I just drank a glass of orange juice after eating some garlic at
lunch. Now I'm getting the taste of them together (don't ask) and
it's actually pretty good! Anyone got a tried and true recipe that
uses these two componants?


--
j*ni m. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

j*ni wrote:
> I just drank a glass of orange juice after eating some garlic at
> lunch. Now I'm getting the taste of them together (don't ask) and
> it's actually pretty good! Anyone got a tried and true recipe that
> uses these two componants?

I use a small amount of garlic in the gastrique I make for
Duck l'Orange, but not much. I think I would prefer a roasted
rather than fresh garlic flavor here.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

>Anyone got a tried and true recipe that
>uses these two componants?

They blend OK in duckling with orange sauce.

(j*ni) wrote in
:

> I just drank a glass of orange juice after eating some garlic at
> lunch. Now I'm getting the taste of them together (don't ask) and
> it's actually pretty good! Anyone got a tried and true recipe that
> uses these two componants?
>
>

So stuff under the skin of a chicken with garlic and butter and other
spices of choice, and in the cavity thin orange slices with rind and say
onion slices too.

"j*ni" > wrote in message
...
> I just drank a glass of orange juice after eating some garlic at
> lunch. Now I'm getting the taste of them together (don't ask) and
> it's actually pretty good! Anyone got a tried and true recipe that
> uses these two componants?
>
>
> --
> j*ni m. ~ mom, gamer, novice cook ~
> ...fish heads, fish heads, eat them up, yum!

I've used garlic (lots...crushed), fresh orange juice and freshly ground
black pepper (a generous amount) to marinade a pork roast a few times. It
was quite good.

As odd as it sounds, I like the flavors of honey and garlic combined. Just
haven't found a good use for it.

Paula

Hark! I heard "Dimitri" > say:
>
> "j*ni" > wrote in message
> ...
> > I just drank a glass of orange juice after eating some garlic at
> > lunch. Now I'm getting the taste of them together (don't ask) and
> > it's actually pretty good! Anyone got a tried and true recipe that
> > uses these two componants?
>
> This may be somewhat of a guide.

> Ginger-Orange Barbecued Beef Back Ribs
> East meets west in this Oriental BBQ.

<snip recipe>

Ohhhh, drool! That sounds so good and pretty easy too. Do you think
I could use pork spareribs instead of beef though?

Thanks, Dimitri, it sounds yummy! And thanks too to everyone else
who responded, I appreciate the ideas...


--
j*ni m. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

On Tue, 30 Sep 2003 22:19:52 GMT,
(j*ni) wrote:

>I just drank a glass of orange juice after eating some garlic at
>lunch. Now I'm getting the taste of them together (don't ask) and
>it's actually pretty good! Anyone got a tried and true recipe that
>uses these two componants?
>
>
>--
>j*ni m. ~ mom, gamer, novice cook ~
> ...fish heads, fish heads, eat them up, yum!



* Exported from MasterCook *

Chicken or Pork glazed w/ Orange & Garlic

Recipe By :Hag
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast, no skin, no bone,
R-T-C -- brined and pounded to even thickness (4 breast
halves) or boneless pork cuttlets
1 chicken bouillon cube -- crushed
1 Tbsp cornstarch
3 Tbsp sugar
1 Tbsp soy sauce
2 cloves garlic -- finely threaded
3 Tbsp white vinegar
1/4 c water
1/4 c orange juice

Combine all ingrediants except the chicken. Mix well and
bring to a boil on the stove stiring comstantly to thicken,
set aside. Grill chicken breasts and brush w/ glaze during
the last few mins/turns. The sauce will burn if you put it
on too soon, but you do want it to get some
heat/carmalization going on.


- - - - - - - - - - - -
- - - - - - -

Per Serving (excluding unknown items): 338 Calories; 6g Fat
(17.3% calories from fat); 53g Protein; 15g Carbohydrate;
trace Dietary Fiber; 144mg Cholesterol; 569mg Sodium.
Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 0 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0



As a beauty Im not a star, there are
others more handsome by far, but my
face I dont mind it because Im behind
it, its the folks out front that I jar...

