FOR GRILLED DISHES
The American state of Georgia is known for peaches, pecans, and pork barbecue, among other things. On the other side of the world, the Republic of Georgia and its capital, Tbilisi, are also known for their food. In the Caucasus, the region at the edge of Europe and Asia, the other Georgia sits between the Caspian and Black Seas. The location makes for a feast of produce, with grapes and walnuts among the bountiful offerings. Try this paste on dark-meat poultry, such as chicken thighs or legs, duck, or pheasant. Cilantro commonly finds its way into seasonings of this sort, but its flavor gets lost when heated. Rather than adding it to the paste, scatter cilantro leaves over the finished dish.
Tbilisi Grape-Walnut Paste is a delightful Georgian condiment that combines the rich flavors of walnuts and grapes with a touch of warmth from dried ginger. This paste is not only delicious but also reflective of the vibrant culinary culture of Tbilisi, the capital city of Georgia.
The use of white grape juice and red wine vinegar brings a pleasant tanginess to the paste, while the addition of walnut oil and finely chopped walnuts contributes a nutty richness and depth of flavor. The ground dried ginger adds a hint of spice and warmth, enhancing the overall taste profile.
Traditionally used as a marinade for poultry, the Tbilisi Grape-Walnut Paste is generously rubbed onto the meat, ensuring that it’s thoroughly coated. This step allows the flavors to permeate the poultry and create a succulent and flavorful dish. The combination of the marinade’s ingredients creates a unique blend that beautifully complements the natural taste of the meat.
Whether you’re grilling, roasting, or cooking poultry in any other way, this paste brings a touch of Georgian culinary tradition to your kitchen. Its distinctive flavors and easy preparation make it a versatile choice for elevating your poultry dishes to new heights. So, if you’re looking to infuse your meals with a taste of Georgian cuisine, the Tbilisi Grape-Walnut Paste is a fantastic option to explore.
MAKES: ABOUT ¾ CUP
INGREDIENTS:
- ¼ cup white grape juice
- ¼ cup red wine vinegar
- 2 tablespoons walnut oil
- 2 tablespoons finely chopped walnuts
- 1 teaspoon ground dried ginger
- 1 teaspoon kosher salt or coarse sea salt
INSTRUCTIONS:
- Whisk the Ingredients: In a medium-size bowl, whisk together the white grape juice, red wine vinegar, walnut oil, finely chopped walnuts, ground dried ginger, and kosher salt. Ensure that all the ingredients are well combined to create a uniform paste. This paste will serve as a flavorful marinade for the poultry.
- Apply the Paste: Generously rub the prepared paste on the poultry, ensuring that it is evenly distributed over and under the skin. The combination of white grape juice, red wine vinegar, and walnut oil will infuse the meat with a delightful blend of tangy and nutty flavors. Massaging the paste onto the poultry will help it adhere better and penetrate the meat.
- Allow Marination: Once the poultry is coated with the paste, allow it to sit and marinate for a minimum of 30 minutes at room temperature. For more intense flavor infusion, consider wrapping or covering the poultry and placing it in the refrigerator for a few hours.
