Ginger Molasses Marinade For Chicken Or Pork Or Even Tofu Food

HONEY GINGER PORK CHOP MARINADE

Steps:

• Place the pork chops in a large ziplock bag. In a small bowl, whisk together the olive oil, soy sauce, honey, garlic, red wine vinegar, ginger, onion powder, and pepper.
• Pour the marinade over the pork chops and seal the bag, squeezing out all the air.
• Move the pork chops around in the marinade until they are all evenly coated. Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).
• You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.
• Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.
• Let the pork chops rest, tented with foil, for 5 minutes before serving.

GINGER MOLASSES MARINADE FOR CHICKEN OR PORK (OR EVEN TOFU)

Steps:

• Mix all of the marinade ingredients together. Combine with selected meat and marinade for 2 to 24 hours. This is enough marinade for 1 to 1 1/2 pounds of meat.
• Remove meat from marinade, draining excess liquid.
• Cook as desired. Grilling (indoor or outdoor) or broiling suggested.

TURMERIC-GINGER MARINADE

Steps:

• Toast the turmeric and chilli powder in a dry frying pan. Mix with the grated ginger, garlic cloves and vegetable oil. Season.

COFFEE MOLASSES MARINADE

Steps:

• Combine all ingredients in a non-reactive saucepan.
• Bring to a boil, stirring, and simmer 2 minutes.
• Let cool before using.

YOGHURT AND GINGER MARINADE

Steps:

• Place all ingredients in a bowl and mix well.
• Place meat/fish/tofu in marinade and turn to coat.

HONEY GINGER MARINADE

Steps:

• Whisk ingredients together.
• Add meat of your choice and refrigerate.
• Tastes best with chicken marinating for 4-6 hours and flank steak about 8 hours or more.
• Grill to your liking.

MOLASSES-GINGER CRISPS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, ground ginger, baking soda, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until pale and fluffy. Beat in egg and egg yolk, crystallized ginger, and grated ginger. Reduce speed to low. Beat in flour mixture in three additions, alternating with molasses, beginning and ending with flour mixture and beating until combined after each addition. Cover; refrigerate until firm, at least 1 hour.
• Using a 1-teaspoon ice cream scoop, scoop dough into rounded teaspoons onto parchment-lined baking sheets. Refrigerate until firm, about 30 minutes. Roll dough into balls; coat with sanding sugar. Place 12 balls onto each parchment-lined sheet, spacing 2 inches apart.
• Bake, rotating sheets halfway through, until cookies are flat and edges are dark golden brown, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to wire racks and let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days or frozen up to 1 month.

GINGER TERIYAKI MARINADE

Steps:

• Mix together all the ingredients in a medium heavy saucepan and heat until thickened, stirring constantly with a wooden spoon to prevent lumps.
• Remove from heat, cool slightly before using. Can be doubled and stores for a week or so in the fridge.

GINGER MARINADE FOR CHICKEN

Steps:

• Blend salt, ginger, pepper, garlic, oil, & lemon juice in a bowl.
• Take a skewer (preferably) or sharp knife & poke several holes into the chicken.
• Rub the mixture into the chicken so that all sides are covered.
• Place chicken into a glass bowl & cover with the remaining mixture. Let it marinate for at least 2 hours.
• Cook the chicken either baked, broiled, or grilled. All are good.