Re: [CH] Ceviche, now orange juice
Walter Spencer (g0tuj@g0tuj.karoo.co.uk)
Mon, 26 May 2003 15:29:51 +0100
From: "Alex Silbajoris" <asilbajo@hotmail.com>
>
> >But then, what could I eat these days
> >without chile?
>
> Here's another thing to try, a Cuban style of marinade. This is the basic
> recipe for a pork roast on Nochebuena, Christmas Eve, but consider this
for
> poultry or seafood, too.
>
> Make a marinade base of half orange juice and half lemon or lime juice.
> (The real thing uses sour oranges, if you can find them.) Salt it a bit,
> and cut some small onions into lacy-thin slices and mix them in. Want
> garlic? Add garlic.
>
> [Evil chile-head digression: add any fresh chiles you wish.]
>
> Marinate the meat for at least one hour, the larger the pieces, the longer
> the time. For the roast, save the mariade for basting; for grilling, save
> some to brush on during cooking.
> Have fun, A.
Hi Alex. You almost had me worried then, until I got to the bit where you
wrote [Evil chile-head digression: Add any fresh chile's you wish]. Ah well!
I shall certainly do that Alex. Thanks for a super dooper idea for
brightening up the roast and inserting a bit more chile into the menu.
Hottest regards. Walt. CH#2218. An old chile-head from the old country.