Re: Ginger Marinade
becciseattle -
I hope this helps -
Ginger-Marinated Grilled Chicken
Serves 6
3/4 cup organic extra virgin olive oil
1/2 cup champagne vinegar
3 tablespoons fresh ginger, grated
1 tablespoon ground coriander
1 tablespoon ground cumin
3 tablespoons organic Dijon mustard
ground black pepper, to taste
6 whole skinless, boneless chicken breasts (halved)
Blend together all ingredients except chicken breasts. Place chicken breasts in baking dish and add marinade (reserve 1/4 cup); make sure marinade is evenly distributed. Cover and refrigerate for 24 hours. Refrigerate remaining 1/4 cup marinade. Grill chicken over medium heat, basting with reserved marinade, about 10 minutes or until chicken is cooked through.
Sesame-Miso Marinade
3 cloves garlic
2 teaspoons minced fresh ginger
2 teaspoons toasted sesame oil
1/4 cup tamari or soy sauce
1 tablespoon rice vinegar or cider vinegar
1 tablespoon light brown sugar
1 tablespoon sesame seeds, or a mixture of black and regular sesame seeds
1 teaspoon red chili flakes
3/4 cup water or apple or pineapple juice
1/4 cup white miso
vegetable oil for spraying pan
Combine the garlic, ginger, sesame oil, tamari, rice vinegar, brown sugar, sesame seeds, red chili flakes, water, and miso in a food processor bowl fitted with a metal blade. Process until smooth. Place the marinade in a shallow dish, and add chicken, turning to coat well. Marinate for at least 2 hours, preferably overnight, in the refrigerator.
Thai Ginger Marinade
Mix together:
3 garlic cloves, minced
3 inches of ginger root, peeled and minced
1/3 cup teriyaki sauce
1/4 cup sesame oil
1/2 cup canola oil
2 tsp chili pepper flakes
1/2 tsp salt
1/4 tsp black pepper
3 Tbsp chopped cilantro
Spicy Miso Marinade
2 Tablespoons Miso
2 cloves garlic, pressed
2 teaspoons fresh ginger root, finely grated
1 teaspoon brown rice vinegar or to taste
1/2 cup water
Squeeze out juice from the ginger and discard pulp. Puree all ingredients in a blender or food processor until smooth. Use as a marinade for tofu, fish or vegetables before cooking.
GINGER MARINADE:
4 teaspoons fresh ginger, minced
4 teaspoons soy sauce
1/2 cup rice vinegar
1/2 cup extra virgin olive oil
1 cup ripe pears, diced
Blend together ginger, soy sauce, rice vinegar, vegetable oil, and pears.
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