[CH] Pepper Marinade
F. Eugene (dunnam@phys.ufl.edu)
Fri, 26 Oct 2001 10:29:15 -0400
Greetings-
I agree with the several fellow members of ANOTT [Approximately Noble
Order of the Torrified Tongue] who 'compose' a new version of
marinade each time they make it. Here's the rough outline of our
triple-purpose recipe that we've used for about 15 years.
Gator Slide Marinade/Basting/Meat & Fish Sauce
Amounts are all approximate!
In a blender put
3 tablespoons oil [bacon grease, olive oil. etc.-- your choice]
1/4 cup vinegar
1/4 cup water
1 medium onion
several cloves garlic
chilis to taste [I usually throw in 4 or 5, whole]
2 or 3 bay leaves
1 teaspoon black peppercorns
[other spices to taste; I sometimes add ginger or sage]
Whiz at high speed in blender to emulsify thoroughly. Pour marinade
over meat or fish in dish or Zip-lok bag; rinse out the blender with
1/4 cup hot water & add this to the liquid. Marinate as desired.
Basting sauce: Put leftover marinade in pot, add 1/2 cup water [plus
one tablespoon brown sugar or honey if you like a touch of sweet
flavor], bring to a boil and simmer 5 minutes. Use to baste meat or
fish while grilling.
Quick Serving sauce: To 1/2 cup leftover basting sauce, add 1/4 cup
ketchup, 2 tablespoons prepared mustard, 2 tablespoons brown sugar
and a little liquid smoke. Bring to simmer, add 1 heaping teaspoon
cornstarch for thickener and simmer 5 minutes. Add salt to taste.
Enjoy!
Gene
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* F. Eugene (Gene) Dunnam *
* Gator Slide Farm *
* 104 SE 138 Ave. <dunnam@phys.ufl.edu> *
* Micanopy, FL 32667 (352) 466-3538 *
* <http://www.phys.ufl.edu/~dunnam/Welcome.html>*
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