MARINADES: This is my version of chicken yakitori that is popular in Japanese cuisine.

CHICKEN COOKED IN YAKITORI SAUCE:

 

 

 

1 cup sake                                                                  

2/3 cup crushed rock sugar

2/3 cup mirin or Japanese rice wine                            

1 ½ cups dark soy sauce

½ cup light soy sauce

 

 

Mix ingredients in a saucepan over low heat. Cook to melt sugar and bring to a boil. Simmer 15-20 minutes to develop flavour. Cool and refrigerate.

 

Use sauce to marinate chicken pieces for at least 3 hours or in refrigerator over night. Put chicken pieces on bamboo skewers and grill them in a preheated hibachi grill until cooked.

MARINADES: This is a very simple example of using marinade to cook chicken.

LIME-FLAVOURED MARINADE FOR CHICKEN:

 

 

3 tbsp. canola oil                                            

½ cup lime juice

1 tbsp. grated lime peel                                   

¼ tsp. each salt and pepper

 

 

 

Recipe makes about 2/3 cup marinade for 1 chicken or chicken part.

 

First wash and pat dry chicken and pierce parts with a fork so the marinade flavours can penetrate the meat and tenderize it.  Marinade for at least 2 hours at room temperature, or ever night in the refrigerator.

MARINADES: Try this recipe to marinate lamb and you'll be delighted with the result.

MINT MARINADE FOR LAMB:

 

 

½ cup water                                                    

1 cup cider vinegar

1 cup orange or clover honey                         

1/3 cup minced fresh, ¼ cup dried mint

 

 

 

Bring water and vinegar to a boil. Add honey and stir until dissolved. Remove from heat and stir in mint.

 

Use on any lamb cuts for broiling or barbequing. This makes about 1¾ cup to marinate 3-4 pounds meat. Marinate 1 -2 hours at room temperature or 3-4 hours in the refrigerator. 

MARINADES: Here are 2 recipes that use wine as the liquid in marinating meat.

SHERRY MARINADE:

 

 

 

½ cup sherry                                                               

¼ cup each canola oil and olive oil

1 medium onion, finely chopped                                

1 clove garlic, minced

1 tbsp. chopped parsley                                              

1 tsp. salt

 

 

 

 

 

WINE MARINADE:

 

 

 

¾ cup red wine or tarragon vinegar                             

1 medium onion, minced

½ cup chopped parsley                                               

1 ½ tsp. minced garlic

½ tsp. thyme or cumin                                                

1 bay leaf, crumbled

3 drops Tabasco sauce or dash red pepper

 

 

 

With both recipes, just combine all ingredients and use as needed.

MARINADES: This recipe might come in handy if you are looking to prepare a beef carpaccio for your next dinner party.

RAW BEEF MARINADE:

 

 

 

1 lb. very fresh, very thinly sliced beef strips, 1/8-inch wide 

1 lemon, thinly sliced                                                 

2 tbsp. fresh parsley, chopped

marinade:

    ½ cup olive oil                                                        

    ¼ cup each red wine vinegar, dark soy sauce & cognac or brandy

    1 large onion, finely chopped                                 

    2 cloves garlic, minced

    1 ½ tsp. salt  + 1 tsp. freshly-ground black pepper

 

 

 

Arrange beef slices on a dish in layers. Mix marinade and pour over beef. Cover and refrigerate 6 hours. Pour off excess marinade.

 

Arrange slices on a platter, garnished with lemon slices and chopped parsley. Serve with toasted bread rounds.

MARINADES: Please try this recipe out if you would like to add a little spice to a favourite meat for the grill.

SPICY BEEF MARINADE:

 

 

2 tbsp. olive oil                                                           

¼ cup each orange and tomato juice

2 tbsp. lime juice                                                        

½ tsp. chilli pepper                                                     

1 tsp. each paprika, cumin seeds and oregano

2 tsp. garlic salt

 

 

 

Combine ingredients in glass jar and refrigerate until needed.

MARINADES: This recipe is referred to as California(n) because of the orange juice it calls for.

"CALIFORNIA" MARINADE

 

 

 

1¼ cup oil                                           

1/3 cup vinegar

2/3 cup orange juice                           

1 cup ketchup

1 small onion, finely chopped            

2 tbsp. Worcestershire sauce

2 tsp. salt + ½ tsp. chilli powder

¼ tsp. dried oregano                           

dash of Tabasco

 

 

 

 

 

Combine all ingredients in a blender and blend until smooth. Refrigerate covered in a glass container. Use on chicken, meat or fish.

