This is a multi-purpose marinade and it compliments the recipe after this one, a garlic sauce.  It is great as a pre-seasoning for grilled steaks, chicken, pork, duck and firm-fleshed fish such as swordfish, shark or mahi-mahi. It can also be used as an additive—in small amounts—to season other sauces.  It keeps in the fridge, in a tightly sealed container, for about three weeks.  As with many of my recipes, you will need a food processor.  One with a two-quart bowl is best.  Other than peeling the garlic, this recipe takes minutes.

INGREDIENTS:

• ½ Cup peeled garlic* (about 2 big bulbs)
• 1 ½ Cups coarsely chopped cilantro (stems & all)
• ¼ Cup cracked black pepper (don’t use ground black pepper… you can either buy cracked black pepper or ground your own whole peppercorns in a clean coffee grinder…you can use a peppermill too, but that will take a while)
• ½ Cup white sugar
• ½ Cup dry sherry
• ½ Cup soy sauce (tamari is the best)

PROCEDURE

• Put the first three ingredients in the food processor and “pulse” about it 10-15 times
• Add the remaining ingredients and process for about 30 second or until the sugar seems to have dissolved
• Transfer into an airtight container and refrigerate until you are ready to use it.
• Stir this marinade well before applying it to whatever you plan to grill.

You’ll only need to use a tablespoon or two per portion of whatever it is you plan to grill.  Use more if you like, but plan on grilling within two hours after applying the marinade, less if you’re grilling chicken or fish.