A mix of

Soy Sauce
Teriyaki Sauce
Brown Sugar
Shaved fresh gingerroot

Our friend needs a little more specificity methinks. Mine is 4 cloves garlic minced, 1/4 C balsamic, 3 T olive oil, 1 T soy. I use this for flank steak and I marinate for at least 4 hours. Not sure what it would do to a more tender cut. (Always gets raves at dinner parties and because you slice it thinly, it goes a long way.)

Another I use occasionally, takes a bit more time: 1/2 C soy, 1/2 C fresh lime juice, 1/2 C bourbon, 3 T shaved ginger root, 2 T seedless current or pomegranate jelly, 1 T crushed red pepper. This calls for marinating 24 hours. Also good for flank steak.

These are great marinades and I’ll try them :-)

making chocolate chip banana bread as a late dessert to lament my poker game being cancelled this week due to player cancellations. Sigh.

https://www.bbcgoodfood.com/user/191...r-rice-pudding

I liked it. The rest of the family, not so much.

I sometimes use fresh ginger too. I also use sushi ginger that comes in a jar and keeps forever in the fridge so I don't have to buy fresh ginger.

Yes..I don't really measure but yours sounds pretty much what I do...sometimes a dash of roasted sesame oil & ginger if going for more teriyaki ish. I love the idea of pomegranate jelly and bourbon...I will have to try that. I find that thin cuts like flank steak get a bit of a mushy texture if marinated too long and actually the marinade will only penetrate about 1/8" anyway no matter how long it sits.
Another way I love to do flank steak is with a dry rub...brown sugar, dry mustard, aleppo pepper, granulated garlic and onion, brown sugar, smoked paprika.
Now I need to add flank steak to my costco list....meat department was slim pickings a few weeks ago and it might be worse now. ugh.

I just put the root in the freezer in a well-sealed in a ziploc and use a handheld grater to flake as needed into the marinade.

This is the most amazing dry rub I've found; it's become a staple here:
https://www.savoryspiceshop.com/kansas-city-bbq-rub

I used to do that and it would still get freezer burn or it was too small and I couldn't find it in my freezer. I have used the pink pickled ginger for years now and it works perfectly in any recipe that I make and is always ready to go in my fridge.
I have not used a packaged spice rub but I know that there are many very good ones out there. I am doing pork chops tonight with spices that I brought back from Morocco...they are a bit old so I just use more and I think it will be fine. I am pretty loosey-goosey with recipes and measurements etc. That's why I don't try to bake...too precise.

BBQ ribs, baked beans, and apricot pie.

Smoky Links!

Slow simmered veal shanks will be ready in about an hour. Kitchen is smelling great.

Lemon fennel chicken thighs with roast baby potatoes. It was my first time cooking with fennel root and I'm getting more use out of my Dutch oven.

I'm thinking of Haagen Dazs chocolate peanut butter icecream for dessert.

Huli chicken
Blueberry muffins
Fresh strawberries with whipped cream
Homemade vanilla icecream
Diet Dr Pepper

Pizza - half cheese, half white with cherry tomatoes
susiecakes cakes for dessert - carrot cake for me and marble cake for my spouse

Mother's Day fare:

Charcoal-grilled thick-cut ribeye steaks
Grilled vegetables
Cranberry-walnut bread
Fresh strawberries and whip cream
Homemade vanilla ice cream with crushed ThinMints for topping.

Leftover white pizza
leftover quiche and a grilled chicken/apple sausage
cheeseburger sliders on roll-ppang - LapLap, I’m forever grateful. I will no longer purchase slider buns and I can use that same dough to make burger buns which I’ll never actually need to do.

leftover Susiecakes ($40 for a 6” cake - that’s something I’m not yet ready to cook)


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