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
This recipe was on the package of back ribs I bought. I haven't tried it yet but definitely will the next time I make them.
Provided by DeeDee
Categories Pork
Time 2h20m
Yield 2 racks, 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 102.5, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.5, Sodium 1265, Carbohydrate 21.6, Fiber 0.9, Sugar 17.9, Protein 3.3
TUNA GLAZED WITH GINGER AND LIME
This recipe requires a fish that can handle the grill. If you can't find good fresh tuna, choose mahi mahi or amberjack. Although the flavor will be different because of the oils in the fish, it is still yummy. Prep time does not include 1 hour marinating time or time to get coals ready in the grill. Cut the cooking time for mahi mahi or amberjack...it isn't as dense as tuna.
Provided by breezermom
Categories Tuna
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 33.5, Fat 2.3, SaturatedFat 0.3, Sodium 335.9, Carbohydrate 2.8, Fiber 0.2, Sugar 1, Protein 0.8
HOISIN & BOURBON-GLAZED PORK WITH WASABI MAYO ON RICE CRACKE
Make and share this Hoisin & Bourbon-glazed Pork With Wasabi Mayo on Rice Cracke recipe from Food.com.
Provided by Gay Gilmore
Categories Pork
Time 35m
Yield 16 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 158.5, Fat 8.2, SaturatedFat 1.8, Cholesterol 41.4, Sodium 291.3, Carbohydrate 7.7, Fiber 0.2, Sugar 3.9, Protein 12
HOISIN AND BOURBON-GLAZED PORK TENDERLOIN
This recipe is from Cooking Light. We loved it and make it regularly now. It's one that does not require marinating for hours before hand, yet the flavors are very tasty - a combination of sweet, sour, salty, and spicy. The prep time does not include time to get the grill ready.
Provided by PanNan
Categories Pork
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
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
We were introduced to fresh tuna, at this little fish store in Hawaii many years ago. The marinade that was used was so incredible that I had to try and re-create it at home. I think I came in pretty close. Most restaurants grill their tuna for 3-4 minutes per side, but I tend to like mine rare, so I only cook each side for 1-1/2 minute. Tuna must be as fresh as possible
Provided by Abby Girl
Categories Tuna
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 132.3, Fat 3.9, SaturatedFat 0.7, Cholesterol 11, Sodium 646, Carbohydrate 6.1, Fiber 0.4, Sugar 2.8, Protein 8
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