| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Spices |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Ground allspice |
| 1 |
tb |
Dried thyme |
| 1 1/2 |
ts |
Cayenne pepper |
| 1 1/2 |
ts |
Pepper |
| 1 1/2 |
ts |
Ground sage |
| 3/4 |
ts |
Ground nutmeg |
| 3/4 |
ts |
Ground cinnamon |
| 2 |
tb |
Salt |
| 2 |
tb |
Garlic powder |
| 1 |
tb |
Sugar |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Soy sauce |
| 3/4 |
c |
White vinegar |
| 1/2 |
c |
Orange juice |
|
|
Juice of 1 lime |
| 1 |
|
Scotch bonnet pepper, seeded |
|
|
& finely chopped |
| 1 |
c |
Chopped white onion |
| 3 |
|
Green onions, finely |
|
|
Chopped |
INSTRUCTIONS
You can make a paste by combining in a food processor all the
ingredients listed above. OR you can mix the dry spices (the first
group), store away, & then combine with remaining ingredients just
prior to using. In a large bowl, combine the first group of
ingredients. With a wire whisk, slowly add the olive oil, soy sauce,
vinegar, orange juice, & lime juice. Add the Scotch Bonnet pepper,
onion, & green onions & mix well. Marinate meat in mixture for at
least 1 hour, longer if possible. Then grill.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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