Pacific Rim Marinade Food

PACIFIC RIM TENDERLOIN

Steps:

• Place tenderloin in a large zip top bag. Combine soy sauce and next 6 ingredients; stir well. Pour over the tenderloin. Seal bag securely. Marinate in the refrigerator for 8 hours, turning occasionally.
• Remove tenderloin from the marinade, discarding marinade. Grill, covered, over medium hot coals (350 to 400 degrees) for 20 to 30 minutes, or until the meat thermometer inserted into the thickest part of the tenderloin registers 160 degrees, turning occasionally.
• Combine 1/4 cup brown sugar and the next 4 ingredients in a small saucepan. Stir well. Bring to a boil.
• Combine the cornstarch and water, stirring until smooth. Stir the cornstarch mixture into the brown sugar mixture, and cook, stirring constantly, until thickened.
• Slice the tenderloin, and place on a serving platter. Sprinkle with the peanuts, and serve with the warm sauce.

PACIFIC RIM SALMON

Steps:

• In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.

PACIFIC RIM FLANK STEAK

Steps:

• In a large bowl, whisk together soy sauce, rice vinegar, lime juice, sesame oil and fish sauce.
• Stir in onion, basil, mint, lemongrass, serrano pepper and crushed peanuts. Season with chili sauce, coriander and garlic salt; stir to combine.
• Place flank steak and marinade in an airtight container for 6 hours or overnight.
• Preheat grill to medium-high heat and lightly oil the grate.
• Drain liquid from marinated steak, reserving the steak and non-liquid ingredients.
• Spray a large sheet of aluminum foil with cooking spray; place flank steak and non-liquid marinade ingredients on top and fold to seal.
• Grill for 20 minutes or until beef reaches desired doneness.

PACIFIC RIM GLAZED FLANK STEAK

Steps:

• In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended.
• Remove and reserve 3/4 cup for basting.
• With sharp knife, lightly score both sides of beef steak in a crisscross pattern.
• Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals.
• Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, basting occasionally with reserved 3/4 cup marinade and turning once. Place remaining basting marinade in s mall saucepan; place on grid of grill and bring to a boil.
• Meanwhile carve steak diagonally across the grain into thin slices; arrange on platter.
• Spoon hot marinade over beef, as desired.
• Garnish with orange slices and rosemary sprigs.
• Tip: To broil, place steak on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Broil 13 to 18 minutes, basting occasionally with reserved 3/4 marinade and turning once.

PACIFIC RIM GRILLED STEAK AND NOODLE SALAD

Steps:

• Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
• Prepare Noodle Salad.
• Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
• Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad.
• Noodle Salad: Cook whole grain or wheat spaghetti according to package directions, adding broccoli florets, red bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in fresh basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside.

PACIFIC RIM MARINADE

Steps:

• In a small bowl, whisk the ingredients together.
• Marinade time: beef and pork-4-8 hours, chicken-1-4 hours.

PACIFIC RIM PORK AND NOODLE SOUP

Steps:

• Whisk together the soy sauce, hoisin, rice wine, five-spice powder, and sesame oil in a large glass bowl.
• Add the pork, cover, and refrigerate for at least 1 hour and up to 8 hours.
• Heat the vegetable oil in a large skillet or wok over high heat.
• Remove pork from marinade and add to the skillet.
• Stir-fry, a few pieces at a time, until the pork begins to color, 3-4 minutes.
• Transfer the pork to the insert of a 5-7 quart slow cooker.
• Add the ginger and garlic to the same skillet and stir-fry 1 minute, until fragrant.
• Add the onion, bok choy, and carrots; stir-fry until vegetables are softened, 3-4 minutes.
• Deglaze the skillet with 1 cup of broth, scraping up any browned bits from the bottom of the pan.
• Transfer the contents of the skillet to the slow cooker insert.
• Add the remaining 7 cups broth to the slow cooker.
• Cover and cook on LOW for 4-5 hours, until the pork and vegetables are tender.
• Add the noodles and green onions; cover and cook an additional 45 minutes.
• Serve the soup garnished with toasted sesame seeds.

PACIFIC RIM FLANK STEAK

Steps:

• In a medium glass dish, stir together the marinade ingredients. Add the beef, turning to coat. Cover and refrigerate for 8 to 24 hours, turning occasionally.
• Preheat the broiler. Lightly spray a broiler pan and rack with cooking spray.
• Remove the beef from the dish, discarding the marinade. Transfer the beef to the broiler rack.
• Broil 4 to 6 inches from the heat for 3 to 7 minutes on each side, or to the desired doneness (3 to 5 minutes on each side for medium rare, 4 to 7 minutes on each side for medium). Transfer the beef to a cutting board. Cut diagonally across the grain into very thin slices.
• Cook's Tip
• If you plan to make the steak salad, you will see that it calls for pineapple chunks canned in their own juice. That juice is too mild for the steak marinade, which is why we don't use it in this recipe. Regular canned pineapple juice will provide considerably more flavor.
• Cook's Tip on Chili Garlic Sauce or Paste
• Chili garlic sauce is a deliciously spicy blend of coarsely ground chiles and garlic. It is interchangeable with chili garlic paste, which includes the same ingredients plus vinegar. Look for these products in the international section of most major supermarkets. Try adding them to a variety of foods, such as chicken, fish, beef, and pasta.
• Nutrition information
• (Per serving)
• Calories: 162
• Total fat: 6.5g
• Saturated: 3.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 3.0g
• Cholesterol: 48mg
• Sodium: 77mg
• Carbohydrates: 0g
• Fiber: 0g
• Sugars: 0g
• Protein: 23g
• Calcium: 4mg
• Potassium: 222mg
• Dietary Exchanges
• 3 lean meat

PACIFIC RIM CHICKEN WITH WILD WEST SAUCE

Steps:

• In a 1 gallon plastic food bag mix all of the above ingredients with the chicken. Seal bag and turn to coat meat. Chill at least 30 minutes or up to 2 hours turning bag occasionally.
• Prepare BBQ. When medium hot lay chicken breasts on grill. Cook turning occasionally until cooked thoroughly. Baste chicken often with marinade during the 1st 5 minutes of cooking and then DISCARD the remaining marinade.
• Spoon Wild West Sauce equally onto plate. Set a chicken breast in sauce serve with rice and vegetables.
• For Sauce:.
• In a 2-3 quart sauce pan combine the mango and the remaining ingredients. Bing to a boil of medium-high heat. Reduce heat and simmer, stirring occasionally until reduced to 2 cups, about 25 minutes.
• Pour mixture into a blender and whirl until smooth. Serve warm If making up to 2 days ahead, let cool, then chill airtight; reheat until steaming. (can be made up to 2 days ahead).