Marinade

A quick post to jot down a marinade that I have been using on chicken and pork. (one piece each time) I take about 1/8 of a cup of water mixed with 1/8 of a cup of red wine (Malbec from Argentina in this case) and stir it in with 1/2 a teaspoon of course sea salt. After the the salt has dissolved enough, I add a tablespoon of honey and a somewhat heaping teaspoon of smoked paprika and two dashes of ground grains of paradise. In the pan I have lightly sauteed one or two crushed cloves of garlic and some variety of hot pepper - I currently have serrano, habanero, naga and a couple of chipoltles. (also see the Scoville Scale) I don't allow the heat from the peppers to overwhelm the dish, just give it some kick. I know how much hot pepper is enough for me and for the dish at hand, but I suggest you learn the way I did: experiment.

- Magnus