Bunch (6-8 leaves) Pineapple Sage
1/4 cup oil (canola or light olive oil)
1/4 cup orange juice
1-2 garlic cloves
1/4 chopped pineapple
splash fragrant dry white wine (such as Riesling or Gewurztraminer)
1 tsp kosher salt
1/2 tsp fresh ground black pepper
2 lb boneless chicken breasts
Mix all ingredients except chicken in blender or food processor. Cut chicken breasts in long 1"-thick strips. Flatten with a meat hammer and marinate in mix for about 1 hour. Put in skewers and grill.
June 13, 2004
June 1, 2004
Grilled Alaskan Salmon with Lemon-Caper Marinade
Marinade
Bunch fresh tarragon leaves (about 1/4 cup)
1 tablespoon capers
2-3 tablespoons olive oil
1-2 tablespoons fresh lemon juice
2-3 tablespoons dry white wine (e.g. sauvignon blanc, dry riesling or muscat)
salt, fresh ground black pepper and sugar to taste
Fish
1 Large Fillet Alaskan Salmon
Mix marinade on hand food processor. Marinade fish for a 1/2 hour. Grill on "skin" side. Or for a twist, indirect smoke using a mild wood such as peach or pecan.
Bunch fresh tarragon leaves (about 1/4 cup)
1 tablespoon capers
2-3 tablespoons olive oil
1-2 tablespoons fresh lemon juice
2-3 tablespoons dry white wine (e.g. sauvignon blanc, dry riesling or muscat)
salt, fresh ground black pepper and sugar to taste
Fish
1 Large Fillet Alaskan Salmon
Mix marinade on hand food processor. Marinade fish for a 1/2 hour. Grill on "skin" side. Or for a twist, indirect smoke using a mild wood such as peach or pecan.
Subscribe to:
Posts (Atom)