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Cooked by: Chef / Ethnicity: Japanese cuisine / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: Whisk together all the ingredients except the corn starch. Marinade the
meat long enough to flavor and tenderize- 1 hr for young chicken breasts or
fish, overnight for round steak and up to 5 days for some game cuts.
BBQ and baste with the marinade. Make a slurry of the starch and a little
water and whisk into the marinade. Bring to a boil, stirring as the sauce
thickens. Serve with the BBQ'd meat.
Real garlic and ginger only improves this dish. The amount of pepper sauce
can be varied from mild to fiery. You can substitute wine, sherry, orange
or pineapple juice for some or all of the water to vary the flavor.
Pineapple juice has an enzyme that provides additional tenderizing power to
the vinegar and mustard.
| Ingredients:
1 Cup(s) Pepper (MORE FOR HOT)
1 Cup(s) Large garlic cloves; minced
2 Tablespoon(s) Vinegar
2 Tablespoon(s) Hot Pepper Sauce, opt'l
1 Teaspoon(s) Ground New Mexican Chile
1/2 Teaspoon(s) Beef Roast
2 Tablespoon(s) Jollie Ollie |
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