Thursday, April 24, 2008

Thursday Night Menu

Tonight's Menu
Sesame seed-crusted albacore tuna steaks with golden teriyaki sauce
Sauteed Swiss chard with garlic (from the CSA)
Couscous with fresh leeks (also from the CSA)
Banana Chocolate Cake or Key Lime Pie
The teriyaki is called Golden sauce because it gives fish and chicken the most gorgeous glow, a kiss of the Magic Hour's light. After you admire how lovely the protein looks, you eat it and taste the intensity of the fresh ginger and garlic. I make up a large portion of the sauce and keep it in a glass jar in the fridge for up to a week. After that, you may want to put it in the freezer, where it will turn sludgy, but not actually freeze. Just opening the jar of freshly-made teriyaki is heaven; proof that garlic and ginger were meant to be together.

Golden Teriyaki Sauce

1/2 cup soy sauce
1/2 cup sugar
1 1/2 tbsp. red wine vinegar
2 tsp. toasted sesame oil
2 garlic cloves, minced
1-inch piece of fresh ginger, peeled and minced
Combine all ingredients. Keep in glass jar in refrigerator or freezer. Use as marinade for chicken or salmon or steak or vegetables. Put on ice cream. (just kidding about the last part)

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