Mediterranean Marinade
by:
The rules to building a marinade are: there arent any rules, and you can add whatever you want. But before you start dumping ingredients into a bowl with all the restraint of a sailor on leave, let me give you some advice. Start with the basics. That means a little acid, a little oil, and a whole bunch of good flavors.
ingredients
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serves: 1
7 tablespoons extra virgin olive oil
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon granulated garlic
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Nutrition Facts
Mediterranean Marinade
Servings Per Recipe: 1
Amount per Serving
Calories: 873
- Total Fat: 95.9 g
- Saturated Fat: 13.2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 2387.6 mg
- Total Carbs: 7 g
- Dietary Fiber: 2.9 g
- Sugars: 0.6 g
- Protein: 1.8 g
preparation
1. In a small bowl, mix the ingredients.
Cooks' note:
Actually, there is one rule about marinades. When they include an acid, be sure to use non-reactive containers. These are dishes and bowls made of glass, plastic, or ceramic. Containers made of aluminum or other metals react with acids and add a metallic flavor to food. My favorite container is a resealable plastic bag. I set the bag in a bowl so the liquid comes up the sides of the food and covers it evenly. If there is not enough liquid, I turn the bag over every hour or so.
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