Marinate poultry or pork shoulder in this spicy-cool concoction for 1 to 2 hours (unfrozen); pork ribs need only 45 to 90 minutes. Roast or saute to finish the dish; the marinade can remain on the poultry or meat as it cooks. It’s also good for scallops; it takes only 10 to 20 minutes’ marinating time. Do not freeze seafood in this marinade, as it will affect the texture. Poultry and pork can be frozen in this marinade for up to 1 month. Defrost in the refrigerator overnight or during the day, preferably for no longer than 1 day. Adapted from “500 Best Sauces, Salad Dressings, Marinades & More,” by George Geary (Robert Rose, 2009). Makes 1 cup.
Ingredients
1/2 cup white wine vinegar
1/4 cup soybean oil
1 tablespoon freshly squeezed lime juice
2 teaspoons Dijon-style mustard
2 teaspoons minced garlic
2 teaspoons dried onion flakes
1 teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper
1 small red chili pepper, stemmed, seeded and minced
Directions
Combine the vinegar, oil, lime juice, mustard, garlic, onion flakes, crushed red pepper flakes, black pepper and chili pepper in a medium bowl or large resealable plastic food storage bag. Whisk together in the bowl, or seal the bag and shake/massage until mixed well.
