Brazilian Garlic and Lime Marinade

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             FOOD FUNNY
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Here's another from Rosemary Zwick in Cape Town:

A young boy was standing on a street corner eating a huge bar of
chocolate. He was smeared from ear to ear with the stuff! A passerby
paused and said, "Young man, don't you know chocolate is bad for you?"

The lad replied, "Well, my grandfather lived to be 116."

Said the interloper, "Do you think that was from eating chocolate?"

"Nope."

"Well, what do you think made him live so long, then?"

"Minding his own business."

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             TODAY'S RECIPE
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In Brazil this marinade is usually used only for pork and chicken
because the Brazilians prefer their beef in its natural state, but that
doesn't mean you can't apply it to your steaks or seafood.

Brazilian Garlic and Lime Marinade

4-8 cloves garlic, finely chopped
1 Tbs (15 ml) coarse salt
3/4 cup (180 ml) lime juice
1/4 cup (60 ml) dry white wine
1/4 cup (60 ml) chopped fresh parsley
2 scallions (spring onions), green and white parts, finely chopped
1 Tbs (15 ml) chopped fresh rosemary
Cayenne pepper or hot sauce to taste (optional)

Mash the garlic and salt to a paste in a small bowl with the back of a
spoon. Add the remaining ingredients and stir until the salt is
dissolved. Use to marinade beef, chicken, pork, lamb, or seafood.
Marinate thin cuts of meat for 30 minutes to 1 hour, and thick cuts such
as steaks and roasts for up to 8 hours.
Makes about 1 cup, enough to marinate 3 pounds (1.5 Kg) of meat.
Received on Mon Apr 14 22:06:21 2008