Emeril Lagasse's Marinade

I am known as the "Marinade Queen" in some circles, but I have to give credit where it is due....Yes,I got this recipe from an Emeril cookbook, and it is the ONLY marinade recipe that I (and several other people)will use now.

• Ready In: 5 mins
• Serves: 4-6

Ingredients

• 1  cup dry sherry (I use wine) or 1  cup dry red wine (I use wine)
• 1⁄2 cup soy sauce
• 1⁄4 cup brown sugar
• 2  tablespoons  cajun seasoning or 2  tablespoons  creole seasoning
• 2  tablespoons garlic, minced
• 2  tablespoons tomato paste (approximately) or 1⁄4 cup ketchup (approximately)
• 1  teaspoon black pepper

Directions

1. Mix all ingredients and marinade desired meat -- Sit back, Enjoy, and wait for the rave reviews -- Believe me there will be some -- .