http://leitesculinaria.com/7440/recipes-sherry-hazelnut-marinade.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/7440/recipes-sherry-hazelnut-marinade.html#comment-45935 Testers Choice Wed, 26 Oct 2011 17:01:36 +0000 http://leitesculinaria.com/wordpress/?p=7440#comment-45935 [Brenda Carleton] Although I have Taratino's book (and LOVE it), for some reason, I had not tried this recipe yet, although I had it marked. It smelled good even while I was making it. We grilled the chops, so the flavor of the char complemented the nuttiness of the marinade. I marinated bone-in pork chops in this marinade for six hours (the recipe recommends three to four hours, but our chops were fairly thick) but found that was not enough. While the flavor was nutty, it was almost too subtle. Not that I expect everything to wow with flavor, but I would have liked to taste the marinade itself more. Next time, I will marinate them overnight. I think that is all that would be needed. I would have liked more acidity from the sherry and sherry vinegar to come out in the meat. We plan to try this with grilled shrimp. I still gave it a TC because I feel it could be extremely tasty with longer marinating. [Brenda Carleton] Although I have Taratino’s book (and LOVE it), for some reason, I had not tried this recipe yet, although I had it marked. It smelled good even while I was making it. We grilled the chops, so the flavor of the char complemented the nuttiness of the marinade. I marinated bone-in pork chops in this marinade for six hours (the recipe recommends three to four hours, but our chops were fairly thick) but found that was not enough. While the flavor was nutty, it was almost too subtle. Not that I expect everything to wow with flavor, but I would have liked to taste the marinade itself more. Next time, I will marinate them overnight. I think that is all that would be needed. I would have liked more acidity from the sherry and sherry vinegar to come out in the meat. We plan to try this with grilled shrimp. I still gave it a TC because I feel it could be extremely tasty with longer marinating.

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