Haricots Verts à l’Orange – Green Beans with Orange

Haricots Verts à l’Orange

Ingredients:
2 cups Green Beans, stems removed
1 red Peperocini Pepper, de-ribbed, de-seeded, minced
2 cloves Garlic, minced
1 Tbsp Olive Oil
1/4 cup Orange Juice
1 tsp Orange Zest
Salt and Pepper to taste

Directions:

  • Heat the Olive Oil on Medium in a heavy skillet.
  • Add the Garlic and Peppers, and toss for 1 minute.
  • Add the Green Beans and mix well. Toss for about 4 minutes.
  • Add the Orange Juice, and continue to toss until Greenbeans are a bright Green, depending on skillet and heat, about 3-5 minutes.
  • Remove from heat. Toss in Salt and Pepper to taste, and garnish with Orange Zest.

Makes 4 servings.

NOTES: This adds a citrus flavor to the Green Beans that is a little sweeter and hotter than the normal Lemon juice that one often sees with a stovetop Green Bean saute.

Orange and Fennel Turkey Breasts

Orange and Fennel Turkey Breasts

Ingredients:
2 Turkey Breasts, boneless, & butterfly cut
2 Fennel Bulbs, thinly sliced perpendicular
2 Shallots thinly sliced
1/2 cup Orange Juice
1/4 cup Turkey Stock (or Chicken Stock)
2 Seedless Oranges segment cut
1/4 cup Raisins
2 Tbsp Capers
1/3 cup Fresh Parsley, chopped fine
1 tsp Cumin, ground
1 Tbsp Olive Oil
1 tsp Orange Zest
Salt and Pepper to taste

Directions:

  • Dust the Turkey Breasts with the Cumin, and Salt and Pepper as needed.
  • Heat up a large skillet on medium heat and add the Olive Oil.
  • Saute the Turkey Breasts on both sides, about 3-5 minutes each (depending on thickness) until cooked through and starting to brown. Remove to the side
  • In the Skillet add the Fennel and Onion and cook for 3-5 minutes, until tender.
  • Add the Stock, Orange Juice, and Raisins, bring to a boil, and then reduce the heat and simmer for 5 minutes.
  • Add the Orange segments and simmer for another 2 minutes, stirring often but trying not to break up the segments.
  • Plate the Turkey and cover with the Fennel Orange topping.
  • Garnish with fresh Parsley, Capers, and Orange Zest.

Makes 2-4 servings (depending on the size of the breasts).

NOTES: I tend to use Naval Oranges for this recipe. In fact if you get two Naval Oranges for segments, and then another 2 for the Juice, it is amazing! Use fresh Zest from the Oranges, not the store-bought kind.

Ginger Citrus Glazed Salmon

Ginger Citrus Glazed Salmon and Roast Broccoli

Ingredients:
2 Salmon Filets (6-8 oz each)
Juice of 2 Oranges (medium size)
Juice of 1 Lemon
Juice of 1 Lime
2 Tbsp Butter
1 Tbsp Ginger, minced
1 Tbsp Garlic, minced
1 tsp Crushed Red Pepper
1 Tbsp Honey
Salt and Pepper to taste

Directions:

  • Preheat Oven to 400°F.
  • Combine the Juice, Butter, Ginger, Garlic, Crushed Red Pepper, and Honey in a Sauce Pot on medium heat. Reduce in half.
  • Place the Salmon filets on a greased baking sheet, and sprinkle with Salt and Pepper to taste. Bake for 7 minutes.
  • Remove from oven and cover with Glaze.
  • Return to the Oven and cook for an additional 7 minutes, or until desired done-ness.

Makes: 2 Servings.

Notes: This is a simple and flavorful way to do Salmon. You can even toss it up by adding some mango or Pineapple juice to the mix.

