| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | 1 | Servings | ||
INGREDIENTS
| 2 | c | Dry white wine (chardonnay; sauvignon blanc or riesling) |
| 2 | tb | Champagne vinegar |
| 1/2 | c | Extra-virgin olive oil |
| 1/2 | oz | Dried mushrooms; chopped (porcini or Chinese black mushrooms) |
| 4 | Cloves garlic; crushed | |
| 4 | Sprigs fresh thyme or | |
| 3 | ts | Dried thyme |
| 6 | Juniper berries; crushed | |
| 1 | ts | Salt |
| Freshly ground black pepper | ||
| 1 1/2 | ts | Orange zest |
INSTRUCTIONS
Chicago Tribune Preparation time: 10 minutes Cooking time: 5 minutes Yield: 2 1/2 cups Use this for up to 3 pounds of chicken, duck, pork, seafood (especially shrimp and salmon steaks) and vegetables. 1. Combine all ingredients except orange zest in a small non-reactive saucepan. Heat to a boil over medium heat. Cool to room temperature. May be made in advance up to this point and refrigerated, covered. Just before using the marinade, add orange zest. 2. Combine marinade and meat in a covered non-reactive container or zip-sealed plastic bag and refrigerate. Marinate pork and duck up to 4 hours, chicken up to 2 hours, and seafood and vegetables for less than 1 hour, turning frequently. Variations: Omit juniper berries and add 1/4 cup grainy Dijon mustard. Or substitute rosemary for thyme. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 27, 1997
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