| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Caribbean |
Beef, Ethnic, Meats, Pork & ham, Poultry |
1 |
Servings |
INGREDIENTS
| 6 |
|
Scallions; chopped |
| 1 |
sm |
Onion; chopped |
| 3 |
|
Cloves garlic; minced |
| 1 |
|
Chili; minced |
| 1 |
tb |
Minced ginger |
| 1 |
tb |
Ground allspice |
| 1 |
ts |
Black pepper |
| 1/4 |
ts |
Cayenne |
| 1 |
tb |
Dried Thyme |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1 |
ts |
Salt |
| 1 |
tb |
Brown sugar |
| 1/2 |
c |
Orange juice |
| 3/4 |
c |
Vinegar |
| 1/4 |
c |
Soy |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
Mix the spices, salt, sugar and thyme in a bowl. Add the vinegar, soy and
orange juice. Beat well. Slowly add the oil as you continue to beat, to
emulsify the mixture. Blend in the remaining ingredients. Refrigerate 1
hour, then add the meat you wish to marinate. After removing the meat for
cooking, you can cook the marinade in a saucepan over medium heat to reduce
it and make a sauce.
Either sauté the meat or, preferably, barbecue it.
Posted to MC-Recipe Digest by Pepper <pak@datasync.com> on Apr 26, 1998
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