Mimosa Marinade
April 12, 2015
Mimosa’s aren’t just for breakfast anymore. They also make a great marinades for seafood and pork… if you can resist drinking it, that is.
1 Cup Champagne
1 Cup Orange Juice (more pulp the better)
1 Tablespoon Lemon Pepper Seasoning
50/50 mix of Champagne and Juice
Mix Together and pour over uncooked meat and allow to marinade.
Remove meat and cook as you normally would.
Discard marinade after use.
