Teriyaki Marinade
When I’m super busy I like to marinate meats overnight and cook them the next day. One of my favorite marinades is Teriyaki Marinade. Japanese foods marinated in sake-flavored soy sauce to which sugar has been added and then broiled or roasted make a quick and tasty dinner. The sugar imparts a glaze to the cooked foods. Marinate seafood for about 30 minutes. Marinate meats and poultry for several hours or overnight before cooking.
INGREDIENTS
1 Cup Soy Sauce
1 Cup Sake
1/3 Cup Sugar
In a medium size bowl combine the soy sauce, sake and sugar. Pour over desired seafood or meat and marinate. When ready to cook remove from the marinade and discard. I always like to make extra marinade to brush on whatever meats I am cooking.
Grilled Duck Breasts
This duck dish is so easy. The key ingredient is to marinate the duck breasts in beer overnight.
INGREDIENTS
2 Large Duck Breasts
10 Garlic Cloves
2 Bottles of Ale
Place the duck breasts in a large ziplock bag. Add the whole garlic cloves and pour in the two bottles of ale. Marinate overnight in the fridge. Remove from the fridge when ready to grill. Throw away the ale marinade. Prepare the grill to a medium heat. Place the duck breasts on the grill skin side down and grill for 10 minutes. Turn the duck breasts over and grill another 10 minutes. Adjust the grilling time to how done you like your duck breasts. Remove from the grill and let sit for 10 minutes. Slice and transfer to a serving platter. Serves 4
Grilled Shrimp
If you’re too busy to cook or it’s too hot to turn on the oven then I’ve got a delicious and easy grilled shrimp recipe for you. If you don’t have a grill then you can quickly sauté the shrimp. The secret is all in the marinade.
INGREDIENTS
1 Pound Uncooked Shrimp
1/2 Cup Olive Oil
1/2 Cup Chopped Cilantro
3 Minced Garlic Cloves
Juice of 1 Lime
Juice of 1 Lemon
1 Cup White Wine
Zest of 1 Lime
1/8 Teaspoon Kosher Salt
1/8Teaspoon Freshly Ground Pepper
In a small mixing bowl, combine all of the ingredients. Pour into a ziplock storage bag. Make sure the shrimp is deveined. Place the uncooked shrimp into the ziplock bag. Let marinate for 10 minutes only. If you leave the shrimp in for longer the acid from the lemon and lime with “cook” the shrimp. Prepare your grill to medium hot. Cook for 3 minutes on each side. Remove from the grill and transfer to a serving platter. Serve immediately. Serve with a salad and rice. Serves 2
Honey Mustard Grilling & Marinade Sauce
I love this grilling and marinade sauce. It is so easy to make and is extremely versatile. You can use it on pork or chicken while grilling or as an overnight marinade.
INGREDIENTS
3 Tablespoons Dijon Mustard
3 Tablespoons Soy Sauce
3 Tablespoons Honey
1 Teaspoon Ground Ginger
3 Chopped Garlic Cloves
In a small size bowl whisk together the mustard, soy sauce, honey, ginger and garlic. Prepare your grill. Spread one side of the pork or chicken with the sauce and place sauce side down. Baste the top and grill for 6 minutes or more/less (depending on which meat or fish you are grilling). Turn your meat and baste one more time with remaining sauce. Cook another 6 minutes or more/less until done. If you decide to use this as a marinade place the meat in a ziplock bag and pour the sauce over the meat. Zip the bag and give a good shake. Place in the refrigerator overnight and remove when ready to cook. You are going to love this sauce!
Greek Yogurt Chicken
Because the chicken has marinated in the yogurt mixture overnight it comes out super moist. I love this recipe. If you don’t have a food processor then use a mixer. All you need is a little time to plan ahead.
INGREDIENTS
4 Chicken Breasts
10 Garlic Cloves
4 Green Onions
16 Ounces Plain Greek Yogurt
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Red Pepper Flakes
Preheat your oven to 350° F. In a food processor chop the garlic, onions (both white and green parts). Pulse for 30 seconds. Add the plain Greek yogurt, salt, pepper and red pepper flakes. Pulse for another 30 seconds. Pour the yogurt mixture into a large ziplock bag. Add the chicken breasts and put in the refrigerator overnight. When you are ready to cook the chicken remove from the ziplock bag and place on a broiler pan lined with aluminum foil. Throw away the left over marinade. Place the chicken breasts on the broiler pan and let sit for 10 minutes. Place in the oven and cook for 45 minutes. Remove from the oven and transfer to a serving platter. Serves 4
Grilled Split Chicken
I love this recipe. It is so easy to make and absolutely delicious. Goes well with grilled zucchini.
