| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Grilling, Marinades |
4 |
Servings |
INGREDIENTS
| 5 |
|
Garlic cloves; chopped |
| 2 |
tb |
Ground red chile |
| 1 |
ts |
Cumin; or more to taste |
|
|
A large pinch oregano |
| 1 |
|
Orange; juiced |
| 1 |
|
Lime; juiced OR 1 lemon; juiced |
| 1/2 |
|
Orange; the rind |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Chopped cilantro |
|
|
Salt |
|
|
Pepper |
| 1 |
pn |
Sugar |
INSTRUCTIONS
Combine. Marinate for at least an hour, up to 2 days.
For whole or large pieces of fish, chicken, pork, lamb, shellfish.
*REF www.sfgate.com "THE ESSENTIAL GRILLING GUIDE: Everything you need to
know to get you through the barbecue season," by Marlena Spieler, Wed
5/13/98; San Francisco Chronicle
>Sent by Hanneman
Notes: Makes enough for about 2 pounds of food. See Also "Grilling3:
Marinades and Rubs"
Recipe by: Essential Grilling Guide, by Marlena Spieler
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 14,
1998
A Message from our Provider:
“How can a moral wrong be a civil right?”