Moroccan-Style Marinade

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            FOOD FUNNY
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Thanks to Billie Mazzei of Olympia, Washington for this true
food funny:

While in Ireland I visited the Crown Pub in Belfast, one of the
oldest pubs in Northern Ireland. In our party was a young girl
who had ordered a hamburger in every eating establishment
across the island. Today the guide was determined that she
would try the specialty of the house which he described glowingly
as the best "stick and ell" pie in all the world. She said, "No
thanks. I want a hamburger." He persisted. She replied, "I
really don't like fish." He frowned, looked puzzled and so did
the rest of us until her mother translated, "He is saying steak
and ale pie." She still had her hamburger, and the rest of us
ate the pies and had a good laugh.

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            TODAY'S RECIPE
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This week's collection of marinades and dry rubs is intended
primarily for the outdoor grill, but since summer temperatures have
driven most of us living above the equator indoors for the duration,
they can also be used to flavor meats and vegetables in the oven,
under the broiler, or in a hot skillet. Here is our lineup of marinades
and dry rubs:

(Recipes in brackets are in the PLUS Edition only.)

Monday's "Extra"
Moroccan-Style Marinade
[Santa Fe Rub]

Tuesday's "Extra"
Apricot Marinade
[Mustard Rub]

Wednesday's "Extra"
Mediterranean Marinade
[Cajun-Style Rub]

Thursday's "Extra"
Buttermilk Marinade
[Sweet and Sour Marinade]

Friday's "Extra"
Indian-Style Marinade
[Crushed Pepper Rub]

As with most of the marinades I will be featuring this week, this one
will work equally well with beef, pork, poultry, and seafood. Try this
one on skewered cubes of lamb or a butterflied boneless leg of lamb
for an authentic taste of Morocco.

Moroccan-Style Marinade

1/2 cup (125 ml) fresh parsley (preferably flat-leaf)
1/4 cup (60 ml) fresh mint leaves
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) red wine vinegar
1 tsp (5 ml) paprika
2 - 4 cloves garlic
Cayenne pepper to taste (optional)
Salt and freshly ground pepper to taste

Process all ingredients in an electric blender or food processor until
smooth. Marinate meat for 30 minutes to 2 hours before grilling.
Makes about 3/4 cup (180 ml).
Received on Mon Jul 24 05:35:48 2006