Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Citrus Marinade

Lobo
Lobo
Moderator
Moderator


Posts : 28411
Join date : 2013-01-12

Citrus Marinade Empty Citrus Marinade

Post by Lobo Thu 21 Jan 2016, 12:46 am

Citrus Marinade Img77l
Citrus Marinade
Citrus Marinade Rating

Read Reviews

Write a Review
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 4
Citrus juice gives a clean, satisfying flavor to chicken, veal and fish. Use an herb that is compatible with the food you are marinating, such as thyme or tarragon for veal, sage for pork, dill or tarragon for fish. Let steaks, chops and fish fillets marinate for at least 1 hour in the refrigerator, or all day if you wish. Large cuts can marinate for 1 to 2 days.






  • 48

Ingredients:


  • 1⁄2 cup olive oil
  • 1⁄4 cup fresh lemon juice
  • 1 garlic clove, minced
  • 2 Tbs. finely chopped shallots or green onions
  • 2 tsp. grated lemon zest
  • 2 tsp. chopped fresh thyme, tarragon, dill or
      sage, or 1 tsp. dried herb of choice
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. freshly ground pepper

Directions:

In a small bowl, whisk together the olive oil, lemon juice, garlic, shallots, lemon zest, thyme, salt and pepper. Use immediately or refrigerate in a tightly covered jar for up to 2 days. Makes about 1 cup, enough for 2 to 3 lb. veal or pork chops, steaks or fish fillets.

Adapted from Williams-Sonoma Complete Grilling Cookbook, Edited by Chuck Williams (Time-Life Books, 2001).

    Current date/time is Fri 02 Dec 2022, 5:30 pm