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!
(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.
1 tsp Red Chili Flakes
1 tsp garlic powder
1/4 tsp cayenne