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Ingredientes
- 2 c. Dry white wine (chardonnay, sauvignon blanc or possibly riesling)
- 2 Tbsp. Champagne vinegar
- 1/2 c. Extra-virgin extra virgin olive oil
- 1/2 ounce Dry mushrooms, minced (porcini or possibly Chinese black mushrooms)
- 4 x Cloves garlic, crushed
- 4 sprg fresh thyme or possibly
- 3 tsp Dry thyme
- 6 x Juniper berries, crushed
- 1 tsp Salt Freshly grnd black pepper
- 1 1/2 tsp Orange zest
Direcciones
- Preparation Time: 10 min
- Cooking Time: 5 min
- Yield: 2 1/2 c.
- Use this for up to 3 pounds of chicken, duck, pork, seafood (especially shrimp and salmon steaks) and vegetables.
- 1. Combine all ingredients except orange zest in a small non-reactive saucepan. Heat to a boil over medium heat. Cold to room temperature. May be made in advance up to this point and refrigerated, covered. Just before using the marinade, add in orange zest. 2. Combine marinade and meat in a covered non-reactive container or possibly zip-sealed plastic bag and chill.
- Marinate pork and duck up to 4 hrs, chicken up to 2 hrs, and seafood and vegetables for less than 1 hour, turning frequently. Variations: Omit juniper berries and add in 1/4 c. grainy Dijon mustard. Or possibly substitute rosemary for thyme.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 622g | |
| Calories 1381 | |
| Calories from Fat 958 | 69% |
| Total Fat 108.44g | 136% |
| Saturated Fat 15.04g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2356mg | 98% |
| Potassium 623mg | 18% |
| Total Carbs 20.74g | 6% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.24g | 3% |
| Protein 2.1g | 3% |
