June 10, 2008
Condiments, Recipes
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I love soy sauce, but because of my allergy it irritates my stomach to no end. I have yet to find a store-bought substitute for this, but below is a decent substitute for use in recipes and in marinades.
Ingredients
2 cups beef broth (if you’re using low-sodium, add 1 tsp kosher salt)
2 tsp rice wine vinegar
1 tsp brown sugar
1/8 tsp ground ginger
dash of onion powder
Method
Combine all ingredients in a small sauce pan. Simmer over low heat until reduced to 1/2 cup of liquid. Store refrigerated in an air-tight container and use within 2 weeks.
Variation
Convert this into teriyaki sauce by combining the finished product with 1 tbsp brown sugar, 2 tbsp pineapple juice, and a 1″ slice of fresh ginger. Simmer over medium heat for about 10 minutes, and then remove ginger.
June 10, 2008
Poultry, Recipes
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Being allergic to soy, I have found that most store-bought marinades are out of my league. If not soy sauce, they’re packed with soybean oil. So to avoid reactions and still have tasty chicken for the grill, I’ve jotted down my favorite ad-hoc marinades. These are meant to be quick and relatively simple to pair with a wide variety of dishes.
Marinade portions are meant for one or two pounds of chicken. Adjust accordingly.
For each I recommend a minimum of two hours sauced in the fridge, but 4-6 allows for even better flavor permeation.
Basic Balsamic
1/4 cup balsamic vinegar
4 tbsp olive oil
1/2 tsp kosher sal
Orange Rosemary
1/2 cup orange juice
2 tbsp lemon juice
2 tbsp fresh rosemary leaves, coarsely chopped
2 tbsp honey
1/2 tsp kosher salt
Lemon Thyme
1/4 cup lemon juice
2 cloves fresh minced garlic
2 tbsp fresh thyme leaves
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
Ginger Sesame
1/4 cup rice wine vinegar
2 tbsp fresh ginger, peeled and minced
2 tsp sesame oil
1/2 tsp kosher salt
