2 teaspoon ginger powder
1/2 teaspoon ground allspice
1 teaspoon dry mustard
Mix all ingredients together and marinade boneless, skinless chicken for about 1 hour. Marinade pork or large poultry pieces 6 to 12 hours.
A GREAT NEW FISH MARINADE
1/2 cup dry white wine
2 green onions, finely chopped
1/2 cup orange juice
1/4 cup extra virgin olive oil
1 tablespoon lime juice
2 cloves garlic, minced
2 tablespoons honey
1/4 teaspoon white pepper
1/4 teaspoon hot sauce (optional)
Combine all ingredients in a glass container and mix well. Add fish and marinate for about 30 minutes.
Chef Jim Coleman, corporate chef at Normandy Farm and Blue Bell Country Insert Club, is the author of three cookbooks and hosts two nationally syndicated shows - "A Chef's Table," noon Saturdays on WHYY (91-FM); and "Flavors of America," 1 p.m. Saturdays on Channel 12 and 4:30 p.m. weekdays on CN8. He and his wife, writer Candace Hagan, will answer your questions. E-mail ChefColeman@aol.com.
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