Recipe: Zinfandel-Mint Marinade

ZINFANDEL-MINT MARINADE

"As a marinade for leg of lamb, this can't be beat. Try it another time with beef tenderloin or pork chops."

3/4 cup hearty red wine, such as Zinfandel
1/3 cup chopped fresh mint (or 2 tbsp dried mint)
2 scallions, white and green parts, chopped
2 tablespoons balsamic vinegar
2 tablespoons olive oil, preferably extra-virgin
2 garlic cloves, crushed through a press
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a medium glass or nonreactive bowl, whisk the wine, mint, scallions, vinegar, oil, garlic, salt, and pepper.

Use immediately, or cover with plastic wrap and refrigerate for up to 1 day.

Makes 1 1/2 cups
Source: The Firehouse Grilling Cookbook by Joseph T. Bonanno Jr.