| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cuban |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Cloves garlic, up to 8 |
| 1 |
t |
Salt |
| 1 |
|
Meduim onion, thinly sliced |
| 1/2 |
c |
Sour orange juice, or else |
|
|
orange and key lime |
|
|
juices |
| 1/2 |
c |
Pure Spanish olive oil |
INSTRUCTIONS
Using a food processor, crush the garlic with salt to make a thick
paste. In a mixing bowl, combine the garlic paste, onion and juice,
and let the mixture sit at room temperature for 30 minutes or longer.
Minutes before serving, heat the oil over medium-high heat in a medium
pan unitl it is very hot. Add garlic mixturte, stir, serve
immeidiately. (Note: Careful! Do NOT pour the oil into the juice.)
Memories of a Cuban Kitchen Mary Urrutia Randelman I made this as a
marinade, and stored both halves (juice and oil) together. When I
added the garlic to the oil, I also added quite a few red peppers to
lend that roasted pepper-oil flavor. Take off with this as you like.
When I cooked the chicken Saturday night, it had been marinading for
about two hours. Posted to CHILE-HEADS DIGEST by Alex Silbajoris
<72163.1353@compuserve.com> on Apr 6, 1998
A Message from our Provider:
“Jesus: add a whole new dimension to your life”