| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chicago |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Dry white wine (chardonnay; sauvignon blanc or riesling) |
| 1/2 |
c |
Olive oil |
| 3 |
|
Shallots; peeled, sliced |
| 1/2 |
ts |
Each: salt; ground white pepper |
INSTRUCTIONS
Chicago Tribune
Preparation time: 10 minutes Yield: 2 1/2 cups
Combine ingredients in non-reactive bowl. Use to marinate 2 pounds of
poultry (no longer than 2 hours for boneless breasts), seafood (no longer
than an hour; 30 minutes for shrimp), veal or pork (no longer than 4
hours). Variations: Add 1 tablespoon dried oregano and 1 teaspoon lemon
zest. Or, for honey-mustard marinade, add 2 tablespoons honey and 3
tablespoons Dijon mustard. Add up to 2 teaspoons chopped fresh herbs such
as basil, thyme or rosemary. Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Rrairie@aol.com on Aug 27, 1997
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