Wednesday, July 7, 2010
Finally BBQ weather has arrived and a good marinade was in order for the 4th of July festivities.
I included the preserved lemons and fire cider from earlier recipes we've made together and this is what I came up with. As you know when I cook there are no set rules, so add to taste all your favorites.
Gypsy's Sassy Marinade
I minced some onion, garlic, fresh parsley, preserved lemon and mushed them all around in my mortar & pestle to break down the plant cells for nutrients and flavor.
Added pink salt and paprika.
About a 1/2 cup olive oil, fire cider, and red wine.
I was marinating a huge slab of beef, so I left it in this brew for 24 hours.
It was delish !