Recipe - Espresso Marinade

2 lg Garlic cloves
One half teaspoon Salt
One half cup Cooled espresso
3 tablespoon Red wine vinegar
1 tablespoon Olive oil
1 tablespoon Fresh rosemary leaves (or 1
tsp. dried)
One fourth teaspoon Fresh ground black pepper

Source: Coffee Journal

Yield: One half cup

In mixing bowl, mash the garlic and salt into a paste. Whisk in the
remaining ingredients. Use on beef or chicken or marinate lamb in this
mixture Posted to JEWISHFOOD digest V97 #205 by Goldtag1@aol.com on Jun
29, 1997