Sunday, February 8, 2009

Narsai David's Assyrian Pomegranate Marinade Giveaway

About a month ago I bought Narsai David's Assyrian Pomegranate Marinade. However, I have yet to use it! On Narsai's website the marinade is described as follows:

Created at Narsai's Restaurant for Assyrian Rack of Lamb, this marinade incorporates fruits, red wine, garlic and spices. Not only fabulous with lamb, Narsai's Assyrian Marinade will go equally well with beef and pork.

I think this sounds so delicious and am quite excited to use it. Except, I don't know how! So now the challenge is yours. What would you do with Narsai's Assyrian Pomegranate Marinade? What would you marinate and what would you serve along side the main dish?

If you answer this question as well as leave your email address, you will be entered to win your own bottle of Narsai's Assyrian Pomegranate Marinade. Only people who leave their email address in the post will be considered in the random drawing.

Leave your suggestions by the 22nd to be eligible to win this delicious marinade!

PLEASE LEAVE YOUR EMAIL ADDRESS. I don't know how I'm supposed to contact the winners otherwise. :-/

Also, UPDATING AS OF 2/10. If you want to be entered to win more than just once for this contest blog about it. Leave me a comment to the blog where you mentioned this contest (after you have left your recipe suggestion) for a second chance to win. For a third chance, Twitter about it and leave the link!

13 comments:

lyricalsoul said...

I'd marinate chicken breasts and red onions, then saute them. Once they were done, I'd slice the chicken and serve it and the onions over a salad of butter lettuce, pom seeds, cucumbers, and feta cheese, using more of the marinade plus yogurt and honey to make a dressing for the salad.

mylifemyjourney.net said...

This sounds wonderful. I think I would marinate a flank steak and then broil it in the oven....just until it is medium rare (3-4 minutes per side). Then I would toss the marinade with some new potatoes and onions and bake them.

Alia said...

I would marinate pork chops or "country style ribs," which are actually boneless shoulder meat cut like ribs, for at least overnight, then slow roast them at a low temp in the oven until they were absolutely tender. Serve with field greens and herbs with pomegranate seeds and a vinaigrette made either with the marinade or a compatible fruit vinegar. Luscious!

Please use alia@fnorky.com rather than the email associated with this user name.

otherdeb said...

I would marinate either a beef roast or a pork loin in it, sear it, then crock it on low with aromatics ance winter veggies.

Anya said...

I'd marinate some chicken breasts and serve with a Greek salad. Thanks.

Jessi said...

I would use it on my rolled steak recipe, slice steak very thin and layer with provalone cheese and peppered asperagus and roll up and tie with butchers string, then I would put them on a greased cookie sheet and cover in the marinade... it would be so delish!

Beverly said...

Yummy! This sounds great!

paleseptember said...

I would marinate chicken breast and grill veggies on skewers with the marinade as well. Thank you for the giveway.

caitlinhyla (AT) gmail (DOT) com

faith24 said...

pomegranate sauce or marinade is often used in eastern cultures to marinade beef or any other meat for shish kabobs... i never tried the combination before but i read it's delicious

CherryPal: Computer Friend or Foe? said...

I would definitely marinate chicken breast and serve it with tomatoes/mozarella salad!

dreamzz12{at}aol{dot}com

Carolsue said...

I would marinate chunks of chicken, green papper & mushrooms which I would put on skewers and BBQ. Serve with rice.
digicat{AT}sbcglobal{DOT}net

Carolsue said...

I put this on my Blog
http://carolsbloggys.blogspot.com/2008/10/contests-from-our-bloggy-friends.html
digicat{AT}sbcglobal{DOT}net

David said...

I don't know if this contest is still going, but I am interested as I love Narsai's marinade. It is particularly good with venison and ramps - West Virginia mountain cousine meets Assyrian gourmet! Marinating the venison steak in the marinade overnight, and then cubing fresh ramps and placing them on the bottom of a pan. Lightly batter the venison steak in seasoned flour, and place on top of the bed of ramps. Bake in oven until venison steaks are well-done, and then plate and serve. Delicious dinner!