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
- In a mixing bowl, combine all ingredients.
- 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.
- from Chef Jeremy Ashby of Brasabana Cuban Cuisine and AZUR Restaurant & Patio, Lexington, Kentucky