Prickly-Pear Fruit Salad

Ingredients:
4 Prickly-Pear Cactus Fruit
2 Kiwi
1 Mango
1 Orange
1/2 cup Heavy Cream
1-2 tsp Granulated Sugar
Dash of Cinnamon
1 tsp Orange Zest
Fresh Mint for Garnish

Directions:

  • Prepare the Fruit.
    • Prickly-Pear Cactus Fruit: Cut off the top and bottom, and cut a line across the flesh lengthwise, about 1 cm deep (at most). Carefully pull the Skin from the magenta flesh. Be careful, as there may still be spines on the skin. Slice in disks or dice into bite-size pieces. Be careful not to make them too small.
    • Kiwi: Peel the skin and then slice into disks. Discard the ends.
    • Mango: Peel the skin, and slice the flesh off the core. Dice the flesh into bite size pieces.
    • Orange: Using a knife, cut away the skin, exposing the orange slices. Use a sharp knife and cut out the segments.
  • In a Bowl, whip the Cream, Sugar, and Cinnamon until peaks form.
  • Plate the Fruit in small bowls, and add a dollop of the Whipped Cream.
  • Add Orange Zest and Mint as a Garnish.

Makes 3 servings.

NOTES: Prickly-Pear Cactus Fruit are also known as “Indian Figs” or tuna in Spanish, and are the fruit of the Opuntia genus of cacti also known as Nopales. They come in a variety of colors, but I like the magenta ones.  The consistency is somewhat like watermelon, and the seeds are edible.  This fruit salad is great especially when chilled in the freezer for 20 minutes before serving (Obviously, you’d not put the Whipped Cream on till after you take it out and plate it).

Orange Turmeric Cornish Hens

Orange Turmeric Cornish Hens

Ingredients:
2 Cornish Hens
2 small Oranges (Clementine or Mandarin are fine)
5 cloves Garlic, sliced length-wise in half
1 cup Greek-Style yogurt
1 tsp Turmeric
1/2 tsp Cumin
1/4 tsp Cayenne Pepper
1/4 tsp Coriander Seed, ground
1/4 tsp Cardamom
1/2 tsp Cilantro, dried
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Orange Zest

Directions:

  • Slice 1 Orange in half. Leave the other Orange alone for now.
  • Divide the Garlic between the two Orange halves, and poke them into the flesh of the Orange. You should have five slivers of Garlic per Orange half.
  • Place each Garlic-studded Orange into a Cornish Hen, garlic-side down.
  • In a small bowl combine the Yogurt, Spices, Herbs, Seasonings, and Zest, and mix well.
  • In a large bowl or pan, cover the Hens with the Yogurt mixture. Make sure to get the bottom of the Hens. Cover and refrigerate for 30 minutes.
  • Heat the oven to 400°F
  • Place the marinated hens in a shallow baking dish, and place in the oven.
  • Bake for 45 minutes, then increase heat to 500°F for an additional 15 minutes.
  • Slice the remaining Orange into rounds (1/8″ thick) and use as a bed for the Hens to set upon for serving.
  • Remove the Hens and place on the Orange bed.

Makes 2 Servings.

NOTES: You can increase the spices to give it a kick, or add some crushed red pepper. This dish was one of those happy accidents–I wanted something with some flavor, some citrus, and Cornish hens were on sale. I was so pleased with the turn out I had to share it. If I were to assign an ethnicity to the food, I’d probably say it is reminiscent of a Tandoori-style chicken in Indian cuisine. A true Tandoori would use a Marsala spice mixture (which does include cayenne pepper). Additionally, tandoori chicken is cooked in a clay oven called a Tandoor.

Purée de Carottes – Mashed Carrots

Purée de Carottes

Ingredients:
1 lbs. Baby Carrots
1/2 cup Orange Juice
2 cloves Garlic, crushed
1 slice Ginger
1/2 tsp Cumin powder
1 Bay Leaf
2 sprigs Thyme
1 sprig Rosemary
2 Tbsp Parsley, chopped
1/2 cup Butter
Salt and Pepper to taste
Water for boiling

Directions:

  • Place the Carrots in the a Sauce pan with the Orange Juice and enough additional Water to cover over the Carrots.
  • Tie the Bay Leaf, Rosemary, and Thyme into a bouquet garni, and place in the water with the Carrots.
  • Add the crushed Garlic, and the slice of Ginger.
  • Bring to a boil; reduce the heat and simmer for 15 to 20 minutes, or until fork tender.
  • Drain, and remove the Bouquet Garni, and Ginger (keep the Garlic).
  • Place in a Food Processor and mix with the Cumin, Butter, and Salt and Pepper to taste.
  • Place in a serving dish, and garnish with the Parsley.

