Georgian marinade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 4 | larges | Or 5 medium-sized oranges |
| 3 | Lemons | |
| ½ | cup | Dry white wine |
| 1 | medium | Onion, minced |
| 3 | Cloves garlic, minced | |
| 1 | tablespoon | Minced peeled ginger root |
| 3 | tablespoons | Paprika |
| ½ | tablespoon | Olive oil |
| 1 | To 2 tsp. sugar | |
| 1 | teaspoon | Cracked black peppercorns |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly grated nutmeg |
| 2 | Cinnamon sticks | |
Directions
A citrus-and-spice mixture from the Republic of Georgia. It is often used for poultry, but it goes well with swordfish too.
Grate the zest of 1 orange and 1 lemon; set aside. Juice the oranges and lemons. Combine the orange juice, lemon juice and wine in a saucepan and boil rapidly until only ½ cup liquid remains; let cool.
Combine onions, garlic and ginger in a bowl. Stir in the reduced juice mixture, grated zest, paprika, oil, sugar, peppercorns, salt, nutmeg and cinnamon sticks.
Makes 1½ cups.
From an article by Steven Raichlen in The San Mateo Times, 5/25/93.
Posted by Stephen Ceideburg