I found this in a Cooking Light magazine, July 2003. However, I think it was from an add for peanuts (or something, I cut that part off, darnit!). However, I made it once and we are now addicted to it. I used to use it quite often when we grilled steaks, chicken, pork ... basically anything! But, we got out of the habit of grilling when we dropped red meat from our diet there for awhile. Now that we are, carefully and in small doses, adding it back I wanted to pull out this terrific marinade. Enjoy!

2 cloves of garlic, sliced (or equiv jar, chopped)
3 fresh cilantro springs, chopped (Kiy note: I tend to use dried and eyeball it. This recipe is what introduced me to how amazing cilantro is!)
2 teaspoons oyster sauce
1 teaspoon soy sauce
1 tablespoon brandy (Kiy note: I skip this as I never have brandy around and can't see buying it for one recipe.)

1. Place the garlic and cilantro in a mortar and pound into a paste. (Or you can finely chop by hand.) (Kiy note: Or, if you do what I do and use jarred garlic and dried cilantro, you can just mix in a bowl!)
2. Transfer to a mixing bowl and stir in the oyster sauce, soy sauce and brandy. Add the steaks (chicken, pork, whatever you are having) and marinate for about an hour.
3. Grill, broil or pan-sear to your preferred doneness.
4. Enjoy!

Comments (0)