Makes 4 servings.

NOTES: Carrots are hard to manually mash because of their fibrous nature. Thus, I have employed the use of a Food Processor. You may also choose to cook it with a potato and mash it with it as well.

Variations
Ṽ›Ɣ – Replace the Butter with Margarine.

Sangria

Ingredients:
1 bottle Malbec
2 1/2 cups Apple Juice
1/2 cup Brandy
1/4 cup Gin
1/4 cup Vodka
Juice of 1 Orange
Juice of 1 Lemon
4 Tbsp Granulated Sugar
1 Orange, diced
1 Lemon, diced
1 Apple, diced

Directions:

  • Combine all ingredients in a large pitcher.
  • Stir well and refrigerate

Makes about 8 cups.

NOTES: This Sangria is a strong Sangria with lots of flavor. The first time I had Sangria was oddly in Germany in High School when I was an exchange student. I prefer a good Argentine Malbec wine, though you can use whatever dry red wine you prefer.

Palm Breeze

Ingredients:
1 part Orange Juice
1 part Pineapple Juice
1 part Coconut Rum
Ice
Maraschino Cherry for Garnish
Orange 1/4 Wedge for Garnish

Directions:

  • Combine the Rum and Juices. If doing an individual cocktail, put them in a shaker. If making a large amount, add the Rum first, then the Juices and stir well.
  • Pour over Ice and Garnish. If doing an individual cocktail, use a Highball Glass.

NOTES: This screams “SUMMER!” to me. It is tropical, and refreshing, and you can fool yourself into thinking you’re healthy since it’s 2/3 fresh juice. I recommend getting pulp-free juice for this, as it is smoother and like a punch–and whatever you do, make sure it is natural juice–not concentrate with preservatives and HFC.

Fruitcake

Dedicated to my Mom and to Lucile F. Locher Mishler “Mum”, her maternal grandmother.

Traditional Fruitcake

Ingredients:
2 cups mixed Dried Fruits, minced
1 cup Rum
1 1/2 cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ginger
3/4 cup Granulated Sugar
3/4 cup Brown Sugar
5 Eggs
3 Tbsp Canola Oil
1/4 cup Rum
1 Tbsp Lemon Zest
1 Tbsp Orange Zest
1/2 cup Pecans, chopped
1 cup Pecans, whole
1 cup Candied Red Cherries
1 cup Candied Green Cherries
1 cup Candied Pineapple

Directions:

  • Soak the minced Dried Fruits in 1 cup of Rum overnight.
  • Preheat the Oven to 300°F.
  • Sift together the Flour, Baking Powder, Salt, and Spices into a large bowl.
  • In a second bowl cream the Eggs with the Sugars.
  • Whisk in the Olive Oil and 1/4 cup Dark Rum.
  • Slowly incorporate into the Flour mixture.
  • Fold in the Dried Fruits, Zest, and 1/2 cup of crushed Pecans.
  • Grease a bunt pan well.
  • Pour mixture into the bunt pan, and lightly tap it against the counter.
  • Decorate with the Candied Fruits and whole Pecans.
  • Bake on the middle rack for about 1 hour or until a toothpick inserted in it comes out clean.

NOTES: Fruitcake has always been one of my favorite deserts.  My mom tells me about how when she grew up her grandmother “Mum” used to make Fruitcake in early fall, and stick it in cheesecloth a tin.  Every couple weeks she’d pour Port on top of it.  By Christmas it was amazing.  I’m still nervous about keeping a cake in a tin and pouring alcohol on it for over a month…so here’s my version with a less pungent Rum.

Mixed Dried Fruit can include Cranberries, Raisins, Dates, Figs, Apricots, Apples, Pears, Pruns, etc.

Mulled Wine

Ingredients:AlcoholicVegan
1 bottle of Port
1 cup Water
1/2 cup Brandy
1/2 – 3/4 cup Granulated Sugar
1 medium sized Orange, sliced horizontally
2 Cinnamon Sticks
6-8 whole Cloves
1 Allspice Pod
1/2 tsp Mace

Directions:

  • In a large Saucepan, heat the Wine, Water, Brandy, and Sugar on low-medium heat until Sugar is dissolved. Never allow to boil.
  • Add the Orange, and Spices  and let steep on low heat for 1 hour.
  • Serve Warm, strained.

