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Recipe: Rosemary-pomegranate marinade

Published: Wednesday, Dec. 12, 2012 - 12:00 am | Page 6D

Recipe courtesy of chef John Paul Khoury.


1/2 cup fresh pomegranate juice

1/2 cup extra virgin olive oil

2 cloves garlic (peeled, crushed and minced)

1 large shallot, minced

1 tablespoon fresh rosemary, minced

1 teaspoon fresh ground black pepper

1 pinch kosher salt


Take a large, ripe pomegranate and roll it around on a chopping block to crush the seeds inside. (You will hear the juice releasing.) Take a paring knife and make an incision into the center of the pomegranate. Squeeze the pomegranate and the juice should pour out of the incision (about 1/2 cup).

Whisk all ingredients together. Marinate lamb, pork, chicken, or beef in the marinade for at least 2 hours. Overnight is better!

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