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I really liked the marinade, although I toned down the amount of crushed red pepper for my kids sake (1/2 tsp). I liked the marinade ingredients so much that I could see using it as a dressing instead of putting it on meat. I did boil it once I took the meat out and added 2 TBSP honey and served it to drizzle over the meat. Tasty.
Thought this was yummy as written! Tempting as it may be, however, I would not use inexpensive or stale wine...although the alcohol cooks out, the flavor of the wine is what gives this its punch...wine that you wouldn't enjoy drinking will never be wine that you enjoy "eating"!
I gave this recipe a try because I had some extra cabernet sauvignon, but I did not like this recipe at all. It had a very strange flavor and smell. I ended up basting in A1 while cooking to mask the flavor of the marinade.