1 c Good sherry;
- such as Amontillado
1/2 c Extra virgin olive oil
1 md Onion; minced
6 cl Garlic; minced
1 tb Worcestershire wauce
1 tb Dijon mustard
1 tb Mixed herbs
1/2 ts Pepper; coarse ground
1 ts Soy sauce
1 tb Dry vermouth
Remember to use only good sherry... not over salted cooking sherry.
If you can't drink it, you shouldn't cook with it.
Mix all ingredients in deep dish or bowl. This is enough for about
2 lb chicken which should marinate in this for several hours before
it goes to the grill. This can also be used as basting sauce but
watch out for flare ups of oil on hot coals.
Posted by: Ken (SBKK78A)
-----
Wherever you go, there you are!
--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
Who's Online
Recent Visitors
Ab Cadd
Sat Jun 6 15:42:53 2026
from
Sheboygan, Wi
via
Telnet
Centurion
Sat Jun 6 15:32:28 2026
from
Berea, Ohio
via
Telnet
Krenn
Sat Jun 6 11:38:56 2026
from
Sydney, Nsw
via
Telnet
Furryboy
Sat Jun 6 10:56:29 2026
from
Romania, Galati
via
SSH
Centurion
Fri Jun 5 22:28:01 2026
from
Berea, Ohio
via
Telnet
Ab Cadd
Fri Jun 5 17:52:51 2026
from
Sheboygan, Wi
via
Telnet
Gwylbert
Fri Jun 5 06:28:52 2026
from
Sydney, Nsw
via
Telnet
Centurion
Thu Jun 4 23:42:23 2026
from
Berea, Ohio
via
Telnet