MARINADES: This is a versatile marinade that is not only good for chicken skewers, but suitable for other meat or fish too.

TERIYAKI MARINADE:

 

           

 

 

4 cloves garlic, finely chopped                       

2 tsp. ginger, finely chopped

½ cup soy sauce                                             

2/3 cup wine vinegar

¼ cup sugar                                                    

1-2 tsp. chilli oil or hot pepper sauce

 

 

 

Combine all ingredients and refrigerate in a covered glass container. 

MARINADES: A "loo solution" is a traditional Chinese marinade and/or cooking solution. A well-prepared and well-kept "loo solution" comes in handy as a good way to cook meat and poultry.

SOY SAUCE MARINADE—LOO SOLUTION鹵水 FOR BEEF:

 

 

 

ingredients making up the “loo solution”:

    1 star anise + 1 small piece of dried tangerine peel, soaked            

    3-4 oz. cane sugar bricks

    ½ cup dark soy sauce                                                         

    ¼ cup light soy sauce

    1 tbsp. Chinese Rose wine                                      

    4 cups water

    ¼ tsp. salt

    ½ a pkg. of store-bought Chinese "Loo mixture", available at Chinese supermarket

4 lb. shin of beef                                                                    

1 thick slice ginger, crushed

 

 

 

Put store-bought "loo-mixture" in a cloth-bag or wrap it in a double thickness of cheese cloth and tied up securely. Bring rest of ingredients of “loo solution” to a boil in a large saucepan or wok, stirring to dissolve sugar bricks thoroughly. Adjust for saltiness, adding more sugar bricks , and/or more water if too salty. Add loo-mixture bag.  Boil for 5 minutes.

 

Add beef and ginger into soaking mixture. Bring back to boil; cover pot; reduce heat to medium-low to give bare simmering heat to cook beef for 1 ½ hours or until tender. Be sure to remove and discard loo-mixture bag after 15-20 minutes.

 

Remove beef, cool until able to handle; then slice meat to serve.

 

Re-boil the "loo solution". Strain it into a large glass container with lid. Cool completely and store in freezer until the next time it is used. Treated in this way "loo solution" can be reused over and over again.  

 

Before using "loo solution" the next time, care should be taken to adjust the colour and taste--as in preferred saltiness and sweetness--of the solution. Add more dark soy sauce for colour if needed, and more sugar and or water if too salty. Then bring solution to a boil before adding meat, poultry or hard-boiled eggs to be cooked in it. After using, follow steps to re-boil, strain, cool and freeze to preserve it.

MARINADES: Here is my favourite recipe for marinating beef. Please give it a try.

STEAK MARINADE:

 

           

 

1 cup sour cream                                            

1 tbsp. lemon juice

2 cloves garlic, crushed                                  

¼ tsp. each pepper and celery salt

½ tsp. paprika                                                 

1 tsp. Worcestershire sauce

 

 

 

Combine ingredients and marinade 2-3 pounds of steak, any cut. 

 

 

 

 

HELPFUL POINTERS IN MARINATING BEEF:

 

1. Marinade steak for 4- 6 hours, or overnight, covered, in the refrigerator.

     

      2.  Do not marinade for longer than 2 hours at room temperature because of potential bacteria growth.

 

3. The tougher and larger the cut of meat, the longer the marinating time.

4. Roast and other thick cuts should be pierced to the center with a skewer or knife blade so that marinade can penetrate and tenderize all the way through.

5. Turn the meat from time to time to make sure all surfaces are immersed eventually in the marinade.

6. Very large cuts may require 24-48 hours.

7. Prepare ¾ -1 cup liquid for 1 ½ to 2 pounds steak. Double the amount of liquid for a 4-5-pound roast so that the liquid should reach to about 2/3 up the height of the roast.

8. After marinating, drain off liquid and use it for basting and to make sauce and gravies.

9. Broil or grill steaks. Cook roast at 350 degrees oven, allowing 20 minutes per pound of cooking time.  Adjust time for medium and well-done roast.

 

 

NOTE:  A good & simple marinade for any chops or poor quality steaks can basically be just lemon juice & oil with herbs added for extra flavour. This is a good combination: 4 tsp. lemon zest; 1 tbsp. minced fresh rosemary with stems; 2 tbsp. lemon juice; 1/3 cup olive oil; salt and pepper. Marinade steaks at least 3 hours, preferably overnight.