Serves 12

NOTES: This English Mulled Wine recipe is my interpretation of Mrs. Beeton’s, as listed on paragraph 1961 of Mrs. Beeton’s Book of Household Management, a Victorian guide to everything in the house with etiquette, tips, and recipes. I prefer to add Brandy to any mulled wine, as well as Orange for some citrus overtones. You can use a different Red wine than Port, but you’ll probably need more sugar. Her recipe is as follows:

1961.-TO MULL WINE.

INGREDIENTS.- To every pint of wine allow 1 large cupful of water, sugar and spice to taste.

Mode.-In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavour is extracted, then add the wine and sugar, and bring the whole to the boiling-point, when serve with strips of crisp dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose; and the latter requires a very large proportion of sugar. The vessel that the wine is boiled in must be delicately cleaned, and should be kept exclusively for the purpose. Small tin warmers may be purchased for a trifle, which are more suitable than saucepans, as, if the latter are not scrupulously clean, they spoil the wine, by imparting to it a very disagreeable flavour. These warmers should be used for no other purpose.

Variations:
Glögg / Gløgg
Finnish Glögi
Glühwein

Published in: on November 6, 2009 at 2:15 pm  Comments (2)  
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Glögg – Gløgg

Ingredients:AlcoholicVeganNut Alergy Warning
1 bottle of Merlot
1 bottle of Port
2 cup Brandy
1/2 – 3/4 cup Granulated Sugar (inversely to wine quality)
2 medium sized Orange, sliced horizontally
4 Cinnamon Sticks
12 whole Cloves
3 Allspice Pods
2 Cardamom Pod
3/4 cup blanched Almonds
1/2 cup Raisins
5 dried Figs, quartered

Directions:

  • In a large Saucepan, heat the Wines, Brandy, and Sugar on low-medium heat until Sugar is dissolved. Never allow to boil.
  • Add the Orange, Spices, Almonds, and Fruits and let steep on low heat for 1 hour.
  • Serve Warm, strained.

Serves 12

NOTES: This is a Scandinavian Mulled Wine, originating in Sweden, and was a traditional drink of King Gustav I of Sweden and was called “glödgad vin”.  The distinct nature of this version of mulled wine is the use of Almonds and dried Fruits.

Variations:
English Mulled Wine
Finnish Glögi – Substitute Vodka for 1/2 or all of the Brandy.
Glühwein

Glühwein

Ingredients:AlcoholicVegan
1 bottle of Merlot (750mL)
1 cup Brandy
1/2 – 3/4 cup Granulated Sugar (inversely to wine quality)
1 medium sized Orange, sliced horizontally
2 Cinnamon Sticks
6-8 whole Cloves
2 Allspice Pods
1 Cardamom Pod

Use similar proportions for each additional bottle of wine.

Directions:

  • In a large Saucepan, heat the Wine, Brandy, and Sugar on low-medium heat until Sugar is disolved. Never allow to boil.
  • Add the Orange, and Spices, and let steep on low heat for 1 hour.
  • Serve Warm.

Serves 6

NOTES: Glühwein is a German Mulled Wine. If you do not have Merlot, you can use a Burgundy or Franconian red wine–what you’re looking for a is a wine that will hold up to the sugar and brandy and not loose flavor. With regards to the quality of wine, I would not use the expensive stuff because with all the flavors, you’re not just tasting wine–conversely do not use the cheapest wine either. If you have a crock pot, you can add all the ingredients and let it slow cook to perfection.

The big thing to think about is how sweet or spicy you want your wine to be–the amounts above are just suggestions.

Variations:
English Mulled Wine
Glögi
(Finnish Mulled Wine)
Glögg/Gløgg (Swedish/Danish Mulled Wine)

Published in: on November 6, 2009 at 12:00 pm  Comments (2)  
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Sex on the Beach

Ingredients:VeganAlcoholic
2 parts Vodka
1 parts Peach Schnapps
2 parts Orange Juice
2 parts Cranberry Juice
Ice
Orange Slice (per glass)Directions:

  • Combine all liquids and mix well
  • Serve in a Highball Glass
  • Garnish with Orange Slice

NOTES: This was probably the first mixed drink I ever had. It was at an ΑΨΩ party in college.

