| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Marinades |
1 |
servings |
INGREDIENTS
| 1 3/4 |
c |
Dry White Wine |
| 1/2 |
c |
Lime Juice; Freshly Squeezed |
| 1 1/2 |
ts |
Mustard Powder |
| 1 |
md |
Red Onion; Sliced 1/4" Thick |
| 1/2 |
c |
Olive Oil |
|
|
Salt And Pepper; To Taste |
INSTRUCTIONS
Combine all ingredients in a non reactive bowl. Cover, and refrigerate over
night to allow flavors to meld. Then add meat to the bowl, covering all
sides with the marinade, and then recover and allow to marinate for at
least 3 to 4 hours in the refrigerator. Or, I prefer to add the meat and
marinade to a zip lock bag and refrigerate. This way seems to coat the meat
better.
This marinade can be used with fish, poultry, fowl, pork, or veal. When
marinating fish, chickens, or fowl, do not let it marinate more than the 3
to 4 hours or else it will start to "cook" the meat. The pork and veal can
be left up to 24 hours in the marinade with no problems.
Recipe by: Rock McNelly
Posted to bbq-digest by PhantomBBQ@aol.com on Sep 4, 1998, converted by
MM_Buster v2.0l.
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