My All-Purpose Marinade

This recipe is my version of a marinade from Luna Rossa, an Italian Restaurant in Tonga, owned by my good friend and great chef, Marco Veranesi.  Marco made a batch of this everyday to sauté mussels, marinate steaks, toast bread for bruschettas and a host of other chores.  I love this on octopus with capers, lemon, and celery for a first course.  Its also fabulous for sauteing chicken in white wine (Poullet au Vin Blanc), steamers Portugese style, and a host of other dishes.  It will keep in the refrigerator for at least a week.

  • 8-10 cloves of garlic
  • 3 tsp sea salt
  • 1 bunch Italian parsley
  • 2 cups olive oil
  • 2-3 dashes Tabasco sauce

Place garlic, salt and parsley in a food processor, whirl until pureed.  Slowly add olive oil until all is emulsified. 

To use as a marinade:

  • Pour 1/2 cup of marinade in a zip-lock bag, add meat of choice:  chicken, pork or beef
  • Massage to coat all pieces and let marinate at room temperature for 30 minutes.  Refrigerate if longer time is needed but bring to room temperature before grilling.
  • Pat dry with paper towel to remove excess marinade before placing over coals.
  • May also pan fry in a skillet without removing excess marinade.  Add 1 Tbsp of butter to assist browning.
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2 Responses to “My All-Purpose Marinade”

  1. JoAnn Says:

    Thanks mrred for dropping by and glad you enjoy my blog. You can find more of my recipes at Suite101.com and FabulousFoods.com. An ebook is in the works for Sorbets with Spirit so keeping watching.

    JoAnn

  2. mrred Says:

    Love this blog I’ll be back when I have more time.

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