MARINADES: Here are a few versions of BBQ sauce that give good results.

BARBEQUE SAUCE:

 

 

 

1 cup vegetable oil                                          

2/3 cup wine vinegar

3 tbsp. ketchup                                               

2 cloves garlic, finely chopped

1 tbsp. grated onion                                        

1 tbsp. each sugar & Worcestershire sauce                             

1 tsp. each salt & dry mustard powder                        

few dashes of hot red pepper flakes

 

 

Combine all ingredients and refrigerate in a covered glass container until ready to use. It is particularly good on chicken.

HOI SIN BARBEQUE SAUCE:

 

           

 

1 small piece orange rind, chopped                            

2 slices fresh ginger, finely chopped

1 clove garlic, finely chopped                                    

2 tbsp. sugar

½ tsp. each salt & five-spice powder                                      

1 cup Hoi Sin sauce                                                    

1 tbsp. sherry or Chinese rice wine

1 tbsp. soy sauce                                                        

1 tsp. Worcestershire sauce

 

 

Combine all ingredients and refrigerate in a covered glass container. Use on meat or poultry.

 

 

 

 

 

 

 

 

SPICY ASIAN BBQ SAUCE:

 

           

 

½ cup ketchup                                                            

1 cup Hoi sin sauce

2 tbsp. rice vinegar                                                     

1 tbsp. each brown sugar, soy sauce, sesame oil & orange juice

½ tsp 5-spice powder                                      

2 tsp. Asian chilli sauce, like Siracha or other choices            

1 tsp. finely grated orange zest

 

 

 

Combine all the ingredients. Refrigerate in a covered glass container for up to 1 week. 

PASTA: This version of tortellini might be too rich for the health-conscious. But it is delicious, so maybe just enjoy it once in a while.

TORTELLINI WITH PROSCIUTTO AND PEAS:

 

 

 

1lb. fresh pasta dough

filling:

    1/3 cup minced green onions                                  

    ½ cup cooked and drained spinach

    6 oz. cooked ham, minced                          

    1/3 cup fresh bread crumbs

    1 egg, slightly beaten                                              

    1 tbsp. minced parsley

    pinch nutmeg & salt and pepper to taste

1/4 cup butter                                                             

1 cup 18% cream

5 thin slices of Prosciutto, cut into julienne strips       

½ cup cooked peas

1 cup freshly grated Parmesan cheese                        

salt and pepper

extra grated Parmesan cheese to serve

 

 

 

To make filling:  Squeeze out excess liquid from cooked spinach and chop it finely. Cook green onion in 1 tbsp. oil for 1 minutes; then add in spinach. Cook together for 1 minute; then remove and transfer to a bowl. Add in rest of filling ingredients, tossing well together to mix.. Allow to cool completely.

 

Make tortellini according to basic tortellini recipe, filling pasta squares with ½ -1 tbsp. filling. Continue filling and shaping tortellini until all the ingredients are used. Cook tortellini in a large pot of salted water for 6-7 minutes or until tender. Drain well.

 

Melt butter in a pan over medium heat. Add tortellini and coat them well with the butter. Add cream and prosciutto ham. Cook mixture together until sauce is slightly thickened. Add cooked peas, grated cheese, salt and pepper to taste. Cook until cheese is just melted. Serve rightaway.

PASTA: If you enjoy tortellini, this version of meat filling will not fail to please.

TORTELLINI WITH VEAL AND PORK FILLING

 

 

 

 

1 quantity of fresh pasta dough, see posted recipe                 

3 cups béchamel sauce, see posted recipe

filling:

    8 oz. ground pork                                       

    4 oz. ground veal

    2 oz. bacon, diced                                      

    3 shallots, finely chopped

    10 cremini (brown) mushrooms, chopped              

    ½ cup Marsala wine

    salt and pepper + pinch grated nutmeg

    ½ cup grated Parmesan cheese                    

    1-2 tbsp. olive oil

veggie mix:

    ½ each yellow & red pepper, seeded and julienne                          

    ½ cup shitake fresh mushrooms                             

    ½ large zucchini, julienne               

    ½ cup blanched asparagus                                      

1 tbsp. cooking oil

 

 

 

 

To make filling:  In a large skillet, heat olive oil over medium-high heat until hot. Sauté shallots until softened. Add mushrooms and cook for 3-4 minutes. Add bacon, pork and veal and cook until no longer pink. Drain off excess fat. Add Marsala wine, salt and pepper and nutmeg. Turn off heat. Fold in Parmesan cheese. Remove to a large bowl and cool completely.

