Hoisin And Bourbon Glazed Tuna Food

HOISIN AND BOURBON-GLAZED TUNA

Steps:

• Combine hoisin sauce and next seven ingredients (hoisin through garlic) in a small bowl; stir with a whisk. Sprinkle tuna steaks with salt and pepper. Place tuna steaks on grill rack coated with cooking spray; cook five minutes. Turn and baste tuna with hoisin mixture; cook five minutes. Turn and baste tuna with hoisin mixture; cook two minutes or until tuna flakes easily when tested with a fork.

ORANGE HOISIN RIB GLAZE

Steps:

• Preheat oven to 350.
• Combine all ingredients except salt and pepper.
• Season ribs with salt and pepper and place on parchment or foil lined baking pan.
• Brush with half the sauce and cover tightly with foil.
• Bake in oven for 1-1/2 to 2 hours.
• Transfer ribs to broiler rack or barbecue brushing with remaining glaze and cook on medium until browned and glazed.

TUNA GLAZED WITH GINGER AND LIME

Steps:

• Place steaks in a large shallow dish. Combine garlic and remaining ingredients in a small bowl; stir well. Pour marinade mixture over tuna steaks. Cover and marinate in the refrigerator for 1 hour, turning once.
• Remove steaks from the marinade, reserving marinade. Bring marinade to a boil in a small saucepan.
• Grill tuna steaks, covered, over medium hot coals (350 to 400 degrees) about 20 minutes or until fish flakes easily. Baste often with marinade.

HOISIN & BOURBON-GLAZED PORK WITH WASABI MAYO ON RICE CRACKE

Steps:

• Soak wood chips in water for 30 minutes and drain well.
• Prepare the grill.
• Combine hoisin sauce, rice vinegar, bourbon, maple syrup, ginger, lime juice, and garlic whisking in a small bowl.
• Slice pork tenderloin lengthwise, cutting to, but not through the other side.
• Open halves, laying pork flat.
• Season with salt and pepper.
• Add the wood chips to the grill.
• Place pork on grill coated with cooking spray.
• Cook 5 minutes.
• Turn and baste pork with hoisin mixture; cook 5 minutes and repeat until pork reaches 155 degrees.
• Let stand 5 minutes.
• Cut into 1/2 inch cubes.
• Mix wasabi and mayo together.
• Place a small dollop of wasabi mayonnaise on a rice cracker, top with a cube or two of pork.
• Lay a leaf of cilantro on top to garnish.
• I use the rice crackers you can get at Costco-- I've had others that I didn't like as much, but I can't remember the brand names of either at this time.

HOISIN AND BOURBON-GLAZED PORK TENDERLOIN

Steps:

• Prepare grill- (great to use soaked hickory wood chips if you have them).
• Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl, stir with a whisk.
• Butterfly pork- slice pork lengthwise, cutting to, but not through, other side.
• Open halves, laying pork flat.
• Sprinkle pork with salt and pepper.
• If using wood chips, place on coals just before cooking meat.
• Place pork on grill that has been sprayed with cooking spray.
• Cook 5 minutes.
• Turn and baste top of pork with hoisin mixture; cook 5 minutes.
• Turn and baste top of pork.
• Cook another five minutes.
• Check temperature with an instant read thermometer.
• If 155 degrees remove and let rest for five minutes.
• If it needs more cooking time, keep turning and basting every 2- 3 minutes until the right temperature.
• Do not overcook- it should be moist.

FRESH TUNA STEAKS WITH HOISIN GINGER MARINADE

Steps:

• Combine sesame oil, soy sauce, sherry, hoisin sauce, salt, pepper, garlic and ginger in a flat dish.
• Add fresh sushi grade tuna and marinate for up to 1 hour, turning occasionally.
• Grill until cooked to desired preference.