Subj : BH&G 2597
To   : All
From : Dave Drum
Date : Mon May 03 2021 11:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mojito Marinade
 Categories: Vegetables, Booze, Herbs, Citrus
      Yield: 30 Servings
 
      2    Shallots; peeled, trimmed
    1/4 c  Coarse chopped fresh mint
    1/4 c  Rum
      1 tb Fresh grated lime zest
    1/2 c  Lime juice
      3 tb Honey
      2 tb Oil
      1 tb Kosher salt
 
  Place shallots, mint, rum, lime zest, lime juice, honey,
  oil and salt in a food processor. Pulse until the shallots
  are finely chopped.
  
  Pour the marinade into a shallow baking dish or 1-gallon
  sealable plastic bag for marinating 1 to 2 pounds (4 to 8
  servings) of your chosen protein.
  
  Follow the marinating times, cooking times and
  temperatures below for juicy, perfect grilling results.
  
  EXTRA-FIRM TOFU: 30 minutes to overnight; cook 2-3 minutes
  per side
  
  SALMON FILET: 30 minutes; cook 3-5 minutes per side
  
  CHICKEN BREAST boneless, skinless: 2 hours to overnight;
  cook 6-8 minutes per side
  
  CHICKEN THIGHS boneless, skinless: 2 hours to overnight;
  cook 6-8 minutes per side
  
  CHICKEN THIGHS bone-in, skinless: 2 hours to overnight;
  cook 15-25 minutes, turning occasionally
  
  DUCK BREAST: boneless, skinless; 2 hours to overnight;
  cook 4-8 minutes per side
  
  PORK CHOPS: bone-in, 3/4" thick; 2 hours to overnight;
  cook 3-4 minutes per side
  
  PORK TENDERLOIN: 2 hours to overnight; Cook 14-16 minutes,
  turning occasionally
  
  FLANK STEAK: 2 hours to overnight; cook 6-8 minutes per
  side
  
  STRIP STEAK: bone-in, 3/4"-1" thick
  
  EatingWell.com | January 2015
  
  MM Format by Dave Drum - 25 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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