3 to4 clove
coarse salt or to taste
portuguese olive oil
red (or white wine or equal amounts of both.
this marinade is for chicken,pork,beef.
fresh minced crushed red pepper.
1USING your chef knife (or any knife,smash the garlic cloves,and finely chopped.
ADD all dry ingredients ,one at a time.
2BLENDING well,Drizzle 1 tablespoon olive oil .
RUB,RUB the meat with the spices mixture,and place in a nonreactive dish.
3POUR the wine over the meat to partially or entirely
cover it, depending on the recipe.
MARINATE the meat, turning occasionally, for several hours.ITS best to marinade over night,in the refrigerator.
VAVO'S LIDIA VINHO d'ALHOS1/7/2012