(Courtesy of "Marinades," Harvard Common Press). Yield: about 2/3 cup (enough for 4 to 6 servings).

Olive brine and vodka are the main ingredients or substitute gin for the vodka.

1-gallon zip-top bag

¼ cup olive brine (from a jar of green olives)

2 tablespoons extra-virgin olive oil

2 tablespoons vodka

1 tablespoon freshly squeezed lemon juice

1 teaspoon dry vermouth

¼ teaspoon Worcestershire sauce

1 garlic clove, minced

½ teaspoon onion powder

Kosher salt

Freshly ground pepper

Measure the olive brine, oil, vodka, lemon juice, vermouth, Worcestershire, garlic and onion powder into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt and pepper.

Suggested uses: cubes of boneless, skinless chicken thighs or beef sirloin (marinated 2 hours to overnight), skewered and grilled; salmon fillets (marinated 20 to 45 minutes), baked en papillote.

Ann's Article:

Grilling for Father’s Day

Ann Hattes travels far and wide in search of interesting food adventures.

Meet Ann