| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Fresh lemon juice (or replace tihs with a dry red wine and use rosemary as a flavorant) |
|
|
Left over lemons |
|
|
Handful rosemary; thyme, basil or some za'atar |
| 5 |
|
Cloves roughly chopped garlic |
|
|
Salt and pepper to taste |
INSTRUCTIONS
This is a classical marinade: a marinade should have some oil so that the
object to be grilled will not stick and something acidic like wine, vinegar
or lemon juice to precook whatever you marinate. After squeezing two or so
lemons to get the juice out, keep the peel and cut it into small strips.
add these to the marinade. I like to marinate in a ziplock bag, which
rewuires less overall liquid. We recently used the za'atar varation of this
recipe to marinate some fresh asparagus. We slapped them on the grill and
had a *great* meal afterwards. Posted to JEWISH-FOOD digest V97 #238 by
David de Graaf <degraaf@iname.com> on Aug 24, 1997
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