
How To Make a Zesty Marinade | Carbone In NYC

How To Make Root Vegetable Puree | Amanda Freitag

Gina Torres On "9-1-1: Lone Star" Co-Star Rob Lowe: "It's a litt…

The Right Ways To Store Bras | You're Doing It Wrong | Expert Br…

5 Bras You Need NOW | Bra Fitting Expert Kimmay Caldwell

How To Make Creamy Mustard Sauce | Amanda Freitag

How To Make Garlic Herb Roast Chicken with Potatoes | Rachael Ray

How To Make Honey-Glazed Pork Tenderloin | Amanda Freitag

Prodigal Son's Tom Payne Talks Season 2 + Rach's Maple Pork Chop…

How To Make Bacon-Cheddar Burgers with Dijon-Horseradish Sauce |…

Is The Covid Vaccine Safe? Dr. Ian On Why It's Worth The (Very S…
This Zesty Marinade from NYC hotspot Carbone will add tons of flavor to chicken, pork or tofu.
Chef Mario Carbone uses the marinade in his Chicken Scarpariello, a zesty Italian-American chicken dish served with a sausage ragu.
Ingredients
- ½ cup roasted garlic puree
- 1 cup red wine vinegar
- ½ cup canola oil
- 1 tablespoon dried oregano, crushed
- 1 teaspoon crushed red pepper
- Salt and sugar, to taste
Yield
Serves: 4 to 6
Preparation
In a large bowl, whisk together the roasted garlic puree, red wine vinegar, ½ cup each water and oil, dried oregano, crushed red pepper, salt and sugar to taste.
Use as a marinade for chicken, pork or tofu.