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John Birdsall’s White Wine Marinade

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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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