The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Ginger-Sorghum Marinade

Advertisement

Ingredients

1 ½ cups Kentucky sorghum

½ cup Spanish sherry vinegar

¾ cup stone-ground mustard

¾ cup ginger, peeled and minced

1 cup canned unseasoned tomato sauce

3 cloves garlic, minced

1 chipotle in adobo, minced

1 orange, zest and juice

1 lemon, zest and juice

1 teaspoon fresh thyme, chopped

Directions

  1. In a mixing bowl, combine all ingredients.
  2. Marinate meat for minimum 6 hours, preferably overnight, reserving a small amount of marinade before adding meat to baste meat at end of cooking process.

Editor’s Note: Here, the chef serves this marinade on roasted duck leg and thigh quarters, cooked at 300 degrees for 2½ hours or until fork tender, then served with a squash and apple purée.

Print Recipe