Porter Scallion Ginger Marinade
This recipe is an adaptation of the Edmund Fitzgerald Porter Scallion Marinade and the Porter Ginger Salmon Skewers marinade, both appearing in Lucy Saunder’s book, “Grilling with Beer” (details below)
The recipe yields more than a quart of marinade, and it also works well as a salad dressing and vegetable marinade. It will last up to 8 days, covered in an airtight container in the fridge.
6.5 oz. bottle dark sesame oil
2 cups vegetable oil
1 cup rice wine vinegar
12 oz. Of your favorite Porter (we used O’Fallon Smoked Porter)
1/3 cup soy sauce
4 oz. molasses or sugar to taste
6 cloves minced garlic
12 scallions, sliced thin (about 1¼ cups, minced)
1 ½ tbsps of freshly grated ginger to taste
Blend all ingredients, and let sit overnight, covered and chilled. We used Beef Tenderloin pieces in our marinade, placed in a zip-lock bag with the marinade.
It also makes a terrific marinade for grilled zucchini, yellow squash, eggplant, onions and giant portabello mushroom caps.
Grilling with Beer by Lucy Saunders
ISBN 10: 0-9769875-0-3
Pages :
218
Price : $21.95
Published by F&B Communications, LLC.
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