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Martha Stewart Member
Rating: Unrated
07/14/2014
It would be very helpful if some more instructions were included as to what types of meat this compliments and how long to marinate. I came across this looking for blade steak instructions (I have never made one and heard they can be tough.) I think this would also be excellent with chicken.
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Spicy Hoisin Marinade
Credit:
James Baigrie
Recipe Summary
Yield: Makes 3/4 cup, enough for 2 1/2 pounds meat
Ingredients
Ingredient Checklist
1/4 cup soy sauce
1/4 cup packed dark-brown sugar
2 tablespoons sherry
2 tablespoons freshly squeezed orange juice
2 tablespoons hoisin sauce
2 tablespoons peeled and grated fresh ginger
2 cloves garlic, minced
2 scallions, white and green parts, thinly sliced, plus more for garnish
1 tablespoon dry mustard
1 teaspoon crumbled dried chile, or crushed red pepper flakes
Zest of 1 orange
Cook's Notes
Marinating times:•Shellfish: 20 minutes •Cheese, tofu, and vegetables: 30 minutes•Thin and flaky fish fillets: 30 minutes•Thick and fatty fish fillets: 1 hour•Beef, chicken, game, lamb, and pork: 6 to 24 hours
Gallery
Spicy Hoisin Marinade
Credit:
James Baigrie
Recipe Summary
Yield: Makes 3/4 cup, enough for 2 1/2 pounds meat
Gallery
Spicy Hoisin Marinade
Credit:
James Baigrie
Spicy Hoisin Marinade
Credit:
James Baigrie
Spicy Hoisin Marinade
Recipe Summary
Yield: Makes 3/4 cup, enough for 2 1/2 pounds meat
Recipe Summary
Yield: Makes 3/4 cup, enough for 2 1/2 pounds meat
Yield: Makes 3/4 cup, enough for 2 1/2 pounds meat
Makes 3/4 cup, enough for 2 1/2 pounds meat
Ingredients
Ingredients
- 1/4 cup soy sauce
- 1/4 cup packed dark-brown sugar
- 2 tablespoons sherry
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons hoisin sauce
- 2 tablespoons peeled and grated fresh ginger
- 2 cloves garlic, minced
- 2 scallions, white and green parts, thinly sliced, plus more for garnish
- 1 tablespoon dry mustard
- 1 teaspoon crumbled dried chile, or crushed red pepper flakes
- Zest of 1 orange
Directions
Whisk together ingredients in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Add marinade; rub gently into meat. Cover; refrigerate for length of time specified below, turning meat occasionally.
Before cooking, remove the meat from refrigerator and let it come to a cool room temperature. Cook as desired, basting with marinade during the first half of cooking to create a glaze. Garnish with scallions.
Cook's Notes
Marinating times:•Shellfish: 20 minutes •Cheese, tofu, and vegetables: 30 minutes•Thin and flaky fish fillets: 30 minutes•Thick and fatty fish fillets: 1 hour•Beef, chicken, game, lamb, and pork: 6 to 24 hours
Cook’s Notes
Marinating times:
Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
07/14/2014
It would be very helpful if some more instructions were included as to what types of meat this compliments and how long to marinate. I came across this looking for blade steak instructions (I have never made one and heard they can be tough.) I think this would also be excellent with chicken.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
07/14/2014
It would be very helpful if some more instructions were included as to what types of meat this compliments and how long to marinate. I came across this looking for blade steak instructions (I have never made one and heard they can be tough.) I think this would also be excellent with chicken.
Martha Stewart Member
Rating: Unrated
07/14/2014
It would be very helpful if some more instructions were included as to what types of meat this compliments and how long to marinate. I came across this looking for blade steak instructions (I have never made one and heard they can be tough.) I think this would also be excellent with chicken.
Rating: Unrated
All Reviews for Spicy Hoisin Marinade
- of Reviews
Reviews:
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All Reviews for Spicy Hoisin Marinade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
