Marinade with Dark Sherry, Orange and Chilies Recipe

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

Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.