Posts Tagged ‘Marinades’

Kahlua Pork Chops

April 23, 2009

pork-chopsMy neighbor in St. Thomas, Virgin Islands, served this dish at a small dinner party I attended.  The pork chops were moist and tender with a caramelized nutty flavor from the coffee liqueur and just seasoned  enough from the soy sauce.  I’ve added a few more ingredients to give this marinade an Asian tweak.  This also works well with chicken.  You can grill or bake instead of broiling, or use the marinade to baste a roasted chicken,  baked ham, or grilled kebabs.  For an island style meal, serve with boiled green plantains  in coconut milk, fresh mango salad with onion, cashews and bib lettuce dressed with a mandarin orange vinaigrette.  Recipe is for 4 servings of pork chops  3/4 inch thick.

Ingredients for Marinade:

  • 1 cup Kahlua (coffee liqueur
  • 1 cup soy sauce (light or regular)
  • 1 small onion
  • 1 inch nub of ginger root, peeled
  • 2 cloves of garlic
  • 4 inches of lemon grass stalk, or zest of 1 lemon
  • 1 Thai chili or Serrano chili, seeded


Place onion, garlic, ginger root, lemon grass and chili in a food processor and pulse until finely chopped.  Add Kahlua and soysauce and whirl for 2 seconds to combine.  Pour marinade into a glass pan large enough to hold pork chops in one layer.  Marinate pork chops for 20 minutes on each side.  Broil chops 6 inches from flame for 5 minutes, turn, baste, and broil for additional 5 minutes.

Marinated Flank Steak

April 22, 2009

flank-steakGrilling time is here so dust off the BBQ, stock up with propane or briquettes and get to grilling.  My friends in Gig Harbor, Jodi and Michaela, are probably the only two people I know who can actually bake a cake in their gas grill.  While their kitchen was in the throws of a remodel, the oven was dismantled and the grill got a whole lot more use.   Their chocolate brownies were excellent.  Necessity is the mother of invention, so they say.

This marinade with pineapple also tenderizes the meat and gives flank steak an Asian tweak.  Remember flank steak will be tough if over cooked so be vigilant.  Grill up some peppers and onions, a couple big portabella mushrooms, bake some potatoes and corn on the coals and you’ll have a meal fit for royalty.


  • 1/2 cup pineapple juice
  • 1/3 cup rum (cheap is good)
  • 1/4 cup soy sauce (light or regular)
  • 2 Tbsp brown sugar (or honey)
  • 1 Tbsp grate fresh ginger root
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 small serrano or Thai chili, minced
  • 1 1/2 lb flank steak, cut into 4 pieces


Combine all ingredients, except steak, in a gallon sized zip-lock bag, massaging to mix.  Place steak in the bag in one layer making sure marinade is evenly distributed.  Refrigerate at least 3 hours.  Grill 6 inches from coals for 5-7 minutes on each side, turning once.  Slice steak pieces into strips to serve.

My All-Purpose Marinade

April 21, 2009

This recipe is my version of a marinade from Luna Rossa, an Italian Restaurant in Tonga, owned by my good friend and great chef, Marco Veranesi.  Marco made a batch of this everyday to sauté mussels, marinate steaks, toast bread for bruschettas and a host of other chores.  I love this on octopus with capers, lemon, and celery for a first course.  Its also fabulous for sauteing chicken in white wine (Poullet au Vin Blanc), steamers Portugese style, and a host of other dishes.  It will keep in the refrigerator for at least a week.

  • 8-10 cloves of garlic
  • 3 tsp sea salt
  • 1 bunch Italian parsley
  • 2 cups olive oil
  • 2-3 dashes Tabasco sauce

Place garlic, salt and parsley in a food processor, whirl until pureed.  Slowly add olive oil until all is emulsified. 

To use as a marinade:

  • Pour 1/2 cup of marinade in a zip-lock bag, add meat of choice:  chicken, pork or beef
  • Massage to coat all pieces and let marinate at room temperature for 30 minutes.  Refrigerate if longer time is needed but bring to room temperature before grilling.
  • Pat dry with paper towel to remove excess marinade before placing over coals.
  • May also pan fry in a skillet without removing excess marinade.  Add 1 Tbsp of butter to assist browning.