Recipe 2. – Marination

MISO MARINATED PORK TENDERLOIN

Marination:

Usually two long pieces of pork Tenderloin in one plastic bag is about 2.5pound

You can use both tenderloins, or begin with one

Place the pork in a large zip-lock bag

For one long piece of pork: add 1 Tablespoon of Miso (non-pasteurized), 1 teaspoon of Sake (any kind, preferably organic), and 1 teaspoon of Toasted Sesame oil (everything goes into the zip lock)

If you use both pieces of pork, then increase the portion of marinade to 1.5 times more (Not twice more)

Close the sip-lock tightly and massage the pork with the marinade until the marinade is equally distributed over the entire surface of the pork

Squeeze out any excess air before sealing zip-lock

Place pork in the refrigerator from a few hours up to about 4 days before cooking. (After more than 3days of marinating, please make sure the pork is still ok to eat. Use your nose to smell and feel the texture, and make sure that the pork is not slimy )

Cooking:

Cut pork into 1.5” slices, arrange in baking dish, and bake 30-40 minutes at 400 degrees, or until pork is thoroughly cooked

*You can also grill, stir-fry, kabob, or sauté the pork (cut pork accordingly)

LEMOM JUICE MARINATED CHICKEN

Marination:

Begin with two medium sized boneless chicken breast (each piece cut into thirds)

Place chicken in a large zip-lock bag with the juice of a one whole lemon, 1/2 teaspoon of sea salt, 1 Tablespoon of extra virgin/cold pressed olive oil, black pepper to taste

Close zip-lock and massage marinade over entire surface of chicken

Squeeze out any excess air before sealing zip-lock

Place chicken in refrigerator, and allow it to marinade from a few hours up to about 4 days before cooking

Cooking:

Place chicken in baking dish, and place in oven for 25-30 minutes at 400 degrees, or until thoroughly cooked

*Again, you can grill, stir-fry, kabob, or sauté chicken (cut accordingly)

RED WINE MARINATED BEEF

Marination:

Begin with 2.5lbs of chuck roast beef: Place in zip-lock bag with ½ cup of red wine, 2 tablespoons of extra virgin/cold pressed olive oil, 1 teaspoon of sea salt, black pepper to taste, along with any herbs you prefer

Close zip-lock and massage marinade over entire surface of beef

Squeeze out excess air before sealing zip-lock

Place in refrigerator from 2 hours up to about 4 days before cooking

Cooking:

Place beef in a baking dish and cook for 20 minutes to ½ hour at 400 degrees
(longer cooking time for well done)

*Slice beef to preferred portion size

 

JAPANESE STYLE MARINATED CHICKEN WINGS

Marination:

Begin with 16 chicken wings: Place wings in zip-lock bag with ½ teaspoon of sea salt, black pepper to taste, ¼ cup of Sake (any kind, preferably organic), ¼ cup of Tamari soy sauce, and 1 teaspoon of toasted sesame oil

Close zip-lock and massage marinade over entire surface of chicken wings

Squeeze out any excess air before sealing zip-lock

Place in refrigerator from 2 hours up to about 4 days before cooking

Cooking:

Place chicken wings in baking dish and cook for 1 hour at 400 degrees

SOPHISTICATED LATINO STYLE MARINATED PORK

Marination:

Begin with l lb. of pork tenderloin: Place in zip-lock bag with the juice of 1 whole lime, 1 tablespoon of olive oil, 1 teaspoon of sea salt, pepper to taste, ½ teaspoon of oregano

Close zip-lock and massage marinade of the entire surface of pork

Squeeze out any excess air before sealing zip-lock

Place in refrigerator from 2 hours to up to about 4 days before cooking

Cooking:

Place in baking dish and cook for ½ hour to 40 minutes at 400 degrees (or until thoroughly cooked)