Georgian Marinade Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
4 large: Or 5 medium-sized oranges,
3: Lemons,
1/2 cup: Dry white wine,
1 medium: Onion, minced
3 Cloves: garlic, minced
1 tbsp: Minced peeled ginger root,
3 tbsp: Paprika,
1/2 tbsp: Olive oil,
1: To 2 tsp. sugar,
1 tsp: Cracked black peppercorns,
1/2 tsp: Salt,
1/4 tsp: Freshly grated nutmeg,
2: Cinnamon sticks,
Directions:
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.
Posted by Stephen Ceideburg
Source from luhu.jp
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.
Posted by Stephen Ceideburg
Source from luhu.jp
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