Pull a loraine Bobbit (cut off waynespenis) to reply

On Tue, 30 Sep 2003 23:51:15 GMT, "Dimitri" >
wrote:

>
>"j*ni" > wrote in message
...
>> I just drank a glass of orange juice after eating some garlic at
>> lunch. Now I'm getting the taste of them together (don't ask) and
>> it's actually pretty good! Anyone got a tried and true recipe that
>> uses these two componants?
>
>This may be somewhat of a guide.
>
>Dimitri
>
>
>Ginger-Orange Barbecued Beef Back Ribs
>East meets west in this Oriental BBQ.

It does sound delicious. But what is the "west"?

>Refrigerate: Overnight--Cook: 1 hour--Servings: Serves 8
>6 lbs. beef back ribs
>1 cup orange juice
>1/3 cup lemon juice
>1/3 cup honey
>2 Tbsp. soy sauce 1 Tbsp. fresh ginger, peeled and grated
>1 Tbsp. garlic, peeled and minced
>2 tsp. lemon zest, grated
>1 tsp. salt
>-- hot chili oil to taste
>
>Trim excess fat from back ribs. Combine all other ingredients. Mix well and
>pour over ribs. Cover and marinate in refrigerator overnight but no longer
>than 24 hours.
>
>Preheat oven to 425°F.
>
>Remove ribs from marinade. Reserve marinade in a saucepan. Place ribs on a
>rack over a pan of hot water in oven.
>Roast 1 hour, turning once halfway through the cooking until browned and
>crisp.
>
>Reduce marinade to a glaze-like consistency (about 1-1/2 cups). Reduce oven
>heat to 375°F. Brush ribs with glaze,
>roast 15 minutes, turn, brush with glaze and roast 15 minutes more
>
>

Sue(tm)
Lead me not into temptation... I can find it myself!

j*ni wrote:

> I just drank a glass of orange juice after eating some garlic at
> lunch. Now I'm getting the taste of them together (don't ask) and
> it's actually pretty good! Anyone got a tried and true recipe that
> uses these two componants?


I make a chicken/pork marinade with orange juice (can also use grapefruit
juice), garlic, and sambal. Makes for a very nice "spicy citrus" flavor....

--
Best
Greg

"Gregory Morrow" > wrote in message news:...
>
> j*ni wrote:
>
> > I just drank a glass of orange juice after eating some garlic at
> > lunch. Now I'm getting the taste of them together (don't ask) and
> > it's actually pretty good! Anyone got a tried and true recipe that
> > uses these two componants?
>
>
> I make a chicken/pork marinade with orange juice (can also use grapefruit
> juice), garlic, and sambal. Makes for a very nice "spicy citrus"
flavor....
>
> --
> Best
> Greg
>
>
>

(Curly Sue) wrote in message >...

> >
> >Ginger-Orange Barbecued Beef Back Ribs
> >East meets west in this Oriental BBQ.
>
> It does sound delicious. But what is the "west"?

Weren't you aware that the preparation and consumption
of ribs was invented in the American West?

Cindy Hamilton

I've tasted an orange/shallot vinaigrette that I think had a bit of garlic
in it

j*ni wrote in message ...
>I just drank a glass of orange juice after eating some garlic at
>lunch. Now I'm getting the taste of them together (don't ask) and
>it's actually pretty good! Anyone got a tried and true recipe that
>uses these two componants?
>
>
>--
>j*ni m. ~ mom, gamer, novice cook ~
> ...fish heads, fish heads, eat them up, yum!

"j*ni" > wrote in message
...
> Hark! I heard "Dimitri" > say:
> >
> > "j*ni" > wrote in message
> > ...


<snip recipe>
>
> Ohhhh, drool! That sounds so good and pretty easy too. Do you think
> I could use pork spareribs instead of beef though?
>
> Thanks, Dimitri, it sounds yummy! And thanks too to everyone else
> who responded, I appreciate the ideas...
>

Yep I have used the same recipe on both beef and pork ribs - I especially
like it on the Pork Shoulder strips (farmer style ribs)

Dimitri

Hark! I heard (Hag & Stenni) say:

<snippage>

> Chicken or Pork glazed w/ Orange & Garlic

> 2 cloves garlic -- finely threaded

This sounds yummy, but how does one "thread" garlic? I tried
Epicurious and Google, but only found a vague referrence on
some wizard site (and I don't think they were talking about
cooking)...


--
j*ni m. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

Hark! I heard "Gregory Morrow" > say:

> I make a chicken/pork marinade with orange juice (can also use grapefruit
> juice), garlic, and sambal. Makes for a very nice "spicy citrus"
> flavor....

