Kiy's Recipe Box

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!

Christmas 2007, marinade for the pork tenderloin

This recipe is one I acquired when I was living in Washington, DC. Over the years I have tweaked it and refined it, and I have no idea what it was originally but it remains a favorite!

In a saucepan, combine:
½ cup soy sauce (I use low-sodium)
1/3 cup of honey or maple syrup (I tend to use maple syrup, but honey is also good)
1/3 cup medium dry sherry (in a pinch I have used any good red wine)
1 garlic clove, mashed, peeled (or 1 tsp. jarred, minced garlic)
Fresh ginger root, peeled and sliced thin – amount depends on your family!
>> (Can use the jarred kind in a pinch, and I do … except on special occasions)

Bring all of the above to a boil over moderate heat, stirring frequently. Simmer 5 minutes and cool. Marinade for at least 4 hours (overnight is better) and is great for: chicken, beef, and pork.

Yield: 1.5 cups

Kiy Note: In a time pinch, I have been known to open a zip-lock baggie and dump in some soy sauce, red wine, garlic and ginger root. Skipping the maple syrup and the simmering. It’s good, just not FAB like this is.

*Thanksgiving 2007*

Another recipe that has become a household standard. I do not like gravy, at all, but this ... I love love love. Of course, Jeff being a good southern boy gravy is a food group. I usually double this as then Friday morning I will make some biscuits and reheat the gravy. It's not the traditional 'biscuits and gravy' but he does love it!
Note: I use canned chicken stock and brandy.

Homemade Gravy
Barefoot Contessa

¼ pound (1 stick) unsalted butter
1½ cups chopped yellow onion (2 onions)
¼ cup flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional

In a large (10 to 12-inch) sauté pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

*Thanksgiving 2007*

I made this last year. It was such a hit, it has now become the standard in our house. Note, however, Jeff loves tart and this is pretty darned tart ... and I still halved the called for sugar. (Also, I use Splenda instead of sugar and he couldn't tell at all.)

Cranberry-Orange Sauce
Rachael Ray

Prep Time: 5 min
Cook Time: 10 min
8 Servings

Ingredients:
Zest and juice of 1 orange
½ cup sugar, plus more if desired
Pinch salt
One 12-ounce bag fresh cranberries, rinsed

In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Sweeten with more sugar, if desired. Let the sauce cool to room temperature before serving.