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Georgian marinade
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| Artist: |
_ |
| Categories: |
Georgian, Marinades, North American |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 4
| large | Or 5 medium-sized oranges | | 3
| | Lemons | | 1/2
| cup | Dry white wine | | 1
| med | Onion, minced | | 3
| | Cloves garlic, minced | | 1
| tbsp | Minced peeled ginger root | | 3
| tbsp | Paprika | | 1/2
| tbsp | Olive oil | | 1
| | To 2 tsp. sugar | | 1
| tsp | Cracked black peppercorns | | 1/2
| tsp | Salt | | 1/4
| tsp | Freshly grated nutmeg | | 2
| | Cinnamon sticks |
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Procedures:
| 1 | A citrus-and-spice mixture from the republic of georgia. | | 2 | It is often used for poultry, but it goes well with swordfish too. | | 3 | Grate the zest of 1 orange and 1 lemon; set aside. | | 4 | Juice the oranges and lemons. | | 5 | Combine the orange juice, lemon juice and wine in a saucepan and boil rapidly until only ?cup liquid remains; let cool. | | 6 | Combine onions, garlic and ginger in a bowl. | | 7 | Stir in the reduced juice mixture, grated zest, paprika, oil, sugar, peppercorns, salt, nutmeg and cinnamon sticks. | | 8 | Makes 1 ?cups |
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