January 8, 2013


Recipe courtesy of Chef Ryan Fichter, Bodega Spanish Tapas & Lounge

This marinade is well-suited to lamb and beef – or just about any red meat!

1/4 cup EVOO (Extra Virgin Olive Oil)

1/8 cup Sherry Vinegar

1 Shallot, peeled and minced

1 Clove Garlic, minced

1 Pinch Saffron

1 T. Smoked Paprika

Mix all ingredients together, pour over meat.

CHEF’S NOTE: The marinade should house the meat for at least 2 hours, but overnight is best.

January 8, 2013