| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Orleans |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Olive oil |
| 1 1/2 |
T |
Salt |
| 2 |
T |
Worcestershire sauce |
| 1 |
T |
Poultry seasoning |
| 2 |
T |
Paprika, Hungarian of |
|
|
course |
| 1/2 |
t |
Black pepper |
| 1/4 |
t |
Cayenne pepper |
| 1/2 |
c |
Finely chopped green onions |
| 2 |
T |
Minced garlic |
INSTRUCTIONS
Received this from a housewife (Ellen Cleary) in New Orleans on the
cooking echo. She would rub this under the skin of the turkey while it
was defrosting for the two to three days before Thanksgiving. Tried it
and fell in love with it. Then tried it on chickens, then as a
marinade before barbequing. Works also for injecting poultry (have to
use fine garlic or it will clog up your needle) before deep frying it.
Try it: Put the above ingredients in a blender and have at it until it
is smooth. Posted to bbq-digest by Bill Mathews
<billmathews@daccess.net> on Aug 22, 1998, converted by MM_Buster
v2.0l.
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