| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cuban |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Cloves garlic; (up to 8) |
| 1 |
ts |
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
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