Instructions: In a small bowl, whisk together the wine, vinegar, Tabasco sauce, oil, honey, thyme and cumin. Stir in the green onions and garlic.

Place meat or poultry in a shallow glass dish and add the marinade, turning to coat. Cover and refrigerate, turning occasionally, 2 to 4 hours for beef or pork and 1 to 2 hours for poultry. Or place meat and marinade in a heavy-duty, sealable plastic bag, squeeze out air, close tightly and refrigerate as above.

About 1 1/4 cups, enough to marinate 1 1/2 pounds of steak or pork tenderloin, 2 pounds bone-in chicken thighs or drumsticks, or 1 1/2 pounds turkey steaks

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