4/26/2012 Featured Recipes 26 Apr 12

ASIAN BEEF SKEWERS

  • 3 tablespoons hoisin sauce
  • 3 tablespoons sherry
  • 1/4 cup soy sauce
  • 1 teaspoon barbeque sauce
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 1/2 pounds flank steak
  • skewers

In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.

Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.

Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

 

RAMJAM CHICKEN

  • 1/4 cup soy sauce
  • 3 tablespoons dry white wine
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • 3/4 teaspoon dried Italian-style seasoning
  • 1 teaspoon grated fresh ginger root
  • 1 clove garlic, crushed
  • 1/4 teaspoon onion powder
  • 1 pinch ground black pepper
  • 8 skinless, boneless chicken breast halves – cut into strips

In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian-style seasoning, ginger, garlic, onion powder, and ground black pepper. Place chicken in the bag. Seal, and let marinate in the refrigerator for at least 3 hours, or overnight.

Preheat an outdoor grill for medium-high heat. Thread the chicken onto skewers, and set aside. Pour marinade into a small saucepan, and bring to a boil over high heat. Lightly oil the grill grate. Cook chicken on the prepared grill for approximately 8 minutes per side, basting with the sauce several times. Chicken is done when juices run clear.

My third recipe for today is just for a marinade – it’ll work well with either chicken or beef, and by now, we’ve all heard enough about how to thread the meat onto the skewers!

PEANUT-GINGER MARINADE

  • 1/2 cup hot water
  • 1/2 cup creamy peanut butter
  • 1/4 cup chile paste (and I’m pretty sure you can get this in the Asian aisle here now)
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons white vinegar
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger root
  • 1/4 teaspoon ground red pepper
  • 3 pounds skinless, boneless chicken breast halves – cut into bite-size pieces

In a large bowl, gradually stir hot water into peanut butter. Stir in chili paste, soy sauce, oil, vinegar, garlic, ginger and ground red pepper. Place chicken in marinade, and turn to coat evenly. Cover, and refrigerate overnight, turning occasionally.

Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken or beef pieces onto skewers. Discard marinade. Grill until meat is done, using a meat thermometer.