I'd never heard of "sambal", so I looked it up at www.epicurious.com:

"[SAHM-bahl]
Popular throughout Indonesia, Malaysia and southern India, a sambal
is a multipurpose CONDIMENT. Its most basic form is sambal oelek, a
simple mixture of CHILES, brown sugar and salt. Another popular blend
is sambal bajak (or badjak ), which adds CANDLENUTS, garlic, KAFFIR
LIME LEAVES, onion, TRASSI, GALANGAL, TAMARIND concentrate and COCONUT
MILK. Sambals have a multitude of variations, however, depending on
the ingredients added, which can include coconut, meat, seafood or
vegetables. Sambals are usually served as an accompaniment to rice and
curried dishes, either as a condiment or as a side dish. Sambal oelek
and bajak, as well as some variations, can be found in Indonesian and
some Chinese markets."

So do you use sambal oelek? Anyway, it sounds good... :-)


--
j*ni m. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

Hark! I heard "Dimitri" > say:
> "j*ni" > wrote in message
> ...

> <snip recipe>
> >
> > Ohhhh, drool! That sounds so good and pretty easy too. Do you think
> > I could use pork spareribs instead of beef though?

> Yep I have used the same recipe on both beef and pork ribs - I especially
> like it on the Pork Shoulder strips (farmer style ribs)

Now you've done it! I'm going to try this next week (I've already
got this week's menus planned). I'll let you know how it turns out..


--
j*ni m. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

On Tue, 30 Sep 2003 22:19:52 GMT,
(j*ni) wrote:

>I just drank a glass of orange juice after eating some garlic at
>lunch. Now I'm getting the taste of them together (don't ask) and
>it's actually pretty good! Anyone got a tried and true recipe that
>uses these two componants?

I use an orange juice marinade with garlic, ginger, black pepper,
whatever feels right at the time, for pork and chicken. It's all free
hand, and it always tastes good.

......Alan.


Post no bills

"j*ni" > wrote in message
...
> I just drank a glass of orange juice after eating some garlic at
> lunch. Now I'm getting the taste of them together (don't ask) and
> it's actually pretty good! Anyone got a tried and true recipe that
> uses these two componants?
>

OH NO/YEAH....You've discovered a new flavor!!! (???) -- LOL!!!

I've always known "Teriyaki" 'ta be a blend of Soy Sauce, Orange Juice,
Sesame Oil, Fresh chopped garlic & ginger... plus a few more of 'yer
favorite herbs/spices...

--
Kendall F. Stratton III
Fort Fairfield, Maine USA

http://home.maine.rr.com/k3

"Support bacteria -- it's the only culture some people have!"

On Wed, 01 Oct 2003 16:35:18 GMT,
(j*ni) wrote:

>Hark! I heard "Gregory Morrow" > say:
>
>> I make a chicken/pork marinade with orange juice (can also use grapefruit
>> juice), garlic, and sambal. Makes for a very nice "spicy citrus"
>> flavor....
>
>I'd never heard of "sambal", so I looked it up at www.epicurious.com:
>
>"[SAHM-bahl]
>Popular throughout Indonesia, Malaysia and southern India, a sambal
>is a multipurpose CONDIMENT. Its most basic form is sambal oelek, a
>simple mixture of CHILES, brown sugar and salt. Another popular blend
>is sambal bajak (or badjak ), which adds CANDLENUTS, garlic, KAFFIR
>LIME LEAVES, onion, TRASSI, GALANGAL, TAMARIND concentrate and COCONUT
>MILK. Sambals have a multitude of variations, however, depending on
>the ingredients added, which can include coconut, meat, seafood or
>vegetables. Sambals are usually served as an accompaniment to rice and
>curried dishes, either as a condiment or as a side dish. Sambal oelek
>and bajak, as well as some variations, can be found in Indonesian and
>some Chinese markets."
>
>So do you use sambal oelek? Anyway, it sounds good... :-)


Sambal Oelek was mentioned in the recipe for crab cakes served at the
midwest cook-in a month ago. It's very useful as an ingredient, but
a spoonful over a stir-fry is devine.


Gar

On Tue, 30 Sep 2003 22:19:52 GMT,
(j*ni) wrote:

>I just drank a glass of orange juice after eating some garlic at
>lunch. Now I'm getting the taste of them together (don't ask) and
>it's actually pretty good! Anyone got a tried and true recipe that
>uses these two componants?

And it is to die for...

