1-2-3 Marinade for Chicken, Beef, Lamb and More

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Book Description

More than 200 new twists on American classics, from crab cakes to white-chocolate cheesecake Now in paperback! By adding a fresh ingredient to an otherwise predictable dish, streamlining cooking times and techniques, and reducing the fat wherever possible, Betty Rosbottom, one of America's best-known cooking teachers, gives our favorite dishes a much-needed update. American Favorites includes: One-Bite Biscuits with Apple Butter and Country Ham • New Orleans Baked Shrimp with Sourdough Bread

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American Favorites

Authors: Betty Rosbottom

Date: July 1999

ISBN: 0395971713

Publisher: Houghton Mifflin

Paperback

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1-2-3 Marinade for Chicken,
Beef, Lamb and More
Recipe from: American Favorites
by Betty Rosbottom
Cookbook Heaven at Recipelink.com

This marinade, which takes its name from its three ingredients - red wine, orange juice and soy sauce - used in equal amounts, has been in my repertoire for as long as I have been cooking. It is quick to assemble and is perfect for marinating chicken, beef, pork or lamb. It's also delicious on shrimp.

Makes 1 cup

For every 1-1 1/2 pounds chicken, beef, pork, lamb or shelled:
1/3 cup dry red wine
1/3 cup orange juice
1/3 cup soy sauce, preferable not reduced-sodium soy sauce

To prepare sauce, combine wine, orange juice and soy sauce in a bowl and whisk to blend.
Marinate meat of choice, turning occasionally to ensure even marinating, in a non-reactive dish or pan in refrigerator, using the time suggestions that follow.

Suggested Times for Marinating Individual Meats

Chicken (individual pieces or boneless breasts): 1 1/2 to 2 hours
Beef (steaks or kabobs): 2 to 3 hours or overnight
Pork (chops or tenderloins): 6 hours or overnight
Lamb (chops, butterflied leg or shoulder, or kabobs): 6 hours or overnight
Shrimp (shelled): 1 hour

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