Terre Pruitt's Blog

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Light Ginger Marinade

Posted by terrepruitt on March 14, 2016

Unfortunately I don’t always measure when I am cooking or making a marinade.  I actually hear a lot of people say that.  When you are cooking you just pour and sprinkle and shake, right?  It makes it very difficult to share recipes.  Normally I don’t even remember what I put in a marinade and every once in a while I wish I had.  This one was a little different from my normal marinades and I really liked it.  I liked it so much that in the middle of eating I jumped up and wrote down what was in it.  Then later that same week I made it again.  The first time I used it with boneless pork chops.  It was really good.  Then second time I used it with boneless chicken breasts . . . just as good.  I have not used it with beef so I don’t know if it will be as good with that as it was with pork and chicken.  I’m calling it Light Ginger Marinade.

I put in:

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Light Ginger Marinade

sherry  (1 1/2 cup)
teriyaki (1 tbsp)
soy sauce  (1 tbsp)
worcestershire sauce  (1 tbsp)
garlic powder  (1 tsp)
ginger (powder)  (2 tsp)
dry mustard (this is a powder) (1 tsp)
ground thyme  (1 tsp)
and chopped onions  (1/4 to 1/2 of a medium sized one)

Put it all in the dish you (or even a zip lock bag) are going to marinate the meat in and let it set for at least an hour.  I like mine to marinate at long as possible.

_________________________________________________

I have guesstimated the measurements because, as I said, I didn’t measure.  But I really liked it.  Ha, as I look at it I realized it really is not all that different from my normal, but it is — in my opinion — really good.  And that is really all that matters when I am cooking to eat it, right?  I need to think it is really good.  Ok, well, yes, my husband has to at least like it or why would I make it again, but I am the one that needs to think it is good.  But I still felt I needed to type that.

I think the difference is that instead of using a lot of the teriyaki, soy sauce and worcestershire sauce I only used a tablespoon of each.  Usually I use a lot more of all of those.  Or I make the base the teriyaki.  But this time I was trying to just add those flavors a little bit.  That is why I am calling it “light” because it is not as dark as the other marinades.

I am going to use this recipe the next time my hubby makes a Costco run.  We can do some of the chicken AND some of the pork in this.

Of course, when you make it, adjust it all to your liking . . . and to the amount of meat you are trying to juice.  Perhaps adding some salt and pepper?  For me, everything needs salt, but not pepper.

I bet it would be really awesome with fresh ginger!

Do you have a “go to” marinade you always make?

 

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