 

Add cooking oil into pan and heat over high heat until hot. Add veggie mix, except asparagus, and cook for 3-4 minutes or until softened but still crisp. Add asparagus, tossing well to heat through and salt and pepper to taste.

 

Heat béchamel sauce over medium-low heat until completely heated through and hot, then add in vegetables. Keep warm.

 

 

Make tortellini according to basic tortellini recipe, filling pasta squares with ½ -1 tbsp. filling. Continue filling and shaping tortellini until all the ingredients are used. Cook pasta in a large pot of boiling water with 2 tbsp. salt added until al dente. Drain and add into hot sauce. Toss well before serving.

PASTA: Hope you'll give this recipe a try.

BAKED TORTELLINI WITH RADICCHIO:

 

 

 

1½ lb. fresh pasta dough                                 

filling:

    2 cups soft goat cheese                   

    ¼ cup freshly grated Parmesan cheese

    6 green onions, thinly sliced                       

    2 large eggs, beaten             

    ½ tsp. freshly grated nutmeg                       

    salt and pepper to taste

3 tbsp. olive oil                                                           

1 red onion, thinly sliced

2 heads radicchio, cut into ½-inch pieces                   

2 cups Béchamel sauce--recipe below

½ cup freshly grated Parmigiano-Reggiano cheese

 

 

 

Make tortellini with filling ingredients and set aside.

 

Heat oil in pan over medium-high heat until hot and cook onions until tender. Add radicchio and cook until softened, 5-6 minutes. Remove from heat and let cool.

 

Cook tortellini in a large pot of salted water for about 6 to 7 minutes, or until tender. Drain and place in a mixing bowl. Add the radicchio and onion mixture, béchamel sauce and half the grated cheese. Stir gently to mix well.

 

Preheat oven to 425 degrees F. Divide tortellini mixture among 4 buttered gratin dishes. Sprinkle with remaining cheese. Bake 20 minutes or until bubbly and crusty on top. Serve immediately.

 

 

 

 

 

 

 

BASIC TORTELLINI:

 

 

 

 

1 quantity of fresh pasta dough, see posted recipe                                         

filling of choice

 

 

 

To make tortellini: Using a pasta machine with rollers set to the thinnest setting, roll out pasta into sheets. Cut the sheets into 2-inch squares.

 

Place 1 tsp. filling in the center of each square. Fold the opposite corners together to form a triangle and press the edges firmly to seal. Bring the long points of the triangle together and join with firm pressure. Continue filling and shaping tortellini until all the pasta sheets and fillings are used.

 

Cook tortellini in a large pot of boiling salted water for 6-7 minutes or until filling is cooked. Drain and toss with desired sauces.

 

 

 

 

 

BECHAMEL SAUCE:

 

 

½  each of onion & carrot, finely chopped                             

½ stalk celery, finely chopped            

4 tbsp. butter                                                   

4-5 tbsp. all purpose flour

2½-3 cups hot milk or hot chicken stock, or a combination of both                                       

2 -3 thyme leaves, or ¼ tsp dried thyme

dash white pepper and salt to taste                  

dash grated nutmeg

 

 

In a heavy saucepan over medium heat, melt butter to cook onion, carrot and celery until soft and golden. Stir in flour and cook over low heat for 3-4 minutes, stirring constantly to prevent browning. Remove from heat, gradually add in hot milk or stock or milk mixture, whisking with a wire whisk continuously to mix smoothly to prevent lump. Strain mixture into a large non-stick pan, pressing down on vegetables to extract flavour. Return pot to medium high heat, cover and bring sauce to a boil, watching carefully to prevent boiling over. If sauce is too thick, add a bit more milk or chicken stock.

 

Reduce heat to medium-low & simmer sauce for 30 minutes, stirring occasionally. Adjust seasoning. Use sauce as needed. .

 

If sauce is not to be used immediately, cover the surface with a piece of buttered wax paper to prevent skin forming and let sauce cool. Sauce may be kept for up to 2 days in a refrigerator.