This is one of my favorite recipes by renowned Chicago chef and Obama favorite Rick Bayless. I have made a few times it to use as a marinade for chicken and served it with steamed squash. This recipe is based off of a common flavor combination, reminiscent of North African flavors, sold in packets or as a seasoning paste in Mexico's Yucatecan markets. This marinade has a complex combination of flavors that can be applied to almost anything you need to marinade. And as Bayless notes in his book Mexican Everyday this marinade can also serve as a killer dressing for tomatoes, green beans, or steamed chayote.
1 head of garlic (about 12 cloves)
1/3 cup vegetable or olive oil
6 tbs vinegar (apple cider is traditional)
A pinch of ground cloves
1/2 teaspoons ground black pepper
1/2 teasponn ground cinnamon, preferably Mexican canela
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon sugar
Salt
Cut a slit in the side of each garlic clove. Place them in a microwaveable bowl, cover with plastic and microwave on high for 30 seconds. Cool until handleable, then slip off the papery husks. One by one, drop the cloves into a running blender or food processor, letting each get chopped thoroughly before adding the next. Stop the machine, remove the top and add the oil, vinegar, spices, herb, sugar, and salt. Recover and process until the mixture is as smooth as you can get it. Scrape into a small jar, cover and refrigerate for up to a month or more.
Note: This can be made without a food processor. For that method I would recommend finely mincing the garlic by smashing individual cloves with your knife and giving them a thorough chop while intermittently pressing the garlic with your knife and repeating the chopping process. For extra mixing potential I would recommend a whisk.
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