Tuesday, November 16, 2010

Awesome, Easy Asian Marinade for Beef, Salmon, Chicken, Pork.... Also- Seasoned Roasted Pumpkin Seeds!

How convenient is it to have ONE awesome Asian marinade recipe that you can tweak to use for darn near everything?  Two weeks ago, I was looking for just the thing- and I found it!  I used the marinade with Salmon- and it was such a hit that I'm sharing it with you!  Everything goes into a food processor. That's it.  Nothing else to it! I like it!  I made the marinade actually AS people were walking in the door for dinner, and it still came out great, and took no time!  The second recipe I want to share with you is something I came up with this past weekend. I usually roast off pumpkin seeds each year when Fall comes around, but this year, I added some spicy garlic seasoning. What an improvement on an already great classic fall snack! While it takes a little bit more time to do- because you want them to soak for a while, it's certainly not labor-intensive.  Happy Early Thanksgiving! Please share photos and recipes of your favorite Thanksgiving dishes you make this year!

Asian Marinade
(Sorry no photos- wasn't planning to blog this!)

2 garlic cloves, peeled
1/3 cup chopped green onions
1/4 cup soy sauce
1 TB Chinese rice wine
1 1-inch piece of fresh, peeled ginger
2 tsp sugar
2 tsp sesame oil
1 tsp Asian chili sauce/paste

In mini food processor, blend garlic, then add rest of ingredients.  Blend until it's as smooth as you can make it.  Taste and season with salt and pepper.

If you are using Salmon, you don't need to marinate as long as you would for other proteins.  Marinate salmon for 5-10 minutes, saving all extra marinade. Marinate beef, pork, chicken at least 4 hours to overnight. 

Cook your protein.  I grilled my salmon.  Take any additional marinade that is left and bring it to a boil over medium heat in a small saucepan. (Keep warm)  When your meat is cooked, take the hot marinade and glaze the meat.

Spicy Garlic Roasted Pumpkin Seeds

 Rinse fresh pumpkin seeds to remove all pulp. 
Add kosher salt to water until it tastes like seawater. 
Soak fresh seeds in saltwater-brine 6-8 hours.
Pour the seeds and brine into a medium-sized pot. Add: 
1 tsp Red Chili Flakes
1 tsp garlic powder
1/4 tsp cayenne

 Bring to a rolling boil. 
Blanch seeds for about 3-5 minutes, depending on softness of seeds.  You want them to be much less tough than when raw, but nowhere near mushy- because you are still going to roast them.   

Gently drain seeds in a mesh strainer.  Toss in a bowl with more chili flakes, garlic powder and cayenne.  Let the bowl sit for 15 minutes or so.  You want the seeds to be relatively dry before you roast them, so they don't steam instead.
When sort of dry, spread seeds onto a large baking sheet (or two) in a single layer.  
Roast at 350 degrees, tossing once, until the seeds begin to turn slightly golden.  Remove from sheet pan immediately and toss in a bowl, tasting and adding more seasoning if needed.  Seeds will keep at room temp in an air-tight container for quite a while. They should look like this:  


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