An all-purpose barbecue-style marinade that is great with chicken, quail, and duck.
Recipe information
Yield
Makes 4 1/2 cups
Ingredients
1
1/2 cups dark molasses
3
/4 cup Spanish sherry vinegar
6
tablespoons fresh lemon juice
3
/4 cup Creole mustard
1
1/2 cups top-quality canned tomato sauce
3
cloves garlic, minced
2
Scotch bonnet chiles, stemmed, seeded, and minced
3
/4 teaspoon cayenne pepper
1
1/2 teaspoons peeled and minced ginger
1
1/2 teaspoons grated orange zest
1
/8 teaspoon minced fresh thyme
1
/8 teaspoon grated nutmeg
Need to make a substitution?
Preparation
Step 1
In a food processor, combine all the ingredients, and pulse until smooth. Refrigerate until needed; this keeps for 1 month.
Sugarcane Marinade with Tamarind:
Step 2
Makes about 1 cup.
Step 3
This is the marinade we use on the Tamarind Barbecued Duck with Smoky Plantain Crema .
Step 4
Combine 1 1/4 cups Sugarcane Marinade with 1/2 cup tamarind pulp in a small pot and heat over medium-low heat, stirring to dissolve the tamarind. When the mixture just begins to simmer, remove from the heat and pass through a coarse strainer. Let cool.
Reprinted with permission from New World Kitchen by Norman Van Aken. © 2001 HarperCollins Publishers, Inc.