Not exact matches
I am making this right now, Sep 3 evening, as autumn creeps in — LOVE the idea of the
mild flavorful chile heat combined with a «raisiny» sweet depth and cider vinegar tang — a bit like
tamarind sauce which I've been using on everything.
Ingredients 2 lb boneless chicken breast cutlets (or extra thin if you prefer not to have to pound chicken) 1 3/4 cup Baron's International Kitchen Caribbean Marinade (hot or
mild jerk
sauce) 12 oz sweetened
tamarind nectar 1/2 lb apricot preserves 2 tablespoons fresh chopped garlic 1 tablespoon cornstarch 1 tablespoon water Preparation Pound chicken cutlets with a mallet until thin then marinade in 1 3/4 cups of Caribbean Marinade in a gallon - sized ziploc bag for 20 minutes (or longer if desired).
This recipe uses Baron's Caribbean Marinade (hot or
mild) A wonderful fusion of Caribbean and Asian flavors Ingredients 2 salmon steaks approximately 1 1/2 inches thick 1 cup Baron's International Kitchen Caribbean Marinade (hot or
mild jerk
sauce) 10 oz sweetened
tamarind nectar 1 tablespoon honey 1 thumb grated fresh ginger (approx 2 - 3 inches) 1 tablespoon soy
sauce Preparation Make the Sweet Ginger Dipping
sauce first and put aside.
Heat Level:
Mild Ingredients: Aged
Tamarind Paste (raisins, tamarind concentrate, gluten - free soy s
Tamarind Paste (raisins,
tamarind concentrate, gluten - free soy s
tamarind concentrate, gluten - free soy
sauce,...