How Do You Create Great Wine Marinades?
Every good cook needs a few “secret weapons” in his arsenal. Stock your pantry with these staples and follow these steps and you will find that savory roasts, stews and casseroles are a snap to prepare. Have on hand: white cooking wine, sherry cooking wine, red cooking wine, good quality olive oil, cracked black pepper, kosher salt and bay leaves. Rule of thumb:When cooking or roasting red meat (beef roast or leg of lamb), use red cooking wine or sherry.When roasting chicken or fish, use white cooking wine. For pot roast, flank steak or London broil marinade:Mix 1/4 cup red wine or sherry with 1/2 cup olive oil and 1 tbsp. lemon or lime juice (fresh or bottled). Add one bay leaf, a few grinds of fresh pepper and a pinch of kosher salt. Pour the marinade over the meat and refrigerate it overnight or for at least an hour. When you are ready to cook, add 1/4 cup more wine and 1/4 cup water or beef broth. Roast as usual. The meat will be moist and flavorful.For more intense flavor, add cho
