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
12 c. vegetable oil
23 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
14 c. scallions, green and white parts finely minced

Whisk together all ingredients in a bowl. This will keep for 2 days, refrigerated

Edit Module

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email

Edit Module
Edit ModuleShow Tags Edit Module