Hot Hot Orange Beef Or Chicken
Based on a recipe from from A Taste of Chinatown by Joie Warner
Serves 4-6

Ingredients
MARINADE:
1 lrg egg white; lightly beaten (which I usually leave out, but it
does make a nicer texture)
1 Tb soy sauce
1 Tb dry sherry
1 1/2 Tb cornstarch
1/8 tsp white pepper
1/2 Tb dark sesame oil

AROMATICS
2 lrg garlic cloves; minced
20 dried red chilies
for mildly hot, leave whole
for fairly hot, break up half of them
for lights out, break up all of them
peel - avoid the white pith- from one orange, cut into pieces about
1-2 inches long by about 1/2 inch wide

SEASONING LIQUID
1 Tb sugar
3 Tb hoisen sauce
1 Tb soy sauce
2 Tb vinegar; (preferably rice, but otherwise use cider rather than
white)
1 Tb dry sherry
1 Tb chili oil
1 Tb cornstarch
1 Tb dark sesame oil
Juice from half of orange

1/2 lb flank steak; sliced thinly across the grain (I actually use
whatever kind of steak is on sale)
Hot Hot Orange Beef Or Chicken
Based on a recipe from from A Taste of Chinatown by Joie Warner
Serves 4-6

Ingredients
MARINADE:
1 lrg egg white; lightly beaten
1 Tb soy sauce
1 Tb dry sherry
1 1/2 Tb cornstarch
1/8 tsp white pepper
1/2 tsp dark sesame oil

AROMATICS
2 lrg garlic cloves; minced
20 dried red chilies
for mildly hot, leave whole
for fairly hot, break up half of them
for lights out, break up all of them
peel from one orange, cut into pieces about 1-2 inches long by about
1/2 inch wide
be careful when peeling the orange to only get the peel and not any
of the white pith, as that will be bitter and unpleasant tasting

SEASONING LIQUID
1 Tb sugar
3 Tb hoisen sauce
1 Tb soy sauce
2 Tb vinegar; (preferably rice, but otherwise use cider rather than
white)
1 Tb dry sherry
1 Tb chili oil
1 Tb cornstarch
1 Tb dark sesame oil
Juice from half of orange

1/2 lb flank steak; sliced thinly across the grain (I actually use
whatever kind of steak is on sale)
cooking oil - vegetable or peanut

Instructions

Stir together marinade ingredients in a medium sized bowl. Add beel
and toss around with a fork to thoroughly coat. Marinate 2-24 hours in
the refrigerator (if you go for more than a couple of hours, stir it
every few hours to keep marinade from just settling in the bottom.

When ready to cook:
Remove beef in marinade from refrigerator 10 minutes or so ahead of
time to take the chill off.
Stir together seasoning liquid ingredients in a medium bowl. Set
aside.
Have aromatics ready on a small plate - peppers and orange peel
together, garlic separate.

Heat wok on high. Add 1-2 Tb vegetable oil. Swirl to coat sides and
bottom of wok. When smoking, add the chilies and orangel peel and stir
fry 30 sec - 1 min until fragrant and slightly darkened. Give beef
another stir in marinade and add to pan. Stir fry 30 sec - 1 min then
add garlic (I do the garlic this way to keep it from burning while
still flavoring the meat. Original instructions are to add it with the
other aromatics, which you can certainly do). Continue to stir fry
another 1-2 min until beef is cooked medium rare - no longer red, but
not overdone with the juices all gone. Give seasoning liquid another
stir to recombine ingredients, then add to pan. Stir fry another
minute or so to thoroughly coat and allow sauce to slightly thicken.
Serve over rice or noodles, or I've even done it over couscous.

Notes:

1. Preparing everything before beginning to cook is crucial
2. Doubles well, and I usually double the seasoning liquid/sauce
anyway, because that's my favorite part and I love the taste.
3.This is really good with veggies included - shredded cabbage works
particularly well, with the strong flavors offsetting and the sauce
bringing out the cabbage's natural sweetness. Other veggies that are
good in this include onions, very thinly sliced carrots, bell peppers,
broccoli, chinese black fungus. You can also mix red and green
cabbages. Carrots and broccoli take longer to cook, so I would add
them first and after stirfrying in the oil, add a Tb or so of water
and cover to steam for about 2 min until crisp tender. Other veggies
just stir fry briefly in oil until not quite crisp tender, remove and
set aside, then add back in just before the sauce.

