A Conscious Feast by Nicole Aloni

Tequila and Lime Marinade Recipe

This marinade imparts classic south-of-the-border flavors to the meat you’re going to cook for Mexican favorites like fajitas, tostadas or tacos. I like this on beef tri-tip, flank steak, shrimp and chicken that you’re just going to serve straight from the grill, too.

Let beef marinate in this for 4 hours or overnight in the refrigerator; chicken should marinate 2 to 4 hours in the refrigerator; marinate large shrimp about 30 minutes.

Makes abut 1 1/2 cups

• 1/3 c fresh lime juice
• 1/2 c. chopped cilantro
• 1/2 c. olive oil
• 3 T. Tabasco (or your favorite hot sauce), or 1 T. minced chipotle chile
• 1/4 c. white tequila
• Grated peel from 1 lime
• 2 tsp. ground cumin
• 2 tsp. ground oregano
• 3 T. minced garlic
• 1 tsp. kosher salt
• 1 tsp. black pepper

1. Combine all ingredients in a heavy saucepan and stir. Bring to a boil over medium heat and let bubble for 3 to 5 minutes.
2. Cool completely and then refrigerate. Best if made one day before using.

Greek Oregano Marinade Recipe

This is wonderful on lamb, chicken or shrimp.

Makes about 3/4 cup

• 1/2 c. olive oil
• Juice and peel of 2 lemons
• 1/4 c. chopped kalamata or Greek olives
• 1/4 c. dried oregano
• 3 T. minced garlic
• 1 tsp. salt

1. Mince or grind lemon peel and mash with olives to make a paste.
2. Add all remaining ingredients and mix.
3. Rub all over the lamb and marinate for about 2 hours at room temperature, or overnight in the refrigerator.

Classic Poultry Brine Recipe

This makes enough brine to add remarkable sweet, herbaceous flavors to an 18 to 20 pound turkey or 3 chickens.

• 1 gallon water
• 1 gallon apple juice
• 2 cups kosher salt
• 1 c. light molasses
• 1 c. brown sugar
• 1 bunch fresh thyme, torn

1. Bring all ingredients to a simmer to blend and melt the sugar, salt and molasses.
2. When the liquid is clear, remove from heat and let cool completely before submerging the poultry in this flavorful bath.
3. Refrigerate the turkey or chicken in the brine for 18 to 24 hours before draining and proceeding to roast or barbecue as you normally would.