1-2-3 MARINADE FOR CHICKEN, BEEF, LAMB AND MORE
"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."
For every 1 to 1 1/2 pounds chicken, beef, pork, lamb or shelled shrimp:
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
Makes 1 cup
Source: All-American Cooking for a New Generation by Betty Rosbottom
"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."
For every 1 to 1 1/2 pounds chicken, beef, pork, lamb or shelled shrimp:
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
Makes 1 cup
Source: All-American Cooking for a New Generation by Betty Rosbottom
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