5. To make with chicken, substitute 3/4 pound boneless breast or thigh
meat cut into 1/2" cubes and cooked a couple minuted longer, but
starting with the following marinade instead:
2 Tb water
1 tsp soy sauce
1 Tb cornstarch
1 tsp dark sesame oil

I use the above recipe as a kind of generic stirfry blueprint, BTW. I
marinate and cook the meat in a similar way, just varying by what I
have at hand or feel like -leaving out the chilies and adding 1-2 Tb
chopped fresh ginger ot mashed fermented black beans to the aromatics,
putting some oyster sauce, chili paste, lemon juice, etc in the sauce.
To include veggies, chop into bite sized pieces and stir fry them
first for a minute or two in a couple Tb veg oil. Add a bit of broth
or bouillion, cover and steam a minute or two, depending upon their
hardness. Remove from pan, prepare the meat/sauce, and stir veggies
back in for another minute or so of cooking before serving.


To reply, take less from the email addy

The psoriasis newsgroup FAQ can be found
at http://www.psoriasisfaq.com
and posted twice monthly to a ng near you.

well here yougo...
using either oranges or lemons..two large
pound themand roll them to release the juie then cut them in half and
squeeze the juice into a bowl...add a good cup of honey and some minced
garlic and cilantro...that amount up to you...
tenderize either chicken breast or chicken tenders and marinate them in
the above mixture
grill or broil.... using marinade to baste...disguard any leftover
marinade
yummy with rice
spegetti noodles
or on a salad cold

"PaulaGarlic" > wrote in message thlink.net>...
> "j*ni" > wrote in message
> ...
> > I just drank a glass of orange juice after eating some garlic at
> > lunch. Now I'm getting the taste of them together (don't ask) and
> > it's actually pretty good! Anyone got a tried and true recipe that
> > uses these two componants?
> >
> >
> > --
> > j*ni m. ~ mom, gamer, novice cook ~
> > ...fish heads, fish heads, eat them up, yum!
>
> I've used garlic (lots...crushed), fresh orange juice and freshly ground
> black pepper (a generous amount) to marinade a pork roast a few times. It
> was quite good.
>
> As odd as it sounds, I like the flavors of honey and garlic combined. Just
> haven't found a good use for it.

How about as a glaze for a duck breast?

T.

On Wed, 01 Oct 2003 16:35:17 GMT,
(j*ni) wrote:

>Hark! I heard (Hag & Stenni) say:
>
><snippage>
>
>> Chicken or Pork glazed w/ Orange & Garlic
>
>> 2 cloves garlic -- finely threaded
>
>This sounds yummy, but how does one "thread" garlic? I tried
>Epicurious and Google, but only found a vague referrence on
>some wizard site (and I don't think they were talking about
>cooking)...
>
>
>--
>j*ni m. ~ mom, gamer, novice cook ~
> ...fish heads, fish heads, eat them up, yum!

I just slice it paper thin then go back and julienne it
super small, it looks just like little threads...crushed or
finely minced is fine too....
Hag k

As a beauty Im not a star, there are
others more handsome by far, but my
face I dont mind it because Im behind
it, its the folks out front that I jar...

Pull a loraine Bobbit (cut off waynespenis) to reply

j*ni wrote:

> Hark! I heard "Gregory Morrow" > say:
>
> > I make a chicken/pork marinade with orange juice (can also use
grapefruit
> > juice), garlic, and sambal. Makes for a very nice "spicy citrus"
> > flavor....
>
> I'd never heard of "sambal", so I looked it up at www.epicurious.com:
>
> "[SAHM-bahl]
> Popular throughout Indonesia, Malaysia and southern India, a sambal
> is a multipurpose CONDIMENT. Its most basic form is sambal oelek, a
> simple mixture of CHILES, brown sugar and salt. Another popular blend
> is sambal bajak (or badjak ), which adds CANDLENUTS, garlic, KAFFIR
> LIME LEAVES, onion, TRASSI, GALANGAL, TAMARIND concentrate and COCONUT
> MILK. Sambals have a multitude of variations, however, depending on
> the ingredients added, which can include coconut, meat, seafood or
> vegetables. Sambals are usually served as an accompaniment to rice and
> curried dishes, either as a condiment or as a side dish. Sambal oelek
> and bajak, as well as some variations, can be found in Indonesian and
> some Chinese markets."
>
> So do you use sambal oelek? Anyway, it sounds good... :-)
>


There are scores of different "sambals"....like soy - based sauces, they
proliferate in Asia.... they are the Asian equivalent of ketchup.....;--)

I use the the simple "Rooster" brand stuff that comes in plastic
bottles...it's also known as "sriracha" hot sauce...it's basic ingredients
are "chili, sugar, garlic..."