INGREDIENTS
1 Cup Olive Oil
1 Cup Black Olive Tapenade
2 Sprigs Thyme
1 Tablespoon Freshly Ground Pepper
Split a while chicken in half. In a large size bowl combine the olive oil, tapenade, pepper and thyme. Take the split chicken pieces and soak both sides in the olive oil mixture. Keep the chicken in the olive oil mixture, marinating, for 2 to 4 hours or overnight. Cover and place in the refrigerator. Prepare your grill and remove the bowl of chicken. Let the chicken sit out for 15 to 20 minutes and throw away the olive oil marinade. Place on the grill and cook on each side for 20 minutes. Remove from the grill and transfer to a serving platter. Serves 2
Grilled Flank Steak
Barbecue weekend is here! Here is a tried and true Grilled Flank Steak recipe. The key is the marinade so it takes a little planning ahead.
INGREDIENTS
2 Pounds Flank Steak
2 Chopped Garlic Cloves
1/2 Cup Soy Sauce
4 Tablespoons Fresh Lime Juice
4 Tablespoons Fresh Lemon Juice
2 Tablespoons Olive Oil
1 Tablespoon Toasted Sesame Oil
1 Tablespoon Hot Sauce
1 Tablespoon Kosher Salt
1 Tablespoon Brown Sugar
4 Chopped Shallots
In a large measuring cup or mixing bowl combine the garlic, soy sauce, lime juice, lemon juice, olive oil, toasted sesame oil, hot sauce, kosher salt, brown sugar and chopped shallots. Mix well. Place the steak in a large resealable plastic bag and pour the marinade in the bag over the steak. Press out the excess air and turn the bag around to get the steak coated. Refrigerate overnight turning the bag occasionally. To grill the steak Remove the steak from the refrigerator and remove from the bag. Place on a large plate and let sit for 45 minutes to room temperature. Prepare the grill to a medium hot fire. Grill the steak for 6 minutes on each side for medium rare. Remove from the grill and transfer to a cutting board. Let rest for 10 minutes. Thinly slice against the grain. Transfer to a serving platter. Serves 4
Sesame Ginger Vinaigrette
This vinaigrette is one of the most versatile vinaigrettes. It keeps well for several weeks in the refrigerator. It is delicious on salads, in stir fry dishes and as a marinade for seafood, chicken or beef.
INGREDIENTS
3/4 Cup Vegetable Oil
1/4 Cup Rice Wine Vinegar
1 Tablespoon Finely Minced Fresh Ginger
1 Minced Garlic Clove
Zest of 1 Orange
1/4 Cup Fresh Orange Juice
1 Teaspoon Toasted Sesame Oil
1 Teaspoon Soy Sauce
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Combine all of the ingredients except the salt and pepper in a small bowl. Whisk together and season with the salt and pepper. Set aside or refrigerate until ready to use. Makes 1 cup.
Grilled Teriyaki Pork Chops
This recipe is perfect for a spring or summer menu. These pork chops can be served with asparagus, fried rice or stir fried vegetables. I like to serve iced tea and fruit for dessert to keep the dinner cool.
INGREDIENTS
4 (1 inch thick) Pork Chops
¼ Cup Teriyaki Sauce
¼ Cup White Wine
3 Tablespoons Honey
2 Cloves Minced Garlic
Combine the teriyaki sauce, wine, honey and garlic in a large baking dish. Reserve a bit for basting. Add the pork chops and turn to coat. You want the pork chops to be fully covered in the sauce. Put in the refrigerator for 5 hours or overnight. Prepare your grill or preheat your broiler. I like to broil these pork chops 5 inches from the heat. Baste occasionally with the marinade and turn once. Cook for 15 to 20 minutes until the juices run clear. Serves 4
Marinating Lamb Chops
These Lamb Chops are wonderful either on the grill or under the broiler. Marinating them overnight really brings out the flavor.
INGREDIENTS
4 Lamb Chops
6 Chopped Garlic Cloves
½ Cup Olive Oil
3 tablespoons Fresh Lemon Juice
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
¼ Cup Torn Mint Leaves
Rosemary Sprigs
In a small bowl mix all of the ingredients except for the lamb chops. Place the lamb chops into a large ziplock plastic bag and pour the marinade in the bag. Make sure to cover the chops. Put in the refrigerator overnight. When you are ready to cook the chops, remove the bag from the fridge and take the chops out of the bag. Throw away the bag with the excess marinade. Place the chops on a heated grill or on a broiler pan under the broiler. How rare you want your lamb chops will determine how long you cook the chops on each side. I like to cook them between 2 to 3 minutes each side. When finished cooking, remove from the heat and transfer to a serving plate. Serves 2