Published in: on October 9, 2009 at 5:21 am  Leave a Comment  
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Wassail Punch

Ingredients:Vegan
5 pints Apple Cider
1 pint Orange Juice
1 pint Cranberry Juice
1 cup Pineapple Juice
2 cups Brown Sugar
2 Cinnamon Sticks
2 whole Allspice
1 Tbsp whole Cloves
1/2 tsp fresh Ginger, sliced
5 Apples
1 Orange, thinly sliced across grain
1 Lemon, thinly sliced across grain

Directions:

  • In a large pot (at least 1 gallon), bring the Cider and Juices to a boil.
  • Reduce heat, add the Sugar, stirring to dissolve the Sugar.
  • In a cheesecloth, combine Cinnamon, Allspice, Cloves and Ginger; then set afloat in the Cider mixture.
  • Pierce the apples on all sides with a knife, and set afloat
  • Add the lemon slices and orange slices afloat
  • Keep on medium heat for 20 minutes, reducing heat if it begins to boil.
Makes about 1 gallon

NOTES: Wassail is a mulled ale that is traditionally served in the winter months. The name comes from the late Old English phrase “wæs hæil” which meant “be of (good) health”. Wassail would have traditionally be served in a large communal wooden bowl with “Sops” or thick-cut Toast floating in it.

This punch, is a non-alcoholic form based on Apple Cider rather than the traditional Ale.

See Also:
Traditional Wassail

Traditional Wassail

Ingredients:VeganAlcoholic
4 pints brown Ale
2 pints Apple Cider
2 cups cream Sherry
1 cup Brandy
2 cups Brown Sugar
2 Cinnamon Sticks
2 whole Allspice
1 Tbsp whole Cloves
1/2 tsp fresh Ginger, sliced
5 Apples
1 Orange, thinly sliced across grain
1 Lemon, thinly sliced across grain

Directions:

  • In a large pot (at least 1 gallon), bring the Ale and Cider to a boil.
  • Reduce heat, add the Sugar, Sherry, and Brandy, stirring to dissolve the Sugar.
  • In a cheesecloth, combine Cinnamon, Allspice, Cloves and Ginger; then set afloat in the Ale mixture.
  • Pierce the apples on all sides with a knife, and set afloat
  • Add the lemon slices and orange slices afloat
  • Keep on medium heat for 20 minutes, reducing heat if it begins to boil.

Makes about 1 gallon

NOTES: Wassail is a mulled ale that is traditionally served in the winter months. The name comes from the late Old English phrase “wæs hæil” which meant “be of (good) health”. Wassail would have traditionally be served in a large communal wooden bowl with “Sops” or thick-cut Toast floating in it.

I’ve served this several years in a row. Be sure to remove the spice bundle after a while, or the flavor may become too spicy. If you start to run low, you can always add more Ale or Cider and keep the mix going. If you do not have Sherry, use Port.


See Also
:
Wassail Punch

Shirley Temple

Ingredients:Vegan
7 parts Ginger Ale
1 part Grenadine
3 Maraschino Cherries
1 Orange Wedge

Directions:

  • Place the Ice in a Highball Glass.
  • Add the Ginger Ale then Grenadine.
  • Garnish with Cherries and Orange Wedge

NOTES
: This drink was allegedly made for Shirley Temple, although two different places claim to have made it originally: The Royal Hawaiian Hotel in Waikiki, and Chasen’s Restaurant in Beverly Hills.  Variations such as Orange Juice and the type of Soda used stem from the two different origins.  I cannot find any place that authoritatively verifies what is the Original form.

Variations:

Substitute Lemon-Line Soda for Ginger Ale
Decrease preferred Soda to 5 parts and add 2 parts Orange Juice

Orange Icing

Ingredients:Vegan VariationVegetarian
2 cups Confectioners Sugar, sifted
2 Tbsp unsalted Butter, room temperature
2 Tbsp Orange Juice
1 Tbsp Orange Zest
1/4 tsp Vanilla Extract
1/4 tsp Cloves, ground

Directions:

  • In a large mixing bowl, combine Sugar, Zest, Vanilla, Cloves, and Butter.
  • Slowly incorporate the Orange Juice so that no lumps occur.

