Sauce Sterling

March 15, 2014

Fish sauce Aninni Beach Kaua’i.

Four ingredients to make best sauce for cooking fish. Mix ingredients together, baste onto fish and cook as desired (bake/broil/grill)

  • 1 C mayo
  • 1 tsp lemon pepper
  • 1 tsp garlic powder
  • olive oil

Blackberry Glaze

November 5, 2012

WSJ June 2012. try with venison or use on baby back pork ribs

In a blender, purée:

  • 1¼C honey
  • ½ C blackberry preserve
  • ¾ LBs or 2½C fresh blackberries
  • ¼ C maple syrup
  • 3 TBs bourbon
  • 3 TBs balsamic vinegar
  • 1 TBs and 2 tsp red pepper flakes
  • 1 TB salt
  • 1 TB pepper

Transfer to a saucepan. Bring to a simmer over med-hi heat. Reduce to med-low, cook about 15 min, stir frequently until reduced and syrupy.

Brush on meat to glaze on grill or broiler. 1 min each side.

Teriyaki Chicken

September 13, 2012

The Week 9/14/2012.

Marinade:

  • ½ Cup hon mirin (sweet Japanese cooking wine)
  • ½ Cup soy sauce
  • 2 x 1 inch piece ginger, peeled and grated.

2.5 lbs chicken bone-in thighs. Grill 3 min to sear, turn over & grill 7 min, then turn again 7 min more.

If no mirin, use sake. 1 TB Mirin = 1 T  sake + 1 tsp sugar

Moorish Kabob Tapas Marinade

September 9, 2012

From our tapas dinners, use Trader Joe’s pork loins (about 1 lb each). Skewer meat. Grill on BBQ or under broiler 3 min per side. Serve with lime wedges.(4-5 servings)

  • 2 garlic cloves chopped fine (or use frozen garlic from Trader Joes)
  • 2 tsp salt

Mix garlic and salt together. Add following ingredients to make marinade:

  • 1 tsp mild curry powder
  • ½ tsp coriander seeds
  • 1 tsp paprika
  • ¼ tsp dried thyme
  • fresh ground black pepper
  • 3 Tbs olive oil
  • 1 Tbs lemon juice

Skewer cubed meat, lay out in pan or shallow dish, cover with marinade, at least a few hours (we did overnite).

  • 1 lb lean pork (loin- cut into small cubes)

Poultry Marinade

July 25, 2012

If use a turkey breast, bake at 350° for 35 min/lb

1/4 C lemon juice
1/4 C oil
1TB vinegar
1 TB soy sauce
1 tsp marjoram or fresh oregano

Jerk paste

May 12, 2012

From the “Grill Every Day” book. Use food processor, store up to 3 month in refrigerator.

  • 2 to 4 Habanero chilies (dry ok)
  • 1 small yellow onion quartered
  • 3 green onions cut into 1 inch pieces including green tops
  • 4 quarter size slices ginger
  • 3 cloves garlic
  • ½ C packed cilantro

Process until finely minced in food processor. Then add the following spices:

  • ¼ C packed dark brown sugar
  • 2 TB kosher salt
  • 1 TB ground allspice
  • 1 TB dried thyme
  • 1 TB coarsely ground black pepper

Process to combine above ingredients, then add liquids listed below until a paste forms.

  • ¼ C fresh lime juice
  • ¼ C soy sauce
  • 2 TB vegetable oil

Serve with poultry with rice&beans as side dish.