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.
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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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