Light Cooking: All-Purpose Asian Marinade

It's the season for grilling- yup, most folks have brought out their grillers, hibachis, smokers, Rotisseries stands and are giving it a once-over to have a go during this year's grilling season. You know barbecue season is upon us when temperatures rise, television stations go nonstop on their sports coverage and folks in north america are wearing skimpier clothes.

Okay, you must probably have a nice cut of meat in the freezer and stacked up on dozens of hotdogs and ground meat. Cannot wait to have a go at the grill stand right?

Now remember that aside from choosing a good cut of meat to throw over those hot coals, it is wise to have a flavorful marinade in which to soak those nice chunks. Marinating brings out the flavor and adds moistness to those cuts. This marinade I am sharing is fat free so flare-ups due to fat drippings are thus avoided.

A versatile recipe, this marinade goes well with whatever meat you fancy, whether it be chicken, fish, turkey, beef or pork. After soaking the cuts or pieces, one can use the meat in roasting, baking, broiling and best of all, thrown over those hot coals or wood chips.

During giftgiving season, one can prepare this marinade and pour it into sterilized jars, decorated and labelled in a fancy manner. I am sure this will be a gift that the recipient will appreciate. Just remember to keep the marinade in a refrigerator and have the recipient use it within a week.

Happy grilling.

Makes about ¾ cup enough to prepare around 1 ½ pounds meat, poultry or fish.

No-Fat All-Purpose Marinade

1/3 cup dry or medium -dry white wine

¼ cup soy sauce

1 T. honey

1 T. peeled and finely chopped ginger root

1 T. chopped scallions

1 small garlic clove minced

2 tsps. Worcestershire sauce

1/8 tsp. Ground black pepper

2 drops hot pepper sauce

In a small bowl, mix together the wine, soy sauce and honey until everything is smooth and well mixed. Add the ginger, scallions, garlic, Worcestershire sauce, pepper and hot pepper sauce.

Use marinade immediately or keep in refrigerator in a glass jar for up to a week.

>>>>>>>>>>>>>>>>>>>>>Cook's Notes:

As always, one can choose to add and delete ingredients depending on what is at hand and their own preferences.

Sake or any asian cooking wine can hold its own in this marinade. One can even use beer but then the recipe will no longer be a no fat one-will be highly caloric. Also if beer is used, I would tend to add sugar .

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