BOURBON MARINADE
Makes 1 cup
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon-style mustard
1/4 cup minced scallion
1/4 cup firmly packed brown sugar (dark or light)
1 teaspoon salt
A dash of Worcestershire sauce
Ground black pepper to taste.
Combine all ingredients for the marinade. Use the marinade to marinate shrimp or scallops for 1 hour or beef or chicken, or pork in the refrigerator overnight and to baste the shellfish or meat as it is grilled. (Boil the marinade for a few minutes before using it as a baste.)
HOISIN MARINADE
Makes about 3/4 cup
In a bowl combine
1/4 cup hoisin sauce
3 tablespoons rice wine (or medium dry sherry)
2 tablespoons minced scallion
2 tablespoons soy sauce
2 garlic cloves, minced
1 teaspoon peeled and grated gingerroot
1 teaspoon sugar
1 teaspoon salt
Combine all ingredients for the marinade. Use the marinade to marinate chicken, pork, or beef in the refrigerator overnight and to baste as grilled. (Boil the marinade for a few minutes before using it as a baste.)
RECIPE NOTES:
"These recipes (Bourbon Marinade and Hoisin Marinade) are from a June 1980 issue of Gourmet Magazine. Easy to prepare and both are delicious. I have made them many times and recommend them highly. The bourbon marinade is wonderful on swordfish (when I can afford it) and does not need to be marinated for very long (about 1 hour). I have marinated beef and pork for as long as two days. It's wonderful on the barbeque grill." - Robin Palmer-Kulwicki
Adapted from source: Gourmet Magazine, June 1980
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