| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Marinades |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dijon Mustard |
| 2 |
T |
Dry mustard |
| 2 |
T |
Vegetable oil |
| 1/4 |
c |
Dry white wine |
| 2 |
T |
Dried tarragon |
| 2 |
T |
Dried thyme |
| 2 |
T |
Dried sage, crushed |
INSTRUCTIONS
Mix all of the ingredients in a bowl. Let stand 1 hour. Add chicken
or fish and coat well. Let stand in marinade. Pat dry with paper
towels. Use the remaining marinade to baste fish or chicken just
before removing from the grill. Source: Mesquite Cookery by John
"Boog" Powell (Not a know relative of Colin) - ----- : Please
Visit the Hot and Spicy Cooking Page http://www.teleport.com/~cstarz/
: ftp://ftp.teleport.com/users/cstarz Now has over 7500+
recipes for sauces, marinades, spice mixtures, seafood, sausages,
dry-rubs, appetizers and Barbeque, etc. Download/Upload Areas,
Meal-Master(tm) and other programs etc. -
~----------------------------------------------------------------
Posted to bbq-digest V2 #053 Date: Sun, 28 Jul 1996 07:44:49 -0700
From: cstarz@teleport.com (Carey Starzinger)
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