I love to cook/hate to clean up aferwards,I'm not much of a baker however.Just never had much of a sweet tooth and pastry and stuff is womens work anyways
(ducking)...LOL
I do a large % of the cooking or at least the orchestrating of the larger meals we have.Mary used to cook really well,I mean she still does on most things that she does well but she really has no experimentation abilities in her at all,that and she has a tendency to overcook and or under spice anything and evrything IMO anyways.The boys agree with me also...hehehe.
Here's one that gets continued raves here in the JJ household.
JJ's Teriyaki/Korean BBQ sauce for chicken,beef,pork or Fish/Salmon:
If I'm going to use it all right away,I'll use fresh ginger,garlic and onion.If I'm going to make a 2qt batch and save 1/2 of it for up to 4-6 weeks in the fridge I'll use granulated ginger,garlic and oinion.
Small batch:
1/2 cup soy sauce
1/2 cup dry white wine
1/2 cup water
1/2 box brown sugar(light or dark,your preference.I like light but if what I have is dark???)
1)Medium onion quartered.
8-10) gloves garlic chopped,sliced,smashed/whatever(see a pattern here?...LOL)
1/2 tsp fresh ground black pepper
1/2 tsp fresh ground white pepper
1/4-1/2 tsp chinese 5 spice powder or more to taste(more if you don't have fresh ginger,it's already in the 5 spice).
1/2 inch or so peeled and thinly sliced fresh ginger root.
Bring all but the brown sugar to a boil.Remove from heat and add brown sugar and dislove.Bring back to boil,then simmer for 10 minutes and cool pan/pot in ice bath in sink.
Marinate meat for 6-24 hrs and grill as usual(until just done)do not over cook and baste with "fresh' sauce as needed.
It's good sh*t but you can see why I prefer to make a 4X larger batch and use it as I need it.Of course you can freeze the sauce as well in freezer bags.
Enjoy, JJ