"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Steak & Ale Marinade, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup and 5 ounces soy sauce 2 cups sherry 46 ounces pineapple juice 6 ounces red wine vinegar 1 cup and 2 ounces vinegar 2 teaspoons granulated garlic salt
Mix all ingredients and soak steak, chicken or pork chops overnight in the fridge. Chicken is best when soaked overnight, then when ready to cook pour marinade into baking pan to cover chicken and bake uncovered at 350 degrees for 1 hour. One-third of this recipe is enough for a 3-pound chicken or a sirloin steak.
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