Food Ventures
(Courtesy of "Marinades," Harvard Common Press). Yield: about 2/3 cup (enough for 4 to 6 servings).
Olive brine and vodka are the main ingredients or substitute gin for the vodka.
1-gallon zip-top bag
¼ cup olive brine (from a jar of green olives)
2 tablespoons extra-virgin olive oil
2 tablespoons vodka
1 tablespoon freshly squeezed lemon juice
1 teaspoon dry vermouth
¼ teaspoon Worcestershire sauce
1 garlic clove, minced
½ teaspoon onion powder
Kosher salt
Freshly ground pepper
Measure the olive brine, oil, vodka, lemon juice, vermouth, Worcestershire, garlic and onion powder into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt and pepper.
Suggested uses: cubes of boneless, skinless chicken thighs or beef sirloin (marinated 2 hours to overnight), skewered and grilled; salmon fillets (marinated 20 to 45 minutes), baked en papillote.
Ann's Article:
Ann Hattes travels far and wide in search of interesting food adventures.