| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Marinades |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dijon Mustard |
| 2 |
tb |
Dry mustard |
| 2 |
tb |
Vegetable oil |
| 1/4 |
c |
Dry white wine |
| 2 |
tb |
Dried tarragon |
| 2 |
tb |
Dried thyme |
| 2 |
tb |
Dried sage, crushed |
|
|
http://www.teleport.com/~cstarz/ |
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
: ftp://ftp.teleport.com/users/cstarz Now has over 7500+ recipes
for sauces, marinades, spice mixtures,
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~----------------------------------------------------------------
Posted to bbq-digest V2 #053
Date: Sun, 28 Jul 1996 07:44:49 -0700
From: cstarz@teleport.com (Carey Starzinger)
A Message from our Provider:
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