Ginger and Lemon Marinade

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             FOOD FUNNY
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Thanks to Anna Welander for this one:

Before rushing to work, I prepared a casserole for that evening's dinner
and put it in the fridge. As I turned to leave, I told my son to stick
it in the oven when he got home from school. "Make sure to put it in at 350," I said.

"Sorry, can't," he replied. "I don't get home until quarter after four."

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             TODAY'S RECIPE
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This marinade is especially good with fish and shrimp, but it's also
great on pork and chicken. Consider it one of your basic, all-purpose marinades.

Ginger and Lemon Marinade

4 Tbs (60 ml) butter
1/2 cup (125 ml) lemon juice
4-6 cloves garlic, crushed
1 Tbs (15 ml) finely chopped ginger
1 Tbs (15 ml) Worcestershire or soy sauce
Salt and freshly ground pepper to taste
Hot sauce or cayenne pepper to taste (optional)

Combine all the ingredients in a small saucepan over moderate heat and
stir until the butter is melted. Marinade seafood or meat in the
refrigerator for 30 minutes to 2 hours, and use as a basting liquid while cooking.
Makes about 1 cup (250 ml).
Received on Mon Jun 2 08:11:18 2008