Info
- Skill Level: Easy
- Cost: Moderate
- Favorited: 6 Times
Can be made ahead of time.
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Poultry Marinade
Editors’ Note: In How to Cook Everything: Bittman Takes on America’s Chefs, “Every recipe challenge presents a chef’s special dish followed by Bittman’s more accessible interpretation.”
This is Gary Danko's entry in the "Poultry in Napa" challenge. Other entries from the same challenge include Sauteed Chicken with Green Olives and White Wine and Grilled Quail with Bitter Greens Salad.
Yield : About 1 cup
Prep Time : 10 Minutes
Ingredients
- ½ cup California Cabernet Sauvignon or Merlot
- ¼ cup extra virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- 2 teaspoons ground coriander
- 1 teaspoon dried thyme
- 1 teaspoon salt
Directions
Combine all the ingredients in a medium bowl and whisk well to blend thoroughly (emulsify). Use immediately or refrigerate for up to 1 day before using it to marinate the quail or other poultry.
© 2005 Double B Publishing, Inc.
Nutritional Information
Nutrients per serving
Nutritional information is based on 16 servings.
38 kcal
0 % daily value
0 % daily value
0 % daily value
7 mg
1 mg
0 g
0 g
0 g
1 g
0 mg
447 mg
0 g
3 g
1 % daily value
