36
      Sunday
      60 / 35
      Monday
      46 / 28
      Tuesday
      43 / 28

      Mark's Pineapple - Tarragon Marinade, 5/28/12

      Chef Mark Abernathy{}{}{} Loca Luna{}{}{} Red Door

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      This is particularly good on poultry, pork and lamb. Do not marinate the lamb for more than 1 hour. Remove and store in Ziplock.

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      Mix all ingredients together:{}

      1/2 cup Worcestershire Sauce

      1/2 cup Soy Sauce

      1 cup pineapple juice

      1 cup crushed pineapple with juice

      2 tablespoons dried Tarragon

      1 tablespoon crushed black pepper

      2 teaspoons salt{}

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