Ancho Chile And Orange Marinade
Makes about 1 cup
Warming, rich, lively, but not too hot, this marinade lends verve to chicken, seafoods, pork, and vegetables for grilling, roasting, braising or sauteing. It keeps for a month in the refrigerator. Adding a few spoonfuls to your favorite soup can really be dynamite!
- 1/4 teaspoon each whole cumin and coriander seeds
- 1/2 medium onion, thickly sliced
- 8 large cloves garlic, unpeeled
- 8 dried ancho chiles
- generous pinch cinnamon
- 1/4 teaspoon freshly ground black pepper
- shredded zest of a large orange
- 1/2 teaspoon dried oregano
- hot water
- juice of a large orange, or more to taste
- juice of 1/2 lime
- salt to taste
Combine all ingredients in a blender (peeling garlic first), including chiles and a few tablespoons of their liquid. Puree, season to taste, and refrigerate until needed. Marinate larger pieces of meat or poultry from several hours to overnight. Chicken breasts could go from several hours to overnight. Fish needs only an hour or so, while vegetables (thick sliced onions, zucchini, carrots, sweet potatoes, peppers, eggplant, potatoes, corn on the cob) are ready for cooking within an hour. Always refrigerate marinating foods.
Copyright 1996 Lynne Rossetto Kasper
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
