A World of Oreganos
In the Greek language the word for oregano, rigani, means “joy of the mountains.” It seems a fitting and poetic name for an herb that has flavored food and provided animal forage, pollinator...
Use as a marinade for beef, chicken, fish, shrimp or lamb before grilling or roasting. Or add to braising liquid. Also good for basting eggplant, pepper and zucchini kebabs.
Ingredients
SERVINGS: Makes ¾ cup, enough for two pounds of protein.
- 1 tablespoon dried oregano (Desert, Mexican or Indio), or 3 tablespoons fresh, chopped Mediterranean oregano
- 1 teaspoon crushed hot red pepper (serrano is good)
- 1 teaspoon dried mild red pepper flakes
- ½ teaspoon sugar
- ¼ cup warm water
- 1 large clove garlic, minced
- 3 tablespoons white wine vinegar
- 1 teaspoon lemon juice
- 2 teaspoons grated lemon rind
- 2 tablespoons chopped flat-leaf parsley
- ¼ cup vegetable oil
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
Preparation
Combine first 5 ingredients in a bowl and let macerate for a few minutes while you mince the garlic, grate and juice the lemon and chop the parsley.
Add the vinegar, garlic, grated zest, lemon juice, parsley, salt and pepper to the bowl and stir well. Add oil and whisk the mixture to blend.
Keeps well for a week in the fridge.
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