Marinade with Dark Sherry, Orange and Chilies Recipe
Photography Terry Brennan, Food Styling Lara Miklasevics
Cooking grows up with the addition of a splash of alcohol. It can improve a dish’s depth of flavor and lend a shot of sophistication.
This versatile marinade is wonderful with steak, chicken breasts or thighs, or pork chops on the bone. Just marinate for 2 hours and grill or pan sear to your liking. It has an Asian influence and pairs well with a quick vegetable stir-fry and some chewy short-grain brown rice with a handful of chopped cilantro and mint, says chef and caterer Serena Bass, who contributed this recipe to Real Food. Be sure to use dark sweet sherry (Harveys Bristol Cream is her favorite).
Marinade with Dark Sherry, Orange and Chilies
Makes 2 cups
3 tbsp. dark sherry
3 packed tbsp. dark brown sugar
1⁄2 c. vegetable oil
2⁄3 c. soy sauce
2 tbsp. fresh ginger, peeled and grated
2 tsp. crushed garlic
1 tbsp. grated orange zest
1 tsp. hot pepper flakes, or more to taste
1⁄4 c. scallions, green and white parts finely minced
Whisk together all ingredients in a bowl. This will keep for 2 days, refrigerated