This needs no introduction. Sangria is awesome, tasty, and easy.
There is never a bad time for it. Slice up two navel oranges, three limes, and three lemons. Add to a large pitcher that you are holding for ransom until your awesome friend Mary comes back to claim it. Pour about 3 bottles worth from your box of wine in the fridge.
Wait, what? You don’t drink wine from a box? Well then pick your favorite red wine. Sweet reds work very well, but I’m not a sweet red kind of gal so I used Cabernet instead. Let it marinate in the fridge over night.
Enjoy with friends on a fine Sunday afternoon. I have to give all the credit to the lovely Mary for this recipe. She was the one that brought it over originally.
We are running low on staple foods right now so we are getting to that sad time in our fridge where inspiration and imagination take over. I came up with this marinade after putting together what was available. Excuse the sad looking limes, like I said it was the end of our groceries. This marinade is tangy and fresh tasting. I used it on some pork chops I cut from a pork loin. This would also taste good on chicken or shrimp.
Tangy Pork Chops
juice of two limes
4 garlic cloves
1.5″ of peeled ginger
1 tbsp rice wine vinegar
1 tsp sesame oil
meat of choice
In a food processor blend all the ingredients till smooth. Put meat in a zip top bag and add marinade.
Zip tightly and marinate in your fridge for up to 3 hours. Because of the acidity of this marinade I wouldn’t let it sit over night. What happens is it starts “cooking” the meat like in ceviche and you might end up with tough meat.
Grill meat and serve with a salad for a tangy, refreshing, summer time meal.