Yield 1 -1/2 Pints
1 CUP MUSHROOM SOY
1/2 CUP SCOTCH
1/2 CUP SAKE
1/2 CUP CREAM SHERRY
2 TBSP GRANULATED GARLIC
2 TBSP HOUSE SEASONINGS (See Recipe)
1/4 CUP OLIVE OIL
1 TBSP CREOLE MUSTARD
1/2 TSP PEYCHAUD BITTERS
1 TBSP BLACK PEPPER
Whisk ingredients in bowl, and pour over meat. Turn meat at least once. Meat should marinade not less than 2 hours and not over 24 hours .
The ingredients of this recipe may sound eclectic but the different flavors transcend their individual origins. This is the marinade I use at home.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.