Uncle Bills Soy Ginger Marinade Food

UNCLE BILL'S SOY-GINGER MARINADE

Steps:

• In a mixing bowl, mix together all ingredients except beer; stir well.
• Now add beer and stir gently so the marinade does not foam too much.
• Prepare steaks,using a knife by scoring any fatty outside areas on steaks.
• This prevents the steaks from curling.
• Place steaks in a casserole dish.
• Pour marinade over and using a fork, punch holes in the steaks so the marinade penetrates the steaks; punch both sides.
• Cover and marinate for at least 4 hours in the refrigerator before cooking.
• You may marinate for a longer period if desired.
• This marinade is also excellent for roasts.
• Barbecue or fry steaks to your desired doneness.
• You can also substitute and use a dry red wine instead of beer.
• Steaks should be about 1 inch in thickness.
• Rib-eye steaks can be marinated for a different flavor, but I do not recommend as the rib eyes are good with some pepper and granulated garlic powder.
• If you are using Chuck Steaks, I suggest that you marinate for at least 24 hours or longer.
• This marinade is excellent to marinate roast beef of your choice.

SOY-GINGER MARINADE

Steps:

• Combine all ingredients in a small bowl, cover and refrigerate. Can be stored up to 3 days in advance of use.

UNCLE BILL'S MARINADE FOR BEEF JERKY

Steps:

• If using fresh fresh purchased meat, freeze partially for easy slicing.
• Slice meat approximately 1/8 inch thickness.
• In a large mixing bowl, mix together liquid smoke, soy sauce, sesame oil, tempura dipping sauce, minced garlic, garlic powder, brown sugar, pancake syrup and black pepper, mix well to blend using a whisk.
• Add beer to mixture and mix gently using a spoon.
• Place sliced meat into marinade and marinate for at least 2 hours and even up to 4 hours.
• Place marinated slices on trays in dehydrator.
• If desired, sprinkle with additional black pepper to suit your own taste.
• The length of time to dehydrate depends on the type of a unit you are using.
• There are units available that have a built-in fan and this reduces the time by almost 50%.
• Generally, the time for dehydration will be from 6 hours to 16 hours.
• Turn the strips of jerky over and change the trays to a different level.
• Continue to dehydrate until slices are crispy, chewy and to your liking.
• Cool and store in glass containers with lid.

GRILLED CHICKEN WITH WHISKEY GINGER MARINADE

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
• Combine bourbon and next 9 ingredients (bourbon through garlic). Reserve 1/3 cup marinade. Pour remaining marinade into a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 1 hour, turning occasionally.
• Preheat grill to medium-hot using both burners. Turn left burner off (leave right burner on). Remove chicken from bag; discard marinade. Coat grill rack with cooking spray. Place chicken on grill rack over right burner; grill 2 minutes on each side or until browned. Move chicken to grill rack over left burner. Cover and cook 5 minutes or until done. Slice each breast diagonally into thin strips; place chicken on a platter. Cover loosely with foil.
• Combine water and cornstarch, stirring well with a whisk. Place reserved 1/3 cup marinadein a small saucepan; stir in cornstarch mixture. Bring to a boil; cook 15 seconds, stirring constantly. Drizzle sauce over chicken; sprinkle with sesame seeds.

UNCLE BILL'S SALMON MARINATED IN MAPLE SYRUP AND SOY SAUCE

Steps:

• in a mixing bowl, combine soy sauce, maple syrup, orange juice, lime juice, garlic and ginger; mix well.
• Place salmon filets in a casserole dish that is large enough for the filets, skin side down.
• Pour the marinating mixture over the salmon and coat well.
• Turn salmon fillets with the flesh side down, cover with plastic wrap and let marinate in refrigerator from 1 to 3 hours or overnight.
• To speed up the marinate time, prick holes in the salmon with a fork and marinate for 1 hour.
• Preheat oven to 400°F.
• Heat butter and oil in a frying pan on medium-high heat.
• Place marinated filets flesh side down into the hot pan and sear for 2 minutes or until lightly browned on the flesh side.
• Using an oven proof casserole dish, transfer the salmon and place into the dish, skin side down.
• Pour the pan juices and the marinade over the salmon.
• Sprinkle salmon with dried dill weed.
• Bake in preheated 400 F oven (uncovered) for 5 to 7 minutes or until fish flakes easily with a fork.
• The salmon should be firm, but not dry; do not overcook.
• Serve with Apple Chutney spooned over the top if desired or use any favorite sauce of your choice.
• For those who find sweetness overtakes the flavor of salmon, I suggest that you reduce the Maple Syrup to 1/4 cup.
• This recipe can be doubled without any problems.