| |
| |
| Our Collection |
| Hors d'Oeuvres |
| Soups & Salads |
| Entrees |
| Desserts |
| Pastries |
| Marinades |
| |
 |
|
|
| |
Asian Marinade |
| |
|
| |
|
|
| |
Amount |
|
Item |
| |
1/2 cup
|
|
vegetable oil |
| |
2 tbsp
|
|
sesame oil |
| |
1/4 cup
|
|
soy sauce |
| |
6
|
|
large garlic cloves, minced |
| |
1/4 cup
|
|
fresh cilantro, chopped |
| |
1
|
|
1 inch piece ginger root, chopped |
| |
2
|
|
scallions - whites and greens, chopped |
|
| |
|
| |
Directions: |
| |
|
| |
Whisk together all ingredients in a small bowl. Refrigerate for 30 - 45 minutes before using. Marinade for 30 minutes - 2 hours. |
| |
|
| |
Chef Notes: |
| |
|
| |
This recipe works great on all types of poultry. Marinade for 30 minutes - 2 hours. I've found no benefit to marinating over 2 hours, if anything the taste starts getting slightly overwhelming. All marinades should be an accompaniment to your flavor profile. Remember poultry should taste like poultry, not like marinade.
Place your poultry choice in a 1 or 2 gallon zip-lock plastic bag. Pour in the marinade and refrigerate. Before placing poultry and grill or smoker, let excess marinade drain off on a sheet pan. Sprinkle with salt and pepper before grilling or smoking.
Garnish with cilantro and scallions.
|
| |
| |
|
