Photo by Sarah Jane Sanders

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10-12 servings

  • 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
  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.

  • from Chef Jeremy Ashby of Brasabana Cuban Cuisine and AZUR Restaurant & Patio, Lexington, Kentucky

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