Re: [CH] Ceviche, now orange juice
Alex Silbajoris (asilbajo@hotmail.com)
Mon, 26 May 2003 11:50:38 +0000
>From: "Walter Spencer" <g0tuj@g0tuj.karoo.co.uk>
>But then, what could I eat these days
>without chile?
Here's another thing to try, a Cuban style of marinade. This is the basic
recipe for a pork roast on Nochebuena, Christmas Eve, but consider this for
poultry or seafood, too.
Make a marinade base of half orange juice and half lemon or lime juice.
(The real thing uses sour oranges, if you can find them.) Salt it a bit,
and cut some small onions into lacy-thin slices and mix them in. Want
garlic? Add garlic.
[Evil chile-head digression: add any fresh chiles you wish.]
Marinate the meat for at least one hour, the larger the pieces, the longer
the time. For the roast, save the mariade for basting; for grilling, save
some to brush on during cooking.
Have fun,
- A
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