Asian Apple Marinade Recipes

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ASIAN APPLE MARINADE



Asian Apple Marinade image

Asian aromatics and tart green apple are quickly sauteed, drawing out their full flavor, before the remaining ingredients are added. The lingering heat of ginger and chile permeates even robust cuts of beef.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Yield Makes enough for 2 to 3 pounds beef

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 Granny Smith apple, cored and cubed
1/4 cup chopped lemongrass (from 3 stalks)
3 garlic cloves, minced
1 piece (1 inch) fresh ginger, sliced
1 fresh red finger chile, thinly sliced
3 whole star anise
1/2 cup water
1/4 cup tamari or regular soy sauce
3 tablespoons apple juice
1 tablespoon unseasoned rice-wine vinegar
1 tablespoon light-brown sugar

Steps:

  • Heat oil in a medium saucepan over medium heat. Add apple, lemongrass, garlic, ginger, chile, and star anise. Cook, stirring, for 5 minutes.
  • Add the remaining ingredients, and bring to a simmer. Remove from heat, and let cool for 5 minutes before use.

ASIAN-MARINATED PORK LOIN WITH GINGERED SWEET POTATOES AND FIVE-SPICE APPLES



Asian-Marinated Pork Loin with Gingered Sweet Potatoes and Five-Spice Apples image

Every element in this dish complements the others. The pork, brined to ensure moistness, is ideally set off by the spicy, slightly sweet potatoes, whose warm flavors are echoed by the lightly caramelized apples. This is pork, sweet potatoes and applesauce - that favorite American triumvirate - from an East-West point of view.

Provided by Ming Tsai

Categories     main-dish

Yield Serves 4

Number Of Ingredients 33

4 cups water
1/3 cup kosher salt
1/3 cup sugar
1 tablespoon dark soy sauce
1 1/2 teaspoons toasted Szechwan peppercorns
1 tablespoon toasted black peppercorns, plus freshly ground black pepper
4 1/4-inch-thick slices fresh ginger
2 star anise
2 bay leaves
1 4-pound pork loin
2 tablespoons canola oil
Gingered Sweet Potatoes (recipe follows)
Five-Spice Apples (recipe follows)
1/4 cup chives cut into 1-inch lengths, for garnish
2 tablespoons Chile Oil, for garnish (recipe follows)
6 tablespoons butter
6 garlic cloves, peeled
2 tablespoons finely chopped fresh ginger
1 1/2 cups heavy cream
4 medium sweet potatoes, peeled and roughly chopped
Salt and freshly ground black pepper
2 tablespoons canola oil
1 small red onion, cut into 1/4-inch dice
1 1/2 teaspoons five-spice powder
1 tablespoon brown sugar, packed
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch dice
1 cup apple juice
Salt and freshly ground black pepper
1 tablespoon butter
1/2 cup chile powder, such as ancho, chimayo, or pasilla
1/2 tablespoon ground cumin
1 teaspoon salt
3 cups canola oil

Steps:

  • One day in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a deep baking dish large enough to hold the pork and stir to mix. Add the pork; if it is not covered, add more water. Cover and refrigerate overnight.
  • Preheat the oven to 375 degrees F. Rinse the pork thoroughly with cold water, pat dry, and season with the ground pepper to taste. Heat a large skillet over high heat, add the oil, and swirl to caot the bottom of the pan. When the oil shimmers, add the pork and brown on all sides. Transfer the pork to a roasting pan and roast just until the pork is hot through to the center (about 125 degrees F internal temperature), 25 to 30 minutes. The interior of the pork will remain pink.
  • Allow the pork to rest for 10 minutes and cut into 1/4-inch slices. Divide the gingered sweet potatoes among 4 plates, surround with the pork, and add the five-spice apples. Garnish with the chives, drizzle with the chile oil, and serve.
  • Heat a small saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and ginger and saute, stirring occasionally, until the garlic is brown, 3 to 4 minutes. Add the cream and reduce by one-third over low heat, about 10 minutes. Keep warm.
  • Meanwhile, combine the sweet potatoes in a large saucepan with enough water to cover them completely. Bring to a boil over high heat and cook until they can be pierced easily with the tip of a knife, 20 to 30 minutes. Drain and trasnfer to a food processor. Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth. Transfer the potatoes to a bowl, correct the seasonings, and serve.
  • For the Five-Spice Apples: Heat a medium skillet over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the onion and saute, stirring, until brown, about 8 to 10 minutes.
  • Add the five-spice powder, brown sugar, apples, and juice. Stir, season with salt and pepper to taste, and cook until the liquid is reduced by half, about 12 minutes. The apples should retain their shape and some liquid should remain in the pan; do not overcook. Stir in the butter and correct the seasonings. Serve warm.
  • For the Chile Oil: In a medium skillet, combine the chile powder, cumin, and salt, and heat over medium heat just until the mixture begins to smoke. Whisk in the oil and remove from the stove.
  • Allow the chile oil to cool, transfer it to a glass jar, and let stand overnight. Cover and use or store. The oil will separate from the solids; use the red oil only.