Variations:
Orange Whipped Dip
Fold into 2 cups Whipped Cream and serve with a Fruit Tray

Ṽ›Ɣ – Use Margarine instead of Butter. If doing Orange Whipped Dip, use a Non-Dairy Whipped Topping.

Suggested Uses:
Icing on Orange Cookies
Icing on Sugar Cookies

Orange Cookies

IngredientsVegetarian
1 1/2 cups All Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cloves, ground
1/3 cup Buttermilk, lightly whipped
1/2 tsp Vanilla Extract
1/3 cup unsalted Butter, room temperature
1/2 cup Sugar
1 large Egg, beaten
3 Tbsp Orange Juice
1 Tbsp Orange Zest, grated

Orange Icing

Directions:

  • Preheat oven to 350°F.
  • Sift Cloves, Flour, Baking Powder, and Salt into a large bowl.
  • In a second bowl, combine Buttermilk, Egg, and Vanilla Extract.
  • In a third mixing bowl, cream the Butter and Sugar.
  • Using a blender, incorporate the Flour and Buttermilk mixtures. Pour a little of the Flour mixture and mix, then a little of the Buttermilk and mix.
  • When all is incorporated, slowly add the Orange Juice and Orange Zest
  • On a greased baking sheet, spoon batter (2 Tbsp each). Try to make them round, and leave 1 inch room between drops.
  • Bake for 12-15 minutes, or until cookie puffs and begins to lightly brown.
  • Remove and let rest on wire rack.
  • Frost the underside of the cookies and flip so that the frosted side is the new top.

Cranberry Sauce

Ingredients:Vegan
1 cup Granulated Sugar
1 cup Water
4 cups Fresh Cranberries
1/2 Tbsp Orange Zest
1/4 tsp ground Cinnamon
1/4 tsp ground Cloves

Directions:

  • Clean Cranberries, removing bad ones and leaves.
  • In a large saucepan (with lid), bring Water and Sugar to boil.
  • Add Cranberries, and cover with lid.
  • Cranberries will begin to pop, and can splatter. This is HOT, thus why the lid is there.
  • After 5 minutes, reduce heat to low, and remove the lid.
  • Cook down mixture until thickened, and Add Spices and Zest.

NOTE: Some people serve it hot, but I prefer it cool. If you want to make a “jelled” version, use 2 Tbsp Orange Juice instead of Zest. After cooking, use a wire strainer and push the pulp through. You may need to reduce the sauce more.

Orange Glazed Carrots

Ingredients:Vegan VariationVegetarian
1 lb Baby Carrots
1/4 cup Orange Juice
3 Tbsp Brown Sugar
1/4 tsp Corn Starch
2 Tbsp Butter
1/4 tsp ground Ginger
1/4 tsp ground Cinnamon
1/4 tsp Orange Zest
1/4 tsp Lemon Zest
1 pinch Salt
1/4 tsp Fresh Parsley, chopped

Directions:

  • In a saucepan, bring the Carrots to a boil, until tender. Drain and return to Saucepan.
  • In a small bowl, whisk together Corn Starch and Orange Juice until no lumps.
  • Combine Orange Juice Mixture and all ingredients except Parsley into the saucepan with the Carrots.
  • Cook on low heat until sauce thickens and is bubbly.
  • For plating, garnish with Parsley.

Variations:
Ṽ›Ɣ – Substitute Margarine for the Butter.

Jerk Marinade

Ingredients:Vegetarian
5 cloves Garlic
1 cup Cilantro, fresh, chopped
1 cup Thyme, fresh, chopped
1/4 cup Ginger, fresh, cubed
1 Tbsp Honey
1/2 Tbsp Salt
1 tsp Cloves, ground
1 tsp Allspice, ground
4-6 Habanera Peppers, remove cap and seeds (DO NOT TOUCH EYES)
1/2 cup Orange Juice


Directions

  • Combine all ingredients into a food processor.

Uses
Submerge Chicken or Steak in mixture for at least 24 hours (the longer, the better), storing in a sealed container in the refrigerator. One can apply directly to a chicken or steak and grill immediately, however marinating adds more flavor.