Family Secrets (Vol.1)

Tonight I perfected one of my all-time favorite foods.  I can remember when I first asked my dad for the recipe – it was right after 9/11, when I needed comfort foods.  His response was, “why couldn’t you ask for something easy?  That’s one of those things I just…DO.”

 

In short, there was a recipe once upon a time, but my mom and dad have been making it for so many decades that there’s no guarantee they’re still following it.

But it’s so STUPIDLY SIMPLE.  It only has 7 ingredients, and none of them are measured carefully.  It’s one of those things I make for people, and EVERY.  SINGLE.  TIME. they rave about it and ask for the recipe.  EVEN WHEN I MAKE IT BADLY.

When I was a kid, my parents would always prepare this in the same pan.  I would pass through the kitchen on a day they were making it, and take it upon myself to fill the turkey baster with marinade and squeeze it over the top.  Multiple times.  And possibly poke the meat with the baster.  Repeatedly.

Ethnically, I doubt its authenticity.  But I like it better than the “real” thing.

So, without further ado, I have decided it is time to share it with the world.  The dish I grew up associating with the word… “teriyaki.”

I present the Illinois Extension recipe for “Teriyaki Marinade.”

1/3 c. soy sauce

1/3 c. red wine vinegar

1/3 c. water

several slices ginger

several cloves garlic

~1tsp brown sugar

If you are making my favorite main course of all time, add one piece of chuck and marinate until the marinade turns cloudy.

If you start early in the day, omit the water (if you really want her to, Professor Wahooty will step in and explain why).  Give it at least 2-3 hours though.

Grill.  It will sear well due to the fat in the meat and the bit of sugar in the marinade.  I keep it rare to medium-rare inside.  I will not be held responsible for well-done results (although it actually even tastes good when cooked medium-well, something I usually consider a crime against beef).

The beauty of this thing is that it is almost universally delicious, and works on beef, chicken, pork, salmon, etc.  There is some tweaking involved for other proteins, which I may reveal…some other time.

 

In the meantime, I invite you to share your stupidly simple family secrets in the comments.  I showed you mine – you show me yours!  I may reveal more easy recipes if I get some audience participation.