns, salt, nutmeg and cinnamon sticks. Makes 1 1/2 cups. From an article by Steven Raichlen in The San Mateo Times, 5/25/93. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
|
