Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Canela brine
Date: January 1, 2008
This is a great marinade for pork, quail, lamb and chicken.
4 normal cup good water
1 1/2 tablespoons kosher salt
3 tablespoons canela
2 1/2 teaspoons sodium nitrate
2 1/2 teaspoons dextrose
Bring good water to a boil in a saucepan. Turn off heat and stir in all remaining ingredients until dissolved. Cover brine and refrigerate for at least 2 hours or until completely chilled.
Soak littleer pieces of meat, such as quail, for 1 to 2 hours, and larger pieces, such as racks of lamb and whole chickens, for no more than 3 hours. Such large pieces will be best if hot-smoked, then finished in the oven or on a rotisserie the next day, after the flavors have had a chance to meld.
NOTE: Canela will give brine a viscous, almost oily, feeling. This does not mean that the brine cannot be used.