Aurora Catering's

Ginger/Grapefruit Marinade
Yield 1 &1/4 Quarts

Ingredients

1 QUART PINK GRAPEFRUIT JUICE
1 -6 OZ CAN FROZEN LIME JUICE CONCENTRATE
1/2 CUP RICE WINE VINEGAR
1/2 CUP LIGHT SOY SAUCE
1 OUNCE FRESH GINGER ROOT (Sliced and skewred on toothpicks)
1 CUP FRESH BASIL LEAFS (Chopped coursley)
1 TBSP FRESH THYME LEAFS
1 TBSP FRESH DILL WEED

Method
Mix all of the ingredents in a large container. You can use this marinade immediately or store refrigerated for 2-3 days.

Alternate Method
The fresh seasonings are preferred, however if none are available, subsitute the fresh seasonings with the following.
1 TBSP GROUND GINGER
1 TBSP DRIED SWEET BASIL
1 TSP WHOLE THYME LEAFS
2 TSP DILL WEED (Not seeds)

Plate Presentation
None.

Chef's Notes:
This is a excellent marinade for chicken or Long Island duck, I suggest that you marinade the poultry for 24 hours. If you choose to marinade fish fillets, only do so for only 1-2 hours. (The vinegar in the marinade will quickly cook the meat).
I do not recommend this marinade for beef or lamb.

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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.