espresso marinade
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Garlic cloves |
| ½ teaspoon | Salt |
| ½ cup | Cooled espresso |
| 3 tablespoons | Red wine vinegar |
| 1 tablespoon | Olive oil |
| 1 tablespoon | Fresh rosemary leaves (or 1 tsp. dried) |
| ¼ teaspoon | Fresh ground black pepper |
Source: Coffee Journal
Yield: ½ cup
In mixing bowl, mash the garlic and salt into a paste. Whisk in the remaining ingredients. Use on beef or chicken or marinate lamb in this mixture Posted to JEWISH-FOOD digest V97 #205 by Goldtag1@... on Jun 29, 1997
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