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Hubby cooks on the weekends and tends to experiment with different mixtures. This one can be used on different meats, but you will need to change the citrus juice used depending on the meat you're cooking. I've noted these changes in the directions below.
- 1 tomato, cut in half
- 1 tablespoon butter
- 1 lemon, juice of (see note below)
- 2 garlic cloves, chopped
- 1⁄4 teaspoon demerara sugar
- 2 tablespoons white wine
- 2 -3 drops Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon paprika
- 1 1⁄2 teaspoons Dijon mustard
- In small saucepan, gently melt butter over low heat.
- Add lemon juice* to butter and gently stir.
- NOTE*: For beef, use orange juice. For lamb, use lime juice. For chicken, use a mixture of lemon and lime juice.
- Place tomato halves, flesh side down. Simmer 10-15 minutes until tomato skin loosens. Remove from heat and remove skin from tomatoes.
- Smash tomatoes down and add remaining ingredients. Stir to combine.
- Return to low heat and cook 5-10 minutes until tomato has broken down.
- Use sauce to coat meat prior to grilling, broiling or baking.