Iki Marinade

Iki Marinade

1/4 C. olive oil

1/4 C. soy sauce

2 T. brown sugar

2 T. apple cider vinegar

2 T. ketchup

2 garlic cloves, smashed

Dash red pepper flakes

Makes enough marinade for 1 to 1.5 pounds of meat.  Double the marinade recipe if you are cooking larger quantities.  Works well with chicken and beef, but was originally crafted for pork.

The Story Behind Iki

A long time ago when the kids were small we had wonderful neighbors with a pool.  Naturally I befriended them.  We got into this entertaining rhythm where during the cooler months we would fix suppers befitting the season.  And during the summers we were over to the neighbor’s backyard for grilling poolside.  Our friends had friends from whom they got this marinade recipe.  I remember these people well.  Sam was from Venezuela and in the oil business.  His wife was from the Philippines.  Her name was Iki.

We really didn’t know what else to call this recipe.  It was Iki’s marinade recipe.  Over the years it just got shortened to Iki.

How about some Iki tonight?  Certain to become a family favorite.

Tips

Flatten boneless chicken breasts so that the pieces cook evenly on the grill.  If the breasts are large, halve them, then flatten.  I prefer boneless thighs with this marinade.  Again, flatten a bit before grilling.  Marinate your meat at least one hour before cooking and bring the meat to room temperature before grilling.

Boneless country style pork ribs are wonderful with Iki.

If you’re not grilling, try marinating chicken breasts or thighs on the bone and roast in the oven.

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Honey Soy and/or Maple Marinade

Honey Soy Marinade

3/4 cup soy sauce

2/3 cup honey OR pure maple syrup

1/3 cup pineapple juice

The story behind this marinade is odd.  Where do I begin?  I’ll begin by saying I love marinades.  You’ll love marinades too once you figure out that the factory farmed protein we pass off as real meat in this country really doesn’t have that much flavor.  Remind me to tell you the story of the first steak I ate in Argentina.  Yes, I’d move there for the beef!

For several years I’ve been making a simple baked salmon with Maple Soy Marinade.  When I looked in my recipe file, I found this marinade.  Honey, not maple syrup. 

Huh?

At this point the best I can figure out is somehow, somewhere along the Path I substituted maple syrup for honey.  It works.  So I kept this simple marinade in my head until now when I realize it’s not the marinade I started with.

Try both.  The maple syrup version works extremely well with salmon.  I know I used the honey version with chicken.  Play with it.  Have fun.  Eat well.

Warning.  Use real maple syrup.  I once used fake maple flavored syrup that consisted mostly of high fructose corn syrup and it is not the same.

Sausage, Peppers, and Onions

Growing up in New Jersey a lot of comfort food was Italian.  I’m not bragging, but I cook some mean Italian.  The only problem was my Italian never quite tasted the same as the Italian I grew up with.  So you keep searching, trying different recipes until you come across The One.  Well, almost.

This recipe is a new find, liberally adapted from Giada De Laurentiis‘ recipe of the same name.  The last time I made this dish I used fresh chicken sausage seasoned with feta cheese and spinach.  The time before I used chicken sausage with basil and added boneless chicken thighs.  Try pork sausages in this dish.  I’m pretty confident the end result will be tasty.

Serve over rice or pasta.  A nice red California Zinfandel would be awesome.  Don’t forget the crusty bread to soak up the sauce.

Napkins!  Don’t forget the napkins!

Sausage, Peppers and Onions

Recipe adapted from Giada De Laurentiis

4 to 6 servings

Ingredients

2 T extra-virgin olive oil
1 pound sweet Italian Chicken sausage

1 red bell pepper sliced
1 sweet yellow onion sliced
1 t salt
1 t black pepper
1/2 t dried oregano
1/2 t dried basil
2 garlic cloves, chopped
2 T tomato paste
1 cup sweet Marsala wine
1 (15-ounce) can diced tomatoes

Directions

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine and tomatoes. Stir, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Sides

A simple green salad or fresh green beans sautéed in olive oil and garlic completes the meal.  Doubling the recipe will give you plenty of leftovers for sandwiches later in the week.  This dish freezes well.

Addendum – sweet Marsala wine.  The original post omitted sweet.  But if you use dry Marsala, let me know how it turns out.