RIB EYE STEAKS WITH A SOY AND GINGER MARINADE
This is a great marinade for steaks, and is wonderful for beef strips for stir-frys.
Provided by William Anatooskin
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.
- Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.
- Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
- Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.
Nutrition Facts : Calories 466.9 calories, Carbohydrate 18.8 g, Cholesterol 100.5 mg, Fat 27.1 g, Fiber 0.5 g, Protein 33.6 g, SaturatedFat 10.7 g, Sodium 1894 mg, Sugar 12.4 g
UNCLE BILL'S SALMON MARINATED IN MAPLE SYRUP AND SOY SAUCE
Make and share this Uncle Bill's Salmon Marinated in Maple Syrup and Soy Sauce recipe from Food.com.
Provided by William Uncle Bill
Categories < 15 Mins
Time 12m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 780.4, Fat 42.7, SaturatedFat 17.4, Cholesterol 148.6, Sodium 2964.7, Carbohydrate 62.2, Fiber 0.6, Sugar 51.5, Protein 39.4
LIME-SOY-GINGER SAUCE
Provided by Ying Chang Compestine
Categories Sauce Ginger Quick & Easy Lunar New Year Soy Sauce Lime Juice
Yield Makes about 1/2 cup sauce
Number Of Ingredients 7
Steps:
- 1. Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld.
- 2. Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days.
SOY-GINGER MARINADE
An Asian flavored marinade for steak. Would go well with other meats. This recipe makes enough for 3 pounds of meat. The marinade can be made up to 3 days in advance of use and must be discarded after use since the ingredients will break down during the marination period. Steaks can be marinated in a plastic freezer bag for at least 4 hours and up to 2 days.
Provided by threeovens
Categories Low Protein
Time 5m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 6
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 METHOD FOR COOKING TURKEY
Scalding the turkey makes for a very nice moist turkey. I have been doing this method for over 25 years. Cooking time shown in the method is for a 16 pound stuffed turkey.
Provided by William Uncle Bill
Categories Whole Turkey
Time 5h30m
Yield 14-18 serving(s)
Number Of Ingredients 6
Steps:
- Turkey must be thoroughly thawed before preparing for the oven unless you are using a fresh turkey.
- Remove turkey parts from cavities and use as you desire.
- Wash cavities well with cold water.
- Boil a kettle of hot water (scalding hot.).
- Place turkey in a clean sink or a large roasting pan.
- Pour hot water over the entire turkey including in the cavities.
- The skin will shrink tightly to the turkey.
- "This will help hold the natural juices in the turkey while it is cooking. Do not peel skin back to layer herbs under the skin. This will destroy the process for a moist turkey.
- "Pat dry both inside and outside of turkey.
- Preheat oven to 400°F.
- Sprinkle cavities with salt and black pepper and granulated garlic powder.
- If you are stuffing the bird, then line inside of cavity with cheesecloth, then stuff with your favorite dressing,"stuff loosely",.
- Tie legs and wings with a good meat wrapping twine and leave a lifting loop to remove the turkey from the pan when cooked.
- Place a wire rack in the bottom of roasting pan.
- Place the turkey on the wire rack, breast side up.
- Pour 2 cups of water or 2 cups of chicken broth into the pan.
- Pour about 1/2 cup or more if required of extra virgin olive oil over the exterior of the turkey.
- Cover the turkey with heavy aluminum foil, but do not let the foil touch the turkey as it will stick to the turkey while cooking.
- Pinch foil tight to the sides of the pan.
- Place turkey on lower rack in oven and cook for 1 hour.
- Reduce heat to 325 F and cook for 2 1/2 hours.
- Now turn heat up to 350 F and cook for another 1/2 hour.
- Remove foil from turkey. At this time test for doneness by inserting an instant read thermometer into the breast to see how the cooking temperature is. We are cooking towards a reading of 175°F.
- Baste,the turkey and continue cooking, uncovered, for an additional 1 hour at 350 F, basting about every 15 minutes so that the turkey turns a nice brown color.
- When the time for cooking is finished, test for doneness. Insert the instant read thermometer into the thickest portion of the turkey breast, reading should be 175 F and no more. .
- Remove from oven, lift turkey out the roasting pan using the string loops.
- Cover with foil and let the turkey rest for about 1/2 hour before carving.
- Total time for cooking a 16 pound stuffed turkey is 5 hours.
- There is no need to baste the turkey until the last 1 hour of cooking, this saves you a lot of time as you do not have to remove the foil tent during the first 4 hours.
- For a crispy browner skin, you may wish to consider rubbing butter over the entire bird after pouring olive oil. This works very nicely.
- COOKING TIMES: Left Side -Stuffed---- Right Side - Unstuffed.
- *12-14lbs.
- 4 - 4 1/2 hours-- 3 1/2 - 3 3/4 hours.
- *14-16lbs.
- 4 1/2 - 5 hours-- 3 3/4 - 4 hours.
- *16-18lbs.
- 5- 5 1/2 hours-- 3 3/4 - 4 1/4 hours.
- *18-20lbs.
- 5 1/2 - 6 hours-- 4 1/4 - 4 1/2 hours.
- *20-22lbs.
- 6 - 6 1/4 hours-- 4 1/2 - 5 hours.
- *22-24lbs.
- 6 1/4- 6 1/2 hours-- 5 - 5 1/4 hours.
- NOTE: Test for doneness by inserting a meat thermometer in the thickest part of the breast, reading should be 175 F and in the thickest part of the leg or thigh, reading should be 180°F.
Nutrition Facts : Calories 675.3, Fat 38.1, SaturatedFat 9.6, Cholesterol 258, Sodium 246.8, Protein 77.5
UNCLE BILL'S MARINADE FOR BEEF JERKY
I found that this marinade works well for Turkey Jerky as well. The beer helps tenderize the meat and the brown sugar and pancake syrup gives it that little bit of a sweet taste.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 5h
Yield 3 lbs. of jerky
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1094.6, Fat 33.5, SaturatedFat 12.8, Cholesterol 281.2, Sodium 8334.3, Carbohydrate 83.4, Fiber 1.6, Sugar 61.5, Protein 109
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