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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 was added: 14 January 2004 |