Sherry-Hazelnut Marinade

by Jim Tarantino
from Marinades, Rubs, Brines, Cures & Glazes
(Ten Speed Press, 2006)
Makes 1 1/2 cups

This marinade just seems to have a Spanish thumbprint on it, and even more so with the almond variation. Some dry sherries have an almost nutty flavor to them. To play on that idea, I like to roll it around those actual flavors.—Jim Tarantino

convert Ingredients
1/2 cup dry sherry
3 tablespoons sherry vinegar
Grated zest and juice of 2 lemons (about 1/3 cup)
2 tablespoons chopped shallots
1/4 cup hazelnut oil
1/4 cup sunflower or canola oil
1/4 cup peeled and roasted hazelnuts, coarsely chopped
1 tablespoon cracked black peppercorns
1 teaspoon coarse-grain salt

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Method
1. Combine the sherry, vinegar, lemon zest and juice, and shallots in a blender or a food processor and process until all the ingredients are blended.

2. While the motor is running, drizzle in the hazelnut and sunflower oils a little at a time. Add the hazelnuts, pepper, and salt and pulse just to mix.

3. Stored in a clean, airtight container. This will keep in the refrigerator for 1 week.

Timetable
Salmon steaks, or fillets, swordfish steaks or shrimp: 2 to 3 hours
Chicken breasts or kabobs, turkey breast, pork tenderloins, or pork chops: 3 to 4 hours
Beef filets, rib eye, beef kabobs, lamb kabobs, pork kabobs, or lamb rack or rib chops: 4 to 6 hours

Tip
To peel hazelnuts, combine 2 tablespoons baking soda with 2 quarts water in a saucepan and bring to a rolling boil. Blanch the hazelnuts for 5 minutes and drain in a colander. Run cold water over the nuts and peel. Toast the hazelnuts to a light brown color in a dry frying pan over medium heat.

Alternative
Replace the hazelnut oil with almond oil and the hazelnuts with blanched and toasted almond slivers.

Recipe © 2006 by Jim Tarantino. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.