ASIAN MARINADE



Asian Marinade image

A friend had suggested ages ago, after marinading and immediately before grilling or cooking, to place 1 small spring of rosemary on top each piece of meat. The Asian-rosemary infused flavor is delicious.

Provided by gailanng

Categories     Asian

Time 5m

Yield 1/2 cup

Number Of Ingredients 7

1/4 cup soy sauce or 1/4 cup tamari
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 tablespoons green onions, sliced thin
ground black pepper

Steps:

  • Whisk ingredients together in a small bowl. Place meat, poultry, fish, or vegetables in zipper lock bag or in shallow, nonreactive pan. Pour marinade over contents and seal or cover. Turn zipper lock bag or stir contents of pan occasionally to evenly distribute marinade.
  • Prepare 1/2 cup marinade per pound of meat. See description for suggested use of rosemary.

Nutrition Facts : Calories 634.7, Fat 55.1, SaturatedFat 8, Sodium 8053.3, Carbohydrate 22.8, Fiber 3.6, Sugar 3.5, Protein 17.6

ASIAN APPLE MARINADE



Asian Apple Marinade image

Asian aromatics and tart green apple are quickly sauteed, drawing out their full flavor, before the remaining ingredients are added. The lingering heat of ginger and chile permeates even robust cuts of beef.

Categories     sauce     condiments     marinade     asian     apple     grilling     beef marinade     beef     chinese food

Yield 1

Number Of Ingredients 12

1 tbsp. extra-virgin olive oil
1 Granny Smith apple
1/4 c. chopped lemongrass (3 stalks)
3 clove garlic
1 piece fresh ginger
1 fresh red finger chile
3 whole star anise
1/2 c. water
1/4 c. tamari or regular soy sauce
3 tbsp. apple juice
1 tbsp. unseasoned rice-wine vinegar
1 tbsp. light-brown sugar

Steps:

  • Heat oil in a medium saucepan over medium heat. Add apple, lemongrass, garlic, ginger, chile, and star anise. Cook, stirring, for 5 minutes.
  • Add the remaining ingredients, and bring to a simmer. Remove from heat, and let cool for 5 minutes before use.

ASIAN APPLE MARINADE FOR BEEF



Asian Apple Marinade for Beef image

Make and share this Asian Apple Marinade for Beef recipe from Food.com.

Provided by Chef mariajane

Categories     < 15 Mins

Time 10m

Yield 3 cups

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
12 granny smith apples, cored and cubed
1/4 cup lemongrass, chopped, from 3 stalks
3 garlic cloves, minced
1 inch fresh ginger
1 fresh red finger chili pepper, thinly slced
3 whole star anise
1/2 cup water
1/4 cup tamari or 1/4 cup regular soy sauce
3 tablespoons apple juice
1 tablespoon rice wine vinegar, unseasoned
1 tablespoon light brown sugar

Steps:

  • Heat oil in a medium saucepan over medium heat. Add apple, lemonngrass, garlic, ginger, chili, and star anise. Cook, stirring for 5 minutes.
  • Add the remaining ingredients, and bring to a simmer. Remove from eat and let cool for 5 minutes before use.

Nutrition Facts : Calories 382.4, Fat 5.6, SaturatedFat 0.8, Sodium 1351.5, Carbohydrate 87.7, Fiber 13.7, Sugar 64.6, Protein 4.5

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