INGREDIENTS: 2 teaspoons black pepper1 teaspoon onion powder2 teaspoons garlic salt1/2 teaspoon cayenne pepper1 teaspoon ground cinnamon1 teaspoon ground coriander1/2 teaspoon dried thyme1 teaspoon ground ginger1 tablespoon minced lemon zest1/2 tablespoon honey METHOD: Combine all ingredients. Rub onto food and let sit for an hour. Good on beef, chicken, lamb, and pork.Read More

INGREDIENTS: 1/4 cup honey1/4 cup soy sauce1/4 cup chili sauce1/4 teaspoon ginger1/4 teaspoon dry mustard1/2 teaspoon hot chili oil (or 1/4 teaspoon red pepper flakes) METHOD: Combine all ingredients and use as marinade or baste.Read More

INGREDIENTS: 1/3 cup lemon juice2 tablespoons soy sauce2 tablespoons vegetable oil2 tablespoons honey1 clove garlic, finely minced1 jalapeno pepper, finely minced2 teaspoons fresh ginger root, finely minced1 teaspoon fresh thyme METHOD: Combine all ingredients. Marinate pork or poultry for 4 hours or more in the refrigerator. Wipe off marinade before cooking. Broil or grill meat.Read More

This recipe was made with the Prevedelli’s preserves, but Mora Family Farm’s preserves will work as well. Feel free to experiment with different flavors also. Try to match the vinegar to the preserve, but it’s not an absolute necessity. For a fun contrast, use balsamic vinegar instead. Use this as a marinade or as BBQ...Read More

If you like a rich, thick, sweet-spicy barbecue sauce on your ribs, then this is the perfect BBQ sauce for you. INGREDIENTS
: 2 cups ketchup
1 small can tomato paste1/2 cup packed dark brown sugar
1/4 cup onions, finely minced3 medium garlic cloves, crushed, then finely minced4 tablespoons cider vinegar
2 tablespoons Worcestershire sauce1 tablespoon Dijon mustard
1 teaspoon...Read More

This is a very traditional teriyaki sauce from my sushi bar days. Use on chicken, pork, fish, or beef. INGREDIENTS: 7 tablespoons sake (Japanese rice wine) 7 tablespoons mirin (Japanese sweet “cooking” wine) 7 tablespoons soy sauce 1 tablespoon sugar METHOD: Mix ingredients in a deep, heavy-bottomed saucepan with a narrower base and bring to...Read More

Use on beef, chicken, or sturdy fish like tuna, sword, salmon, or monkfish. Wipe marinade off before grilling. INGREDIENTS: 1 cup pitted oil cured black olives3 cloves garlic, peeled and de-germed1 teaspoon minced oregano leaves¼ teaspoon thyme leaves1 rinsed and chopped anchovy fillet (optional!)1/3 cup good red wineFresh ground pepper to taste¼ cup olive oilRed...Read More

A simple all-purpose marinade for beef and lamb. INGREDIENTS: 1 cup sturdy red wine1 shallot minced2 cloves garlic, peeled, de-germed, finely minced5 sprigs thyme, leaves stripped and minced1 sprig rosemary, leaves stripped and roughly chopped1 teaspoon black peppercorns, cracked METHOD: In a small bowl, whisk all ingredients together. For best results, put marinade and meat...Read More

This is a modernized version of a traditional Japanese marinade that has become popular recently. Traditionally this is used on black cod, also known as sablefish, which is broiled or grilled. Try it on salmon, mackerel, albacore, ono, or opah. Also good on pork tenderloin, rib eye, or tofu slabs. INGREDIENTS: 2 cups light miso1...Read More

INGREDIENTS: 3 cloves garlic, peeled and de-germed1 shallot, peeled and diced coarsely2 lemons, juicedPinch of salt ~ 1/8 teaspoonFresh ground pepper to taste1/2 bunch flat leaf parsley, most of the stems discarded2 tablespoons each fresh oregano, marjoram, mint and/or basil, leaves only1 tablespoon fresh rosemary, leaves only1/2 tablespoon fresh thyme, leaves only1/4 cup olive oil...Read More