This has to be one of life’s easiest dinners to make. Simply add a salad, or go all out out and add mashed potatoes and a veggie.
- 2/3 cup of a Roasted garlic and teriyaki marinade/sauce
- 1 tbsp. packed brown sugar
- 1 tbsp. Crisco oil
- 6 boneless skinless chicken breast halves
Combine the marinade, brown sugar and oil, stirring until the sugar has melted.
Put the chicken in a large ziploc bag and pour the marinade over. Press the air out of the bag and gently massage to coat all the chicken with the marinade. Refrigerate for about 2 hours, making sure to turn the bag over just one time during the cooling time.
Remove the chicken from the bag and discard the marinade. Grill the chicken for about 12-15 minutes on medium high heat. Check to see that the center is no longer pink.
Plate and enjoy! Yummy.
Beef Tataki
Last night at a cooking class demonstration, Chef Jeremy Schorb from The Boathouse in White Rock, B.C. made this dish. His mother asked him to finish this off in the oven so “raw beef” would not be served. Tataki means “Raw”. Thank you Jeremy’s mother…at that point I loved you.
I have to say this was absolutely delicious. The marinade made it. This could be served on a crostini with some Burrata cheese and the beef as a perfect hors d’Oeurve at your next party.
- 2 cups Soy sauce
- 1 cup olive oil
- 1/2 cup good red wine
- 1 tbsp. white vinegar
- 1 tbsp. fresh minced garlic
- 1 tbsp. fresh minced ginger
- 1 tbsp. brown sugar
- 1 lb. beef tenderloin (or striploin)
In a medium bowl, combine all the ingredients and whisk until well mixed.
Place the meat in a ziploc bag and pour in the marinade. Seal the bag and let sit for 4-6 hours. Once done, remove the meat and discard the liquid. Pat the beef dry with a paper towel and place a frypan on high heat, adding small amount of canola oil. Sear all sides of the beef (about 2 minutes) and place in the oven to finish off (about 5-10 minutes) at 400 degrees. Let rest.
As noted, this can no longer be called tataki but is sooooo much better.
Slice very thin and serve. Last night ours was served on a small mound of a radish slaw, the thinly sliced beef and a gorgeous scallop. Yeah, it sucks to be us living here and able to attend these classes.