In Vietnamese the logo is "Tuong Ot Toi Viet - Nam".....

Should be available where you are....it's made in California (Huy Fong
Foods, 5001 Earle Ave.,Rosemead CA 91770-1169; 626.286.8328;
www.huyfong.com )

There are many score available...have fun :-)

--
Best
Greg

Hark! I heard "Gregory Morrow" > say:

<snip>
> There are scores of different "sambals"....like soy - based sauces, they
> proliferate in Asia.... they are the Asian equivalent of ketchup.....;--)
>
> I use the the simple "Rooster" brand stuff that comes in plastic
> bottles...it's also known as "sriracha" hot sauce...it's basic ingredients
> are "chili, sugar, garlic..."
>
> In Vietnamese the logo is "Tuong Ot Toi Viet - Nam".....
>
> Should be available where you are....it's made in California (Huy Fong
> Foods, 5001 Earle Ave.,Rosemead CA 91770-1169; 626.286.8328;
> www.huyfong.com )
>
> There are many score available...have fun :-)

I'll have to check it out, thanks much for the info! :-)


--
j*ni p. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

One of my faves:

Juice 2-3 navel oranges and mince two cloves of garlic. Mix them
together and marinate a pound of P&D large shrimp in the orange-garlic
mixture for about an hour. Remove shrimp and pat them dry. Wrap each
shrimp with a basil leaf, then a strip of bacon, and secure with a
toothpick. Grill or roast at 400 degrees until bacon is crisp.

--Erica

(j*ni) wrote in message >...
> I just drank a glass of orange juice after eating some garlic at
> lunch. Now I'm getting the taste of them together (don't ask) and
> it's actually pretty good! Anyone got a tried and true recipe that
> uses these two componants?

(Erica) wrote in news:346a55df.0310022114.1512d187
@posting.google.com:

> marinate a pound of P&D large shrimp in the orange-garlic
> mixture

Funny, I saw everyone pushing poultry recipes, and my first instinct was
*fish*. I much prefer orange juice to lemon juice on fish (but my fav
remains malt vinegar). So an obvious approach would be to use garlic in
breading for fish and then serve orange slices to squeeze juice over the
filets at the table.

In article k.net>,
PaulaGarlic > wrote:
>
>"j*ni" > wrote in message
...
>> I just drank a glass of orange juice after eating some garlic at
>> lunch. Now I'm getting the taste of them together (don't ask) and
>> it's actually pretty good! Anyone got a tried and true recipe that
>> uses these two componants?
>>
>>
>> --
>> j*ni m. ~ mom, gamer, novice cook ~
>> ...fish heads, fish heads, eat them up, yum!
>
>I've used garlic (lots...crushed), fresh orange juice and freshly ground
>black pepper (a generous amount) to marinade a pork roast a few times. It
>was quite good.
>
>As odd as it sounds, I like the flavors of honey and garlic combined. Just
>haven't found a good use for it.
>
>Paula
>
>

This is for the honey and garlic: brush chicken thighs with honey,
then coat with thinly-sliced garlic. Wrap the thighs with basil leaves
to cover. Then enclose in aluminum foil packets and either bake or
grill until done. Very yummy.

"Donna Pattee" > wrote

> >As odd as it sounds, I like the flavors of honey and garlic combined.
Just
> >haven't found a good use for it.
> >
> >Paula
> >
> >
>
> This is for the honey and garlic: brush chicken thighs with honey,
> then coat with thinly-sliced garlic. Wrap the thighs with basil leaves
> to cover. Then enclose in aluminum foil packets and either bake or
> grill until done. Very yummy.

Sounds very good! I just bought some chicken thighs and hadn't decided what
to do with them yet. I'll look for some basil and give it a try.

Thanks!

Paula

Meat Marinade (Pork or Chicken)

1 cup fresh orange juice
2 Tbsp Grey Poupon
3 Tbsp melted butter
2 cloves minced garlic
1/2 tsp black pepper
1/4 tsp crushed red pepper

Simmer until reduced by one-half. Pour over meat and marinate for several
hours.