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Molasses-Bourbon Marinade

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2 Tbsp decent bourbon (e.g. Beam's Choice, Evan Williams Black Label)
1/4 cup molasses
2 Tbsp fresh lemon juice
2 Tbsp cayenne-based hot sauce (e.g. Texas Pete, Frank's Red Hot)
1 Tbsp olive oil
1 1/2 tsp crushed red pepper
1/2 tsp ground cumin
1/4 tsp salt
2 cloves garlic, minced
sliced hot peppers to taste

Combine all ingredients and mix well. Use to marinate fish (1 hour), chicken (2 hours), or pork (8 hours).

Adapted from Low-Fat, High Flavor Cookbook, p. 16.

This recipe last updated: 14 January 2004





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Last updated 15 April 2017.
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