This week’s blog header and tag line (see: Food for Thought) are in honor of my (finally!) completing the task of updating all of the images on all 1,021 posts (and counting) of this here web blog-thingy. The first-ever post was maple roasted bacon, and the first-ever Food for Thought was this quote from Auntie Mame:
“Life’s a banquet and most poor suckers are starving to death!”
Now with that particular monkey off my back, let’s begin a fresh week of new posts, starting with (pardon the conceit): Terryaki Sauce.
One of the cool parts of updating all those posts was revisiting recipes that I’d forgotten. After updating beer teriyaki pork chops, I was thinking about that sauce, and how it was… ok, but needed some work.
Then, it hit me; how about pineapple juice in place of the beer?
Nice sauce! With, ermmm, just a bit of a kick (if you like a milder Terryaki, cut down on, or skip, the Tien Tsin peppers and/or Cayenne).
•1-1/2 cup pineapple juice
•1/2 cup cider vinegar
•1/4 cup rice cooking wine (Mirin)
•1-1/3 cup soy sauce
•2/3 cup sugar
•1 tbsp ground ginger
•2 or 3 Tien-Tsin peppers
•1 knob crystallized ginger
•1/2 tsp Cayenne
•1/4 tsp Sichuan peppercorns
Lightly crush the Sichuan peppercorns with a mortar and pestle and add to a medium pot with the other dry seasonings and sugar.
Note: the crystallized ginger will more than likely not dissolve if you leave it whole. Feel free to dice it into smaller pieces if you like.
Bring the sauce to a boil, then simmer, stirring often, for 20 minutes.
Remove from heat and set aside to cool.
You now have a very nice (if a bit zippy) Terryaki sauce!
Part of this batch was a fine marinade for Banzai Burgers.
The rest worked a treat with these Ahi Tuna Steaks.
Those details, tomorrow.