"Top Shelf" Marinade
April 26, 2006
"Top Shelf"
Marinade
For the
marinade:
1 tablespoon cumin seed
1 tablespoon coriander seed
1 tablespoon whole black peppercorns
- Grind in a spice grinder or with a mortar
and pestle. (If preground spices are used instead, reduce amounts by
1/2)
1 teaspoon Pimenton (smoked Spanish
paprika)
1 tablespoon coarse (kosher) salt
2 chipotle peppers packed in adobo sauce (from a
can); seeded, stemmed, and minced
3 tablespoons of the adobo sauce (caution- adjust
accordingly- adobo sauce and peppers are very hot!)
3 tablespoons minced fresh oregano (or subsitute 1
tablespoon dried Mexican oregano)
1 tablespoon minced garlic (approximately 3
cloves)
2 cups fresh orange juice
1 cup orange marmalade
1/4 cup pomegranate juice
1/4 cup gold tequila
1/4 cup Grand Marinier
1/4 cup (scant) olive oil
Combine all ingredients in a non-reactive
container. Makes enough marinade and sauce for a 3-4 pound tri-tip
roast. Marinate meat for at least 8 hours, or overnight up to 24
hours.
For the sauce:
Remove meat from marinade. Strain reserved
marinade. Heat in a saucepan over high heat until boiling; reduce heat to
a low simmer and cook for 20 minutes, or until sauce thickens to a syrupy
consistency. Serve warm sauce with grilled, sliced tri-tip. (This
would also work well with skinned, dark-meat chicken, as well as with some cuts
of pork; adjust marinating time accordingly.)
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